Xiaosong Hu

Xiaosong Hu, Fang Chen, Mengyao Zhao, 2017, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Drying effects of two air-drying shelters in a pilot test on sultana grapes.

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2010 .

Supercritical carbon dioxide anchored highly dispersed silver nanoparticles on 4A-zeolite and selective oxidation of styrene performance

Xiaosong Hu, Chunping Li, J. Bai, 2016 .

High pressure homogenization inactivation of Escherichia coli and Staphylococcus aureus in phosphate buffered saline, milk and apple juice

Xiaosong Hu, X. Liao, Yongtao Wang, 2021, Letters in applied microbiology.

Effect of ultrahigh hydrostatic pressure on the activity and structure of mushroom (Agaricus bisporus) polyphenoloxidase.

Xiaosong Hu, X. Liao, Yan Zhang, 2012, Journal of agricultural and food chemistry.

Aggregation and homogenization, surface charge and structural change, and inactivation of mushroom tyrosinase in an aqueous system by subcritical/supercritical carbon dioxide.

Xiaosong Hu, X. Liao, Linyan Zhou, 2011, Langmuir : the ACS journal of surfaces and colloids.

6-Gingerol, a functional polyphenol of ginger, promotes browning through an AMPK-dependent pathway in 3T3-L1 adipocytes.

Xiaosong Hu, Feng-qin Feng, Jing Wang, 2019, Journal of agricultural and food chemistry.

The in-vitro digestion behaviors of micellar casein acting as wall materials in spray-dried microparticles: the relationships between colloidal calcium phosphate and the release of loaded blueberry anthocyanins

Xiaosong Hu, Fang Chen, S. Miao, 2021, Food Chemistry.

The in-vitro digestion behaviors of milk proteins acting as wall materials in spray-dried microparticles: Effects on the release of loaded blueberry anthocyanins

Xiaosong Hu, X. Liao, Fang Chen, 2021 .

Relationship between gamma-glutamyl transpeptidase activity and garlic greening, as controlled by temperature.

Xiaosong Hu, Fang Chen, Guanghua Zhao, 2008, Journal of agricultural and food chemistry.

Combined effect of high pressure carbon dioxide and mild heat treatment on overall quality parameters of watermelon juice

Xiaosong Hu, Huanlu Song, Ye Liu, 2012 .

Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices.

Xiaosong Hu, Jihong Wu, X. Liao, 2021, Food chemistry.

Rediscovering the nutrition of whole foods: The emerging role of gut microbiota

Xiaosong Hu, Chen Ma, Fang Chen, 2022, Current Opinion in Food Science.

Quality change during high pressure processing and thermal processing of cloudy apple juice

T. Grauwet, M. Hendrickx, A. Loey, 2017 .

Sodium copper chlorophyll mediated photodynamic treatment inactivates Escherichia coli via oxidative damage.

Xiaosong Hu, X. Liao, Zequn Zhang, 2022, Food research international.

Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2016, Food Science and Biotechnology.

Effect of high-hydrostatic-pressure on molecular microstructure of mushroom (Agaricusbisporus) polyphenoloxidase

Xiaosong Hu, X. Liao, Yan Zhang, 2015 .

Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice.

Xiaosong Hu, Jihong Wu, Zuoshan Feng, 2009, Journal of agricultural and food chemistry.

Effect of the side chain size of 1‐alkyl‐pyrroles on antioxidant activity and ‘Laba’ garlic greening

Xiaosong Hu, Guanghua Zhao, Dan Wang, 2008 .

Protein Association and Dissociation Regulated by Ferric Ion

Xiaosong Hu, Guanghua Zhao, N. Chasteen, 2009, The Journal of Biological Chemistry.

Kinetics of 5-hydroxymethylfurfural formation in chinese acacia honey during heat treatment

Xiaosong Hu, Yuyu Zhang, X. Liao, 2012, Food Science and Biotechnology.

Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

Xiaosong Hu, Jihong Wu, X. Liao, 2012 .

The effects of diet and streptozotocin on metabolism and gut microbiota in a type 2 diabetes mellitus mouse model

Xiaosong Hu, Yong Xue, Jinrong Hu, 2020 .

Quantitative analysis of acrylamide in tea by liquid chromatography coupled with electrospray ionization tandem mass spectrometry.

Xiaosong Hu, Fang Chen, Yuan Yuan, 2008, Food chemistry.

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches.

Xiaosong Hu, Jihong Wu, X. Liao, 2020, Food chemistry.

Extraction of pectin from the peels of pomelo by high-speed shearing homogenization and its characteristics

Xingfeng Guo, Xiaosong Hu, Jihong Wu, 2017 .

Process optimisation of the bitter gourd (Momordica charantia) concentrated juice preparation for a freeze-dried powder

Xiaosong Hu, Zhengfu Wang, Guanghua Zhao, 2010 .

Quality identification and evaluation of Pu-erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis

Lin Gao, Xiaosong Hu, Lin Gao, 2016 .

Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

Xiaosong Hu, Fang Chen, Xiaosong Hu, 2007 .

Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Effect of centrifugal pre-treatment on flavor change of cloudy orange juice: interaction between pectin and aroma release

Xiaosong Hu, Junjie Yi, Wanzhen Zhang, 2021, Food Chemistry.

Clarification and sterilization of raw depectinized apple juice by ceramic ultrafiltration membranes

Xiaosong Hu, Zhengfu Wang, Jun Li, 2006 .

Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation.

Lei Li, Xiaosong Hu, Fang Chen, 2016, Food chemistry.

Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics.

Xiaosong Hu, Jihong Wu, Fei Lao, 2019, Food chemistry.

Composition, antimicrobial activity, and antiproliferative capacity of anthocyanin extracts of purple corn (Zea mays L.) from China

B. Tauscher, M. Corrales, Xiaosong Hu, 2009 .

A new synthetic protocol for coumarin amino acid

Xiaosong Hu, Jiangyun Wang, Xinyi Xu, 2013, Beilstein journal of organic chemistry.

The synthesis of two long-chain N -hydroxy amino coumarin compounds and their applications in the analysis of aldehydes

Xiaosong Hu, Yawei Lin, Shu-wei Xia, 2017 .

Effect of glucoraphanin from broccoli seeds on lipid levels and gut microbiota in high-fat diet-fed mice

Xiaosong Hu, Jihong Wu, Fang Chen, 2020 .

Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders

Xiaosong Hu, J. Fitzpatrick, X. Liao, 2022, Innovative Food Science & Emerging Technologies.

Rheological behavior and particle alignment of cellulose nanocrystal and its composite hydrogels during 3D printing.

Xiaosong Hu, X. Liao, Tao Ma, 2021, Carbohydrate polymers.

Nitrone formation: A new strategy for the derivatization of aldehydes and its application on the determination of furfurals in foods by high performance liquid chromatography with fluorescence detection.

Xiaosong Hu, Yawei Lin, H. Cai, 2018, Talanta.

Role of plant polyphenols in acrylamide formation and elimination.

Xiaosong Hu, Fang Chen, Yuan Yuan, 2015, Food chemistry.

Mechanism of the greening color formation of "laba" garlic, a traditional homemade chinese food product.

Xiaosong Hu, Zhengfu Wang, X. Liao, 2005, Journal of agricultural and food chemistry.

Increase in the permeability of tonoplast of garlic (Allium sativum) by monocarboxylic acids.

Xiaosong Hu, Zhengfu Wang, Guanghua Zhao, 2006, Journal of agricultural and food chemistry.

Effects of electrode materials on the degradation, spectral characteristics, visual colour, and antioxidant capacity of cyanidin-3-glucoside and cyanidin-3-sophoroside during pulsed electric field (PEF) treatment

Xiaosong Hu, X. Liao, Weibin Bai, 2011 .

Effects of potassium alum addition on physicochemical, pasting, thermal and gel texture properties of potato starch

Xiaosong Hu, Wenhao Li, Q. Shen, 2011 .

Effect of phosphorylation on antioxidant activities of pumpkin (Cucurbita pepo, Lady godiva) polysaccharide.

Xiaosong Hu, Quanhong Li, Y. Ni, 2015, International journal of biological macromolecules.

Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches

T. Grauwet, M. Hendrickx, Xiaosong Hu, 2016, Food and Bioprocess Technology.

Ginger prevents obesity through regulation of energy metabolism and activation of browning in high-fat diet-induced obese mice.

Xiaosong Hu, Fang Chen, Daotong Li, 2019, The Journal of nutritional biochemistry.

Beneficial effects of ginger on prevention of obesity through modulation of gut microbiota in mice

Xiaosong Hu, Fang Chen, Daotong Li, 2019, European Journal of Nutrition.

A method on acrylamide elimination: Comparing and tracing reaction pathways of acrylamide and catechin (catechin quinone) using UHPLC-Q-exactive orbitrap mass spectrometry.

Xiaosong Hu, Fang Chen, Baoyong Huang, 2023, Food chemistry.

Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

Dong Chen, Xiaosong Hu, Zihan Qin, 2013 .

Optimization of extraction process by response surface methodology and preliminary structural analysis of polysaccharides from defatted peanut (Arachis hypogaea) cakes.

Xiaosong Hu, Quanhong Li, Y. Ni, 2011, Carbohydrate research.

Purification and characterization of a novel fungi Se-containing protein from Se-enriched Ganoderma Lucidum mushroom and its Se-dependent radical scavenging activity

Xiaosong Hu, Guanghua Zhao, Lei Zhao, 2007 .

Evaluation of quality changes of differently formulated cloudy mixed juices during refrigerated storage after high pressure processing

Xiaosong Hu, Linyan Zhou, Junjie Yi, 2021, Current research in food science.

A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening

Ann Van Loey, Xiaosong Hu, Marc Hendrickx, 2016 .

