X. Ding

发表

Characterization of inhibition and stability of soy-protein-derived angiotensin I-converting enzyme inhibitory peptides

Jianping Wu, X. Ding, Xiao-lin Ding, 2002 .

Nutritional composition of five cultivars of chinese jujube

Liuping Fan, X. Ding, Jin-wei Li, 2007 .

Study on thermal and rheological properties of native rice starches and their corresponding mixtures

X. Ding, Anastase Hagenimana, Pingping Pu, 2005 .

Radical-scavenging proanthocyanidins from sea buckthorn seed

X. Ding, Jinling Fan, W. Gu, 2007 .

THERMAL DENATURATION OF SOME DRIED VEGETABLES

Min Zhang, X. Ding, C. Cao, 2002 .

Optimization for Preservation of Selenium in Sweet Pepper Under Low-Vacuum Dehydration

Min Zhang, X. Ding, C. Cao, 2003 .

Modulation of aflatoxin toxicity and biomarkers by lycopene in F344 rats.

L. Tang, X. Ding, Jia-Sheng Wang, 2007, Toxicology and applied pharmacology.

Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME–GC-MS

X. Ding, Dayun Zhao, Jian Tang, 2007 .

Comparison of antioxidant capacities of extracts from five cultivars of Chinese jujube

X. Ding, Jin-wei Li, Shao-dong Ding, 2005 .

Construction of an integrative food-grade expression system for Bacillus subtilis

Wei Chen, Hao Zhang, Sheng Yang, 2005 .

Antioxidative activity of five flavones glycosides from corn silk (Stigma maydis)

X. Ding, Q. Qiao, Shuncheng Ren, 2018 .

Correlation between Flavour Compounds and Sensory Properties of Potherb Mustard (Brassica juncea, Coss.) Pickle:

X. Ding, Dayun Zhao, Jian Tang, 2007 .

Optimization of the ultrasonically assisted extraction of polysaccharides from Zizyphus jujuba cv. jinsixiaozao

X. Ding, Jin-wei Li, Shao-dong Ding, 2007 .

FORMATION OF TASTE AND ODOR COMPOUNDS DURING PREPARATION OF DOUCHIBA, A CHINESE TRADITIONAL SOY‐FERMENTED APPETIZER

X. Ding, Likang Qin, Xiao-lin Ding, 2007 .

EVALUATION OF RICE FLOUR MODIFIED BY EXTRUSION COOKING

T. Fang, X. Ding, Anastase Hagenimana, 2006 .

Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer

X. Ding, Likang Qin, Xiao-lin Ding, 2007 .

Studies on the low-salt Chinese potherb mustard (Brassica juncea, Coss.) pickle. I—The effect of a homofermentative l(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentation

X. Ding, Dayun Zhao, 2008 .

Composition and antioxidative properties of the flavonoid-rich fractions from tartary buckwheat grains

Dan Li, X. Ding, Xiaolei Li, 2010 .

A Process for Preventing Enzymatic Degradation of Rutin in Tartary Buckwheat (Fagopyrum tataricum Gaertn) Flour

Dan Li, X. Ding, Xiaolei Li, 2008 .

A Comparative Study on Pasting and Hydration Properties of Native Rice Starches and Their Mixtures

X. Ding, Anastase Hagenimana, 2005 .

Steady state flow behaviours of extruded blend of rice flour and soy protein concentrate

X. Ding, Anastase Hagenimana, W. Gu, 2007 .

Pulsed Nuclear Magnetic Resonance (PNMR) Study of Rice Starch Retrogradation

X. Ding, Yuan Yao, Xiao-lin Ding, 2002 .

Structure-retrogradation relationship of rice starch in purified starches and cooked rice grains: a statistical investigation.

Y. Yao, X. Ding, Jingmin Zhang, 2002, Journal of agricultural and food chemistry.

Partial β-Amylolysis Retards Starch Retrogradation in Rice Products

X. Ding, Yuan Yao, Jingmin Zhang, 2003 .

Phase equilibria for binary systems of methyl oleate-supercritical CO2 and α-tocopherol-supercritical CO2

M. Goto, T. Hirose, T. Fang, 2004 .

PHASE EQUILIBRIUM FOR SUPERCRITICAL CO2 AND THE METHYL ESTERIFIED PRODUCT FROM SOYBEAN OIL DEODORIZER DISTILLATE

T. Fang, X. Ding, Yun Liu, 2006 .

Separation of natural tocopherols from soybean oil byproduct with supercritical carbon dioxide

Motonobu Goto, Tsutomu Hirose, Mitsuru Sasaki, 2007 .