Xiang XF - Search Results

1

Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China.

Lan YB, Xiang XF, Yang WX, Zhu BQ, Pu HT, Duan CQ. Lan YB, et al. Among authors: xiang xf. Food Sci Biotechnol. 2020 Oct 6;29(12):1641-1653. doi: 10.1007/s10068-020-00823-6. eCollection 2020 Dec. Food Sci Biotechnol. 2020. PMID: 33282431 Free PMC article.

2

Striking changes in volatile profiles at sub-zero temperatures during over-ripening of 'Beibinghong' grapes in Northeastern China.

Lan YB, Qian X, Yang ZJ, Xiang XF, Yang WX, Liu T, Zhu BQ, Pan QH, Duan CQ. Lan YB, et al. Among authors: xiang xf. Food Chem. 2016 Dec 1;212:172-82. doi: 10.1016/j.foodchem.2016.05.143. Epub 2016 May 24. Food Chem. 2016. PMID: 27374521

3

Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry.

Zhang XK, Lan YB, Zhu BQ, Xiang XF, Duan CQ, Shi Y. Zhang XK, et al. Among authors: xiang xf. J Sci Food Agric. 2018 Jan;98(1):104-112. doi: 10.1002/jsfa.8444. Epub 2017 Jul 10. J Sci Food Agric. 2018. PMID: 28543285

4

Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.

Lan YB, Xiang XF, Qian X, Wang JM, Ling MQ, Zhu BQ, Liu T, Sun LB, Shi Y, Reynolds AG, Duan CQ. Lan YB, et al. Among authors: xiang xf. Food Chem. 2019 Jul 30;287:186-196. doi: 10.1016/j.foodchem.2019.02.074. Epub 2019 Feb 23. Food Chem. 2019. PMID: 30857688

5

Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry.

Xiang XF, Lan YB, Gao XT, Xie H, An ZY, Lv ZH, Yin-Shi, Duan CQ, Wu GF. Xiang XF, et al. Food Res Int. 2020 Nov;137:109388. doi: 10.1016/j.foodres.2020.109388. Epub 2020 Jun 4. Food Res Int. 2020. PMID: 33233090

6

Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests.

Zhu LX, Zhang MM, Xiang XF, Lan YB, Shi Y, Duan CQ, Zhang RL. Zhu LX, et al. Among authors: xiang xf. Food Chem. 2021 Nov 1;361:129781. doi: 10.1016/j.foodchem.2021.129781. Epub 2021 Apr 11. Food Chem. 2021. PMID: 34052592

7

Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches.

Ling M, Chai R, Xiang X, Li J, Zhou P, Shi Y, Duan C, Lan Y. Ling M, et al. Food Chem X. 2023 Feb 8;17:100598. doi: 10.1016/j.fochx.2023.100598. eCollection 2023 Mar 30. Food Chem X. 2023. PMID: 36845498 Free PMC article.

8

[Research Progress in Electrochemical Detection and Removal of Micro/Nano Plastics in Water].

Zheng WK, Liu ZZ, Xiang XF. Zheng WK, et al. Among authors: xiang xf. Huan Jing Ke Xue. 2024 Feb 8;45(2):1210-1221. doi: 10.13227/j.hjkx.202303232. Huan Jing Ke Xue. 2024. PMID: 38471957 Chinese.

9

Tuning the Superhydrophobic Properties of Hierarchical Nano-microstructural Silica Biomorph Arrays Grown at Triphasic Interfaces.

Xiang XF, Li PJ, Liu BF. Xiang XF, et al. Sci Rep. 2020 Mar 12;10(1):4596. doi: 10.1038/s41598-020-61530-0. Sci Rep. 2020. PMID: 32165719 Free PMC article.

10

Annotated Checklist of Chinese Cladocera (Crustacea: Branchiopoda). Part II. Order Anomopoda (families Macrotrichidae, Eurycercidae and Chydoridae).

Ji GH, Xiang XF, Chen SZ, Yu GL, Kotov AA, Dumont HJ. Ji GH, et al. Among authors: xiang xf. Zootaxa. 2015 Nov 18;4044(2):241-69. doi: 10.11646/zootaxa.4044.2.4. Zootaxa. 2015. PMID: 26624711

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