Bao-Guo Sun - Search Results

Year	Number of Results
2007	4
2008	3
2010	1
2011	2
2012	2
2014	3
2015	1
2016	5
2017	4
2018	3
2019	4
2020	2
2022	2
2024	1

1

A one-pot electrochemical synthesis of 2-aminothiazoles from active methylene ketones and thioureas mediated by NH₄I.

Yang SF, Li P, Fang ZL, Liang S, Tian HY, Sun BG, Xu K, Zeng CC. Yang SF, et al. Among authors: sun bg. Beilstein J Org Chem. 2022 Sep 15;18:1249-1255. doi: 10.3762/bjoc.18.130. eCollection 2022. Beilstein J Org Chem. 2022. PMID: 36158175 Free PMC article.

2

Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS.

Kong Y, Zhang LL, Zhao J, Zhang YY, Sun BG, Chen HT. Kong Y, et al. Among authors: sun bg. Food Res Int. 2019 Jul;121:463-470. doi: 10.1016/j.foodres.2018.11.060. Epub 2018 Nov 29. Food Res Int. 2019. PMID: 31108770

3

Electrocatalytic Minisci Acylation Reaction of N-Heteroarenes Mediated by NH₄I.

Wang QQ, Xu K, Jiang YY, Liu YG, Sun BG, Zeng CC. Wang QQ, et al. Among authors: sun bg. Org Lett. 2017 Oct 20;19(20):5517-5520. doi: 10.1021/acs.orglett.7b02589. Epub 2017 Oct 2. Org Lett. 2017. PMID: 28968117

4

Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine.

Chen GM, Li WL, Tong SG, Qiu YT, Han JZ, Lv XC, Ai LZ, Sun JY, Sun BG, Ni L. Chen GM, et al. Among authors: sun bg. Curr Res Food Sci. 2022 Sep 6;5:1433-1444. doi: 10.1016/j.crfs.2022.08.020. eCollection 2022. Curr Res Food Sci. 2022. PMID: 36110382 Free PMC article.

5

Observations of TCRVβ Gene Expression in Rats with Dampness Syndrome.

Chen Y, Sun BG, Zhang SJ, Chen ZX, Hardi CF, Xiang T. Chen Y, et al. Among authors: sun bg. Evid Based Complement Alternat Med. 2014;2014:373608. doi: 10.1155/2014/373608. Epub 2014 May 15. Evid Based Complement Alternat Med. 2014. PMID: 24976850 Free PMC article.

6

Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction.

Zhang LL, Kong Y, Yang X, Zhang YY, Sun BG, Chen HT, Sun Y. Zhang LL, et al. Among authors: sun bg. J Sci Food Agric. 2019 Mar 30;99(5):2340-2347. doi: 10.1002/jsfa.9432. Epub 2018 Dec 3. J Sci Food Agric. 2019. PMID: 30338537

7

Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening.

Yang YN, Zheng FP, Yu AN, Sun BG. Yang YN, et al. Among authors: sun bg. Food Chem. 2019 Jul 30;287:232-240. doi: 10.1016/j.foodchem.2019.02.080. Epub 2019 Feb 23. Food Chem. 2019. PMID: 30857694

8

Aroma Constituents in Shanxi Aged Vinegar before and after Aging.

Liang J, Xie J, Hou L, Zhao M, Zhao J, Cheng J, Wang S, Sun BG. Liang J, et al. Among authors: sun bg. J Agric Food Chem. 2016 Oct 12;64(40):7597-7605. doi: 10.1021/acs.jafc.6b03019. Epub 2016 Sep 28. J Agric Food Chem. 2016. PMID: 27641774

9

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate.

Kong Y, Yang X, Ding Q, Zhang YY, Sun BG, Chen HT, Sun Y. Kong Y, et al. Among authors: sun bg. Food Res Int. 2017 Dec;102:559-566. doi: 10.1016/j.foodres.2017.09.038. Epub 2017 Sep 14. Food Res Int. 2017. PMID: 29195986

10

Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages.

Yu AN, Yang YN, Yang Y, Zheng FP, Sun BG. Yu AN, et al. Among authors: sun bg. J Food Biochem. 2019 Oct;43(10):e12964. doi: 10.1111/jfbc.12964. Epub 2019 Jun 26. J Food Biochem. 2019. PMID: 31608465

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