Hu X - Search Results

1

Effect of pasteurization processing and storage conditions on softening of acidified chili pepper: Pectin and it related enzymes.

Bao X, Zhang S, Xiao Y, Jiang Y, Liu Z, Wang T, Hu X, Yi J. Bao X, et al. Among authors: hu x. Int J Biol Macromol. 2023 Dec 31;253(Pt 3):126690. doi: 10.1016/j.ijbiomac.2023.126690. Epub 2023 Sep 4. Int J Biol Macromol. 2023. PMID: 37673156

2

High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage.

Li L, Feng L, Yi J, Hua C, Chen F, Liao X, Wang Z, Hu X. Li L, et al. Among authors: hu x. Int J Food Microbiol. 2010 Aug 15;142(1-2):180-4. doi: 10.1016/j.ijfoodmicro.2010.06.020. Epub 2010 Jun 30. Int J Food Microbiol. 2010. PMID: 20650536

3

Cellulose nanocrystals produced using recyclable sulfuric acid as hydrolysis media and their wetting molecular dynamics simulation.

Ma T, Hu X, Lu S, Cui R, Zhao J, Hu X, Song Y. Ma T, et al. Among authors: hu x. Int J Biol Macromol. 2021 Aug 1;184:405-414. doi: 10.1016/j.ijbiomac.2021.06.094. Epub 2021 Jun 17. Int J Biol Macromol. 2021. PMID: 34146558

4

Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao).

Ye Z, Shang Z, Li M, Zhang X, Ren H, Hu X, Yi J. Ye Z, et al. Among authors: hu x. Food Chem. 2022 Jan 30;368:130797. doi: 10.1016/j.foodchem.2021.130797. Epub 2021 Aug 8. Food Chem. 2022. PMID: 34399178

5

Evaluation of quality changes of differently formulated cloudy mixed juices during refrigerated storage after high pressure processing.

Li M, Liu Q, Zhang W, Zhang L, Zhou L, Cai S, Hu X, Yi J. Li M, et al. Among authors: hu x. Curr Res Food Sci. 2021 Sep 8;4:627-635. doi: 10.1016/j.crfs.2021.09.002. eCollection 2021. Curr Res Food Sci. 2021. PMID: 34557679 Free PMC article.

6

Effect of centrifugal pre-treatment on flavor change of cloudy orange juice: Interaction between pectin and aroma release.

Li M, Zhang W, Zhang M, Yin Y, Liu Z, Hu X, Yi J. Li M, et al. Among authors: hu x. Food Chem. 2022 Apr 16;374:131705. doi: 10.1016/j.foodchem.2021.131705. Epub 2021 Nov 30. Food Chem. 2022. PMID: 34875437

7

Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites.

Shang Z, Ye Z, Li M, Ren H, Cai S, Hu X, Yi J. Shang Z, et al. Among authors: hu x. Food Chem. 2022 May 30;377:132004. doi: 10.1016/j.foodchem.2021.132004. Epub 2022 Jan 3. Food Chem. 2022. PMID: 35030338

8

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process.

Ye Z, Shang Z, Zhang S, Li M, Zhang X, Ren H, Hu X, Yi J. Ye Z, et al. Among authors: hu x. Food Res Int. 2022 Mar;153:110952. doi: 10.1016/j.foodres.2022.110952. Epub 2022 Jan 12. Food Res Int. 2022. PMID: 35227474

9

Assessments of Probiotic Potentials of Lactiplantibacillus plantarum Strains Isolated From Chinese Traditional Fermented Food: Phenotypic and Genomic Analysis.

Sun Y, Zhang S, Li H, Zhu J, Liu Z, Hu X, Yi J. Sun Y, et al. Among authors: hu x. Front Microbiol. 2022 May 9;13:895132. doi: 10.3389/fmicb.2022.895132. eCollection 2022. Front Microbiol. 2022. PMID: 35615501 Free PMC article.

10

Analysis of phenolic compounds in pickled chayote and their effects on antioxidant activities and cell protection.

Shang Z, Li M, Zhang W, Cai S, Hu X, Yi J. Shang Z, et al. Among authors: hu x. Food Res Int. 2022 Jul;157:111325. doi: 10.1016/j.foodres.2022.111325. Epub 2022 May 2. Food Res Int. 2022. PMID: 35761610

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