Xu C - Search Results

1

Determination of the effects of different high-temperature treatments on texture and aroma characteristics in Alaska pollock surimi.

Zhang H, Zhu Y, Chen S, Xu C, Yu Y, Wang X, Shi W. Zhang H, et al. Among authors: xu c. Food Sci Nutr. 2018 Oct 10;6(8):2079-2091. doi: 10.1002/fsn3.763. eCollection 2018 Nov. Food Sci Nutr. 2018. PMID: 30510709 Free PMC article.

2

Rapid discrimination of three marine fish surimi by Tri-step infrared spectroscopy combined with Principle Component Regression.

Liu Y, Hu W, Guo XX, Wang XC, Sun SQ, Xu CH. Liu Y, et al. Spectrochim Acta A Mol Biomol Spectrosc. 2015;149:516-22. doi: 10.1016/j.saa.2015.04.116. Epub 2015 May 7. Spectrochim Acta A Mol Biomol Spectrosc. 2015. PMID: 25978019

3

Rapid determination and chemical change tracking of benzoyl peroxide in wheat flour by multi-step IR macro-fingerprinting.

Guo XX, Hu W, Liu Y, Sun SQ, Gu DC, He H, Xu CH, Wang XC. Guo XX, et al. Spectrochim Acta A Mol Biomol Spectrosc. 2016 Feb 5;154:123-129. doi: 10.1016/j.saa.2015.10.017. Epub 2015 Oct 24. Spectrochim Acta A Mol Biomol Spectrosc. 2016. PMID: 26519920

4

A rapid analytical and quantitative evaluation of formaldehyde in squid based on Tri-step IR and partial least squares (PLS).

Gu DC, Zou MJ, Guo XX, Yu P, Lin ZW, Hu T, Wu YF, Liu Y, Gan JH, Sun SQ, Wang XC, Xu CH. Gu DC, et al. Food Chem. 2017 Aug 15;229:458-463. doi: 10.1016/j.foodchem.2017.02.082. Epub 2017 Feb 21. Food Chem. 2017. PMID: 28372201

5

Acidic electrolysed water delays browning by destroying conformation of polyphenoloxidase.

Sun J, Wang M, Liu H, Xie J, Pan Y, Xu C, Zhao Y. Sun J, et al. Among authors: xu c. J Sci Food Agric. 2018 Jan;98(1):147-153. doi: 10.1002/jsfa.8449. Epub 2017 Jul 5. J Sci Food Agric. 2018. PMID: 28547775

6

Rapid identification of pearl powder from Hyriopsis cumingii by Tri-step infrared spectroscopy combined with computer vision technology.

Liu S, Wei W, Bai Z, Wang X, Li X, Wang C, Liu X, Liu Y, Xu C. Liu S, et al. Among authors: xu c. Spectrochim Acta A Mol Biomol Spectrosc. 2018 Jan 15;189:265-274. doi: 10.1016/j.saa.2017.08.031. Epub 2017 Aug 10. Spectrochim Acta A Mol Biomol Spectrosc. 2018. PMID: 28823967

7

Enhanced chemical and spatial recognition of fish bones in surimi by Tri-step infrared spectroscopy and infrared microspectroscopic imaging.

Wei W, Yan Y, Zhang XP, Liu Y, Lu Y, Shi WZ, Xu CH. Wei W, et al. Spectrochim Acta A Mol Biomol Spectrosc. 2018 Dec 5;205:186-192. doi: 10.1016/j.saa.2018.07.031. Epub 2018 Jul 12. Spectrochim Acta A Mol Biomol Spectrosc. 2018. PMID: 30015024

8

Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging.

Hou SW, Wei W, Wang Y, Gan JH, Lu Y, Tao NP, Wang XC, Liu Y, Xu CH. Hou SW, et al. Spectrochim Acta A Mol Biomol Spectrosc. 2019 May 15;215:1-8. doi: 10.1016/j.saa.2019.02.080. Epub 2019 Feb 19. Spectrochim Acta A Mol Biomol Spectrosc. 2019. PMID: 30818215

9

Micro-nano particle formation and transformation mechanisms of broth in meat braised processing.

Yao H, Liu W, Lin L, Lu Y, Gan JH, Liu Y, Tao NP, Wang XC, Hong MS, Xu CH. Yao H, et al. Food Chem. 2021 Apr 16;342:128383. doi: 10.1016/j.foodchem.2020.128383. Epub 2020 Oct 15. Food Chem. 2021. PMID: 33097328

10

Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing.

Zhang L, Yin M, Zheng Y, Xu CH, Tao NP, Wu X, Wang X. Zhang L, et al. Food Chem. 2021 May 1;343:128409. doi: 10.1016/j.foodchem.2020.128409. Epub 2020 Oct 16. Food Chem. 2021. PMID: 33218856

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