Xiuping Dong - Search Results

Year	Number of Results
2012	1
2013	3
2014	1
2016	2
2017	6
2018	10
2019	10
2020	14
2021	21
2022	19
2023	35
2024	14

1

Sensory evaluation of fresh/frozen mackerel products: A review.

Huang YZ, Liu Y, Jin Z, Cheng Q, Qian M, Zhu BW, Dong XP. Huang YZ, et al. Compr Rev Food Sci Food Saf. 2021 Jul;20(4):3504-3530. doi: 10.1111/1541-4337.12776. Epub 2021 Jun 19. Compr Rev Food Sci Food Saf. 2021. PMID: 34146450 Review.

2

Progress in the application of novel cryoprotectants for the stabilization of myofibrillar proteins.

Shang S, Wang Y, Jiang P, Fu B, Dong X, Qi L. Shang S, et al. Among authors: dong x. Crit Rev Food Sci Nutr. 2023 May 24:1-15. doi: 10.1080/10408398.2023.2215874. Online ahead of print. Crit Rev Food Sci Nutr. 2023. PMID: 37222573 Review.

3

Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake.

Xie Y, Liu Q, Zhang W, Yang F, Zhao K, Dong X, Prakash S, Yuan Y. Xie Y, et al. Among authors: dong x. Foods. 2023 Apr 28;12(9):1842. doi: 10.3390/foods12091842. Foods. 2023. PMID: 37174380 Free PMC article. Review.

4

Marine Bioactive Compounds as Nutraceutical and Functional Food Ingredients for Potential Oral Health.

Huang YZ, Jin Z, Wang ZM, Qi LB, Song S, Zhu BW, Dong XP. Huang YZ, et al. Front Nutr. 2021 Dec 2;8:686663. doi: 10.3389/fnut.2021.686663. eCollection 2021. Front Nutr. 2021. PMID: 34926539 Free PMC article. Review.

5

Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation.

Bai Y, Sun Y, Li X, Ren J, Sun C, Chen X, Dong X, Qi H. Bai Y, et al. Among authors: dong x. Food Res Int. 2023 Nov;173(Pt 2):113386. doi: 10.1016/j.foodres.2023.113386. Epub 2023 Aug 18. Food Res Int. 2023. PMID: 37803725

6

Model studies on the formation of 2-vinylpyrazine and 2-vinyl-6-methylpyrazine in Maillard-type reactions.

Ma YJ, Wang XY, Zhu BW, Du M, Dong L, Dong XP, Xu XB. Ma YJ, et al. Food Chem. 2022 Apr 16;374:131652. doi: 10.1016/j.foodchem.2021.131652. Epub 2021 Nov 24. Food Chem. 2022. PMID: 34883429

7

Inhibitory activities of marine sulfated polysaccharides against SARS-CoV-2.

Song S, Peng H, Wang Q, Liu Z, Dong X, Wen C, Ai C, Zhang Y, Wang Z, Zhu B. Song S, et al. Among authors: dong x. Food Funct. 2020 Sep 23;11(9):7415-7420. doi: 10.1039/d0fo02017f. Food Funct. 2020. PMID: 32966484

8

Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing.

Dong M, Zhang YY, Huang XH, Xin R, Dong XP, Konno K, Zhu BW, Fisk I, Qin L. Dong M, et al. Food Chem. 2022 Jan 30;368:130844. doi: 10.1016/j.foodchem.2021.130844. Epub 2021 Aug 12. Food Chem. 2022. PMID: 34425338

9

Low-temperature steaming improves eating quality of whitefish.

Wang K, Lin X, Zhao W, Fan X, Yu W, Ma Z, Yu C, Dong X. Wang K, et al. Among authors: dong x. J Texture Stud. 2020 Oct;51(5):830-840. doi: 10.1111/jtxs.12540. Epub 2020 Jul 14. J Texture Stud. 2020. PMID: 32506528

10

Dynamic release and perception of key odorants in grilled eel during chewing.

Huang XH, Luo Y, Zhu XH, Ayed C, Fu BS, Dong XP, Fisk I, Qin L. Huang XH, et al. Food Chem. 2022 Jun 1;378:132073. doi: 10.1016/j.foodchem.2022.132073. Epub 2022 Jan 5. Food Chem. 2022. PMID: 35030462

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