Miao X - Search Results

1

Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel.

Jiang C, Liu Y, Jin W, Zhu K, Miao X, Dong X, Jiang P. Jiang C, et al. Among authors: miao x. Food Chem X. 2024 Jan 6;21:101126. doi: 10.1016/j.fochx.2024.101126. eCollection 2024 Mar 30. Food Chem X. 2024. PMID: 38292676 Free PMC article.

2

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods.

Jin W, Fan X, Jiang C, Liu Y, Zhu K, Miao X, Jiang P. Jin W, et al. Among authors: miao x. Food Chem X. 2023 Jan 21;17:100584. doi: 10.1016/j.fochx.2023.100584. eCollection 2023 Mar 30. Food Chem X. 2023. PMID: 36845502 Free PMC article.

3

Characterization of volatile flavor compounds from fish maw soaked in five different seasonings.

Miao X, Li S, Shang S, Sun N, Dong X, Jiang P. Miao X, et al. Food Chem X. 2023 Jul 23;19:100805. doi: 10.1016/j.fochx.2023.100805. eCollection 2023 Oct 30. Food Chem X. 2023. PMID: 37780270 Free PMC article.

4

Distinct changes of taste quality and metabolite profile in different tomato varieties revealed by LC-MS metabolomics.

Cai WQ, Jiang PF, Liu Y, Miao XQ, Liu AD. Cai WQ, et al. Food Chem. 2024 Jun 1;442:138456. doi: 10.1016/j.foodchem.2024.138456. Epub 2024 Jan 18. Food Chem. 2024. PMID: 38271909

5

Effects of different curing concentrations and drying times on the microbial community structure and metabolites of dried Spanish mackerel.

Li J, Liu Y, Jiang CY, Miao XQ, Dong XP, Du M, Jiang PF. Li J, et al. Food Chem. 2024 Aug 15;449:139329. doi: 10.1016/j.foodchem.2024.139329. Epub 2024 Apr 10. Food Chem. 2024. PMID: 38615634

6

Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis.

Miao X, Zhang R, Jiang S, Song Z, Du M, Liu A. Miao X, et al. Food Chem. 2024 Dec 1;460(Pt 3):140717. doi: 10.1016/j.foodchem.2024.140717. Epub 2024 Jul 31. Food Chem. 2024. PMID: 39121761

7

The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC-MS combined with HS-GC-IMS.

Miao X, Li S, Liu Y, Li J, Dong X, Du M, Jiang P. Miao X, et al. Food Chem X. 2024 Aug 2;23:101709. doi: 10.1016/j.fochx.2024.101709. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39211767 Free PMC article.

8

Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste.

Jiang P, Liu Y, Yang JY, Cai WQ, Jiang CY, Hang JB, Miao XQ, Sun N. Jiang P, et al. Curr Res Food Sci. 2024 Sep 6;9:100838. doi: 10.1016/j.crfs.2024.100838. eCollection 2024. Curr Res Food Sci. 2024. PMID: 39309408 Free PMC article.

9

Dynamic changes in quality and flavor compounds of pork tendons during puffing process.

Miao XQ, Huang JB, Li Y, Dong XP, Sun N, Jiang PF. Miao XQ, et al. NPJ Sci Food. 2024 Oct 28;8(1):87. doi: 10.1038/s41538-024-00325-3. NPJ Sci Food. 2024. PMID: 39468102 Free PMC article.

10

Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF.

Jiang P, Miao X, Li J, Qi H, Shang S, Dong X. Jiang P, et al. Among authors: miao x. Food Chem X. 2024 Nov 1;24:101960. doi: 10.1016/j.fochx.2024.101960. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39582651 Free PMC article.

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