Xiamin Cao - Concepedia

Concepedia

Author

Xiamin Cao

China Agricultural University ORCID

Also Known As

Cao, Xiamin, X Cao, X X Cao, X. Cao, Xia-min Cao, Xiamin Cao, Xuran Cao

32

Publications

1.3K

Citations

15

H-Index

39

Concepts

All Affiliations

China Agricultural University Soochow University Ministry of Agriculture and Rural Affairs Nanjing Institute of Vegetable Science

XC

About

Xiamin Cao is an author at China Agricultural University specializing in health sciences, food quality, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	816
2	Medicine	2	2	120
3	Engineering	1	1	45
4	Natural Sciences	1	1	81
5	Public Health	1	1	36

Xiamin Cao

×

16

Publications

1.3K

Citations

15

H-Index

	Year	Citations
Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps Xiamin Cao, Yan Zhang, Fusheng Zhang, Journal of the Science of Food and Agriculture	2011	253
Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage Xiamin Cao, Xiufang Bi, Wenshu Huang, Innovative Food Science & Emerging Technologies High Hydrostatic PressureFood PreservationFood ProcessingPost-harvest PhysiologyFood Quality	2012	216
The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments Xiamin Cao, Chunfang Cai, Yongling Wang, Innovative Food Science & Emerging Technologies Food ChemistryBiochemistryInactivation KineticsFood PreservationFood Engineering	2017	156
Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar Yongtao Wang, Fengxia Liu, Xiamin Cao, Innovative Food Science & Emerging Technologies High Hydrostatic PressureFood ProcessingFood QualityFood TechnologyHealth Sciences	2012	119
Changes of tomato powder qualities during storage Fengxia Liu, Xiamin Cao, Houyin Wang, Powder Technology Sustainable AgricultureAgricultural EconomicsPost-harvest PhysiologyFood QualityTomato Powder Qualities	2010	106
Supplementation of dietary astaxanthin alleviated oxidative damage induced by chronic high pH stress, and enhanced carapace astaxanthin concentration of Chinese mitten crab Eriocheir sinensis Zhi Wang, Chunfang Cai, Xiamin Cao, Aquaculture Chinese MittenBiochemistryMedicineDietary AstaxanthinPhysiology	2017	100
Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits Jianxia Sun, Xiamin Cao, Weibin Bai, Food Chemistry BotanyBiochemistryNatural SciencesPhytochemicalComparative Analyses	2009	81
Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage Ge Gao, Pengyan Ren, Xiamin Cao, Food and Bioproducts Processing Cupped StrawberryHigh Hydrostatic PressureAgricultural EconomicsQuality ChangesFood Preservation	2016	54
Short-term stress due to dietary pectin induces cholestasis, and chronic stress induces hepatic steatosis and fibrosis in yellow catfish, Pelteobagrus fulvidraco Chunfang Cai, Shengjie Ren, Guangtong Cui, Aquaculture BiologyAnimal PhysiologyPelteobagrus FulvidracoLiver PhysiologyPhysiology	2019	46
Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice Xiamin Cao, Chunfang Cai, Yongling Wang, Journal of Food Quality Food ChemistryUltrasound ProcessingAscorbic AcidEngineeringPower Ultrasound	2019	45

Page 1