Xu CH - 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: xu yl, xu ch. J Food Biochem. 2022 Jun;46(6):e13766. doi: 10.1111/jfbc.13766. Epub 2021 May 31. J Food Biochem. 2022. PMID: 34060115

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. Among authors: xu ch. 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. Among authors: xu ch. 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. Among authors: xu ch. 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

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. 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

6

Analysis of protein structure changes and quality regulation of surimi during gelation based on infrared spectroscopy and microscopic imaging.

Wei W, Hu W, Zhang XY, Zhang FP, Sun SQ, Liu Y, Xu CH. Wei W, et al. Among authors: xu ch. Sci Rep. 2018 Apr 3;8(1):5566. doi: 10.1038/s41598-018-23645-3. Sci Rep. 2018. PMID: 29615642 Free PMC article.

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. Among authors: xu ch. 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

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. 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.

9

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. Among authors: xu ch. 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

10

Geographical origin traceability of Cabernet Sauvignon wines based on Infrared fingerprint technology combined with chemometrics.

Hu XZ, Liu SQ, Li XH, Wang CX, Ni XL, Liu X, Wang Y, Liu Y, Xu CH. Hu XZ, et al. Among authors: xu ch. Sci Rep. 2019 Jun 4;9(1):8256. doi: 10.1038/s41598-019-44521-8. Sci Rep. 2019. PMID: 31164667 Free PMC article.

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