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Quyu Yuan

Explore the profile of Quyu Yuan including associated specialties, affiliations and a list of published articles. Areas
Snapshot
Articles 7
Citations 59
Followers 0
Related Specialty
Biotechnology
Top 10 Co-Authors
Tingting Ma
Xiangyu Sun
Tian Lan
Chenxu Gao
Qinyu Zhao
Jiaqi Wang
Yushan Lei
Yongli Zhang
Achun Chen
Jie Liu
Published In
Foods
Food Chem X
NPJ Vaccines
Nat Immunol
Affiliations
Soon will be listed here.
Recent Articles
1.
Development of T follicular helper cell-independent nanoparticle vaccines for SARS-CoV-2 or HIV-1 by targeting ICOSL
Zhang Y, Chen A, Li D, Yuan Q, Zhu A, Deng J, et al.
NPJ Vaccines . 2024 Sep; 9(1):176. PMID: 39341822
T helper cells, particularly T follicular helper (T) cells, are essential for the neutralizing antibody production elicited by pathogens or vaccines. However, in immunocompromised individuals, the inefficient support from T...
2.
The receptor binding domain of SARS-CoV-2 Omicron subvariants targets Siglec-9 to decrease its immunogenicity by preventing macrophage phagocytosis
He X, Zhang X, Wu B, Deng J, Zhang Y, Zhu A, et al.
Nat Immunol . 2024 Mar; 25(4):622-632. PMID: 38454157
The development of a vaccine specific to severe acute respiratory syndrome coronavirus 2 Omicron has been hampered due to its low immunogenicity. Here, using reverse mutagenesis, we found that a...
3.
Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles
Lan T, Lv X, Zhao Q, Lei Y, Gao C, Yuan Q, et al.
Food Chem X . 2023 Feb; 17:100595. PMID: 36824148
In this study, a quality evaluation model of fermented kiwifruit juice (KJ) based on strain growth characteristics, sensory quality and functional characteristics was established by PCA, and the effects of...
4.
Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry
Lan T, Wang J, Yuan Q, Lei Y, Peng W, Zhang M, et al.
Food Chem X . 2022 Oct; 15:100427. PMID: 36211771
As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14 commercially available KW...
5.
Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice
Zhao Q, Yuan Q, Gao C, Wang X, Zhu B, Wang J, et al.
Foods . 2021 Aug; 10(8). PMID: 34441628
Currently, thermal pasteurisation (TP) remains the most widely applied technique for commercial orange juice preservation; however, a high temperature causes adverse effects on the quality attributes of orange juice. In...
6.
Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China
Lan T, Gao C, Yuan Q, Wang J, Zhang H, Sun X, et al.
Foods . 2021 Aug; 10(7). PMID: 34359515
The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. The combination of 2-octanone with 3-octanone was the most suitable dual internal standard for quantitative analysis in...
7.
Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit () Cultivars-Comparative Analysis of Fifteen Kiwifruit () Cultivars
Zhang H, Zhao Q, Lan T, Geng T, Gao C, Yuan Q, et al.
Foods . 2020 Sep; 9(9). PMID: 32927636
Physicochemical characteristics, nutritional and functional components, and the antioxidant capacity of 15 kinds of domestic and imported kiwifruit in China were studied. Kiwifruit was classified according to flesh color or...