Xu YQ - Search Results

1

Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun.

Wang JQ, Gao Y, Feng ZH, Deng SH, Chen JX, Wang F, Li YF, Zhang YB, Yin JF, Zeng L, Zhou WB, Xu YQ. Wang JQ, et al. Among authors: xu yq. Food Res Int. 2024 Nov;195:114953. doi: 10.1016/j.foodres.2024.114953. Epub 2024 Aug 22. Food Res Int. 2024. PMID: 39277260

2

Irreversible sediment formation in green tea infusions.

Xu YQ, Chen GS, Wang QS, Yuan HB, Feng CH, Yin JF. Xu YQ, et al. J Food Sci. 2012 Mar;77(3):C298-302. doi: 10.1111/j.1750-3841.2011.02583.x. Epub 2012 Feb 13. J Food Sci. 2012. PMID: 22329921

3

Scaling up of high-speed countercurrent chromatographic apparatus with three columns connected in series for rapid preparation of (-)-epicatechin.

Du Q, Jiang H, Yin J, Xu Y, Du W, Li B, Du Q. Du Q, et al. J Chromatogr A. 2013 Jan 4;1271(1):62-6. doi: 10.1016/j.chroma.2012.11.021. Epub 2012 Nov 19. J Chromatogr A. 2013. PMID: 23219478

4

The impact of Ca2+ combination with organic acids on green tea infusions.

Xu YQ, Zhong XY, Yin JF, Yuan HB, Tang P, Du QZ. Xu YQ, et al. Food Chem. 2013 Aug 15;139(1-4):944-8. doi: 10.1016/j.foodchem.2013.01.025. Epub 2013 Jan 23. Food Chem. 2013. PMID: 23561194

5

Analysis of cream formation in green tea concentrates with different solid concentrations.

Xu YQ, Chen SQ, Yuan HB, Tang P, Yin JF. Xu YQ, et al. J Food Sci Technol. 2012 Jun;49(3):362-7. doi: 10.1007/s13197-011-0281-8. Epub 2011 Feb 5. J Food Sci Technol. 2012. PMID: 23729857 Free PMC article.

6

Sediments in concentrated green tea during low-temperature storage.

Xu YQ, Chen GS, Du QZ, Que F, Yuan HB, Yin JF. Xu YQ, et al. Food Chem. 2014 Apr 15;149:137-43. doi: 10.1016/j.foodchem.2013.10.084. Epub 2013 Oct 30. Food Chem. 2014. PMID: 24295687

7

Hydrolysis of green tea residue protein using proteolytic enzyme derived from Aspergillus oryzae.

Xu YQ, Zhong XY, Chen SQ, Yin JF. Xu YQ, et al. J Food Sci Technol. 2013 Feb;50(1):171-5. doi: 10.1007/s13197-011-0239-x. Epub 2011 Feb 5. J Food Sci Technol. 2013. PMID: 24425904 Free PMC article.

8

The major factors influencing the formation of sediments in reconstituted green tea infusion.

Xu YQ, Hu XF, Tang P, Jiang YW, Yuan HB, Du QZ, Yin JF. Xu YQ, et al. Food Chem. 2015 Apr 1;172:831-5. doi: 10.1016/j.foodchem.2014.09.143. Epub 2014 Oct 5. Food Chem. 2015. PMID: 25442627

9

Improving the effectiveness of (-)-epigallocatechin gallate (EGCG) against rabbit atherosclerosis by EGCG-loaded nanoparticles prepared from chitosan and polyaspartic acid.

Hong Z, Xu Y, Yin JF, Jin J, Jiang Y, Du Q. Hong Z, et al. J Agric Food Chem. 2014 Dec 31;62(52):12603-9. doi: 10.1021/jf504603n. Epub 2014 Dec 17. J Agric Food Chem. 2014. PMID: 25483592

10

Improving the sweet aftertaste of green tea infusion with tannase.

Zhang YN, Yin JF, Chen JX, Wang F, Du QZ, Jiang YW, Xu YQ. Zhang YN, et al. Among authors: xu yq. Food Chem. 2016 Feb 1;192:470-6. doi: 10.1016/j.foodchem.2015.07.046. Epub 2015 Jul 10. Food Chem. 2016. PMID: 26304374

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