Xingqian Ye spends much of his time researching Food science, Chromatography, Extraction, Botany and Phenolic acid. The study incorporates disciplines such as DPPH, ABTS, Phytochemical, Ponkan and Narirutin in addition to Food science. Chromatography and Supercritical fluid are frequently intertwined in his study.
Xingqian Ye interconnects Yield, Pectin, Polysaccharide, Lutein and beta-Carotene in the investigation of issues within Extraction. He works mostly in the field of Botany, limiting it down to concerns involving Flavonols and, occasionally, Cultivar, Kaempferol and NUTRITION&DIETETICS. His Phenolic acid study integrates concerns from other disciplines, such as Gallic acid, Phenols, Protocatechuic acid and Chlorogenic acid.
Xingqian Ye mainly investigates Food science, Chromatography, Antioxidant, Polysaccharide and Pectin. His Food science research is multidisciplinary, relying on both DPPH and Botany. Botany and Phenolic acid are commonly linked in his work.
His study in Extraction and High-performance liquid chromatography is carried out as part of his studies in Chromatography. His Antioxidant research focuses on Flavonoid in particular. His Polysaccharide study contributes to a more complete understanding of Biochemistry.
His primary scientific interests are in Food science, Pectin, Polysaccharide, Starch and Hydrolysis. His Food science study combines topics in areas such as Crystallinity, Proanthocyanidin and Extrusion. His Pectin research incorporates elements of Sugar, Membrane, Dysbiosis and Arabinose.
He has included themes like Chromatography, Extraction, Cell wall and Pharmacology in his Polysaccharide study. His Bioavailability research extends to the thematically linked field of Chromatography. His research in Extraction intersects with topics in Yield, Sodium hydroxide and Monosaccharide.
The scientist’s investigation covers issues in Food science, Enzyme, Pectin, Hydrogen bond and Substrate. Specifically, his work in Food science is concerned with the study of Microbial safety. His studies in Enzyme integrate themes in fields like Polymeric matrix, Plastics extrusion, Reactive extrusion and Starch.
Xingqian Ye combines subjects such as Yield, Extraction, Dissolution, Arabinose and Sonication with his study of Pectin. His work investigates the relationship between Hydrogen bond and topics such as Amylase that intersect with problems in Ferulic acid, Active site and Chlorogenic acid. The various areas that Xingqian Ye examines in his Substrate study include Glycosidic bond, Biophysics, Chitinase, Hydrolysis and Chitin.
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.
Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract
Guihua Xu;Xingqian Ye;Jianchu Chen;Donghong Liu.
Journal of Agricultural and Food Chemistry (2007)
Juice components and antioxidant capacity of citrus varieties cultivated in China
Guihua Xu;Donghong Liu;Jianchu Chen;Xingqian Ye.
Food Chemistry (2008)
Inactivation mechanisms of non-thermal plasma on microbes: A review
Xinyu Liao;Donghong Liu;Qisen Xiang;Juhee Ahn.
Food Control (2017)
Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions
Wenjun Wang;Xiaobin Ma;Peng Jiang;Lyulin Hu.
Food Hydrocolloids (2016)
Simultaneous extraction of phenolic compounds of citrus peel extracts: effect of ultrasound.
Ya-Qin Ma;Jian-Chu Chen;Dong-Hong Liu;Xing-Qian Ye.
Ultrasonics Sonochemistry (2009)
Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method
Wenjun Wang;Xiaobin Ma;Yuting Xu;Yongqiang Cao.
Food Chemistry (2015)
Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma Mandarin (Citrus unshiu Marc.) peels.
Ya-Qin Ma;Xing-Qian Ye;Zhong-Xiang Fang;Jian-Chu Chen.
Journal of Agricultural and Food Chemistry (2008)
Effects of different factors of ultrasound treatment on the extraction yield of the all-trans-β-carotene from citrus peels
Yujing Sun;Donghong Liu;Jianchu Chen;Xingqian Ye.
Ultrasonics Sonochemistry (2011)
Ultrasound-assisted extraction of hesperidin from Penggan (Citrus reticulata) peel.
Yaqin Ma;Xingqian Ye;Yunbin Hao;Guoneng Xu.
Ultrasonics Sonochemistry (2008)
Characterization of Chemical Composition of Bee Pollen in China
Kai Yang;Dan Wu;Xingqian Ye;Donghong Liu.
Journal of Agricultural and Food Chemistry (2013)
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