Xiang Yu

Lipolysis and lipid oxidation in bacon during curing and drying–ripening

Guofeng Jin, Jianhao Zhang, Xiang Yu et al. · Food Chemistry · 2010 · 156 citations

Food Chemistry, Biochemistry, Lipid Oxidation +4

Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing

Haizhou Wu, Hong Zhuang, Yingyang Zhang et al. · Food Chemistry · 2014 · 73 citations

Food Chemistry, Volatile Compounds, Partial Replacement +7

Microwave-assisted synthesis and antifungal activity of novel fused Osthole derivatives

Ming‐Zhi Zhang, Rongrong Zhang, Jia-Qun Wang et al. · European Journal of Medicinal Chemistry · 2016 · 64 citations

Antifungal Agent, Organic Chemistry, Pharmacology +4

Design, synthesis and antifungal activity evaluation of coumarin-3-carboxamide derivatives

Xiang Yu, Peng Teng, Yaling Zhang et al. · Fitoterapia · 2018 · 58 citations

Antifungal Agent, Derivatives, Medicine +5

Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride

Haizhou Wu, Yingyang Zhang, Men Long et al. · Meat Science · 2013 · 45 citations

Food Chemistry, Sodium Chloride, Food Analysis +6