Xiong J - Search Results

1

Improving Cellular Protein Content of Saccharomyces cerevisiae Based on Adaptive Evolution and Flow Cytometry-Aided High Throughput Screening.

Liu Y, Wu Y, Lv X, Li K, Xiong J, Liu X, Li J, Liu L, Du G, Chen J, Liu Y. Liu Y, et al. Among authors: xiong j. J Agric Food Chem. 2024 Dec 26. doi: 10.1021/acs.jafc.4c09632. Online ahead of print. J Agric Food Chem. 2024. PMID: 39723951

2

Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3.

Shan Y, Pu D, Zhang J, Zhang L, Huang Y, Li P, Xiong J, Li K, Zhang Y. Shan Y, et al. Among authors: xiong j. J Agric Food Chem. 2022 Nov 30;70(47):14898-14906. doi: 10.1021/acs.jafc.2c06237. Epub 2022 Nov 2. J Agric Food Chem. 2022. PMID: 36325587

3

Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.

Shan Y, Pu D, Cao B, Shi Y, Li P, Xiong J, Li K, Sun B, Zhang Y. Shan Y, et al. Among authors: xiong j. Food Chem X. 2024 Apr 18;22:101339. doi: 10.1016/j.fochx.2024.101339. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38721385 Free PMC article.

4

Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling.

Shen DY, Pan F, Yang ZC, Song HL, Zou TT, Xiong J, Li K, Li P, Hu N, Xue DD. Shen DY, et al. Among authors: xiong j. Food Chem. 2022 Sep 15;388:132993. doi: 10.1016/j.foodchem.2022.132993. Epub 2022 Apr 16. Food Chem. 2022. PMID: 35447578

5

Fractionation and identification of salty peptides from yeast extract.

Zheng Y, Tang L, Yu M, Li T, Song H, Li P, Li K, Xiong J. Zheng Y, et al. Among authors: xiong j. J Food Sci Technol. 2021 Mar;58(3):1199-1208. doi: 10.1007/s13197-020-04836-1. Epub 2020 Oct 12. J Food Sci Technol. 2021. PMID: 33678901 Free PMC article.

6

Reduction of sodium chloride: a review.

Shen D, Song H, Zou T, Raza A, Li P, Li K, Xiong J. Shen D, et al. Among authors: xiong j. J Sci Food Agric. 2022 Aug 15;102(10):3931-3939. doi: 10.1002/jsfa.11859. Epub 2022 Mar 23. J Sci Food Agric. 2022. PMID: 35266156 Review.

7

Characterization and sweetness-enhancing effect of peptides from yeast extract based on sensory evaluation and molecular docking approaches.

Liang L, Hao Z, Zhang J, Sun B, Xiong J, Li K, Zhang Y. Liang L, et al. Among authors: xiong j. Food Res Int. 2024 Feb;178:113908. doi: 10.1016/j.foodres.2023.113908. Epub 2023 Dec 22. Food Res Int. 2024. PMID: 38309861

8

Investigating characteristics and possible origins of off-odor substances in various yeast extract products.

Zheng Y, Yang P, Chen E, Song H, Li P, Li K, Xiong J. Zheng Y, et al. Among authors: xiong j. J Food Biochem. 2020 May;44(5):e13184. doi: 10.1111/jfbc.13184. Epub 2020 Mar 12. J Food Biochem. 2020. PMID: 32163601

9

Unraveling novel umami peptides from yeast extract (Saccharomyces cerevisiae) using peptidomics and molecular interaction modeling.

Gao C, Yu R, Zhang X, Song X, Che L, Tang Y, Yang J, Hu J, Xiong J, Zhao X, Zhang H. Gao C, et al. Among authors: xiong j. Food Chem. 2024 Sep 30;453:139691. doi: 10.1016/j.foodchem.2024.139691. Epub 2024 May 17. Food Chem. 2024. PMID: 38781904

10

The effect of γ-[Glu]_(1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread.

Lin J, Sun-Waterhouse D, Tang R, Cui C, Wang W, Xiong J. Lin J, et al. Among authors: xiong j. Food Chem. 2021 May 1;343:128406. doi: 10.1016/j.foodchem.2020.128406. Epub 2020 Oct 15. Food Chem. 2021. PMID: 33406571

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