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Food Chemistry|November 11, 2020
Highly branched corn starch: Preparation, encapsulation, and release of ascorbic acidZixuan Gu, Bingcan Chen, Yaoqi Tian
Food & Function|March 16, 2022
Statistical evaluation to validate matrix-matched calibration for standardized beany odor compound quantitation in yellow pea flour using HS-SPME-GC-MSZixuan Gu, Xiao Chen, Jiajia Rao, et al.
Food Chemistry|February 19, 2022
What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approachesXiao Chen, Zixuan Gu, Yinghan Peng, et al.
Food Chemistry|June 27, 2022
Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometryZixuan Gu, Zhao Jin, Paul Schwarz, et al.
Food Chemistry|January 20, 2020
Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicalsMinwei Xu, Zhao Jin, Zixuan Gu, et al.
Food Chemistry|June 14, 2023
Unraveling the role of germination days on the aroma variations of roasted barley malts via gas chromatography-mass spectrometry based untargeted and targeted flavoromicsZixuan Gu, Zhao Jin, Paul Schwarz, et al.
Food Chemistry|December 20, 2024
Unveiling the dynamic response of volatile development during barley malt roasting via untargeted and pseudo-targeted flavoromics: A time course studyZixuan Gu, Zhao Jin, Paul Schwarz, et al.
Food & Function|June 17, 2021
Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation timeChun Li, Xiaoqian Chen, Zhao Jin, et al.
Food Chemistry|December 10, 2020
Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flourZixuan Gu, Haiyang Jiang, Fengchao Zha, et al.
Nano Letters|October 23, 2023
Slow Auger Recombination in Ag2Se Colloidal Quantum DotsChen Liao, Luping Tang, Yunzhe Jia, et al.
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