IECE - Institute of Emerging and Computer Engineers

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    Academic Editor
    Author
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    Author 1
    Editor 2
    ORCID
    0000-0001-7529-2261
    Bin Guo
    College of Life Sciences, Northwest University, China
    Summary
    Edited Journals
    Agricultural Science and Food Processing
    IECE Contributions
    Articles
    1
    Edited
    2
    Free Access | Review Article | 19 November 2024
    Research Progress on Time Series Prediction of Disaster Risk: A Mini-review
    by
    Feng Fang
    ,
    Jingjing Lin
    ,
    Jing Wang
    ,
    Peixuan Chen
    ,
    Pengcheng Huang
    ,
    Xing Wang
    ,
    Yulong Ma
    ,
    Liwei Liu
    ,
    Dawei Wang
    Agricultural Science and Food Processing | Volume 1, Issue 1: 48-57, 2024 | DOI:10.62762/ASFP.2024.610643
    Abstract
    Food security is crucial for human survival and national economic development, but frequent meteorological disasters have caused great harm to agricultural production. Therefore, it is very important and meaningful to study how to quickly and accurately predict the loss rate of disasters. Only based on historical loss sequence, the time series prediction method can effectively predict future loss. Therefore, this paper first briefly describes the main means of time series prediction, namely statistical methods and machine learning algorithms. Secondly, the commonly used machine learning algorithms for disaster loss time series prediction, and its application cases and existing problems, were... More >
    Free Access | Research Article | 15 November 2024
    Effects of Fermentation Process and in Vitro Digestion on the Content of Total Phenols and Isoflavones and Antioxidant Properties in Natto
    by
    Chunming Xu
    ,
    Shiguang Sun
    ,
    Aiping Han
    Agricultural Science and Food Processing | Volume 1, Issue 1: 38-47, 2024 | DOI:10.62762/ASFP.2024.541137
    Abstract
    To investigate the changes of bioactive compounds during natto fermentation, this study focused on the variations in the levels of phenolic compounds, isoflavones, and antioxidant capabilities at various stages of the natto fermentation. Additionally, the impact of simulated in vitro digestion process of natto on phenolic compounds, isoflavones, and antioxidant capabilities was evaluated. The results indicated that fermentation process increased the phenolic content of 60.56%, while the isoflavone content decreased in 63.30%. Following in vitro digestion, the total phenolics content exhibited a release rate of 70.64%, while the isoflavones content had a residual rate of 21.79%. Antioxidant a... More >
    Graphical Abstract
    Effects of Fermentation Process and in Vitro Digestion on the Content of Total Phenols and Isoflavones and Antioxidant Properties in Natto
    Free Access | Research Article | 08 November 2024
    A Novel Huperzine A-producing Endophytic Fungus NWUHS002 Isolated from Huperzia Serrata Trev.
    by
    Rongxing Liu
    ,
    Yirui Zhao
    ,
    He Wang
    ,
    Hao Zhang
    ,
    Xizhen Yue
    ,
    Hongwei Guo
    ,
    Jinmei Luo
    ,
    Bin Guo
    Agricultural Science and Food Processing | Volume 1, Issue 1: 21-28, 2024 | DOI:10.62762/ASFP.2024.857122
    Abstract
    Huperzine A is an important drug for Alzheimer’s disease (AD) treatment, which is mainly extracted from the medicinal plant Huperzia serrata (Thunb.) Trev (Huperzia serrata Trev.). In present study, a new endophytic fungus (NWUHS002) producing Huperzine A was isolated from the Huperzia serrata Trev. with a yield of 5.20 µg/g. NWUHS002 was identified as Staphylotrichum by morphology and internal transcribed spacer (ITS) sequence. The discovery of NWUHS002 in Huperzia serrata Trev. can be used for the breeding of high-producing Huperzine A strains and the study of Huperzine A biosynthesis. More >
    Graphical Abstract
    A Novel Huperzine A-producing Endophytic Fungus NWUHS002 Isolated from Huperzia Serrata Trev.