Lin D - Search Results

1

Dynamic Changes of Active Components and Volatile Organic Compounds in Rosa roxburghii Fruit during the Process of Maturity.

Xu S, Deng J, Wu S, Fei Q, Lin D, Chen H, Tao G, Meng L, Hu Y, Ma F. Xu S, et al. Among authors: lin d. Foods. 2024 Sep 12;13(18):2893. doi: 10.3390/foods13182893. Foods. 2024. PMID: 39335823 Free PMC article.

2

Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes.

Zhou X, Guan Q, Wang Y, Lin D, Du B. Zhou X, et al. Among authors: lin d. Foods. 2022 Sep 5;11(17):2713. doi: 10.3390/foods11172713. Foods. 2022. PMID: 36076896 Free PMC article.

3

Process Optimization, Structural Characterization, and Calcium Release Rate Evaluation of Mung Bean Peptides-Calcium Chelate.

Zhai W, Lin D, Mo R, Zou X, Zhang Y, Zhang L, Ge Y. Zhai W, et al. Among authors: lin d. Foods. 2023 Mar 2;12(5):1058. doi: 10.3390/foods12051058. Foods. 2023. PMID: 36900575 Free PMC article.

4

Ultrasonic-Assisted Extraction of Dictyophora rubrovolvata Volva Proteins: Process Optimization, Structural Characterization, Intermolecular Forces, and Functional Properties.

Zhang Y, Wei S, Xiong Q, Meng L, Li Y, Ge Y, Guo M, Luo H, Lin D. Zhang Y, et al. Among authors: lin d. Foods. 2024 Apr 20;13(8):1265. doi: 10.3390/foods13081265. Foods. 2024. PMID: 38672937 Free PMC article.

5

Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS.

Meng L, Nie Y, Zhou Q, Zheng T, Song J, Zhang C, Chen H, Lin D, Cao S, Xu S. Meng L, et al. Among authors: lin d. Food Chem. 2025 Jan 15;463(Pt 1):141074. doi: 10.1016/j.foodchem.2024.141074. Epub 2024 Aug 31. Food Chem. 2025. PMID: 39236392

6

Comparison of the flavor characteristics in three kinds of strawberry fruits.

Xu S, Shi D, Chen H, Ma F, Tao G, Meng L, Lin D, Wu S, Fei Q. Xu S, et al. Among authors: lin d. Food Res Int. 2024 Dec;198:115363. doi: 10.1016/j.foodres.2024.115363. Epub 2024 Nov 16. Food Res Int. 2024. PMID: 39643373

7

Improvement of stability and antioxidant capacity of peptide - iron complexes by sonication.

Lin D, Zhang Y, Xiong Q, Zhang L, Cheng S, Yu J, Ahmad M, Ni Y, Xu S, Luo H. Lin D, et al. Food Chem. 2025 Mar 30;469:142417. doi: 10.1016/j.foodchem.2024.142417. Epub 2024 Dec 13. Food Chem. 2025. PMID: 39708648

8

Substrate cultivation system improved the quality of 'Hongyan' strawberry fruits compared with the soil cultivation system.

Xu S, Shi D, Chen H, Ma F, Tao G, Wu W, Lin D, Wu S, Fei Q, Hu Y, Meng L. Xu S, et al. Among authors: lin d. Food Chem. 2025 Sep 1;485:144430. doi: 10.1016/j.foodchem.2025.144430. Epub 2025 Apr 26. Food Chem. 2025. PMID: 40311570

9

Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates.

Xu S, Shi D, Ma F, Tao G, Xu J, Meng L, Chen H, Cao S, Lin D, Fei Q, Liu Y, Wu S. Xu S, et al. Among authors: lin d. Foods. 2025 Apr 23;14(9):1464. doi: 10.3390/foods14091464. Foods. 2025. PMID: 40361549 Free PMC article.

10

Preparation, characterization, assembly, and stability of walnut peptide - zinc complexes and its ability to promote zinc transport in Caco-2 cells.

Lin D, Zhang L, Li H, Liu Q, Zhang Y, Ni Y, Liu M, Xu S. Lin D, et al. Food Chem X. 2025 Sep 16;31:103046. doi: 10.1016/j.fochx.2025.103046. eCollection 2025 Oct. Food Chem X. 2025. PMID: 41036460 Free PMC article.

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