Wang XD - Search Results

1

The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil.

Hu BB, Yin WT, Zhang HB, Zhai ZQ, Liu HM, Wang XD. Hu BB, et al. Among authors: wang xd. Food Res Int. 2024 Jun;186:114397. doi: 10.1016/j.foodres.2024.114397. Epub 2024 Apr 21. Food Res Int. 2024. PMID: 38729739

2

Process optimization and characterization of fragrant oil from red pepper (Capsicum annuum L.) seed extracted by subcritical butane extraction.

Gu LB, Pang HL, Lu KK, Liu HM, Wang XD, Qin GY. Gu LB, et al. Among authors: wang xd. J Sci Food Agric. 2017 Apr;97(6):1894-1903. doi: 10.1002/jsfa.7992. Epub 2016 Sep 7. J Sci Food Agric. 2017. PMID: 27528006

3

Subcritical Fluid Extraction of Chinese Quince Seed: Optimization and Product Characterization.

Wang L, Wu M, Liu HM, Ma YX, Wang XD, Qin GY. Wang L, et al. Among authors: wang xd. Molecules. 2017 Mar 25;22(4):528. doi: 10.3390/molecules22040528. Molecules. 2017. PMID: 28346341 Free PMC article.

4

Structural characterization of Chinese quince fruit lignin pretreated with enzymatic hydrolysis.

Qin Z, Wang XD, Liu HM, Wang DM, Qin GY. Qin Z, et al. Among authors: wang xd, wang dm. Bioresour Technol. 2018 Aug;262:212-220. doi: 10.1016/j.biortech.2018.04.072. Epub 2018 Apr 21. Bioresour Technol. 2018. PMID: 29709839

5

Structural elucidation of lignin-carbohydrate complexes (LCCs) from Chinese quince (Chaenomeles sinensis) fruit.

Qin Z, Ma YX, Liu HM, Qin GY, Wang XD. Qin Z, et al. Among authors: wang xd. Int J Biol Macromol. 2018 Sep;116:1240-1249. doi: 10.1016/j.ijbiomac.2018.05.117. Epub 2018 May 18. Int J Biol Macromol. 2018. PMID: 29778878

6

Effect of drying pretreatment methods on structure and properties of pectins extracted from Chinese quince fruit.

Qin Z, Liu HM, Cheng XC, Wang XD. Qin Z, et al. Among authors: wang xd. Int J Biol Macromol. 2019 Sep 15;137:801-808. doi: 10.1016/j.ijbiomac.2019.06.209. Epub 2019 Jun 27. Int J Biol Macromol. 2019. PMID: 31255624

7

Effects of roasting on composition of chili seed and storage stability of chili seed oil.

Zhang RY, Liu HM, Ma YX, Wang XD. Zhang RY, et al. Among authors: wang xd. Food Sci Biotechnol. 2019 Feb 23;28(5):1475-1486. doi: 10.1007/s10068-019-00578-9. eCollection 2019 Oct. Food Sci Biotechnol. 2019. PMID: 31695946 Free PMC article.

8

Structure, rheological, thermal and antioxidant properties of cell wall polysaccharides from Chinese quince fruits.

Qin Z, Liu HM, Lv TT, Wang XD. Qin Z, et al. Among authors: wang xd. Int J Biol Macromol. 2020 Mar 15;147:1146-1155. doi: 10.1016/j.ijbiomac.2019.10.083. Epub 2019 Nov 11. Int J Biol Macromol. 2020. PMID: 31726165

9

Effect of various drying pretreatments on the structural and functional properties of starch isolated from Chinese yam (Dioscorea opposita Thumb.).

Liu XX, Liu HM, Fan LY, Qin GY, Wang XD. Liu XX, et al. Among authors: wang xd. Int J Biol Macromol. 2020 Jun 15;153:1299-1309. doi: 10.1016/j.ijbiomac.2019.10.265. Epub 2019 Nov 20. Int J Biol Macromol. 2020. PMID: 31759016

10

Improvement of the oxidative stability of cold-pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars.

Qin Z, Han YF, Wang NN, Liu HM, Zheng YZ, Wang XD. Qin Z, et al. Among authors: wang xd, wang nn. J Sci Food Agric. 2020 Mar 15;100(4):1524-1531. doi: 10.1002/jsfa.10160. Epub 2019 Dec 16. J Sci Food Agric. 2020. PMID: 31769029

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