Xu Y - Search Results

1

6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu.

Zhao T, Ni D, Hu G, Wang L, Chen S, Xu Y. Zhao T, et al. Among authors: xu y. J Agric Food Chem. 2019 Jul 17;67(28):7916-7925. doi: 10.1021/acs.jafc.9b02095. Epub 2019 Jun 10. J Agric Food Chem. 2019. PMID: 31180675

2

Comparison and chemometric analysis of the phenolic compounds and organic acids composition of chinese wines.

Tang K, Ma L, Han YH, Nie Y, Li JM, Xu Y. Tang K, et al. Among authors: xu y. J Food Sci. 2015 Jan;80(1):C20-8. doi: 10.1111/1750-3841.12691. Epub 2014 Nov 26. J Food Sci. 2015. PMID: 25427857

3

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.

Meng X, Wu Q, Wang L, Wang D, Chen L, Xu Y. Meng X, et al. Among authors: xu y. J Ind Microbiol Biotechnol. 2015 Dec;42(12):1601-8. doi: 10.1007/s10295-015-1647-0. Epub 2015 Sep 1. J Ind Microbiol Biotechnol. 2015. PMID: 26323612

4

Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquor.

Zhi Y, Wu Q, Du H, Xu Y. Zhi Y, et al. Among authors: xu y. Int J Food Microbiol. 2016 Aug 16;231:1-9. doi: 10.1016/j.ijfoodmicro.2016.04.021. Epub 2016 Apr 21. Int J Food Microbiol. 2016. PMID: 27161758

5

Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.

Sha S, Chen S, Qian M, Wang C, Xu Y. Sha S, et al. Among authors: xu y. J Agric Food Chem. 2017 Jan 11;65(1):123-131. doi: 10.1021/acs.jafc.6b04242. Epub 2016 Dec 30. J Agric Food Chem. 2017. PMID: 27989125

6

Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.

Ma Y, Tang K, Xu Y, Li JM. Ma Y, et al. Among authors: xu y. J Agric Food Chem. 2017 Jan 18;65(2):394-401. doi: 10.1021/acs.jafc.6b04509. Epub 2017 Jan 6. J Agric Food Chem. 2017. PMID: 28025882

7

N-Glycosylation Engineering to Improve the Constitutive Expression of Rhizopus oryzae Lipase in Komagataella phaffii.

Yu XW, Yang M, Jiang C, Zhang X, Xu Y. Yu XW, et al. Among authors: xu y. J Agric Food Chem. 2017 Jul 26;65(29):6009-6015. doi: 10.1021/acs.jafc.7b01884. Epub 2017 Jul 14. J Agric Food Chem. 2017. PMID: 28681607

8

Exploring the microbial origins of p-cresol and its co-occurrence pattern in the Chinese liquor-making process.

Du H, Liu B, Wang X, Xu Y. Du H, et al. Among authors: xu y. Int J Food Microbiol. 2017 Nov 2;260:27-35. doi: 10.1016/j.ijfoodmicro.2017.08.016. Epub 2017 Aug 19. Int J Food Microbiol. 2017. PMID: 28843121

9

Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value.

Chen S, Sha S, Qian M, Xu Y. Chen S, et al. Among authors: xu y. J Food Sci. 2017 Dec;82(12):2816-2822. doi: 10.1111/1750-3841.13969. Epub 2017 Nov 13. J Food Sci. 2017. PMID: 29131338

10

Effect of Microbial Interaction on Urea Metabolism in Chinese Liquor Fermentation.

Wu Q, Lin J, Cui K, Du R, Zhu Y, Xu Y. Wu Q, et al. Among authors: xu y. J Agric Food Chem. 2017 Dec 20;65(50):11133-11139. doi: 10.1021/acs.jafc.7b04099. Epub 2017 Dec 11. J Agric Food Chem. 2017. PMID: 29172504

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

73,791 results

Search Page

Filters