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9 articles for “Jie Wang”
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Research ArticleOpen accessIn the author namesEffect of Ultra-High-Pressure Treatment on the Chemical Composition and Aroma of Flue-Cured Tobacco Leaves for Heated Tobacco ProductsXinbo Lu, Jie Yin, Ying Yuan et al.The influences of different Ultra-High-Pressure (UHP) treatments on the chemical composition and the low-temperature pyrolysis products of Flue Cured Tobacco Leaves (FCTL) that applied in heated tobacco products were investigated in this study. Results indicated that UHP treatment reduced total alkaloids content significantly (p<0.05), especially 500-600 MPa treatment group (2.34±0.00%, 2.34±0.01%). Increase in sugars and potassium content were observed after … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 2 · 19 Oct 2025 · 2,150 accessesView PDFCite
Review ArticleOpen accessIn the author namesComparative Study on Microbial Communities of Soil, Grape Must and Wine Fermentation of Cabernet Sauvignon Inoculated with three Commercial Yeast of Saccharomyces cerevisiaeRongbin Li, Xu Shi, Yaqiong Liu et al.This study examined the microbial diversity in soil, grape must and wine fermentation of Cabernet Sauvignon inoculated with three different starters (S01: Xinjiang Saccharomyces cerevisiae CEC01; SCA: Ningxia Saccharomyces cerevisiae CECA; S96: Saccharomyces cerevisiae AWRI 796) using a high-throughput sequencing technique. The results showed that 227 bacterial genera and 20 fungi genera were shared in all samples, consisting of Saccharomyces, … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 4 · 24 Dec 2021 · 5,997 accessesView PDFCite
Research ArticleOpen accessIn the author namesBionic Technology and Deep Learning in Agricultural Engineering: Current Status and Future ProspectsChunlei Tu, Jinxia Li, Xingsong Wang et al.As one of the most important production activity of mankind, agriculture plays an important role in social development. With the development of science and technology, agricultural technology has constantly been explored and researched. By learning and imitating the characteristics of creatures in nature, bionic technology has been applied to the improvement of agricultural machinery and farm implements. In recent years, … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 2 · 24 May 2021 · 6,989 accessesView PDFCite
Research ArticleOpen accessIn the author namesThe Bioaccumulation and Detoxification Mechanism of Neodymium on the Shoot of Rice SeedlingsKailun Shi, Cheng Kun Liu, Keliang Lyu et al.Neodymium (Nd) potentially pollutes environment for its wide usage in agriculture and industry. In this study, the chemical forms of Nd and effect of Nd on rice shoots were studied after rice seedlings were exposed with 0, 1, 10, 100 and1000 μM Nd. The higher concentration of Nd inhibited shoot growth, but the lower concentration of Nd induced shoot growth. … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 2 · 11 Apr 2021 · 6,291 accessesView PDFCite
Research ArticleOpen accessIn the author namesCharacterization of Biochemical Compositions, Volatile Compounds and Sensory Profiles of Cabernet Sauvignon Wine in Successive Vintages (2008-2017)Yufeng Ding, Yanli Ma, Suping Li et al.Cabernet Sauvignon grape is an emblematic cultivar of Huailai region, China, allowing obtaining wines accounts for a large proportion of national consumption. This work aimed to determine the differences in basic parameters, organic acids, phenolics, volatile compounds and sensory profiles of Cabernet Sauvignon wines of successive vintages (2008-2017). The total organic acids content ranged from 7.03 to 42.33 g L-1, … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 3 · 17 Aug 2020 · 6,972 accessesView PDFCite
Research NotesOpen accessIn the author namesScreening of Saccharomyces cerevisiae: A Strategy to Enhance Flavour of Jujube LiquorXiaolei Guan, Yaqiong Liu, Yao Lu et al.The main objective of this study was to isolate newly indigenous yeast strains from the fermentation of jujube liquor. 19 isolated yeast strains were obtained by spontaneous solid-state fermentation and flavour characteristics of the fermented jujube juice were also compared from above selected strains. 3 strains (JM-3, JM-13, JM-17) were screened out and identified as Saccharomyces cerevisiae (S. cerevisiae) by … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 3 · 17 Jul 2020 · 6,626 accessesView PDFCite
Research ArticleOpen accessIn the author namesEffects of Oak Chip Treatments on Quality of Dry White Wines During AgingRongbin Li, Xiaofang Liang, Chunhua Song et al.The objective of the research was to evaluate the effect of different oak chip treatments on quality of Longyan dry white wine during aging. Phenolic substances, antioxidant activity and Cu2+ reduction force were measured. The results showed that wines treated with French oak chips (6 g/L) had significantly higher contents of total phenols (0.083 mg/mL) and flavonoids (0.063 mg/mL), also … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 1 · 26 Feb 2020 · 7,235 accessesView PDFCite
Research ArticleOpen accessIn the author namesCharacterization of the Changes in Opened Sufu Bottles During Storage with Mathematical ModelJingJing Liang, Dawei Li, Ruiqin Shi et al.Artificial Neural Network (ANN) is a type of nonlinear empirical model, which can clarify the complex relation between the inputs and outputs that allows it to approximate any nonlinear function for making predictions. The objective of this study is to monitor the Biogenic Amines (BAs) content and selected physicochemical properties of sufu (a traditional Chinese fermented soybean product) along time. … …American Journal of Biochemistry and Biotechnology, Vol. 14, Issue 4 · 12 Dec 2018 · 9,353 accessesView PDFCite
Research ArticleOpen accessIn the author namesDesign of Intelligent Household Fruit Vinegar Fermentation Device and Optimization of Key ParametersXinpeng Dai, Xiaoxue Xing, Lin Liu et al.Compared with carbonated beverages, fruit vinegar was gradually becoming more favored by consumers, because of their higher nutritional functions. But its popularization was limited by higher selling price. This article described a fruit vinegar fermentation device that can be used at home and also introduced the design principles, composition and operation methods. Furthermore, taking apple vinegar as an example, the … …American Journal of Biochemistry and Biotechnology, Vol. 14, Issue 3 · 24 Aug 2018 · 10,837 accessesView PDFCite