Xinglian Xu

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

Jie Shi, Yingqun Nian, Dandan Da et al. · LWT · 2020 · 145 citations

Agriculture, Chemistry, Food Science +17

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

Haijun Chang, Xinglian Xu, Guanghong Zhou et al. · Food and Bioprocess Technology · 2009 · 144 citations

Agriculture, Food Science, Meat Science +15

Effect of protein structure on water and fat distribution during meat gelling

Huijuan Yang, Wangang Zhang, Teng Li et al. · Food Chemistry · 2016 · 141 citations

Agriculture, Biochemistry, Food Science +16

Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS

Zhang Mei-xiu, Xichang Wang, Yuan Liu et al. · Food Chemistry · 2012 · 138 citations

Agriculture, Food Science, Zoology +17

Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat

Guoyuan Xiong, Fu Xiaoyi, Dongmei Pan et al. · Ultrasonics Sonochemistry · 2019 · 125 citations

Agriculture, Food Science, Poultry Science +17