Xin Tian

Aroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA®, Napping® and GC–O analysis

Yan Xu, K. Tang, Xin Tian, 2020, European Food Research and Technology.

Chemical factors affecting degradation processes of vegetable oils during frying

Xin Tian, 2013 .

Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei

Xin Tian, Jian-Rong Li, Xiu‐xia Li, 2016, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Development of a high-throughput screening method for exopolysaccharide-producing Streptococcus thermophilus based on Congo red.

L. Ai, Xin Song, Yongjun Xia, 2022, Food research international.

Chemosensory characteristics of regional Vidal icewines from China and Canada.

Yan Xu, K. Tang, Xin Tian, 2018, Food chemistry.

Walnut pellicle color affects its phenolic composition: free, esterified and bound phenolic compounds in various colored-pellicle walnuts

Shutian Wu, Yihua Liu, Xin Tian, 2022, Journal of Food Composition and Analysis.

Effects of Chitosan and Hawthorn Flavonoid Coating on Quality and Shelf Life of Flounder (Paralichthys olivaceus) Fillets During Refrigerated Storage

Jianrong Li, Luyun Cai, Xin Tian, 2017 .