Chen X - Search Results

1

Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process.

Zhang K, Hao R, Wang S, Zhang Z, Li D, Li X, Zhao B, Zhang S, Zhao Y, Chen X. Zhang K, et al. Among authors: chen x. Food Chem. 2024 Dec 27;470:142656. doi: 10.1016/j.foodchem.2024.142656. Online ahead of print. Food Chem. 2024. PMID: 39733610

2

Dynamic microbial community and metabolic profiling in refrigerated beef: Insights from diverse packaging strategies.

Xu C, Wang S, Bai J, Chen X, Shi Y, Hao J, Zhao B. Xu C, et al. Among authors: chen x. Food Res Int. 2024 Dec;197(Pt 1):115170. doi: 10.1016/j.foodres.2024.115170. Epub 2024 Sep 29. Food Res Int. 2024. PMID: 39593381

3

Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes.

Lin H, Cui L, Chen Y, Yang Y, Chen X, Chisoro P, Li X, Blecker C, Zhang C. Lin H, et al. Among authors: chen x, chen y. Food Chem. 2024 Dec 15;461:140878. doi: 10.1016/j.foodchem.2024.140878. Epub 2024 Aug 13. Food Chem. 2024. PMID: 39154461

4

Novel strategy to improve the bioactivity and anti-hydrolysis ability of oat peptides via zinc ion-induced assembling.

Zhang J, Tang Y, Zhou S, Yin X, Zhuang X, Ren Y, Chen X, Fan J, Zhang Y. Zhang J, et al. Among authors: chen x. Food Chem. 2023 Aug 1;416:135468. doi: 10.1016/j.foodchem.2023.135468. Epub 2023 Jan 11. Food Chem. 2023. PMID: 36931140

5

Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce.

Chen X, Ren L, Li M, Qian J, Fan J, Du B. Chen X, et al. Food Chem. 2017 Jan 1;214:432-439. doi: 10.1016/j.foodchem.2016.07.101. Epub 2016 Jul 15. Food Chem. 2017. PMID: 27507495

6

Peptides derived from tryptic hydrolysate of Bacillus subtilis culture suppress fungal spoilage of table grapes.

Zhang B, Wang J, Ning S, Yuan Q, Chen X, Zhang Y, Fan J. Zhang B, et al. Among authors: chen x. Food Chem. 2018 Jan 15;239:520-528. doi: 10.1016/j.foodchem.2017.06.153. Epub 2017 Jun 30. Food Chem. 2018. PMID: 28873599

7

High-cell-density culture enhances the antimicrobial and freshness effects of Bacillus subtilis S1702 on table grapes (Vitis vinifera cv. Kyoho).

Zhang B, Li Y, Zhang Y, Qiao H, He J, Yuan Q, Chen X, Fan J. Zhang B, et al. Among authors: chen x. Food Chem. 2019 Jul 15;286:541-549. doi: 10.1016/j.foodchem.2019.02.050. Epub 2019 Feb 19. Food Chem. 2019. PMID: 30827645

8

iTRAQ proteomics reveals changes in the lettuce (Lactuca sativa L. Grand Rapid) proteome related to colour and senescence under modified atmosphere packaging.

Chen S, Chen X, Fan J, Liu H, Zhou J, Chang X. Chen S, et al. Among authors: chen x. J Sci Food Agric. 2019 Mar 15;99(4):1908-1918. doi: 10.1002/jsfa.9386. Epub 2018 Dec 13. J Sci Food Agric. 2019. PMID: 30267422

9

Short peptides secreted by Bacillus subtilis inhibit the growth of mold on fresh-cut pumpkin (Cucurbita pepo).

Qiao H, Zhang B, Chen X, Su L, Jiao C, Chen S, Fan J, Liu H. Qiao H, et al. Among authors: chen s, chen x. J Sci Food Agric. 2020 Feb;100(3):936-944. doi: 10.1002/jsfa.10021. Epub 2019 Dec 12. J Sci Food Agric. 2020. PMID: 31487041

10

Composition, anti-LDL oxidation, and non-enzymatic glycosylation inhibitory activities of the flavonoids from Mesembryanthemum crystallinum.

Sun M, Wei Y, Feng X, Fan J, Chen X. Sun M, et al. Among authors: chen x. Front Nutr. 2022 Sep 14;9:963858. doi: 10.3389/fnut.2022.963858. eCollection 2022. Front Nutr. 2022. PMID: 36185681 Free PMC article.

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