Xiuzhu Yu

Physicochemical and functional properties of whole legume flour

Shuang‐kui Du, Hongxin Jiang, Xiuzhu Yu et al. · LWT · 2013 · 388 citations

Food Chemistry, Whole Legume Flour, Food Analysis +3

A novel method for qualitative analysis of edible oil oxidation using an electronic nose

Lirong Xu, Xiuzhu Yu, Lei Liu et al. · Food Chemistry · 2016 · 191 citations

Food Chemistry, Chemical Engineering, Engineering +9

The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color

Xiangzhen Ge, Luzhen Jing, Kun Zhao et al. · Food Chemistry · 2020 · 189 citations

Food Chemistry, Agricultural Chemistry, Quantitative Analysis +5

Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS

Lirong Xu, Xiuzhu Yu, Mengjun Li et al. · International Journal of Food Properties · 2017 · 187 citations · Full text

Engineering, Flavoromics, Chemical Composition +16

Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments

X. Sun, Ahmed S.M. Saleh, Zhuangzhuang Sun et al. · LWT · 2021 · 130 citations · Full text

Multi-scale Structure, Chemical Engineering, Engineering +14