Xu X - Search Results

1

A comparison of two determination methods for studying degradation kinetics of the major anthocyanins from blood orange.

Cao S, Liu L, Pan S, Lu Q, Xu X. Cao S, et al. Among authors: xu x. J Agric Food Chem. 2009 Jan 14;57(1):245-9. doi: 10.1021/jf8021964. J Agric Food Chem. 2009. PMID: 19099393

2

Effects of sea buckthorn procyanidins on healing of acetic acid-induced lesions in the rat stomach.

Xu X, Xie B, Pan S, Liu L, Wang Y, Chen C. Xu X, et al. Asia Pac J Clin Nutr. 2007;16 Suppl 1:234-8. Asia Pac J Clin Nutr. 2007. PMID: 17392110 Free article.

3

Phenolic content, composition, antioxidant activity, and their changes during domestic cooking of potatoes.

Xu X, Li W, Lu Z, Beta T, Hydamaka AW. Xu X, et al. J Agric Food Chem. 2009 Nov 11;57(21):10231-8. doi: 10.1021/jf902532q. J Agric Food Chem. 2009. PMID: 19831402

4

Adsorption-desorption properties and characterization of crosslinked Konjac glucomannan-graft-polyacrylamide-co-sodium xanthate.

Wang LF, Duan JC, Miao WH, Zhang RJ, Pan SY, Xu XY. Wang LF, et al. J Hazard Mater. 2011 Feb 28;186(2-3):1681-6. doi: 10.1016/j.jhazmat.2010.12.055. Epub 2010 Dec 21. J Hazard Mater. 2011. PMID: 21236570

5

Fermentation process improvement of a Chinese traditional food: soybean residue cake.

Yao Y, Pan S, Wang K, Xu X. Yao Y, et al. Among authors: xu x. J Food Sci. 2010 Sep;75(7):M417-21. doi: 10.1111/j.1750-3841.2010.01726.x. J Food Sci. 2010. PMID: 21535550

6

Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose.

Xu Y, Chen Q, Lei S, Wu P, Fan G, Xu X, Pan S. Xu Y, et al. Among authors: xu x. J Sci Food Agric. 2011 Sep;91(12):2241-6. doi: 10.1002/jsfa.4445. Epub 2011 May 26. J Sci Food Agric. 2011. PMID: 21618545

7

Brettanomyces as a starter culture in rice-steamed sponge cake: a traditional fermented food in China.

Wu P, Xu X, Xu Y, Chen Q, Pan S. Wu P, et al. Among authors: xu x, xu y. Curr Microbiol. 2011 Nov;63(5):458-63. doi: 10.1007/s00284-011-9997-y. Epub 2011 Sep 1. Curr Microbiol. 2011. PMID: 21882006

8

Structure-activity relationship of citrus polymethoxylated flavones and their inhibitory effects on Aspergillus niger.

Liu L, Xu X, Cheng D, Yao X, Pan S. Liu L, et al. Among authors: xu x. J Agric Food Chem. 2012 May 2;60(17):4336-41. doi: 10.1021/jf3012163. Epub 2012 Apr 20. J Agric Food Chem. 2012. PMID: 22500738

9

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments.

Hu H, Fan X, Zhou Z, Xu X, Fan G, Wang L, Huang X, Pan S, Zhu L. Hu H, et al. Among authors: xu x. Ultrason Sonochem. 2013 Jan;20(1):187-95. doi: 10.1016/j.ultsonch.2012.07.011. Epub 2012 Aug 7. Ultrason Sonochem. 2013. PMID: 22925550 Free article.

10

Structure-activity relationship of flavonoids on their anti-Escherichia coli activity and inhibition of DNA gyrase.

Wu T, Zang X, He M, Pan S, Xu X. Wu T, et al. Among authors: xu x. J Agric Food Chem. 2013 Aug 28;61(34):8185-90. doi: 10.1021/jf402222v. Epub 2013 Aug 20. J Agric Food Chem. 2013. PMID: 23926942

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