Jinzhong Xi

Characterization of lipid oxidation process of beef during repeated freeze-thaw by electron spin resonance technology and Raman spectroscopy

Qingmin Chen, Yunfei Xie, Jinzhong Xi et al. · Food Chemistry · 2017 · 102 citations

Food Chemistry, Lipid Oxidation Process, Biochemistry +7

A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form

Qiyan Zhao, Jinzhong Xi, Dan Xu et al. · Food Chemistry · 2022 · 83 citations

Cooked Form, Different Regions, Genetics +10

Improving bread aroma using low-temperature sourdough fermentation

Dan Xu, Huang Zhang, Jinzhong Xi et al. · Food Bioscience · 2020 · 77 citations

Food Fermentation, In Vitro Fermentation, Food Quality +3

Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality

Miaomiao Gu, Tingting Hong, Yongshuai Ma et al. · LWT · 2022 · 51 citations · Full text

Engineering, Food Analysis, Agricultural Economics +19

Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor

Shumeng Wu, Yulu Peng, Jinzhong Xi et al. · LWT · 2021 · 44 citations · Full text

Food Chemistry, Food Fermentation, In Vitro Fermentation +13