Shi X - Search Results

1

Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from Xinjiang.

Su C, Li T, Wang Y, Ge Z, Xiao J, Shi X, Wang B. Su C, et al. Among authors: shi x. J Food Sci. 2022 Jan;87(1):231-250. doi: 10.1111/1750-3841.16002. Epub 2021 Dec 26. J Food Sci. 2022. PMID: 34954821

2

Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape.

Shi X, Chen F, Xu Y, Zheng X, Xiao J. Shi X, et al. Nat Prod Res. 2015;29(19):1870-3. doi: 10.1080/14786419.2015.1008475. Epub 2015 Feb 13. Nat Prod Res. 2015. PMID: 25677508

3

Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese.

Zheng X, Liu F, Shi X, Wang B, Li K, Li B, Zhuge B. Zheng X, et al. Among authors: shi x. Food Res Int. 2018 Mar;105:733-742. doi: 10.1016/j.foodres.2017.12.007. Epub 2017 Dec 5. Food Res Int. 2018. PMID: 29433268

4

Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China.

Gao F, Chen J, Xiao J, Cheng W, Zheng X, Wang B, Shi X. Gao F, et al. Among authors: shi x. Food Res Int. 2019 Aug;122:348-360. doi: 10.1016/j.foodres.2019.04.029. Epub 2019 Apr 17. Food Res Int. 2019. PMID: 31229088

5

Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation.

Li A, Xiao R, He S, An X, He Y, Wang C, Yin S, Wang B, Shi X, He J. Li A, et al. Among authors: shi x. Molecules. 2019 Oct 23;24(21):3816. doi: 10.3390/molecules24213816. Molecules. 2019. PMID: 31652733 Free PMC article. Review.

6

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation.

Li J, Huang Q, Zheng X, Ge Z, Lin K, Zhang D, Chen Y, Wang B, Shi X. Li J, et al. Among authors: shi x. Front Microbiol. 2020 Mar 12;11:228. doi: 10.3389/fmicb.2020.00228. eCollection 2020. Front Microbiol. 2020. PMID: 32226414 Free PMC article.

7

Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang.

Su C, Zheng X, Zhang D, Chen Y, Xiao J, He Y, He J, Wang B, Shi X. Su C, et al. Among authors: shi x. J Food Sci. 2020 Dec;85(12):4300-4311. doi: 10.1111/1750-3841.15523. Epub 2020 Nov 14. J Food Sci. 2020. PMID: 33190235

8

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor.

Xiao J, Chen Y, Li J, Shi X, Deng L, Wang B. Xiao J, et al. Among authors: shi x. Front Microbiol. 2020 Dec 16;11:614208. doi: 10.3389/fmicb.2020.614208. eCollection 2020. Front Microbiol. 2020. PMID: 33391244 Free PMC article.

9

Origin, Succession, and Control of Biotoxin in Wine.

Xu X, Li T, Ji Y, Jiang X, Shi X, Wang B. Xu X, et al. Among authors: shi x. Front Microbiol. 2021 Jul 22;12:703391. doi: 10.3389/fmicb.2021.703391. eCollection 2021. Front Microbiol. 2021. PMID: 34367103 Free PMC article. Review.

10

A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese.

Zheng X, Shi X, Wang B. Zheng X, et al. Among authors: shi x. Front Microbiol. 2021 Jul 29;12:703284. doi: 10.3389/fmicb.2021.703284. eCollection 2021. Front Microbiol. 2021. PMID: 34394049 Free PMC article. Review.

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