Xu Y - Search Results

1

Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry.

Xu Y, Bi S, Niu X, Chen Y, Liu Y, Zhou Q. Xu Y, et al. Food Res Int. 2023 Jan;163:112208. doi: 10.1016/j.foodres.2022.112208. Epub 2022 Nov 19. Food Res Int. 2023. PMID: 36596141

2

Interactions between liposoluble antioxidants: A critical review.

Liu R, Xu Y, Zhang T, Gong M, Liu R, Chang M, Wang X. Liu R, et al. Among authors: xu y. Food Res Int. 2022 May;155:111104. doi: 10.1016/j.foodres.2022.111104. Epub 2022 Mar 7. Food Res Int. 2022. PMID: 35400476 Review.

3

Elucidation of the interaction between fructose and key aroma compounds in watermelon juice via Raman spectroscopy and nuclear magnetic resonance.

Yang F, Chen E, Dai Y, Xu Y, Liu Y, Bi S. Yang F, et al. Among authors: xu y. Food Res Int. 2022 Sep;159:111613. doi: 10.1016/j.foodres.2022.111613. Epub 2022 Jul 2. Food Res Int. 2022. PMID: 35940763

4

In vitro digestion of binary mixture of α-tocopherol and γ-oryzanol in oil-in-water emulsion: Changes in stability and antioxidant potential.

Xu Y, Guo Y, Liu R, Liu R, Chang M. Xu Y, et al. Food Res Int. 2022 Sep;159:111606. doi: 10.1016/j.foodres.2022.111606. Epub 2022 Jun 30. Food Res Int. 2022. PMID: 35940803

5

Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry.

Xu Y, Bi S, Xiong C, Dai Y, Zhou Q, Liu Y. Xu Y, et al. Food Chem. 2023 Feb 15;402:134303. doi: 10.1016/j.foodchem.2022.134303. Epub 2022 Sep 18. Food Chem. 2023. PMID: 36152552

6

Roasting pretreatment of walnut (Juglans regia L.) kernels: improvement of the oil flavor profile and correlation with the chemical composition.

Bi S, Niu X, Yang F, Xu Y, Dai Y, Liu Y, Zhou Q. Bi S, et al. Among authors: xu y. Food Funct. 2022 Oct 31;13(21):10956-10969. doi: 10.1039/d2fo01990f. Food Funct. 2022. PMID: 36239358

7

Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference.

Yan L, Xu Y, Yang F, Shi C, Liu Y, Bi S. Yan L, et al. Among authors: xu y. Food Chem. 2024 Jul 1;445:138696. doi: 10.1016/j.foodchem.2024.138696. Epub 2024 Feb 9. Food Chem. 2024. PMID: 38354643

8

Corrigendum to "Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference" [Food Chemistry 445(2024) 138696].

Yan L, Xu Y, Yang F, Shi C, Liu Y, Bi S. Yan L, et al. Among authors: xu y. Food Chem. 2024 Aug 1;448:139278. doi: 10.1016/j.foodchem.2024.139278. Epub 2024 Apr 10. Food Chem. 2024. PMID: 38604890 No abstract available.

9

Enhanced flavor strength of broth prepared from chicken following short-term frozen storage.

Qi J, Zhang WW, Xu Y, Xie XF, Xiong GY, Xu XL, Zhou GH, Ye M. Qi J, et al. Among authors: xu xl, xu y. Food Chem. 2021 Sep 15;356:129678. doi: 10.1016/j.foodchem.2021.129678. Epub 2021 Mar 26. Food Chem. 2021. PMID: 33812185

10

The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels.

Xu Y, Yan H, Xu W, Jia C, Peng Y, Zhuang X, Qi J, Xiong G, Mei L, Xu X. Xu Y, et al. Among authors: xu w, xu x. Food Res Int. 2022 Jul;157:111425. doi: 10.1016/j.foodres.2022.111425. Epub 2022 May 27. Food Res Int. 2022. PMID: 35761670

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