Xiao Hu

Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexes

Shanting Lin, Xiao Hu, Laihao Li et al. · LWT · 2021 · 110 citations

Biochemistry, Peptide-iron Complexes, Metalloprotein +6

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

Yueqi Wang, Yingying Shen, Yanyan Wu et al. · Food Research International · 2021 · 107 citations

Food Chemistry, Food Fermentation, Flavoromics +6

Changes in the volatile compounds and chemical and physical properties of Yali pear (Pyrus bertschneideri Reld) during storage

Ji luan Chen, Shijie Yan, Feng Zuo-shan et al. · Food Chemistry · 2005 · 98 citations

Food Chemistry, Volatile Compounds, Botany +6

Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3

Daqiao Yang, Chunsheng Li, Laihao Li et al. · Food Chemistry · 2022 · 95 citations

Biochemistry, Taste Mechanism, Umami Receptor T1r1/t1r3 +2

The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview

Wanzi Yao, Yufeng Gong, Xiao Hu et al. · Food Chemistry X · 2022 · 83 citations · Full text