Xiaoying Luo

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

Xiaoying Luo, Shuting Xiao, Qiufeng Ruan et al. · Food Chemistry · 2021 · 201 citations

Agriculture, Food Science, Food Analysis +15

Inhibition of α‐synuclein fibrillization by dopamine analogs via reaction with the amino groups of α‐synuclein

Hongtao Li, Donghai Lin, Xiaoying Luo et al. · FEBS Journal · 2005 · 115 citations

Life Sciences, Neuroscience, Pharmacology +17

Physicochemical changes of MTGase cross-linked surimi gels subjected to liquid nitrogen spray freezing

Xiaoying Luo, Jinling Li, Wenli Yan et al. · International Journal of Biological Macromolecules · 2020 · 70 citations

Natural Sciences, Materials Engineering, Materials Science +16

Quantifying the effects of road width on roadside vegetation and soil conditions in forests

Ting Zhou, Xiaoying Luo, Yuping Hou et al. · Landscape Ecology · 2019 · 45 citations · Full text

Natural Resources, Ecology, Forestry +14

Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees

Xiaoying Luo, Kang Huang, Yongxin Niu et al. · Food Chemistry · 2023 · 38 citations

Agriculture, Biochemistry, Food Science +17