Hu X - Search Results

1

Investigating the Inactivation Mechanism of Bacillus subtilis Spores by High Pressure CO2.

Rao L, Zhao F, Wang Y, Chen F, Hu X, Liao X. Rao L, et al. Among authors: hu x. Front Microbiol. 2016 Sep 7;7:1411. doi: 10.3389/fmicb.2016.01411. eCollection 2016. Front Microbiol. 2016. PMID: 27656175 Free PMC article.

2

Mechanism of the greening color formation of "laba" garlic, a traditional homemade chinese food product.

Bai B, Chen F, Wang Z, Liao X, Zhao G, Hu X. Bai B, et al. Among authors: hu x. J Agric Food Chem. 2005 Sep 7;53(18):7103-7. doi: 10.1021/jf051211w. J Agric Food Chem. 2005. PMID: 16131117

3

Isomerization of trans-astaxanthin induced by copper(II) ion in ethanol.

Zhao L, Chen F, Zhao G, Wang Z, Liao X, Hu X. Zhao L, et al. Among authors: hu x. J Agric Food Chem. 2005 Nov 30;53(24):9620-3. doi: 10.1021/jf0517750. J Agric Food Chem. 2005. PMID: 16302786

4

Isolation and characterization of thermo-acidophilic endospore-forming bacteria from the concentrated apple juice-processing environment.

Chen S, Tang Q, Zhang X, Zhao G, Hu X, Liao X, Chen F, Wu J, Xiang H. Chen S, et al. Among authors: hu x. Food Microbiol. 2006 Aug;23(5):439-45. doi: 10.1016/j.fm.2005.07.005. Epub 2005 Oct 25. Food Microbiol. 2006. PMID: 16943035

5

Different effects of microwave and ultrasound on the stability of (all-E)-astaxanthin.

Zhao L, Zhao G, Chen F, Wang Z, Wu J, Hu X. Zhao L, et al. Among authors: hu x. J Agric Food Chem. 2006 Oct 18;54(21):8346-51. doi: 10.1021/jf061876d. J Agric Food Chem. 2006. PMID: 17032050

6

Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry.

Chen F, Sun Y, Zhao G, Liao X, Hu X, Wu J, Wang Z. Chen F, et al. Among authors: hu x. Ultrason Sonochem. 2007 Sep;14(6):767-78. doi: 10.1016/j.ultsonch.2006.12.011. Epub 2007 Jan 20. Ultrason Sonochem. 2007. PMID: 17321780 Free article.

7

Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide.

Liao H, Hu X, Liao X, Chen F, Wu J. Liao H, et al. Among authors: hu x. Int J Food Microbiol. 2007 Sep 15;118(2):126-31. doi: 10.1016/j.ijfoodmicro.2007.06.018. Epub 2007 Jul 14. Int J Food Microbiol. 2007. PMID: 17689768

8

Relationship between gamma-glutamyl transpeptidase activity and garlic greening, as controlled by temperature.

Li L, Hu D, Jiang Y, Chen F, Hu X, Zhao G. Li L, et al. Among authors: hu d, hu x. J Agric Food Chem. 2008 Feb 13;56(3):941-5. doi: 10.1021/jf072470j. Epub 2008 Jan 19. J Agric Food Chem. 2008. PMID: 18205306

9

Inactivation of apple pectin methylesterase induced by dense phase carbon dioxide.

Zhi X, Zhang Y, Hu X, Wu J, Liao X. Zhi X, et al. Among authors: hu x. J Agric Food Chem. 2008 Jul 9;56(13):5394-400. doi: 10.1021/jf800260c. Epub 2008 Jun 10. J Agric Food Chem. 2008. PMID: 18540616

10

Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide.

Liao H, Zhang Y, Hu X, Liao X, Wu J. Liao H, et al. Among authors: hu x. Int J Food Microbiol. 2008 Aug 15;126(1-2):93-7. doi: 10.1016/j.ijfoodmicro.2008.05.008. Epub 2008 May 15. Int J Food Microbiol. 2008. PMID: 18565607

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