Wang XC - Search Results

1

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. Among authors: wang xc. J Food Biochem. 2022 Jun;46(6):e13766. doi: 10.1111/jfbc.13766. Epub 2021 May 31. J Food Biochem. 2022. PMID: 34060115

2

[Current progress in food geographical origin traceability by near infrared spectroscopy technology].

Ma DH, Wang XC, Liu LP, Liu Y. Ma DH, et al. Among authors: wang xc. Guang Pu Xue Yu Guang Pu Fen Xi. 2011 Apr;31(4):877-81. Guang Pu Xue Yu Guang Pu Fen Xi. 2011. PMID: 21714219 Chinese.

3

Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine.

Wang D, Wang X, Liu T, Liu Y. Wang D, et al. Meat Sci. 2012 Feb;90(2):373-7. doi: 10.1016/j.meatsci.2011.07.025. Epub 2011 Aug 5. Meat Sci. 2012. PMID: 21871741

4

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. Among authors: wang xc. 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

5

Species discrimination among three kinds of puffer fish using an electronic nose combined with olfactory sensory evaluation.

Zhang M, Wang X, Liu Y, Xu X, Zhou G. Zhang M, et al. Sensors (Basel). 2012;12(9):12562-71. doi: 10.3390/s120912562. Epub 2012 Sep 13. Sensors (Basel). 2012. PMID: 23112731 Free PMC article.

6

[Application of near infrared spectroscopy technique based on support vector machine in the measurement of moisture and protein contents in Surimi].

Wang XY, Wang XC, Liu Y, Dong RY. Wang XY, et al. Among authors: wang xc. Guang Pu Xue Yu Guang Pu Fen Xi. 2012 Sep;32(9):2418-21. Guang Pu Xue Yu Guang Pu Fen Xi. 2012. PMID: 23240409 Chinese.

7

Characterization of important odorants in steamed male Chinese mitten crab (Eriocheir sinensis) using gas chromatography-mass spectrometry-olfactometry.

Wu N, Gu S, Tao N, Wang X, Ji S. Wu N, et al. J Food Sci. 2014 Jul;79(7):C1250-9. doi: 10.1111/1750-3841.12511. Epub 2014 Jun 24. J Food Sci. 2014. PMID: 24962135

8

The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation.

Zhang X, Tao N, Wang X, Chen F, Wang M. Zhang X, et al. Food Funct. 2015 Feb;6(2):345-55. doi: 10.1039/c4fo00996g. Food Funct. 2015. PMID: 25468403 Review.

9

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. Among authors: wang xc. 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

10

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. Among authors: wang xc. 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

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