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Food Chemistry|November 11, 2020
Highly branched corn starch: Preparation, encapsulation, and release of ascorbic acidZixuan Gu, Bingcan Chen, Yaoqi TianFood & 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|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|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|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 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.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.Journal of Agricultural and Food Chemistry|May 28, 2024
Effect of High-Tunnel and Open-Field Production on the Yield, Cannabinoids, and Volatile Profiles in Industrial Hemp (Cannabis sativa L.) InflorescenceAnto Pradeep Raja Charles, Zixuan Gu, Ryan Archer, et al.Journal of Agricultural and Food Chemistry|June 18, 2021
Nanostarch: Preparation, Modification, and Application in Pickering EmulsionsHao Lu, Yaoqi TianPageof 24