Wang X - Search Results

1

The volatile flavor compounds of Shanghai smoked fish as a special delicacy.

Feng M, Dai Z, Yin Z, Wang X, Chen S, Zhang H. Feng M, et al. Among authors: wang x. J Food Biochem. 2021 Jan;45(1):e13553. doi: 10.1111/jfbc.13553. Epub 2020 Nov 10. J Food Biochem. 2021. PMID: 33171537

2

Characterization of myosin subfragment-1 of summer and winter silver carp (Hypophthalmichthys molitrix) muscle.

Zheng L, Yu K, Yuan C, Wang X, Chen S, Kimura I, Konno K. Zheng L, et al. Among authors: wang x. J Food Sci. 2012 Sep;77(9):C914-20. doi: 10.1111/j.1750-3841.2012.02835.x. Epub 2012 Aug 17. J Food Sci. 2012. PMID: 22900620

3

Comparison of flavour qualities of three sourced Eriocheir sinensis.

Wang S, He Y, Wang Y, Tao N, Wu X, Wang X, Qiu W, Ma M. Wang S, et al. Among authors: wang x, wang y. Food Chem. 2016 Jun 1;200:24-31. doi: 10.1016/j.foodchem.2015.12.093. Epub 2015 Dec 30. Food Chem. 2016. PMID: 26830556

4

Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis).

Zhuang K, Wu N, Wang X, Wu X, Wang S, Long X, Wei X. Zhuang K, et al. Among authors: wang x, wang s. J Food Sci. 2016 Apr;81(4):S968-81. doi: 10.1111/1750-3841.13229. Epub 2016 Feb 25. J Food Sci. 2016. PMID: 26919186

5

The flavor of gonad and meat of female Portunus Trituberculatus cultured in indoor and outdoor.

Song J, Wang H, Wu X, Wang X, Shi W. Song J, et al. Among authors: wang h, wang x. J Food Biochem. 2019 Oct;43(10):e12743. doi: 10.1111/jfbc.12743. Epub 2018 Dec 11. J Food Biochem. 2019. PMID: 31608469

6

Incorporation of lysozyme into cellulose nanocrystals stabilized β-chitosan nanoparticles with enhanced antibacterial activity.

Zhang H, Feng M, Chen S, Shi W, Wang X. Zhang H, et al. Among authors: wang x. Carbohydr Polym. 2020 May 15;236:115974. doi: 10.1016/j.carbpol.2020.115974. Epub 2020 Feb 11. Carbohydr Polym. 2020. PMID: 32172828

7

Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques.

Zhou Y, Chen S, Wang X, Zhang H. Zhou Y, et al. Among authors: wang x. Food Sci Nutr. 2020 Nov 24;9(1):87-98. doi: 10.1002/fsn3.1960. eCollection 2021 Jan. Food Sci Nutr. 2020. PMID: 33473273 Free PMC article.

8

Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system.

Yao H, Xu YL, Liu W, Lu Y, Gan JH, Liu Y, Tao NP, Wang XC, Xu CH. Yao H, et al. J Food Biochem. 2022 Jun;46(6):e13766. doi: 10.1111/jfbc.13766. Epub 2021 May 31. J Food Biochem. 2022. PMID: 34060115

9

Structural stability of myosin rod from silver carp as affected by season.

Yuan C, Wang X, Chen S, Qu Y, Konno K. Yuan C, et al. Among authors: wang x. J Food Sci. 2011 Jun-Jul;76(5):C686-93. doi: 10.1111/j.1750-3841.2011.02175.x. Epub 2011 May 4. J Food Sci. 2011. PMID: 22417413

10

Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS.

Zhang MX, Wang XC, Liu Y, Xu XL, Zhou GH. Zhang MX, et al. Food Chem. 2012 Dec 1;135(3):1463-70. doi: 10.1016/j.foodchem.2012.06.026. Epub 2012 Jun 26. Food Chem. 2012. PMID: 22953881

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