Xue Gong

Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures

Zhiyong Zhang, Xiaoyu Zhang, Guang Xin et al. · Food Chemistry · 2018 · 66 citations

Umami Taste, Different Temperatures, Alternative Protein Source +3

Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods

Xiuhong Zhao, Yunyun Wei, Xue Gong et al. · Food Science and Human Wellness · 2020 · 57 citations · Full text

Food Chemistry, Nutrition, Umami Taste Components +13

Larvicidal and ovicidal activity of carvacrol, p-cymene, and γ-terpinene from Origanum vulgare essential oil against the cotton bollworm, Helicoverpa armigera (Hübner)

Xue Gong, Yujian Ren · Environmental Science and Pollution Research · 2020 · 55 citations

Ovicidal Activity, Helicoverpa Armigera, Allergy +6

Food-borne patulin toxicity is related to gut barrier disruption and can be prevented by docosahexaenoic acid and probiotic supplementation

Qixiao Zhai, Xue Gong, Chen Wang et al. · Food & Function · 2019 · 42 citations

Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran

Jiaxin Li, Huihan Xi, Aixia Wang et al. · International Journal of Biological Macromolecules · 2024 · 40 citations

Food Chemistry, Highland Barley Bran, High-pressure Microfluidization Treatment +7