Chen X - Search Results

1

Separation and enrichment of phenolics improved the antibiofilm and antibacterial activity of the fractions from Citrus medica L. var. sarcodactylis in vitro and in tofu.

Wang E, Li Y, Maguy BL, Lou Z, Wang H, Zhao W, Chen X. Wang E, et al. Among authors: chen x. Food Chem. 2019 Oct 1;294:533-538. doi: 10.1016/j.foodchem.2019.05.038. Epub 2019 May 8. Food Chem. 2019. PMID: 31126496

2

Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis.

Chen X, Chen D, Jiang H, Sun H, Zhang C, Zhao H, Li X, Yan F, Chen C, Xu Z. Chen X, et al. Among authors: chen c, chen d. Food Chem. 2019 Feb 15;274:130-136. doi: 10.1016/j.foodchem.2018.08.124. Epub 2018 Aug 28. Food Chem. 2019. PMID: 30372917

3

Screening and Metabolomic Analysis of Lactic Acid Bacteria-Antagonizing Pseudomonas aeruginosa.

Li J, Chen X, Xie Z, Liang L, Li A, Zhao C, Wen Y, Lou Z. Li J, et al. Among authors: chen x. Foods. 2023 Jul 23;12(14):2799. doi: 10.3390/foods12142799. Foods. 2023. PMID: 37509891 Free PMC article.

4

Collagens made from giant salamander (Andrias davidianus) skin and their odorants.

Chen X, Jin W, Chen D, Dong M, Xin X, Li C, Xu Z. Chen X, et al. Among authors: chen d. Food Chem. 2021 Nov 1;361:130061. doi: 10.1016/j.foodchem.2021.130061. Epub 2021 May 11. Food Chem. 2021. PMID: 34023689

5

Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity values and metagenomic.

Chen X, Yan F, Qu D, Wan T, Xi L, Hu CY. Chen X, et al. Food Chem X. 2024 Oct 23;24:101924. doi: 10.1016/j.fochx.2024.101924. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39582659 Free PMC article.

6

Antagonistic activities of lactobacilli against Helicobacter pylori growth and infection in human gastric epithelial cells.

Chen X, Liu XM, Tian F, Zhang Q, Zhang HP, Zhang H, Chen W. Chen X, et al. Among authors: chen w. J Food Sci. 2012 Jan;77(1):M9-14. doi: 10.1111/j.1750-3841.2011.02498.x. Epub 2011 Dec 19. J Food Sci. 2012. PMID: 22181017

7

Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: A comparative HS-GC-IMS fingerprinting study.

Jin W, Zhao S, Chen X, Sun H, Pei J, Wang K, Gao R. Jin W, et al. Among authors: chen x. Curr Res Food Sci. 2024 Jun 5;8:100781. doi: 10.1016/j.crfs.2024.100781. eCollection 2024. Curr Res Food Sci. 2024. PMID: 38957287 Free PMC article.

8

An auto-inducible expression and high cell density fermentation of Beefy Meaty Peptide with Bacillus subtilis.

Sun W, Wu Y, Ding W, Wang L, Wu L, Lin L, Che Z, Zhu L, Liu Y, Chen X. Sun W, et al. Among authors: chen x. Bioprocess Biosyst Eng. 2020 Apr;43(4):701-710. doi: 10.1007/s00449-019-02268-6. Epub 2019 Dec 16. Bioprocess Biosyst Eng. 2020. PMID: 31844973

9

The Effect of Co-infection of Food-Borne Pathogenic Bacteria on the Progression of Campylobacter jejuni Infection in Mice.

Wang G, He Y, Jin X, Zhou Y, Chen X, Zhao J, Zhang H, Chen W. Wang G, et al. Among authors: chen w, chen x. Front Microbiol. 2018 Aug 22;9:1977. doi: 10.3389/fmicb.2018.01977. eCollection 2018. Front Microbiol. 2018. PMID: 30186279 Free PMC article.

10

Lactic acid bacteria exhibit similar antioxidant capacities in Caenorhabditis elegans- and Campylobacter jejuni-infected mice.

Jin X, He Y, Liu Z, Zhou Y, Chen X, Wang G, Sun Z, Zhao J, Zhang H, Chen W. Jin X, et al. Among authors: chen w, chen x. RSC Adv. 2020 Jan 21;10(6):3329-3342. doi: 10.1039/c9ra06105c. eCollection 2020 Jan 16. RSC Adv. 2020. PMID: 35497738 Free PMC article.

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