Quality comparison of “Laba” garlic processed by High Hydrostatic Pressure and High Pressure Carbon Dioxide

Xiaosong Hu, X. Liao, Yan Zhang, 2020, Scientific Reports.

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques.

Xiaosong Hu, Jihong Wu, Q. Shen, 2020, Journal of agricultural and food chemistry.

Dietary Luffa cylindrica (L.) Roem promotes branched-chain amino acid catabolism in the circulation system via gut microbiota in diet-induced obese mice.

Xiaosong Hu, X. Liao, Fang Chen, 2020, Food chemistry.

The modulation of Luffa cylindrica (L.) Roem supplementation on gene expression and amino acid profiles in liver for alleviating hepatic steatosis via gut microbiota in high-fat diet-fed mice: insight from hepatic transcriptome analysis.

Xiaosong Hu, X. Liao, Fang Chen, 2020, The Journal of nutritional biochemistry.

Gut microbiota determines the prevention effects of Luffa cylindrica (L.) Roem supplementation against obesity and associated metabolic disorders induced by high‐fat diet

Xiaosong Hu, Fang Chen, Junfu Ji, 2019, FASEB journal : official publication of the Federation of American Societies for Experimental Biology.

Evaluation of protective effect of freeze-dried strawberry, grape, and blueberry powder on acrylamide toxicity in mice.

Xiaosong Hu, Fang Chen, Mengyao Zhao, 2015, Journal of food science.

Response surface optimisation of osmotic dehydration of Chinese ginger (Zingiber officinale Roscoe) slices

Xiaosong Hu, Zhengfu Wang, Dandan Zhao, 2013 .

Effect of High-pressure CO2 Processing on Bacterial Spores

Xiaosong Hu, Jihong Wu, X. Liao, 2016, Critical reviews in food science and nutrition.

Inactivation of Bacillus subtilis spores by high pressure CO2 with high temperature.

Xiaosong Hu, X. Liao, Yongtao Wang, 2015, International journal of food microbiology.

ENERGY REQUIREMENT AND QUALITY ASPECTS OF CHINESE JUJUBE (ZIZYPHUS JUJUBA MILLER) IN HOT AIR DRYING FOLLOWED BY MICROWAVE DRYING

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2011 .

Ag-doped 4A-zeolite as an efficient catalyst in the epoxidation of styrene

Xiaosong Hu, Chunping Li, J. Bai, 2017, Reaction Kinetics, Mechanisms and Catalysis.

Emulsion stabilizing properties of pectins extracted by high hydrostatic pressure, high-speed shearing homogenization and traditional thermal methods: A comparative study

Xiaosong Hu, Zhao Wenting, Xingfeng Guo, 2014 .

Influence of Gamma Irradiation on Enzyme, Microorganism, and Flavor of Cantaloupe (Cucumis melo L.) Juice

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Verification of aroma profiles of Jiashi muskmelon juice characterized by odor activity value and gas chromatography-olfactometry/detection frequency analysis: aroma reconstitution experiments and omission tests.

Xiaosong Hu, Jihong Wu, Yan Zhang, 2012, Journal of agricultural and food chemistry.

Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation.

Zihan Qin, Xingfeng Guo, Xiaosong Hu, 2012, Journal of agricultural and food chemistry.

Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites.

Xiaosong Hu, Junjie Yi, S. Cai, 2022, Food chemistry.

Effects of high pressure processing on the quality of pickled radish during refrigerated storage

Xiaosong Hu, X. Liao, Fang Chen, 2016 .

Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao).

Xiaosong Hu, Junjie Yi, Meiqi Li, 2021, Food chemistry.

Functional perspective of black fungi (Auricularia auricula): Major bioactive components, health benefits and potential mechanisms

Xiaosong Hu, Fang Chen, SolJu Pak, 2021 .

Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

Xiaosong Hu, Jihong Wu, X. Liao, 2013 .

EFFECT OF UHP ON ENZYME, MICROORGANISM AND FLAVOR IN CANTALOUPE (CUCUMIS MELO L.) JUICE

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2009 .

Effect of high hydrostatic pressure on the viability of Streptococcus thermophilus bacteriophages isolated from cheese

Xiaosong Hu, X. Liao, Fang Chen, 2015 .

Composition and thermal stability of anthocyanins from chinese purple corn ( Zea mays L.).

B. Tauscher, M. Corrales, Xiaosong Hu, 2008, Journal of agricultural and food chemistry.

Nanocellulose: a promising green treasure from food wastes to available food materials

Xiaosong Hu, X. Liao, Shuyu Lu, 2020, Critical reviews in food science and nutrition.

Se in Se‐enriched peanut, and losses during peanut protein preparation

Xiaosong Hu, Jihong Wu, Dongsheng Luo, 2017 .

Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography – mass spectrometry

Xiaosong Hu, Zhengfu Wang, X. Liao, 2007 .

shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle

Xiaosong Hu, X. Liao, Yan Zhang, 2013 .

Effect of high hydrostatic pressure on chlorophyll/soybean protein isolate interaction and the mixtures properties

Xiaosong Hu, X. Liao, Yuan-yuan Li, 2022, Food Hydrocolloids.

