Xu M - Search Results

1

Optimization and validation of in-situ derivatization and headspace solid-phase microextraction for gas chromatography-mass spectrometry analysis of 3-MCPD esters, 2-MCPD esters and glycidyl esters in edible oils via central composite design.

Xu M, Jin Z, Yang Z, Rao J, Chen B. Xu M, et al. Food Chem. 2020 Mar 1;307:125542. doi: 10.1016/j.foodchem.2019.125542. Epub 2019 Oct 1. Food Chem. 2020. PMID: 31639573

2

Pulse seed germination improves antioxidative activity of phenolic compounds in stripped soybean oil-in-water emulsions.

Xu M, Jin Z, Peckrul A, Chen B. Xu M, et al. Food Chem. 2018 Jun 1;250:140-147. doi: 10.1016/j.foodchem.2018.01.049. Epub 2018 Jan 6. Food Chem. 2018. PMID: 29412904

3

The influence of pH and enzyme cross-linking on protein delivery properties of WPI-beet pectin complexes.

Wang Q, Ren Y, Ding Y, Xu M, Chen B. Wang Q, et al. Among authors: xu m. Food Res Int. 2018 Mar;105:678-685. doi: 10.1016/j.foodres.2017.11.076. Epub 2017 Dec 1. Food Res Int. 2018. PMID: 29433262

4

Improvement of the Antioxidative Activity of Soluble Phenolic Compounds in Chickpea by Germination.

Xu M, Jin Z, Ohm JB, Schwarz P, Rao J, Chen B. Xu M, et al. J Agric Food Chem. 2018 Jun 20;66(24):6179-6187. doi: 10.1021/acs.jafc.8b02208. Epub 2018 Jun 11. J Agric Food Chem. 2018. PMID: 29860843

5

Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate.

Lan Y, Xu M, Ohm JB, Chen B, Rao J. Lan Y, et al. Among authors: xu m. Food Chem. 2019 Apr 25;278:665-673. doi: 10.1016/j.foodchem.2018.11.074. Epub 2018 Nov 14. Food Chem. 2019. PMID: 30583427

6

Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process.

Xu M, Rao J, Chen B. Xu M, et al. Crit Rev Food Sci Nutr. 2020;60(5):740-759. doi: 10.1080/10408398.2018.1550051. Epub 2019 Jan 11. Crit Rev Food Sci Nutr. 2020. PMID: 30633553 Review.

7

HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours.

Xu M, Jin Z, Lan Y, Rao J, Chen B. Xu M, et al. Food Chem. 2019 May 15;280:83-95. doi: 10.1016/j.foodchem.2018.12.048. Epub 2018 Dec 19. Food Chem. 2019. PMID: 30642511

8

Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea.

Xu M, Jin Z, Simsek S, Hall C, Rao J, Chen B. Xu M, et al. Food Chem. 2019 Oct 15;295:579-587. doi: 10.1016/j.foodchem.2019.05.167. Epub 2019 May 24. Food Chem. 2019. PMID: 31174798

9

Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds.

Xu M , Jin Z , Ohm JB , Schwarz P , Rao J , Chen B . Xu M , et al. Food Funct. 2019 Oct 16;10(10):6840-6850. doi: 10.1039/c9fo00799g. Food Funct. 2019. PMID: 31580364

10

Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals.

Xu M, Jin Z, Gu Z, Rao J, Chen B. Xu M, et al. Food Chem. 2020 Jun 1;314:126184. doi: 10.1016/j.foodchem.2020.126184. Epub 2020 Jan 11. Food Chem. 2020. PMID: 31954939

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