| Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in … Q Xia, L Wang, C Xu, J Mei, Y Li Food Chemistry 214, 533-542, 2017 | 131 | 2017 |
| High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC–MS and chemometric methods Q Xia, J Mei, W Yu, Y Li Food Research International 91, 103-114, 2017 | 71 | 2017 |
| Characterizing physicochemical, nutritional and quality attributes of wholegrain Oryza sativa L. subjected to high intensity ultrasound-stimulated pre-germination Q Xia, H Tao, Y Li, D Pan, J Cao, L Liu, X Zhou, FJ Barba Food Control 108, 106827, 2020 | 69 | 2020 |
| Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.)–opportunities for enhancing food quality and health … Q Xia, BD Green, Z Zhu, Y Li, SMT Gharibzahedi, S Roohinejad, FJ Barba Critical Reviews in Food Science and Nutrition 59 (20), 3349-3370, 2019 | 65 | 2019 |
| Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals L Xu, Y Zheng, C Zhou, D Pan, F Geng, J Cao, Q Xia LWT 150, 111890, 2021 | 63 | 2021 |
| LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams R Liao, Q Xia, C Zhou, F Geng, Y Wang, Y Sun, J He, D Pan, J Cao Food chemistry 371, 131156, 2022 | 60 | 2022 |
| The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins J Du, C Zhou, Q Xia, Y Wang, F Geng, J He, Y Sun, D Pan, J Cao Lwt 153, 112457, 2022 | 57 | 2022 |
| Antimicrobial, antioxidant and physical properties of chitosan film containing Akebia trifoliata (Thunb.) Koidz. peel extract/montmorillonite and its application Y Jiang, H Yin, X Zhou, D Wang, Y Zhong, Q Xia, Y Deng, Y Zhao Food Chemistry 361, 130111, 2021 | 57 | 2021 |
| Exploring high hydrostatic pressure-mediated germination to enhance functionality and quality attributes of wholegrain brown rice Q Xia, L Wang, Y Li* Food Chemistry 249, 104-110, 2018 | 44 | 2018 |
| Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application Y Zhang, Y Li, Q Xia, L Liu, Z Wu, D Pan Critical Reviews in Food Science and Nutrition 63 (19), 3895-3911, 2023 | 40 | 2023 |
| Minerals in vitro bioaccessibility and changes in textural and structural characteristics of uncooked pre-germinated brown rice influenced by ultra-high pressure Q Xia, H Tao, P Huang, L Wang, J Mei, Y Li Food Control 71, 336-345, 2017 | 40 | 2017 |
| Quantitative strategies for detecting different levels of ethyl carbamate (EC) in various fermented food matrices: An overview Q Xia, C Yang, C Wu, R Zhou, Y Li Food Control 84, 499-512, 2018 | 37 | 2018 |
| Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism L Xu, Q Xia*, J Cao*, J He, C Zhou, Y Guo, D Pan Ultrasonics Sonochemistry 71, 105358, 2021 | 34 | 2021 |
| Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham C Zhou, Q Xia, L Du, J He, Y Sun, Y Dang, F Geng, D Pan, J Cao, G Zhou Critical reviews in food science and nutrition 63 (27), 8781-8795, 2023 | 33 | 2023 |
| A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat-and ultrasonication-induced protein unfolding L Xu, Y Zheng, C Zhou, D Pan, F Geng, J Cao, Q Xia Food Hydrocolloids 130, 107682, 2022 | 32 | 2022 |
| Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process H Chang, Y Wang, Q Xia, D Pan, J He, H Zhang, J Cao Poultry science 100 (1), 377-387, 2021 | 31 | 2021 |
| In vitro evaluation of digestive enzyme inhibition and antioxidant effects of naked oat phenolic acid compound (OPC) Z Yang, C Qin, P Weng, X Zhang, Q Xia, Z Wu, L Liu, J Xiao International Journal of Food Science & Technology, 2020 | 31 | 2020 |
| Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein Y Lu, D Pan*, Q Xia*, J Cao, C Zhou, J He, Y Sun, S Xu Food Chemistry 358, 129868, 2021 | 30 | 2021 |
| Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high … Q Xia, Y Li* Innovative Food Science & Emerging Technologies 45, 390-400, 2018 | 29 | 2018 |
| Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing Q Xia, Y Zheng, Z Liu, J Cao, X Chen, L Liu, H Yu, FJ Barba, D Pan Trends in Food Science & Technology 106, 365-381, 2020 | 28 | 2020 |
Prof. Brian D GreenQueen's University Belfast在 qub.ac.uk 的电子邮件经过验证
