X.L. Xu

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

Guozhou Liao, G.Y. Wang, X.L. Xu et al. · Meat Science · 2009 · 147 citations

Engineering, Heterocyclic Aromatic Amines, Organic Chemistry +3

Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology

Gaiming Zhao, Guanghong Zhou, X.L. Xu et al. · Meat Science · 2004 · 23 citations

Food Chemistry, Engineering, Biochemistry +7

Proteolysis and cathepsin activities in the processing of dry-cured duck

Dongbo Wang, M. H. Zhang, Hui Bian et al. · Poultry Science · 2014 · 20 citations · Full text

Animal Physiology, Cathepsin Activities, Biochemistry +13

Formation of heterocyclic amines during cooking of duck meat

Guozhou Liao, Gaixue Wang, Y.J. Zhang et al. · Food Additives & Contaminants Part A · 2012 · 17 citations