Controlled gastrointestinal digestion of micellar casein loaded anthocyanins: The chelating and complexing effect of dextran sulfate

Xiaosong Hu, X. Liao, Fang Chen, 2022, Food Hydrocolloids.

Silver‐Based 4A Zeolite Composite Catalyst for Styrene Epoxidation by One‐Pot Hydrothermal Synthesis

Xiaosong Hu, Chunping Li, J. Bai, 2015 .

Quinone-mediated non-enzymatic browning in model systems during long-term storage

Xiaosong Hu, Fang Chen, Junfu Ji, 2022, Food chemistry: X.

The contribution of high pressure carbon dioxide in the inactivation kinetics and structural alteration of myrosinase

Xiaosong Hu, Jihong Wu, X. Liao, 2011 .

Inactivation of microorganisms naturally present in raw bovine milk by high-pressure carbon dioxide

Xiaosong Hu, X. Liao, L. Hongmei, 2014 .

Mechanisms of carrot texture alteration induced by pure effect of high pressure processing

Xiaosong Hu, X. Liao, Fang Chen, 2019, Innovative Food Science & Emerging Technologies.

Chemical compositional characterization of eight pear cultivars grown in China

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure

Xiaosong Hu, Yongtao Wang, Xiaosong Hu, 2013, Food and Bioprocess Technology.

High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage.

Xiaosong Hu, Zhengfu Wang, X. Liao, 2010, International journal of food microbiology.

Effect of high pressure carbon dioxide on the quality of carrot juice

Xiaosong Hu, Jihong Wu, X. Liao, 2009 .

Kinetics of amino acid loss in carrot juice concentrate during storage

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

Acceleration of precipitation formation in peach juice induced by high-pressure carbon dioxide.

Xiaosong Hu, X. Liao, Linyan Zhou, 2010, Journal of agricultural and food chemistry.

Different effects of microwave and ultrasound on the stability of (all-E)-astaxanthin.

Xiaosong Hu, Guanghua Zhao, Fang Chen, 2006, Journal of agricultural and food chemistry.

Characterization of physico-chemical and bio-chemical compositions of selected four strawberry cultivars

Xiaosong Hu, X. Liao, Yongtao Wang, 2018 .

Effect of sonication on eliminating of phorate in apple juice.

Xiaosong Hu, Fang Chen, Zhe Zhang, 2012, Ultrasonics sonochemistry.

Shrinkage and quality characteristics of whole fruit of Chinese jujube ( Zizyphus jujuba Miller ) in microwave drying

Xiaosong Hu, Zhengfu Wang, Shuzheng Fang, 2010 .

Textural Changes of Yellow Peach in Pouches Processed by High Hydrostatic Pressure and Thermal Processing During Storage

Xiaosong Hu, Jihong Wu, X. Liao, 2012, Food and Bioprocess Technology.

Optimization of Microwave-Assisted Extraction of Astaxanthin from Haematococcus Pluvialis by Response Surface Methodology and Antioxidant Activities of the Extracts

Xiaosong Hu, Guanghua Zhao, Guitang Chen, 2009 .

Dual aggregation in ground state and ground-excited state induced by high concentrations contributes to chlorophyll stability.

Xiaosong Hu, X. Liao, Zhenhao Wang, 2022, Food chemistry.

Post-effects of high hydrostatic pressure on green color retention and related properties of spinach puree during storage

Xiaosong Hu, Jihong Wu, X. Liao, 2013 .

Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits

Xiaosong Hu, X. Liao, Weibin Bai, 2010 .

Mechanisms of Bacillus subtilis spore inactivation by single- and multi-pulse high hydrostatic pressure (MP-HHP)

S. Sastry, Xiaosong Hu, Taras Pyatkovskyy, 2022, Innovative Food Science & Emerging Technologies.

High pressure CO2 reduces the wet heat resistance of Bacillus subtilis spores by perturbing the inner membrane

Xiaosong Hu, X. Liao, Fang Chen, 2020 .

Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

Xiaosong Hu, Yuyu Zhang, X. Liao, 2012 .

Protective effects of apigenin against furan-induced toxicity in mice.

Xiaosong Hu, Fang Chen, Yuan Yuan, 2014, Food & function.

Kinetics of “Laba” garlic greening and its physiochemical properties treated by Dense Phase Carbon Dioxide

Xiaosong Hu, X. Liao, B. Zhou, 2015 .

Comparison of the inactivation kinetics of pectin methylesterases from carrot and peach by high-pressure carbon dioxide

Xiaosong Hu, X. Liao, Linyan Zhou, 2009 .

Inactivation and structural change of horseradish peroxidase treated with supercritical carbon dioxide

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Stability and colour characteristics of PEF-treated cyanidin-3-glucoside during storage

Xiaosong Hu, Feng Chen, Xiaosong Hu, 2008 .

Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice

Xiaosong Hu, X. Liao, Yongtao Wang, 2018, LWT.

