Xingyan Liu - Concepedia

Author

Xingyan Liu

Sichuan Agricultural University ORCID

Also Known As

Xing-Yan Liu, Xing-yan Liu, Xingyan Liu, Xing‐Yan Liu, Xing‐yan Liu

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Sichuan Agricultural University China Agricultural University

About

Xingyan Liu is an author at Sichuan Agricultural University specializing in medicine, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	8	8	360
2	Engineering	7	7	524
3	Health Sciences	6	6	461
4	Biochemistry	4	4	176
5	Public Health	1	1	18

Xingyan Liu

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness Guangyang Jiang, Xiaoyan Hou, Xuedan Zeng, International Journal of Biological Macromolecules Food ChemistryAgricultural ChemistryChemical EngineeringEdible FilmEngineering	2019	323
Effect of Initial PH on Growth Characteristics and Fermentation Properties of <i>Saccharomyces cerevisiae</i> Xingyan Liu, Bo Jia, Xiangyu Sun, Journal of Food Science	2015	121
Quality and microbial flora changes of radish paocai during multiple fermentation rounds Anjun Chen, Wei Luo, Yi‐tao Peng, Food Control Food FermentationMicrobial ContaminationMultiple Fermentation RoundsMicrobial EcologyEnvironmental Microbiology	2019	87
Preparation of a ligustrazine ethosome patch and its evaluation in vitro and in vivo Xingyan Liu International Journal of Nanomedicine	2011	76
Application of HPLC fingerprint based on acid amide components in Chinese prickly ash (Zanthoxylum) Jingxuan Ke, Yuan Qu, Shanshan Li, Industrial Crops and Products Chemical EngineeringResidue (Chemistry)EngineeringAcid Amide ComponentsChinese Prickly Ash	2018	65
Extraction Optimization and Evaluation of the Antioxidant and α-Glucosidase Inhibitory Activity of Polysaccharides from Chrysanthemum morifolium cv. Hangju Xiaoyan Hou, Xia Huang, Jianlong Li, Antioxidants α-Glucosidase Inhibitory ActivityFourier TransformEngineeringBiochemistryHeat Reflex Extraction	2020	54
Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation Cheng Wang, Li‐Yuan Yin, Xueying Shi, Journal of Food Science Mulberry Fruit DevelopmentRipeningPlant Growth RegulatorFood ChemistryBiosynthesis	2016	52
Discovery and identification of antimicrobial peptides in Sichuan pepper (Zanthoxylum bungeanum Maxim) seeds by peptidomics and bioinformatics Xiaoyan Hou, Shanshan Li, Qingying Luo, Applied Microbiology and Biotechnology BiochemistryPeptide LibrarySichuan PepperBioanalysisAntimicrobial Peptides	2019	48
Mechanism of antimicrobial peptide NP-6 from Sichuan pepper seeds against E. coli and effects of different environmental factors on its activity Xiaoyan Hou, Chaoyang Feng, Shanshan Li, Applied Microbiology and Biotechnology Sichuan Pepper SeedsE. ColiAntimicrobial Peptide Np-6BiotechnologyAlternative Protein Source	2019	36
Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods on the Microbial Ecology and Volatile Components Linjun Jiang, Shuang Xian, Xingyan Liu, Foods	2021	33

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