| Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots M Zhang, X Chen, K Hayat, E Duhoranimana, X Zhang, S Xia, J Yu, ... Food Research International 109, 72-81, 2018 | 113 | 2018 |
| Effect of spray drying on phenolic compounds of cranberry juice and their stability during storage J Zhang, C Zhang, X Chen, SY Quek Journal of Food Engineering 269, 109744, 2020 | 96 | 2020 |
| How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein H Shi, X Zhang, X Chen, R Fang, Y Zou, D Wang, W Xu Food Chemistry 328, 127144, 2020 | 88 | 2020 |
| Antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates I Habinshuti, X Chen, J Yu, O Mukeshimana, E Duhoranimana, ... Lwt 101, 694-702, 2019 | 76 | 2019 |
| Effect of temperature on flavor compounds and sensory characteristics of Maillard reaction products derived from mushroom hydrolysate X Chen, J Yu, H Cui, S Xia, X Zhang, B Yang Molecules 23 (2), 247, 2018 | 70 | 2018 |
| Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein X Chen, Y Zou, D Wang, G Xiong, W Xu Food chemistry 331, 127369, 2020 | 53 | 2020 |
| Modifying the structure, emulsifying and rheological properties of water-soluble protein from chicken liver by low-frequency ultrasound treatment Y Zou, H Shi, X Chen, P Xu, D Jiang, W Xu, D Wang International journal of biological macromolecules 139, 810-817, 2019 | 39 | 2019 |
| Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway X Chen, B Fedrizzi, PA Kilmartin, SY Quek Food Chemistry 339, 128046, 2021 | 36 | 2021 |
| Structural and antimicrobial properties of Maillard reaction products in chicken liver protein hydrolysate after sonication X Chen, D Jiang, P Xu, Z Geng, G Xiong, Y Zou, D Wang, W Xu Food Chemistry 343, 128417, 2021 | 28 | 2021 |
| Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates GY Xiong, X Chen, XX Zhang, Y Miao, Y Zou, DY Wang, WM Xu Poultry science 99 (7), 3733-3741, 2020 | 23 | 2020 |
| Lipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products X Chen, J Wang, RJ Stevenson, X Ang, Y Peng, SY Quek Lwt 145, 111286, 2021 | 22 | 2021 |
| Fermentation characteristics and flavor properties of Hericium erinaceus and Tremella fuciformis fermented beverage H Sun, X Chen, Y Xiang, Q Hu, L Zhao Food Bioscience 50, 102017, 2022 | 19 | 2022 |
| What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approaches X Chen, Z Gu, Y Peng, SY Quek Food chemistry 383, 132437, 2022 | 19 | 2022 |
| Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time X Chen, SY Quek, B Fedrizzi, PA Kilmartin LWT 124, 109178, 2020 | 18 | 2020 |
| Identification of key aroma compounds in cranberry juices as influenced by vinification J Zhang, PA Kilmartin, Y Peng, X Chen, SY Quek Journal of agricultural and food chemistry 68 (1), 279-291, 2019 | 17 | 2019 |
| The influence of vinification methods and cultivars on the volatile and phenolic profiles of fermented alcoholic beverages from cranberry J Zhang, D Chen, X Chen, P Kilmartin, SY Quek Antioxidants 8 (5), 144, 2019 | 17 | 2019 |
| Comparing three types of mandarin powders prepared via microfluidic-jet spray drying: Physical properties, phenolic retention and volatile profiling X Chen, JLH Ting, Y Peng, P Tangjaidee, Y Zhu, Q Li, Y Shan, SY Quek Foods 10 (1), 123, 2021 | 16 | 2021 |
| Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and … X Chen, W Zhang, SY Quek, L Zhao Comprehensive Reviews in Food Science and Food Safety 22 (5), 4004-4029, 2023 | 15 | 2023 |
| Statistical evaluation to validate matrix-matched calibration for standardized beany odor compound quantitation in yellow pea flour using HS-SPME-GC-MS Z Gu, X Chen, J Rao, B Chen Food & Function 13 (7), 3968-3981, 2022 | 10 | 2022 |
| Exploring the effects of microencapsulation on odour retention of fermented noni juice C Zhang, X Chen, J Zhang, PA Kilmartin, SY Quek Journal of Food Engineering 273, 109892, 2020 | 9 | 2020 |
