Jianchun Xie

发表

Phospholipid composition and emulsifying properties of rice bran lecithin from enzymatic degumming

Lifen Zhang, Jianchun Xie, Jianchun Xie, 2020 .

Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties.

Jianchun Xie, Chenping Zhang, Xuelian Yang, 2022, Food chemistry.

Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems.

Mengyao Zhao, Mengdie Fan, Jianchun Xie, 2017, Food chemistry.

Effects of Tea-Polysaccharide Conjugates and Metal Ions on Precipitate Formation by Epigallocatechin Gallate and Caffeine, the Key Components of Green Tea Infusion.

Xiaoqiang Chen, Long Wu, Jianchun Xie, 2019, Journal of agricultural and food chemistry.

Rapid and sensitive determination of clenbuterol residues in animal urine by surface-enhanced Raman spectroscopy

Jie Cheng, Peilong Wang, X. Su, 2019, Sensors and Actuators B: Chemical.

Ultrasensitive detection of salbutamol in animal urine by immunomagnetic bead treatment coupling with surface-enhanced Raman spectroscopy

Jie Cheng, Peilong Wang, X. Su, 2018 .

Ionic-liquid-stabilized fluorescent probe based on S-doped carbon dot-embedded covalent-organic frameworks for determination of histamine

Dianwei Zhang, Huilin Liu, Yanping Wang, 2019, Microchimica Acta.

Aroma compounds identified in cooked meat: A review.

S. Asimi, Amjad Sohail, S. Al-Dalali, 2022, Food research international.

Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat.

Baoguo Sun, Jie Cheng, Jianchun Xie, 2019, Food chemistry.

Oxidative Response and Antioxidative Mechanism in Germinating Soybean Seeds Exposed to Cadmium

Jianchun Xie, Quanfa Li, Shiyong Yang, 2012, International journal of environmental research and public health.

Selective extraction of functional components derived from herb in plasma by using a molecularly imprinted polymer based on 2,2-bis(hydroxymethyl)butanol trimethacrylate.

Lirong Chen, Xiaojie Xu, Chong Li, 2003, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems.

Jie Cheng, Jianchun Xie, Shi Wang, 2019, Food chemistry.

Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose

M. Wang, Baoguo Sun, T. Acree, 2015 .

Efficient molasses utilization for low-molecular-weight poly-γ-glutamic acid production using a novel Bacillus subtilis stain

Limin Wang, Jianchun Xie, Bo Yu, 2022, Microbial Cell Factories.

Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor.

Mengyao Zhao, Mengdie Fan, Jianchun Xie, 2017, Food research international.

Rapid and sensitive detection of acrylamide in fried food using dispersive solid-phase extraction combined with surface-enhanced Raman spectroscopy.

Jie Cheng, Peilong Wang, X. Su, 2019, Food chemistry.

Aroma Constituents in Shanxi Aged Vinegar before and after Aging.

Baoguo Sun, Mengyao Zhao, Jie Cheng, 2016, Journal of agricultural and food chemistry.

Depressed performance and detoxification enzyme activities of Helicoverpa armigera fed with conventional cotton foliage subjected to methyl jasmonate exposure

M. Rantala, Jianchun Xie, Shiyong Yang, 2013 .

Jasmonic Acid-Treated Cotton Plant Leaves Impair Larvae Growth Performance, Activities of Detoxification Enzymes, and Insect Humoral Immunity of Cotton Bollworm

Shiyong Yang, Kaihao Peng, Q. Cao, 2022, Neotropical Entomology.

Volatile flavor constituents in the pork broth of black-pig.

M. Wang, Mengyao Zhao, Jie Cheng, 2017, Food chemistry.

Effect of lipid on formation of Maillard and lipid‐Maillard meaty flavour compounds in heated cysteine‐xylose‐methyl linoleate system

Xuelian Yang, Yuxia Xu, Yutong Wang, 2022, Flavour and Fragrance Journal.

Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O

Jianchun Xie, Peifang Ren, Yuxia Xu, 2022, Journal of Food Composition and Analysis.

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers.

Baoguo Sun, Jie Cheng, Mengdie Fan, 2018, Journal of agricultural and food chemistry.

Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling

Jianchun Xie, Dawei Zhen, Du Wenbin, 2020 .

Key aroma compounds in Chinese fried food of youtiao

Mengyao Zhao, Jianchun Xie, Tianze Wang, 2019, Flavour and Fragrance Journal.

Volatile flavor constituents in roasted pork of Mini-pig

Baoguo Sun, F. Zheng, Jianchun Xie, 2008 .

Biotechnological routes for transglutaminase production: Recent achievements, perspectives and limits

Limin Wang, Jianchun Xie, Bo Yu, 2018, Trends in Food Science & Technology.

Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

Mingquan Huang, Baoguo Sun, F. Zheng, 2015 .

Isolation and purification of nootkatone from the essential oil of fruits of Alpinia oxyphylla Miquel by high-speed counter-current chromatography.

Baoguo Sun, Jianchun Xie, Y. Ito, 2009, Food chemistry.