Xinglian Xu

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 · 140 citations

Meat Physicochemical Properties, Engineering, Power Ultrasound +6

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 · 137 citations

Food Chemistry, Food Authentication, Sauce Spareribs +9

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

Huijuan Yang, Wangang Zhang, Teng Li et al. · Food Chemistry · 2016 · 136 citations

Nutrition, Fat Distribution, Meat Gelling +7

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 · 134 citations

Electronic Tongue, Biochemistry, Medicine +8

Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing

Y.J. Huan, Guanghong Zhou, Gaiming Zhao et al. · Meat Science · 2005 · 117 citations

Food Chemistry, Flavoromics, Food Analysis +7