Xianqiao Hu - Search Results

Year	Number of Results
2009	1
2012	1
2013	3
2014	1
2015	2
2016	1
2017	2
2018	2
2019	1
2020	1
2022	2
2023	2
2024	0

1

Electronic tongue and electronic nose for food quality and safety.

Lu L, Hu Z, Hu X, Li D, Tian S. Lu L, et al. Among authors: hu x. Food Res Int. 2022 Dec;162(Pt B):112214. doi: 10.1016/j.foodres.2022.112214. Epub 2022 Nov 17. Food Res Int. 2022. PMID: 36461383 Review.

2

Isoelectric focusing on microfluidic paper-based chips.

Yu S, Yan C, Hu X, He B, Jiang Y, He Q. Yu S, et al. Among authors: hu x. Anal Bioanal Chem. 2019 Aug;411(21):5415-5422. doi: 10.1007/s00216-019-02008-5. Epub 2019 Jul 17. Anal Bioanal Chem. 2019. PMID: 31317237

3

Determination of soluble sugar profile in rice.

Hu X, Fang C, Lu L, Hu Z, Shao Y, Zhu Z. Hu X, et al. J Chromatogr B Analyt Technol Biomed Life Sci. 2017 Jul 15;1058:19-23. doi: 10.1016/j.jchromb.2017.05.001. Epub 2017 May 5. J Chromatogr B Analyt Technol Biomed Life Sci. 2017. PMID: 28528228

4

Development of Certified Reference Materials for the Determination of Apparent Amylose Content in Rice.

Shao Y, Zhu D, Yu J, Fang C, Mou R, Hu X, Zhu Z, Chen M. Shao Y, et al. Among authors: hu x. Molecules. 2022 Jul 21;27(14):4647. doi: 10.3390/molecules27144647. Molecules. 2022. PMID: 35889518 Free PMC article.

5

Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types.

Lu L, Hu Z, Fang C, Hu X. Lu L, et al. Among authors: hu x. Foods. 2023 May 29;12(11):2185. doi: 10.3390/foods12112185. Foods. 2023. PMID: 37297429 Free PMC article.

6

Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking.

Hu X, Fang C, Lu L, Hu Z, Zhang W, Chen M. Hu X, et al. Foods. 2023 Apr 19;12(8):1700. doi: 10.3390/foods12081700. Foods. 2023. PMID: 37107495 Free PMC article.

7

Visualized attribute analysis approach for characterization and quantification of rice taste flavor using electronic tongue.

Lu L, Hu X, Tian S, Deng S, Zhu Z. Lu L, et al. Among authors: hu x. Anal Chim Acta. 2016 May 5;919:11-19. doi: 10.1016/j.aca.2016.03.019. Epub 2016 Mar 23. Anal Chim Acta. 2016. PMID: 27086094

8

A visualization and quantification method to evaluate the water-absorbing characteristics of rice.

Hu Z, Yang H, Chaima M, Fang C, Lu L, Hu X, Du B, Zhu Z, Huang J. Hu Z, et al. Among authors: hu x. Food Chem. 2020 Nov 30;331:127050. doi: 10.1016/j.foodchem.2020.127050. Epub 2020 Jun 15. Food Chem. 2020. PMID: 32569961

9

Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice.

Hu Z, Tang X, Zhang M, Hu X, Yu C, Zhu Z, Shao Y. Hu Z, et al. Among authors: hu x. RSC Adv. 2018 Feb 14;8(13):7123-7132. doi: 10.1039/c7ra13329d. eCollection 2018 Feb 9. RSC Adv. 2018. PMID: 35540335 Free PMC article.

10

Separation of selenium species and their sensitive determination in rice samples by ion-pairing reversed-phase liquid chromatography with inductively coupled plasma tandem mass spectrometry.

Gao HH, Chen MX, Hu XQ, Chai SS, Qin ML, Cao ZY. Gao HH, et al. J Sep Sci. 2018 Jan;41(2):432-439. doi: 10.1002/jssc.201700756. Epub 2017 Nov 28. J Sep Sci. 2018. PMID: 29082630

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