Xu X.
44
Coauthors
7
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2017 | 4 |
| 2018 | 3 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 5 |
| Química analítica | 3 |
| Biotecnología | 1 |
| Resonancia magnética nuclear | 1 |
| Nanopartícula | 1 |
| Nanotubo de carbono | 1 |
| Ciencia de materiales | 1 |
| Ciencia de los alimentos | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Química analítica | 6 |
| Química física | 1 |
| Bioquímica | 1 |
| Farmacología y terapéutica | 1 |
| Ingeniería y operaciones afines | 1 |
| Instrumentos de precisión y otros dispositivos | 1 |
| Alimentación y bebidas | 1 |
| Tecnología alimentaria | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 7 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Mingqian Tan | 7 |
| Feng T. | 4 |
| Zhu B.W. | 4 |
| Liang X. | 3 |
| Wu J. | 3 |
| Du M. | 3 |
| Song Y. | 3 |
| Qin L. | 3 |
| Cong S. | 2 |
| Wang H. | 2 |
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Publicaciones del autor
Simultaneous determination of glyoxal, methylglyoxal and diacetyl in beverages using vortex-assisted liquid-liquid microextraction coupled with HPLC-DAD
ArticleAbstract: The detection of α-dicarbonyl compounds including glyoxal (GO), methylglyoxal (MGO) and diacetyl (DAPalabras claves:Autores:Du M., Feng T., Mingqian Tan, Qin L., Xu X., Zhu B.W.Fuentes:scopusNon-destructive analysis of caviar compositions using low-field nuclear magnetic resonance technique
ArticleAbstract: Caviar is one of the most popular and expensive animal products in world trade. Water, fat and protePalabras claves:Caviar, LF-NMR, Non-invasive analysis, Partial least-squares regression, Principal Component AnalysisAutores:Cheng S., Huang L., Mingqian Tan, Song Y., Xia K., Xu X., Zhu B.W.Fuentes:scopusIsotope dilution quantification of 5-hydroxymethyl-2-furaldehyde in beverages using vortex-assisted liquid-liquid microextraction coupled with ESI-HPLC-MS/MS
ArticleAbstract: Vortex-assisted liquid-liquid microextraction (VALLME) is a fast and simple pretreatment method, whiPalabras claves:Autores:Feng T., Liang X., Mingqian Tan, Qin L., Wu J., Xu X., Zhu B.W.Fuentes:scopusQuality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes
ArticleAbstract: Abalone is one of the most valuable seafood products and the quality of ready-to-eat abalone productPalabras claves:Abalone, Color quality, Tenderization, texture, α-Dicarbonyl compoundsAutores:Du M., Feng T., Liang X., Mingqian Tan, Qin L., Wu J., Xu X.Fuentes:scopusPresence of Fluorescent Carbon Nanoparticles in Baked Lamb: Their Properties and Potential Application for Sensors
ArticleAbstract: The presence of nanoparticles in food has drawn much attention in recent years. Fluorescent carbon nPalabras claves:baked lamb, Carbon dots, glucose, Hydroxyl radical, SensorAutores:Cong S., Liu S., Mingqian Tan, Song Y., Wang H., Xie Y., Xu X.Fuentes:scopus