Xiao‐Na Guo

发表

Isolation and identification of antioxidative peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS/MS

Xingguo Wang, Li Wang, Hui Zhang, 2010 .

Effect of dough mixing with slightly acidic electrolyzed water on the shelf-life and quality characteristics of fresh wet noodles

Xiao‐Na Guo, Jun‐Jie Xing, Dong-Hui Jiang, 2021, Food Control.

Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment.

Xiao‐Na Guo, Ke‐Xue Zhu, Man Li, 2012, Food chemistry.

Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb

Li Wang, Hui Zhang, Xiao‐Na Guo, 2008 .

Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles: Understanding the deterioration mechanisms of fresh noodles.

Xiao‐Na Guo, Ke‐Xue Zhu, Hui-ming Zhou, 2017, Food chemistry.

Delineating the protein changes in Asian noodles induced by vacuum mixing.

Xiao‐Na Guo, Ke‐Xue Zhu, Man Li, 2014, Food chemistry.

Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: a Comparative Study

Xiao‐Na Guo, Jun‐Jie Xing, Zhen Yang, 2021, Food and Bioprocess Technology.

Influence of ultrasound during wheat gluten hydrolysis on the antioxidant activities of the resulting hydrolysate

Xiao‐Na Guo, Ke‐Xue Zhu, Wei Peng, 2011 .

Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting

Xiao‐Na Guo, Jun‐Jie Xing, Ke‐Xue Zhu, 2022, LWT.

Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles

Xiao‐Na Guo, Ke‐Xue Zhu, Xin‐Ting Wu, 2021, Foods.

Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Xiao‐Na Guo, Jun‐Jie Xing, Zhen Yang, 2021, Foods.

Polyphenol oxidase browning in the formation of dark spots on fresh wet noodle sheets: How dark spots formed.

Xiao‐Na Guo, Ke‐Xue Zhu, Wei Peng, 2020, Food chemistry.

Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties.

K. Brijs, Xiao‐Na Guo, Ke‐Xue Zhu, 2014, Comprehensive reviews in food science and food safety.

Comparative Study About Some Physical Properties, In vitro Digestibility and Immunoreactivity of Soybean Protein Isolate for Infant Formula

Kexue Zhu, Xiao‐Na Guo, Wei Peng, 2013, Plant Foods for Human Nutrition.

Macroporous adsorbent resin-based wheat bran polyphenol extracts inhibition effects on H2O2-induced oxidative damage in HEK293 cells

Xiao‐Na Guo, H. Majeed, Ke‐Xue Zhu, 2015 .

Retarding effects of organic acids, hydrocolloids and microwave treatment on the discoloration of green tea fresh noodles

Xiao‐Na Guo, D. Xin, Ke‐Xue Zhu, 2014 .

Effects of tempering with steam on the water distribution of wheat grains and quality properties of wheat flour.

Xiao‐Na Guo, Jun‐Jie Xing, Ke‐Xue Zhu, 2020, Food chemistry.

Anti-Tumor Activity of a Novel Protein Obtained from Tartary Buckwheat

Kexue Zhu, Hui Zhang, Huiyuan Yao, 2010, International journal of molecular sciences.

Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten.

Xiao‐Na Guo, Ke‐Xue Zhu, Hui-ming Zhou, 2021, Food chemistry.

Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes.

Xiao‐Na Guo, Jun‐Jie Xing, Zhen Yang, 2022, Food chemistry.

Metabolomics analysis of freeze-thaw tolerance enhancement mechanism of ε-poly-l-lysine on industrial yeast.

Xiao‐Na Guo, Jun‐Jie Xing, Zhen Yang, 2022, Food chemistry.

Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles

Xiao‐Na Guo, Jun‐Jie Xing, Zhen Yang, 2021, International Journal of Food Science & Technology.

Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism

Xiao‐Na Guo, Jun‐Jie Xing, Zhen Yang, 2021, Cereal Chemistry.

Comparative study of four physical approaches about allergenicity of soybean protein isolate for infant formula

Xiao‐Na Guo, Ke‐Xue Zhu, Wei Peng, 2016 .

Antioxidant properties and radical-scavenging activity of ethanol extract of defatted peanut meal

X. Qi, H. Qian, Li Wang, 2012 .

Isolation And Identification Of An Antioxidant Peptide Prepared From Fermented Peanut Meal Using Bacillus Subtilis Fermentation

X. Qi, H. Qian, Li Wang, 2014 .

The optimization of the fermentation process of wheat germ for flavonoids and two benzoquinones using EKF-ANN and NSGA-II

Xiao‐Na Guo, Hui-ming Zhou, W. Peng, 2016 .

Reducing phytate content in wheat bran by directly removing the aleurone cell content with teeth roller mill and ultrasonic cleaner

Xiao‐Na Guo, Ke‐Xue Zhu, Wei Peng, 2015 .

Protective effects of wheat germ protein isolate hydrolysates (WGPIH) against hydrogen peroxide-induced oxidative stress in PC12 cells

Xiao‐Na Guo, Ke‐Xue Zhu, Wei Peng, 2013 .

Impact of laccase-induced protein cross-linking on the in vitro starch digestion of black highland barley noodles

Xiao‐Na Guo, Ke‐Xue Zhu, Jia Fan, 2022, Food Hydrocolloids.

Activation of Endogenous Phytase and Degradation of Phytate in Wheat Bran.

Xiao‐Na Guo, Ke‐Xue Zhu, Wei Peng, 2015, Journal of agricultural and food chemistry.

Impact of arabinoxylan with different molecular weight on the thermo‐mechanical, rheological, water mobility and microstructural characteristics of wheat dough

Xiao‐Na Guo, Ke‐Xue Zhu, Sha Yang, 2018 .

Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented peanut meal

X. Qi, H. Qian, Li Wang, 2011 .

Antioxidant and Free Radical Scavenging Potential of Peanut Meal Hydrolysate Prepared UsingBacillus SubtilisFermentation

X. Qi, H. Qian, Li Wang, 2013 .

The enhanced inhibition of water extract of black tea under baking treatment on α-amylase and α-glucosidase.

Xiao‐Na Guo, Ke‐Xue Zhu, Wei Peng, 2018, International journal of biological macromolecules.

Heat-induced interaction between egg white protein and wheat gluten.

Xiao‐Na Guo, Ke‐Xue Zhu, Man Li, 2016, Food chemistry.

Antioxidant activities of the rice endosperm protein hydrolysate: identification of the active peptide

Li Wang, Hui Zhang, Huiyuan Yao, 2009 .