Hu X - Search Results

1

Relationship between gamma-glutamyl transpeptidase activity and garlic greening, as controlled by temperature.

Li L, Hu D, Jiang Y, Chen F, Hu X, Zhao G. Li L, et al. Among authors: hu d, hu x. J Agric Food Chem. 2008 Feb 13;56(3):941-5. doi: 10.1021/jf072470j. Epub 2008 Jan 19. J Agric Food Chem. 2008. PMID: 18205306

2

Effect of Zn(II) on the structure and biological activity of natural beta-NGF.

Zhao GH, Yu P, Hu XS, Zhao L. Zhao GH, et al. Acta Biochim Biophys Sin (Shanghai). 2004 Feb;36(2):99-104. doi: 10.1093/abbs/36.2.99. Acta Biochim Biophys Sin (Shanghai). 2004. PMID: 14970904

3

Selenium distribution in a Se-enriched mushroom species of the genus Ganoderma.

Zhao L, Zhao G, Zhao Z, Chen P, Tong J, Hu X. Zhao L, et al. Among authors: hu x. J Agric Food Chem. 2004 Jun 16;52(12):3954-9. doi: 10.1021/jf049965i. J Agric Food Chem. 2004. PMID: 15186122

4

Mechanism of the greening color formation of "laba" garlic, a traditional homemade chinese food product.

Bai B, Chen F, Wang Z, Liao X, Zhao G, Hu X. Bai B, et al. Among authors: hu x. J Agric Food Chem. 2005 Sep 7;53(18):7103-7. doi: 10.1021/jf051211w. J Agric Food Chem. 2005. PMID: 16131117

5

Isomerization of trans-astaxanthin induced by copper(II) ion in ethanol.

Zhao L, Chen F, Zhao G, Wang Z, Liao X, Hu X. Zhao L, et al. Among authors: hu x. J Agric Food Chem. 2005 Nov 30;53(24):9620-3. doi: 10.1021/jf0517750. J Agric Food Chem. 2005. PMID: 16302786

6

Isolation and characterization of thermo-acidophilic endospore-forming bacteria from the concentrated apple juice-processing environment.

Chen S, Tang Q, Zhang X, Zhao G, Hu X, Liao X, Chen F, Wu J, Xiang H. Chen S, et al. Among authors: hu x. Food Microbiol. 2006 Aug;23(5):439-45. doi: 10.1016/j.fm.2005.07.005. Epub 2005 Oct 25. Food Microbiol. 2006. PMID: 16943035

7

Increase in the permeability of tonoplast of garlic (Allium sativum) by monocarboxylic acids.

Bai B, Li L, Hu X, Wang Z, Zhao G. Bai B, et al. Among authors: hu x. J Agric Food Chem. 2006 Oct 18;54(21):8103-7. doi: 10.1021/jf061628h. J Agric Food Chem. 2006. PMID: 17032016

8

Different effects of microwave and ultrasound on the stability of (all-E)-astaxanthin.

Zhao L, Zhao G, Chen F, Wang Z, Wu J, Hu X. Zhao L, et al. Among authors: hu x. J Agric Food Chem. 2006 Oct 18;54(21):8346-51. doi: 10.1021/jf061876d. J Agric Food Chem. 2006. PMID: 17032050

9

Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry.

Chen F, Sun Y, Zhao G, Liao X, Hu X, Wu J, Wang Z. Chen F, et al. Among authors: hu x. Ultrason Sonochem. 2007 Sep;14(6):767-78. doi: 10.1016/j.ultsonch.2006.12.011. Epub 2007 Jan 20. Ultrason Sonochem. 2007. PMID: 17321780 Free article.

10

Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide.

Liao H, Hu X, Liao X, Chen F, Wu J. Liao H, et al. Among authors: hu x. Int J Food Microbiol. 2007 Sep 15;118(2):126-31. doi: 10.1016/j.ijfoodmicro.2007.06.018. Epub 2007 Jul 14. Int J Food Microbiol. 2007. PMID: 17689768

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