Yu X - Search Results

1

Heat source replacement strategy using catalytic infrared: A future for energy saving drying of fruits and vegetables.

Bei X, Yu X, Li D, Sun Q, Yu Y, Wang Y, Okonkwo CE, Zhou C. Bei X, et al. Among authors: yu x, yu y. J Food Sci. 2023 Dec;88(12):4827-4839. doi: 10.1111/1750-3841.16834. Epub 2023 Nov 13. J Food Sci. 2023. PMID: 37961009 Review.

2

Effects of tri-frequency ultrasound-ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk.

Zhou C, Wang Z, Wang X, Yagoub AE, Ma H, Sun Y, Yu X. Zhou C, et al. Among authors: yu x. J Sci Food Agric. 2021 May;101(7):2809-2817. doi: 10.1002/jsfa.10910. Epub 2020 Nov 18. J Sci Food Agric. 2021. PMID: 33140406

3

Natural and low-caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review.

Wang Y, Luo X, Chen L, Mustapha AT, Yu X, Zhou C, Okonkwo CE. Wang Y, et al. Among authors: yu x. Compr Rev Food Sci Food Saf. 2023 Jan;22(1):615-642. doi: 10.1111/1541-4337.13084. Epub 2022 Dec 16. Compr Rev Food Sci Food Saf. 2023. PMID: 36524621 Review.

4

Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices.

Feng Y, Wu B, Yu X, Yagoub AEA, Sarpong F, Zhou C. Feng Y, et al. Among authors: yu x. Food Chem. 2018 Nov 15;266:309-316. doi: 10.1016/j.foodchem.2018.06.012. Epub 2018 Jun 6. Food Chem. 2018. PMID: 30381190

5

Effect of molecular weight of chitosan on the formation and properties of zein-nisin-chitosan nanocomplexes.

Cai Z, Chen L, Yu X, Yagoub AEA, Okonkwo CE, Zhou C. Cai Z, et al. Among authors: yu x. Carbohydr Polym. 2022 Sep 15;292:119664. doi: 10.1016/j.carbpol.2022.119664. Epub 2022 May 27. Carbohydr Polym. 2022. PMID: 35725207

6

Effect of vacuum impregnation assisted probiotics fermentation suspension on shelf life quality of freshly cut lotus root.

Zhang L, Yu X, Yagoub AEA, Xia G, Zhou C. Zhang L, et al. Among authors: yu x. Food Chem. 2022 Jul 1;381:132281. doi: 10.1016/j.foodchem.2022.132281. Epub 2022 Jan 29. Food Chem. 2022. PMID: 35121314

7

Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices.

Feng Y, Ping Tan C, Zhou C, Yagoub AEA, Xu B, Sun Y, Ma H, Xu X, Yu X. Feng Y, et al. Among authors: yu x. Food Chem. 2020 Sep 15;324:126883. doi: 10.1016/j.foodchem.2020.126883. Epub 2020 Apr 21. Food Chem. 2020. PMID: 32344350

8

Ultrasound-assisted probiotics fermentation suspension treatment under mild heat to improve the storage quality of freshly cut lotus root.

Zhang L, Deng N, Yagoub AEA, Chen L, Mustapha AT, Yu X, Zhou C. Zhang L, et al. Among authors: yu x. Food Chem. 2022 Dec 15;397:133823. doi: 10.1016/j.foodchem.2022.133823. Epub 2022 Jul 29. Food Chem. 2022. PMID: 35926420

9

Improving the extraction of l-phenylalanine by the use of ionic liquids as adjuvants in aqueous biphasic systems.

Yang H, Chen L, Zhou C, Yu X, Yagoub AEA, Ma H. Yang H, et al. Among authors: yu x. Food Chem. 2018 Apr 15;245:346-352. doi: 10.1016/j.foodchem.2017.10.110. Epub 2017 Oct 25. Food Chem. 2018. PMID: 29287380

10

Effects of single- and tri-frequency ultrasound on self-assembly and characterizations of bionic dynamic rat stomach digestion of pepsin-soluble collagen from chicken leg skin.

Yu X, Tu S, Li Y, Yagoub AEA, Ma H, Zhou C. Yu X, et al. Food Res Int. 2020 Nov;137:109710. doi: 10.1016/j.foodres.2020.109710. Epub 2020 Sep 23. Food Res Int. 2020. PMID: 33233284

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