{"id":558,"date":"2023-08-24T13:04:18","date_gmt":"2023-08-24T13:04:18","guid":{"rendered":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/?page_id=558"},"modified":"2023-10-14T05:25:14","modified_gmt":"2023-10-14T05:25:14","slug":"publications","status":"publish","type":"page","link":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/publications\/","title":{"rendered":"Publications"},"content":{"rendered":"\t\t
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Selective publications at GTIIT<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  1. Chen, R., Ma, M., Zhao, J., Fang, J., Danino, D., Sui, Z., and Corke, H.*<\/strong> (2023). Characterization of multi-scale structure and physicochemical properties of starch from diverse Japonica<\/em> waxy rice cultivars. Journal of Cereal Science<\/em><\/strong>, 109<\/u>, 103592.<\/li>
  2. Farha, A. K., Sui, Z.*, and Corke, H.*<\/strong> (2023). Raspberry Ketone-Mediated Inhibition of Biofilm Formation in Salmonella enterica<\/em> Typhimurium\u2014An Assessment of the Mechanisms of Action. Antibiotics<\/em><\/strong>, 12<\/u>(2), 239.<\/li>
  3. Farha, A. K., Gan, R. Y.*, Li, H. B., Wu, D. T., Atanasov, A. G., Gul, K., Zhang, J. R., Yang, Q. Q., and Corke, H.*<\/strong> (2022). The anticancer potential of the dietary polyphenol rutin: Current status, challenges, and perspectives. Critical Reviews in Food Science and Nutrition<\/em><\/strong>, 62<\/u>(3), 832-859.<\/li>
  4. Zhang, J., Sun, X., Liu, P., Zhang, T., Jelderks, J. A., and Corke, H.*<\/strong> (2022). Preliminary Characterization of Phytochemicals and Polysaccharides in Diverse Coffee Cascara Samples: Identification, Quantification and Discovery of Novel Compounds. Foods<\/em><\/strong>, 11<\/u>(12), 1710.<\/li>
  5. Kim, G., Xu, Y., Zhang, J., Sui, Z.*, and Corke, H.*<\/strong> (2022). Antibacterial activity and multi-targeting mechanism of dehydrocorydaline from Corydalis turtschaninovii<\/em> against Listeria monocytogenes<\/em>. Frontiers in Microbiology<\/em><\/strong>, 12<\/u>, 3957.<\/li>
  6. Kim, G., Xu, Y. J., Farha, A. K., Sui, Z.*, and Corke, H.*<\/strong> (2022). Bactericidal and antibiofilm properties of Rumex japonicus Houtt. on multidrug-resistant Staphylococcus aureus<\/em> isolated from milk. Journal of Dairy Science<\/em><\/strong>, 105<\/u>(3), 2011-2024.<\/li>
  7. Zhang, C., Narayanamoorthy, S., Ming, S., Li, K., Cantre, D., Sui, Z.*, and Corke, H.*<\/strong> (2022). Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris<\/em>) varieties from Europe and Asia. LWT<\/em><\/strong>, 161<\/u>, 113352.<\/li>
  8. Yang, Q.Q., Sui, Z., Lu, W.*, and Corke, H.*<\/strong> (2021) Soybean lecithin-stabilized oil-in-water (O\/W) emulsions increase the stability and bioaccessibility of bioactive nutrients. Food Chemistry<\/em><\/strong>, <\/em>338<\/u>: 128071.<\/li>
  9. Zhang, T.-Z., Li, K.-H., Ding, X.-H., Sui, Z.Q., Yang, Q.Q., Shah, N.P., Liu, G.Q.*, Corke, H.*<\/strong> (2021) Starch properties of high and low amylose proso millet (Panicum miliaceum<\/em>) genotypes are differentially affected by varying salt and pH. Food Chemistry<\/em><\/strong>, <\/em>127784.<\/li>
  10. Chen, X., Ma, M., Liu, X., Xu, Z., Zhang, C., Sui, Z.*, and Corke, H.*<\/strong> (2021). Microwave treatment alters the fine molecular structure of waxy hull-less barley starch. International Journal of Biological Macromolecules<\/em><\/strong>, 193<\/u>, 1086-1092.<\/li>
  11. Zhang, C., Ma, M., Xu, Y., Xu, Z., Sui, Z.*, and Corke, H.*<\/strong> (2021). Octenyl succinic anhydride modification alters blending effects of waxy potato and waxy rice starches. International Journal of Biological Macromolecules<\/em><\/strong>, 190<\/u>, 1-10.<\/li>
  12. Farha, A.K., Yang, Q.Q., Kim, G., Li, H.B., Zhu, F., Liu, H.Y., Gan, R.Y.*, and Corke, H.*<\/strong> (2020). Tannins as an alternative to antibiotics. Food Bioscience<\/em><\/strong>, <\/em>38<\/u>: 100751.<\/li><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    * Corresponding author<\/b><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Selective publications at GTIIT Chen, R., Ma, M., Zhao, J., Fang, J., Danino, D., Sui, Z., and Corke, H.* (2023). Characterization of multi-scale structure and physicochemical properties of starch from diverse Japonica waxy rice cultivars. Journal of Cereal Science, 109,… Read More<\/a><\/p>\n","protected":false},"author":341,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":[],"_links":{"self":[{"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/pages\/558"}],"collection":[{"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/users\/341"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/comments?post=558"}],"version-history":[{"count":3,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/pages\/558\/revisions"}],"predecessor-version":[{"id":1360,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/pages\/558\/revisions\/1360"}],"wp:attachment":[{"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/media?parent=558"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}