Yue Xu

Changes in the nutritional value, flavor, and antioxidant activity of brown glutinous rice during fermentation

Yue Xu, Yamei Jin, Jiajia Su et al. · Food Bioscience · 2021 · 40 citations

Food Chemistry, Nutrition, Food Fermentation +6

Development of an innovative induction heating technique for the treatment of liquid food: Principle, experimental validation and application

Shilin Wu, Na Yang, Yamei Jin et al. · Journal of Food Engineering · 2019 · 34 citations

Liquid Food, Experimental Validation, Food Engineering +6

Antagonistic yeast and trehalose-enriched gelatin film: A bioactive antifungal packaging film for cherry tomato preservation

Honglian Guo, Yue Xu, Xinyu Si et al. · Food Packaging and Shelf Life · 2024 · 24 citations

Food Chemistry, Antimicrobial Packaging, Antifungal Agent +11

4‐octyl itaconate alleviates cisplatin‐induced ferroptosis possibly via activating the <scp>NRF2</scp>/<scp>HO</scp>‐1 signalling pathway

Li Zhang, Wenao Song, Hua Li et al. · Journal of Cellular and Molecular Medicine · 2024 · 17 citations · Full text

Effect of pressure cooking on physicochemical properties of salted eggs

Na Yang, Yamei Jin, Yue Xu et al. · RSC Advances · 2016 · 16 citations

Pressure Cooking, Food Physic, Food Engineering +2