Changmou Xu (Ph.D.)
University of Nebraska-Lincoln
H-index: 21
North America-United States
Top articles of Changmou Xu (Ph.D.)
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Sensory Property and Phenolic Profile of Aronia Juice | Rui Huang Changmou Xu | 2023/11/7 | |
Improving textural properties of gluten‐free veggie sausage with egg white proteins | Food Bioengineering | Hefei Zhao Aiyun Han Joshua J Nduwamungu Noriaki Nishijima Yoshifumi Oda | 2022/12 |
Identification of key astringent compounds in aronia berry juice | Food chemistry | Rui Huang Wei Fang Xiaoqing Xie Yutong Liu Changmou Xu | 2022/11/1 |
The application of machine-learning and Raman spectroscopy for the rapid detection of edible oils type and adulteration | Food chemistry | Hefei Zhao Yinglun Zhan Zheng Xu Joshua John Nduwamungu Yuzhen Zhou | 2022/3/30 |
High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study | Journal of Food Science and Technology | Tian Yi Wei Fang Xiaoqing Xie Bo Yuan Mei Lu | 2022/2/1 |
Hydrophobic diversification is the key to simultaneously increased antifungal activity and decreased cytotoxicity of two ab initio designed peptides | Peptides | Aaron P Decker Abraham Fikru Mechesso Yuzhen Zhou Changmu Xu Guangshun Wang | 2022/12/1 |
High Pressure Processing (HPP) Improved the Safety and Quality of Aronia Berry Puree: Validated by a Commercially Applicable Shelf Life Study | ACS Food Science & Technology | Tian Yi Wei Fang Xiaoqing Xie Bo Yuan Mei Lu | 2021/10/26 |
Natural phenolic compounds as anti-obesity and anti-cardiovascular disease agent | Hefei Zhao Changmou Xu | 2021/8/21 | |
The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops | Yutong Liu Changmou Xu | 2021 | |
An overview of the perception and mitigation of astringency associated with phenolic compounds | Rui Huang Changmou Xu | 2021/1 | |
Time of harvest affects United States-grown Aronia mitschurinii berry polyphenols,° Brix, and acidity | Journal of Agriculture and Food Research | Erica S King Junhyo Cho Hengjing Li Xueqi Jiang Annika K Madler | 2021/12/1 |
Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products | Journal of food biochemistry | Hefei Zhao Chun Shen Zijian Wu Zhong Zhang Changmou Xu | 2020/4 |
Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta | LWT | Liyang Xie Noriaki Nishijima Yoshifumi Oda Akihiro Handa Kaustav Majumder | 2020/3/1 |
Biofortification with Selenium and Lithium Improves Nutraceutical Properties of Major Winery Grapes in the Midwestern United States | International Journal of Food Science & Technology | Hefei Zhao Xiaoqing Xie Paul Read Benjamin Loseke Stephen Gamet | 2020 |
Phytochemical characterization of ultrasound-processed sorghum sprouts for the use in functional foods | International Journal of Food Properties | Sadia Hassan Muhammad Imran Muhammad Haseeb Ahmad Muhammad Imran Khan Changmou Xu | 2020/1/1 |
Edible films made of Corn Zein protein and cellulose derivatives | Gloria Dukuzeyesu Changmou Xu Zhang Yue | 2020 | |
Application of dried egg white to enhance the textural properties of fresh and frozen pancakes | ES Food & Agroforestry | Emerson Nolasco Emily Jundt Madeline M Kramp Enakshy Dutta Noriaki Nishijima | 2020/12/29 |
