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Food Chemistry|December 6, 2024
Effect of surfactin on microbial content, appearance quality, and starch properties of fresh noodles during storageXuepan Qi, Tingting Hong, Anying Nie, et al.Ecotoxicology and Environmental Safety|March 27, 2024
Exploring the molecular mechanisms by which per- and polyfluoroalkyl substances induce polycystic ovary syndrome through in silico toxicogenomic data miningXueming Xu, Xiaoping Zhang, Jiake Chen, et al.Comprehensive Reviews in Food Science and Food Safety|June 22, 2026
Superheated Steam-Mediated Multiscale Structural Reconfiguration of Starch: From Granule Architecture to Functional and Digestibility OutcomesZijun Xi, Xiangyu Ya, Haoyu Ni, et al.Gene|March 23, 2019
Association of lncRNA polymorphisms with triglyceride and total cholesterol levels among myocardial infarction patients in Chinese populationYilan Li, Dandan Zhang, Yanxiu Zhang, et al.Biomaterials Science|January 6, 2022
A biomimetic nanodrug self-assembled from small molecules for enhanced ferroptosis therapyXueming Xu, Yuan Chen, Jinyong Gui, et al.Food Chemistry|March 23, 2022
A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked formQiyan Zhao, Jinzhong Xi, Dan Xu, et al.Bioprocess and Biosystems Engineering|December 11, 2012
Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine productionHongyan Li, Aiquan Jiao, Xueming Xu, et al.Food Chemistry|December 1, 2015
Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flourEnbo Xu, Zhengzong Wu, Xiaowei Pan, et al.Journal of Food Science|June 20, 2015
Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded RiceEnbo Xu, Jie Long, Zhengzong Wu, et al.Food Research International (Ottawa, Ont.)|March 12, 2026
Effect of superheated steam treatment on rehydration characteristics and eating quality of instant riceJingbo Yang, Xuepan Qi, Yajie Liu, et al.Pageof 24