Xiuting Li - Concepedia

Author

Xiuting Li

Beijing Technology and Business University ORCID

Also Known As

Xiu-Ting Li, Xiu-ting Li, Xiuting Li, Xiu‐Ting Li

Publications

Citations

H-Index

Concepts

All Affiliations

Beijing Technology and Business University Jiangsu Provincial Center for Disease Control and Prevention South China University of Technology Hubei University of Technology

About

Xiuting Li is an author at Beijing Technology and Business University specializing in engineering, biotechnology, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	21	26	1.4K
2	Medicine	14	14	840
3	Natural Sciences	8	8	332
4	Health Sciences	5	5	426
5	Public Health	1	1	15

Xiuting Li

Publications

3.3K

Citations

H-Index

Page 1

	Year	Citations
Recent advances on toxicity and determination methods of mycotoxins in foodstuffs Yan Yang, Guoliang Li, Di Wu, Trends in Food Science & Technology MedicineMycotoxin FormationFood MycologyFood ContaminantMycotoxicology	2019	255
Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions Tao Yang, Tongxun Liu, Xiuting Li, Food Hydrocolloids Food ColloidChemical EngineeringEngineeringNatural PolymerGreen Chemistry	2019	155
Effective Enrichment and Detection of Trace Polycyclic Aromatic Hydrocarbons in Food Samples based on Magnetic Covalent Organic Framework Hybrid Microspheres Ning Li, Di Wu, Na Hu, Journal of Agricultural and Food Chemistry	2018	151
Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara Tao Yang, Xiuting Li, Chuan‐He Tang Food Hydrocolloids Biopolymer GelHigh-internal-phase-emulsion GelsProtein NanoparticlesBiomolecular EngineeringEmulsion	2019	149
Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism Weiwei Li, Guangsen Fan, Zhilei Fu, Food Research International Various YeastsFood FermentationBiochemistryMicrobial Community StructureBiotechnology	2019	143
Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu Youqiang Xu, Xiaocheng Wang, Xiao Liu, Food Chemistry EngineeringBiotransformationBiochemistryNatural SciencesBiocatalysis	2020	123
Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima Zhengqiang Jiang, Xiuting Li, Shaoqing Yang, Food Research International Food ChemistryHyperthermophilic Xylanase BThermotoga MaritimaGrain Quality	2004	107
Biodegradation of seven phthalate esters by Bacillus mojavensis B1811 Jingfan Zhang, Chengnan Zhang, Yunping Zhu, International Biodeterioration & Biodegradation EngineeringBioremediationBiochemical EngineeringBiotechnologyEnvironmental Microbiology	2018	106
Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation Yunping Zhu, Feifei Zhang, Chengnan Zhang, Scientific Reports	2018	96
Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism Wenhua Wang, Guangsen Fan, Xiuting Li, Frontiers in Microbiology	2020	95

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