Effects of High Hydrostatic Pressure Combined with Blanching on Microorganisms and Quality Attributes of Cloudy and Clear Strawberry Juices

Xiaosong Hu, Jihong Wu, X. Liao, 2014 .

Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation.

Xiaosong Hu, Fang Chen, Zhiyong Xiao, 2022, Food research international.

Degradation of diazinon in apple juice by ultrasonic treatment.

Xiaosong Hu, X. Liao, Fang Chen, 2010, Ultrasonics sonochemistry.

Alterations in the activity and structure of pectin methylesterase treated by high pressure carbon dioxide.

Xiaosong Hu, Jihong Wu, X. Liao, 2009, Journal of agricultural and food chemistry.

Effect of high pressure carbon dioxide on alkaline phosphatase activity and quality characteristics of raw bovine milk

Xiaosong Hu, X. Liao, H. Liao, 2019, Innovative Food Science & Emerging Technologies.

Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide.

Xiaosong Hu, Jihong Wu, X. Liao, 2008, International journal of food microbiology.

Inactivation of apple pectin methylesterase induced by dense phase carbon dioxide.

Xiaosong Hu, Jihong Wu, X. Liao, 2008, Journal of agricultural and food chemistry.

Polyphenol mediated non-enzymatic browning and its inhibition in apple juice.

Xiaosong Hu, X. Liao, Fang Chen, 2022, Food chemistry.

Preparation and Structure Analysis of Noncrystalline Granular Starch

Xiaosong Hu, Wenhao Li, Q. Shen, 2010 .

Inactivation of Bacillus subtilis by Curcumin-Mediated Photodynamic Technology through Inducing Oxidative Stress Response

Xiaosong Hu, X. Liao, Fang Chen, 2022, Microorganisms.

Effect of hydrocolloids on pulp sediment, white sediment, turbidity and viscosity of reconstituted carrot juice

Xiaosong Hu, Jihong Wu, X. Liao, 2006 .

Effects of combined high pressure and thermal treatments on the allergenic potential of shrimp (Litopenaeus vannamei) tropomyosin in a mouse model of allergy

Xiaosong Hu, Fang Chen, F. Long, 2015 .

Conformational Populations of β-(1→4) O-Glycosidic Linkages Using Redundant NMR J-Couplings and Circular Statistics.

Xiaosong Hu, R. Woods, Xiaocong Wang, 2017, The journal of physical chemistry. B.

Informing saccharide structural NMR studies with density functional theory calculations.

Xiaosong Hu, R. Stenutz, I. Carmichael, 2015, Methods in molecular biology.

Amide cis-trans isomerization in aqueous solutions of methyl N-formyl-D-glucosaminides and methyl N-acetyl-D-glucosaminides: chemical equilibria and exchange kinetics.

Xiaosong Hu, I. Carmichael, A. Serianni, 2010, Journal of the American Chemical Society.

Determination of biogenic amines in alcoholic beverages using a novel fluorogenic compound as derivatizing reagent

Xiaosong Hu, Yawei Lin, Wenqing Zhang, 2021, RSC advances.

Simultaneous decoloration and deproteinization of crude polysaccharide from pumpkin residues by cross-linked polystyrene macroporous resin.

Xiaosong Hu, Yuyu Zhang, Quanhong Li, 2012, Journal of agricultural and food chemistry.

Epimerisation and hydrolysis of catechins under ultrasonic treatment

Xiaosong Hu, Fang Chen, Jie Zhang, 2020 .

Suppression of High-Fat Diet-Induced Obesity by Platycodon Grandiflorus in Mice Is Linked to Changes in the Gut Microbiota.

Xiaosong Hu, P. Engel, Fang Chen, 2020, The Journal of nutrition.

The gut microbiota: A treasure for human health.

Xiaosong Hu, Fang Chen, Daotong Li, 2016, Biotechnology advances.

Recent trends and advances in the epidemiology, synergism, and delivery system of lycopene as an anti-cancer agent.

J. Simal-Gándara, Xiaosong Hu, Jianbo Xiao, 2021, Seminars in cancer biology.

Isomerization of trans-astaxanthin induced by copper(II) ion in ethanol.

Xiaosong Hu, Zhengfu Wang, X. Liao, 2005, Journal of agricultural and food chemistry.

Targeting the gut microbiota by dietary nutrients: A new avenue for human health

Xiaosong Hu, Fang Chen, Daotong Li, 2019, Critical reviews in food science and nutrition.

Effects of grape pomace and seed polyphenol extracts on the recovery of gut microbiota after antibiotic treatment in high‐fat diet‐fed mice

Xiaosong Hu, Yan Zhang, Fengjiao Liu, 2019, Food science & nutrition.

Resveratrol-induced gut microbiota reduces obesity in high-fat diet-fed mice

Xiaosong Hu, Fang Chen, Daotong Li, 2019, International Journal of Obesity.

