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Advances in Food and Nutrition Research|July 11, 2026
Beyond dairy: The science, sustainability, and future of non-dairy yogurt alternativesYan Xu, Xueming XuFrontiers in Aging Neuroscience|June 1, 2023
Oxidative stress in Wernicke's encephalopathyJun-Dong Wei, Xueming XuJournal of the Science of Food and Agriculture|September 14, 2010
Antioxidant activity of tryptic digests of hen egg yolk phosvitinXueming Xu, Shigeru Katayama, Yoshinori MineCarbohydrate Polymers|April 23, 2014
Inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin: UV, FTIR, 1H NMR and molecular modeling studiesChao Yuan, Zhengyu Jin, Xueming XuInternational Journal of Biological Macromolecules|September 5, 2012
Fermentation characteristics of resistant starch from maize prepared by the enzymatic method in vitroHuanxin Zhang, Xueming Xu, Zhengyu JinFood Chemistry|August 21, 2016
Research progress on the brewing techniques of new-type rice wineAiquan Jiao, Xueming Xu, Zhengyu JinFrontiers in Psychology|February 17, 2022
Personality Traits and Escape Behavior in Traffic Accidents: Experiment and Modeling AnalysisYaohua Xie, Xueming Xu, Wenjuan AnFood Chemistry|March 22, 2015
Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish minceMehdi Nikoo, Soottawat Benjakul, Xueming XuUltrasonics Sonochemistry|March 4, 2014
Combined of ultrasound irradiation with high hydrostatic pressure (US/HHP) as a new method to improve immobilization of dextranase onto alginate gelMohanad Bashari, Shabbar Abbas, Xueming Xu, et al.Food Microbiology|January 21, 2023
Putative inactivation mechanism and germicidal efficacy of induced electric field against Staphylococcus aureusLingtao Zhang, Na Yang, Yamei Jin, et al.Pageof 24