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Changmou Xu

Showing results (1-10 of 22) with videos related to

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Journal of Food Biochemistry|July 30, 2019
Trends in phytochemical researchChangmou Xu
Comprehensive Reviews in Food Science and Food Safety|December 19, 2020
An overview of the perception and mitigation of astringency associated with phenolic compoundsRui Huang, Changmou Xu
Journal of Food Science|March 26, 2025
An innovative approach to improve the taste, quality, and shelf life of aronia berry juice by integrating food ingredient technology with high-pressure processing (HPP) technologyRui Huang, Xiaoqing Xie, Changmou Xu
Food Chemistry|November 6, 2024
Utilization of egg white powders to mitigate the astringency of Aronia berry juice and produce protein-Proanthocyanidin aggregates with enhanced stability during digestionRui Huang, Xiaoqing Xie, Changmou Xu
International Journal of Analytical Chemistry|June 1, 2018
Characterization of Food Structures and FunctionalitiesXingxun Liu, Ying Yang, Changmou Xu, et al.
Journal of Agricultural and Food Chemistry|January 18, 2011
Influence of growing season on phenolic compounds and antioxidant properties of grape berries from vines grown in subtropical climateChangmou Xu, Yali Zhang, Lei Zhu, et al.
Journal of Food Biochemistry|February 6, 2020
Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food productsHefei Zhao, Chun Shen, Zijian Wu, et al.
Food Chemistry|June 25, 2022
Identification of key astringent compounds in aronia berry juiceRui Huang, Wei Fang, Xiaoqing Xie, et al.
Journal of Food Biochemistry|July 30, 2019
Evaluation of phenolic compounds, antioxidant and antiproliferative activities of 31 grape cultivars with different genotypesLanlan Xia, Changmou Xu, Kunlun Huang, et al.
Food Chemistry|March 25, 2018
Phytochemical profiles, and antimicrobial and antioxidant activities of greater galangal [Alpinia galanga (Linn.) Swartz.] flowersXixuan Tang, Changmou Xu, Yavuz Yagiz, et al.
Pageof 3

Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
Journal of Food Biochemistry|July 30, 2019
Trends in phytochemical researchChangmou Xu
Comprehensive Reviews in Food Science and Food Safety|December 19, 2020
An overview of the perception and mitigation of astringency associated with phenolic compoundsRui Huang, Changmou Xu
Journal of Food Science|March 26, 2025
An innovative approach to improve the taste, quality, and shelf life of aronia berry juice by integrating food ingredient technology with high-pressure processing (HPP) technologyRui Huang, Xiaoqing Xie, Changmou Xu
Food Chemistry|November 6, 2024
Utilization of egg white powders to mitigate the astringency of Aronia berry juice and produce protein-Proanthocyanidin aggregates with enhanced stability during digestionRui Huang, Xiaoqing Xie, Changmou Xu
International Journal of Analytical Chemistry|June 1, 2018
Characterization of Food Structures and FunctionalitiesXingxun Liu, Ying Yang, Changmou Xu, et al.
Journal of Agricultural and Food Chemistry|January 18, 2011
Influence of growing season on phenolic compounds and antioxidant properties of grape berries from vines grown in subtropical climateChangmou Xu, Yali Zhang, Lei Zhu, et al.
Journal of Food Biochemistry|February 6, 2020
Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food productsHefei Zhao, Chun Shen, Zijian Wu, et al.
Food Chemistry|June 25, 2022
Identification of key astringent compounds in aronia berry juiceRui Huang, Wei Fang, Xiaoqing Xie, et al.
Journal of Food Biochemistry|July 30, 2019
Evaluation of phenolic compounds, antioxidant and antiproliferative activities of 31 grape cultivars with different genotypesLanlan Xia, Changmou Xu, Kunlun Huang, et al.
Food Chemistry|March 25, 2018
Phytochemical profiles, and antimicrobial and antioxidant activities of greater galangal [Alpinia galanga (Linn.) Swartz.] flowersXixuan Tang, Changmou Xu, Yavuz Yagiz, et al.
Pageof 3