Longitudinal Gut Bacterial Colonization and Its Influencing Factors of Low Birth Weight Infants During the First 3 Months of Life

B. Zhu, Xiaosong Hu, C. Yin, 2019, Front. Microbiol..

Two different H-type subunits from pea seed (Pisum sativum) ferritin that are responsible for fast Fe(II) oxidation.

Xiaosong Hu, Guanghua Zhao, Chaorui Li, 2009, Biochimie.

MEK inhibition suppresses K-Ras wild-type cholangiocarcinoma in vitro and in vivo via inhibiting cell proliferation and modulating tumor microenvironment

D. Calvisi, Xiaosong Hu, Xin Chen, 2019, Cell Death & Disease.

Protection against neo-formed contaminants (NFCs)-induced toxicity by phytochemicals.

Xiaosong Hu, Fang Chen, Mengyao Zhao, 2017, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Gut microbiota-derived inosine from dietary barley leaf supplementation attenuates colitis through PPARγ signaling activation

Xiaosong Hu, Fang Chen, Daotong Li, 2021, Microbiome.

Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing.

Xiaosong Hu, X. Liao, Yan Zhang, 2020, Food chemistry.

Honeybee gut microbiota modulates host behaviors and neurological processes

Xiaosong Hu, Xiaohuan Mu, Hao Zheng, 2020, bioRxiv.

'Laba' garlic processed by dense phase carbon dioxide: the relation between green colour generation and cellular structure, alliin consumption and alliinase activity.

Yan Zhang, Xiaosong Hu, X. Liao, 2016, Journal of the science of food and agriculture.

Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine).

Xiaosong Hu, Fang Chen, Pan Wang, 2017, Journal of the science of food and agriculture.

Inactivation of Escherichia coli O157:H7 by High Hydrostatic Pressure Combined with Gas Packaging

Xiaosong Hu, B. Zhou, Yan Zhang, 2019, Microorganisms.

Inactivation of Staphylococcus aureus by high hydrostatic pressure in saline solution and meat slurry with different initial inoculum levels

Xiaosong Hu, X. Liao, B. Zhou, 2015 .

Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system.

Xiaosong Hu, Jihong Wu, Fang Chen, 2008, Food chemistry.

High correlation of methylglyoxal with acrylamide formation in glucose/asparagine Maillard reaction model

Xiaosong Hu, Jihong Wu, Fang Chen, 2008 .

Inactivation of Escherichia coli O157:H7 by high pressure carbon dioxide combined with nisin in physiological saline, phosphate-buffered saline and carrot juice

Xiaosong Hu, X. Liao, Xiufang Bi, 2014 .

Sublethal injury and recovery of Escherichia coli O157:H7 by high pressure carbon dioxide

Xiaosong Hu, X. Liao, Xiufang Bi, 2015 .

The effect of high hydrostatic pressure on the microbiological quality and physicochemical properties of lotus root during refrigerated storage

Xiaosong Hu, X. Liao, Yan Zhang, 2013 .

Effects of microwave and ultrasonic wave treatment on inactivation of Alicyclobacillus.

Xiaosong Hu, X. Liao, Guanghua Zhao, 2010 .

Quality comparison of “Laba” garlic processed by High Hydrostatic Pressure and High Pressure Carbon Dioxide

Xiaosong Hu, X. Liao, Yan Zhang, 2020, Scientific Reports.

Resveratrol reduces obesity in high-fat diet-fed mice via modulating the structure and metabolic function of the gut microbiota.

Xiaosong Hu, Xin Chen, Fang Chen, 2020, Free radical biology & medicine.

Barley Leaf Insoluble Dietary Fiber Alleviated Dextran Sulfate Sodium-Induced Mice Colitis by Modulating Gut Microbiota

Xiaosong Hu, Chen Ma, Fang Chen, 2021, Nutrients.

Protection of cyanidin-3-glucoside against oxidative stress induced by acrylamide in human MDA-MB-231 cells.

Xiaosong Hu, Fang Chen, Mengyao Zhao, 2013, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy.

Xiaosong Hu, Cheng Liu, Xiaosong Hu, 2012, Food chemistry.

Simultaneous quantitation of acrylamide, 5-hydroxymethylfurfural, and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine using UPLC-MS/MS.

Xiaosong Hu, Fang Chen, Yuchen Zhu, 2021, Food chemistry.

Simultaneous analysis of acrylamide and its key precursors, intermediates, and products in model systems by liquid chromatography-triple quadrupole mass spectrometry.

Fa-Ju Chen, Xiaosong Hu, Yong Man, 2013, Analytical chemistry.

High-Fat Diets with Differential Fatty Acids Induce Obesity and Perturb Gut Microbiota in Honey Bee

Xiaosong Hu, Xiaohuan Mu, Hao Zheng, 2021, International journal of molecular sciences.

Beneficial effects of a chlorophyll-rich spinach extract supplementation on prevention of obesity and modulation of gut microbiota in high-fat diet-fed mice

Xiaosong Hu, X. Liao, Yuan-yuan Li, 2019, Journal of Functional Foods.

Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookies.

