Yu Xiao
Donghua University(CN)Zhaoqing University(CN)State Key Laboratory for Modification of Chemical Fibers and Polymer MaterialsHunan Agricultural University(CN)
Publications by Year
Research Areas
Food Quality and Safety Studies, Phytochemicals and Antioxidant Activities, Tea Polyphenols and Effects, Fermentation and Sensory Analysis, Protein Hydrolysis and Bioactive Peptides
Most-Cited Works
- → UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea(2022)188 cited
- → Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18(2014)181 cited
- → Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6(2014)170 cited
- → Cerebroside C Increases Tolerance to Chilling Injury and Alters Lipid Composition in Wheat Roots(2013)141 cited
- → Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens(2015)141 cited
- → Optimized combination of dilution and refined QuEChERS to overcome matrix effects of six types of tea for determination eight neonicotinoid insecticides by ultra performance liquid chromatography–electrospray tandem mass spectrometry