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Food Chemistry
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October 6, 2020
Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus
Xinxing Xu, Shuang Bi, Fei Lao, et al.
Food Research International (Ottawa, Ont.)
|
January 3, 2023
Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
Meilun Li, Xinxing Xu, Shuang Bi, et al.
Food Chemistry
|
April 9, 2019
Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics
Xinxing Xu, Yejun Bao, Bingbing Wu, et al.
Bioscience Trends
|
December 28, 2016
TGP attenuates endoplasmic reticulum stress and regulates the expression of thioredoxin-interacting protein in the kidneys of diabetic rats
Yunxia Shao, Xiangming Qi, Xinxing Xu, et al.
Journal of Agricultural and Food Chemistry
|
May 11, 2018
Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing
Dongsheng Luo, Xueli Pang, Xinxing Xu, et al.
Food Chemistry: X
|
February 27, 2023
Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (<i>Crassostrea gigas</i>)
Li Liu, Yuanhui Zhao, Shixue Lu, et al.
Health Care Science
|
December 30, 2024
Leveraging anatomical constraints with uncertainty for pneumothorax segmentation
Han Yuan, Chuan Hong, Nguyen Tuan Anh Tran, et al.
Current Opinion in Ophthalmology
|
August 3, 2020
Interpretation of artificial intelligence studies for the ophthalmologist
Tien-En Tan, Xinxing Xu, Zhaoran Wang, et al.
Food Microbiology
|
June 17, 2020
Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)
Xinxing Xu, Bingbing Wu, Wenting Zhao, et al.
Food Chemistry
|
November 24, 2024
Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae
Ke Li, Guixin Han, Li Liu, et al.
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Search research articles
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Showing results (21-30 of 101) with videos related to
Sort By:
Page
of 11
Food Chemistry
|
October 6, 2020
Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus
Xinxing Xu, Shuang Bi, Fei Lao, et al.
Food Research International (Ottawa, Ont.)
|
January 3, 2023
Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
Meilun Li, Xinxing Xu, Shuang Bi, et al.
Food Chemistry
|
April 9, 2019
Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics
Xinxing Xu, Yejun Bao, Bingbing Wu, et al.
Bioscience Trends
|
December 28, 2016
TGP attenuates endoplasmic reticulum stress and regulates the expression of thioredoxin-interacting protein in the kidneys of diabetic rats
Yunxia Shao, Xiangming Qi, Xinxing Xu, et al.
Journal of Agricultural and Food Chemistry
|
May 11, 2018
Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing
Dongsheng Luo, Xueli Pang, Xinxing Xu, et al.
Food Chemistry: X
|
February 27, 2023
Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (<i>Crassostrea gigas</i>)
Li Liu, Yuanhui Zhao, Shixue Lu, et al.
Health Care Science
|
December 30, 2024
Leveraging anatomical constraints with uncertainty for pneumothorax segmentation
Han Yuan, Chuan Hong, Nguyen Tuan Anh Tran, et al.
Current Opinion in Ophthalmology
|
August 3, 2020
Interpretation of artificial intelligence studies for the ophthalmologist
Tien-En Tan, Xinxing Xu, Zhaoran Wang, et al.
Food Microbiology
|
June 17, 2020
Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)
Xinxing Xu, Bingbing Wu, Wenting Zhao, et al.
Food Chemistry
|
November 24, 2024
Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae
Ke Li, Guixin Han, Li Liu, et al.
Page
of 11