Xiaosong Hu, Fang Chen, Yuchen Zhu, 2020, Food chemistry.

Inactivation of Bacillus subtilis spores by combining high-pressure thermal sterilization and ethanol.

Xiaosong Hu, X. Liao, Yan Zhang, 2012, Journal of food microbiology.

New Insights into the Formation of Viable but Nonculturable Escherichia coli O157:H7 Induced by High-Pressure CO₂

Xiaosong Hu, X. Liao, Yongtao Wang, 2016 .

Sugar- and Artificially Sweetened Beverages Consumption Linked to Type 2 Diabetes, Cardiovascular Diseases, and All-Cause Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies

Xiaosong Hu, Yong Xue, Q. Shen, 2021, Nutrients.

Isolation and characterization of thermo-acidophilic endospore-forming bacteria from the concentrated apple juice-processing environment.

Xiaosong Hu, Jihong Wu, H. Xiang, 2006, Food microbiology.

Health benefits of proanthocyanidins linking with gastrointestinal modulation: An updated review.

Xiaosong Hu, Xiaoying Zhang, Fang Chen, 2022, Food chemistry.

Kinetics models for the inactivation of Alicyclobacillus acidiphilus DSM14558(T) and Alicyclobacillus acidoterrestris DSM 3922(T) in apple juice by ultrasound.

Xiaosong Hu, Zhengfu Wang, Jing Wang, 2010, International journal of food microbiology.

The pathways for the removal of acrylamide in model systems using glycine based on the identification of reaction products.

Xiaosong Hu, Jing Dong, Fang Chen, 2011, Food chemistry.

Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry.

Xiaosong Hu, Guanghua Zhao, Fang Chen, 2007, Ultrasonics sonochemistry.

Role of glutathione on acrylamide inhibition: Transformation products and mechanism.

Xiaosong Hu, Fang Chen, Yuchen Zhu, 2020, Food chemistry.

Influence of citral on acrylamide formation in model systems

Xiaosong Hu, Fang Chen, Ruimin Xu, 2022, Food Chemistry.

The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookies

Xiaosong Hu, Fang Chen, Yuchen Zhu, 2021, Food Chemistry.

KINETICS OF INACTIVATION OF ESCHERICHIA COLI IN CARROT JUICE BY PULSED ELECTRIC FIELD

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2005 .

Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process

Xiaosong Hu, Zhengfu Wang, Fang Chen, 2012 .

Identification of degradation pathways and products of cyanidin-3-sophoroside exposed to pulsed electric field

Xiaosong Hu, X. Liao, Weibin Bai, 2011 .

Modeling the inactivation of Salmonella typhimurium by dense phase carbon dioxide in carrot juice.

Xiaosong Hu, X. Liao, H. Liao, 2010, Food microbiology.

Effects of high-pressure carbon dioxide on proteins and DNA in Escherichia coli.

Xiaosong Hu, X. Liao, Fusheng Zhang, 2011, Microbiology.

Reduction of diazinon and dimethoate in apple juice by pulsed electric field treatment.

Xiaosong Hu, X. Liao, Fang Chen, 2012, Journal of the science of food and agriculture.

Development of regression model to differentiate quality of black tea (Dianhong): correlate aroma properties with instrumental data using multiple linear regression analysis

Xiaosong Hu, Huanlu Song, Huan Cheng, 2012 .

Guideline for measurement of condensed tannin

Xiaosong Hu, Jianbo Xiao, X. Liao, 2022, Food Frontiers.

Isolation, identification, and color characterization of cyanidin-3-glucoside and cyanidin-3-sophoroside from red raspberry

Xiaosong Hu, Jihong Wu, X. Liao, 2008 .

Spectral alteration and degradation of cyanidin-3-glucoside exposed to pulsed electric field.

Xiaosong Hu, X. Liao, Jianxia Sun, 2010, Journal of agricultural and food chemistry.

Pressure and Temperature Combined With Microbial Supernatant Effectively Inactivate Bacillus subtilis Spores

Xiaosong Hu, Jingyu Li, Yaxin Sun, 2021, Frontiers in Microbiology.

Building of Pressure-Assisted Ultra-High Temperature System and Its Inactivation of Bacterial Spores

Xiaosong Hu, X. Liao, Fang Chen, 2019, Front. Microbiol..

Assessing the Effects of Ginger Extract on Polyphenol Profiles and the Subsequent Impact on the Fecal Microbiota by Simulating Digestion and Fermentation In Vitro

Xiaosong Hu, Fang Chen, Feng-qin Feng, 2020, Nutrients.

Purification process of octacosanol extracts from rice bran wax by molecular distillation

Xiaosong Hu, Guanghua Zhao, Fang Chen, 2007 .

Optimizing conditions for the purification of crude octacosanol extract from rice bran wax by molecular distillation analyzed using response surface methodology

Xiaosong Hu, X. Liao, Fang Chen, 2005 .

Investigating the Inactivation Mechanism of Bacillus subtilis Spores by High Pressure CO2

Xiaosong Hu, X. Liao, Fang Chen, 2016, Front. Microbiol..

iTRAQ-Based Proteomic Analysis of Sublethally Injured Escherichia coli O157:H7 Cells Induced by High Pressure Carbon Dioxide

Xiaosong Hu, X. Liao, Xiufang Bi, 2017, Front. Microbiol..

Characteristics of thin‐layer drying and rehydration of nata de coco

Xiaosong Hu, Jihong Wu, X. Liao, 2011 .

Highly sensitive method for aldehydes detection: Application to furfurals analysis in raisin and bovine milk powder.

Xiaosong Hu, Yawei Lin, H. Cai, 2017, Analytica chimica acta.

Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Effective Diffusivities and Energy Consumption of Whole Fruit Chinese Jujube (Zizyphus jujuba Miller) in Microwave Drying

Xiaosong Hu, Zhengfu Wang, Shuzheng Fang, 2009 .

A novel method combining stable isotopic labeling and high-resolution mass spectrometry to trace the quinone reaction products in wines.

Xiaosong Hu, C. Bueschl, R. Schuhmacher, 2022, Food chemistry.

The effect of high pressure combined with moderate temperature and peptidoglycan fragments on spore inactivation.

Xiaosong Hu, X. Liao, Fang Chen, 2021, Food research international.

Oligosaccharides prepared by acid hydrolysis of polysaccharides from pumpkin (Cucurbita moschata) pulp and their prebiotic activities

Xiaosong Hu, X. Liao, Quanhong Li, 2011 .

Effects of different pretreatments on pumpkin (Cucurbita pepo) lignocellulose degradation.

Xiaosong Hu, J. Zhao, X. Liao, 2018, International journal of biological macromolecules.

Hot-air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): physicochemical properties of dried products

Ashim K. Datta, Xiaosong Hu, A. Datta, 2009 .

Original article Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

THE EFFECT OF ENZYMATIC MASH TREATMENT, PRESSING, CENTRIFUGATION, HOMOGENIZATION, DEAERATION, STERILIZATION AND STORAGE ON CARROT JUICE

Xiaosong Hu, Jihong Wu, X. Liao, 2007 .

Development of a two-step pretreatment and UPLC-MS/MS-based method for simultaneous determination of acrylamide, 5-hydroxymethylfurfural, advanced glycation end products and heterocyclic amines in thermally processed foods.

Xiaosong Hu, Xiaoyu Gao, Yuchen Zhu, 2023, Food chemistry.

The Glucose-Lowering Effect of Foxtail Millet in Subjects with Impaired Glucose Tolerance: A Self-Controlled Clinical Trial

M. Zhang, Xiaosong Hu, Jihong Wu, 2018, Nutrients.

Effect of high hydrostatic pressure on starches: A review

Xiaosong Hu, Hu Xiaosong, L. Pei-ling, 2010 .

Biological transformation of chlorophyll-rich spinach (Spinacia oleracea L.) extracts under in vitro gastrointestinal digestion and colonic fermentation.

Xiaosong Hu, X. Liao, Yuan-yuan Li, 2021, Food research international.

Transformation pathways and metabolic activity of free chlorophyll compounds from chloroplast thylakoid membrane under in vitro gastrointestinal digestion and colonic fermentation in early life

Xiaosong Hu, X. Liao, Yuan-yuan Li, 2021 .

Isolation and identification of one kind of yellow pigments from model reaction systems related to garlic greening

Xiaosong Hu, Zhengfu Wang, Guanghua Zhao, 2009 .

Degradation behavior and products of malathion and chlorpyrifos spiked in apple juice by ultrasonic treatment.

Xiaosong Hu, Jihong Wu, Fang Chen, 2010, Ultrasonics sonochemistry.

Protection of cyanidin-3-glucoside against oxidative stress induced by acrylamide in human MDA-MB-231 cells.

Xiaosong Hu, Fang Chen, Mengyao Zhao, 2013, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

The chemoprotection of a blueberry anthocyanin extract against the acrylamide-induced oxidative stress in mitochondria: unequivocal evidence in mice liver.

Xiaosong Hu, Fang Chen, Mengyao Zhao, 2015, Food & function.

One-dimensional finite-difference modeling on temperature history and freezing time of individual food

Xiaosong Hu, Guanghua Zhao, Fang Chen, 2007 .

Effect of phosphorylation on antioxidant activities of pumpkin (Cucurbita pepo, Lady godiva) polysaccharide.

Xiaosong Hu, Quanhong Li, Yi Song, 2015, International journal of biological macromolecules.

Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate.

Zihan Qin, Xingfeng Guo, Xiaosong Hu, 2013, Journal of the science of food and agriculture.

Protection against neo-formed contaminants (NFCs)-induced toxicity by phytochemicals.

Xiaosong Hu, Fang Chen, Mengyao Zhao, 2017, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

The kinetics of the inhibition of acrylamide by glycine in potato model systems.

Fei Wang, Xiaosong Hu, Fang Chen, 2016, Journal of the science of food and agriculture.