The scientist’s investigation covers issues in Food science, Shelf life, Chromatography, Polyphenol and Antioxidant. His Food science research includes themes of Chitosan, Coating, Protein degradation and Bacterial growth. His research integrates issues of Antibacterial activity, Fishery, Polymer chemistry and SPEARMINT OIL in his study of Shelf life.
Jianrong Li has included themes like Swelling, Microstructure and Polysaccharide in his Chromatography study. His Polyphenol study combines topics from a wide range of disciplines, such as Food preservation, Food storage, Preservative, Thiobarbituric acid and Total Viable Count. Jianrong Li focuses mostly in the field of Antioxidant, narrowing it down to topics relating to Hydrolysate and, in certain cases, Amino acid, ABTS, Grass carp and Peptide.
His primary areas of study are Food science, Chromatography, Biochemistry, Shelf life and Flavor. His work deals with themes such as Total Viable Count, Polyphenol, Coating and Thiobarbituric acid, which intersect with Food science. Many of his studies on Coating involve topics that are commonly interrelated, such as Chitosan.
In his study, which falls under the umbrella issue of Chromatography, Antioxidant is strongly linked to Hydrolysate. His study in Peptide, In silico and Enzyme falls within the category of Biochemistry. His Shelf life research is multidisciplinary, incorporating perspectives in TBARS, Fishery and Bacterial growth.
Jianrong Li mostly deals with Food science, Flavor, Biochemistry, Peptide and Umami. He studies Pectin, a branch of Food science. His studies deal with areas such as Maillard reaction, Nonanal, Flavour, Alaska pollock and Hydrolysate as well as Flavor.
His research investigates the connection between Hydrolysate and topics such as Enzymatic hydrolysis that intersect with problems in Chromatography. His work on Catalase, Glutathione and Superoxide dismutase as part of general Biochemistry research is frequently linked to Interaction forces and Glutathione reductase, thereby connecting diverse disciplines of science. As a part of the same scientific family, Jianrong Li mostly works in the field of Lysozyme, focusing on Paralichthys and, on occasion, Olive flounder, Total Viable Count, Thiobarbituric acid and Shelf life.
His scientific interests lie mostly in Food science, Biochemistry, Flavor, Stokes shift and Reductase. His Food science research is multidisciplinary, relying on both Shrimp and Thiobarbituric acid. The study incorporates disciplines such as Magnetic nanoparticles, Protein degradation, Nitrogen, Fiber and Scanning electron microscope in addition to Thiobarbituric acid.
His work carried out in the field of Flavor brings together such families of science as Protein structure, Hydrogen bond and Myosin. His study explores the link between Stokes shift and topics such as Masking agent that cross with problems in Photochemistry and Detection limit. His study in Reductase is interdisciplinary in nature, drawing from both Pheophorbide A and Ripening, Horticulture.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Ultrasound-assisted extraction of polysaccharides from mulberry leaves.
Zhi Ying;Xiaoxiang Han;Jianrong Li.
Food Chemistry (2011)
Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)
Tingting Li;Tingting Li;Wenzhong Hu;Jianrong Li;Jianrong Li;Xuguang Zhang.
Food Control (2012)
Antiproliferative and antioxidant properties of anthocyanin-rich extract from açai
Shelly Hogan;Hyun Chung;Lei Zhang;Jianrong Li.
Food Chemistry (2010)
Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting alpha-glucosidase.
Shelly Hogan;Lei Zhang;Jianrong Li;Shi Sun.
Nutrition & Metabolism (2010)
Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives.
Tingting Li;Jianrong Li;Wenzhong Hu;Xuepeng Li.
Food Chemistry (2013)
Inhibitory effect of raspberries on starch digestive enzyme and their antioxidant properties and phenolic composition
Lei Zhang;Jianrong Li;Shelly Hogan;Hyun Chung.
Food Chemistry (2010)
Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage
Tingting Li;Tingting Li;Jianrong Li;Jianrong Li;Wenzhong Hu;Xuguang Zhang.
Food Chemistry (2012)
The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage
Mengsha Gao;Lifang Feng;Tianjia Jiang;Junli Zhu.
Food Control (2014)
Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation
Lei Zhang;Jianrong Li;Kequan Zhou.
Bioresource Technology (2010)
Grape skin extract inhibits mammalian intestinal α-glucosidase activity and suppresses postprandial glycemic response in streptozocin-treated mice
Lei Zhang;Lei Zhang;Shelly Hogan;Jianrong Li;Shi Sun.
Food Chemistry (2011)
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: