| Highly sensitive fluorescence sensing of zearalenone using a novel aptasensor based on upconverting nanoparticles Z Wu, E Xu, MFJ Chughtai, Z Jin, J Irudayaraj Food chemistry 230, 673-680, 2017 | 112 | 2017 |
| Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine Z Wu, E Xu, J Long, X Pan, X Xu, Z Jin, A Jiao Food Chemistry 194, 671-679, 2016 | 87 | 2016 |
| An ultrasensitive aptasensor based on fluorescent resonant energy transfer and exonuclease-assisted target recycling for patulin detection Z Wu, E Xu, Z Jin, J Irudayaraj Food chemistry 249, 136-142, 2018 | 81 | 2018 |
| In situ synthesis of new magnetite chitosan/carrageenan nanocomposites by electrostatic interactions for protein delivery applications J Long, X Yu, E Xu, Z Wu, X Xu, Z Jin, A Jiao Carbohydrate polymers 131, 98-107, 2015 | 76 | 2015 |
| Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing E Xu, OH Campanella, X Ye, Z Jin, D Liu, JN BeMiller Trends in Food Science & Technology 99, 167-180, 2020 | 68 | 2020 |
| Physicochemical and digestibility characterisation of maize starch–caffeic acid complexes Y Zheng, J Tian, X Kong, W Yang, X Yin, E Xu, S Chen, D Liu, X Ye Lwt 121, 108857, 2020 | 68 | 2020 |
| Rapid detection of β-conglutin with a novel lateral flow aptasensor assisted by immunomagnetic enrichment and enzyme signal amplification Z Wu, D He, E Xu, A Jiao, MFJ Chughtai, Z Jin Food chemistry 269, 375-379, 2018 | 65 | 2018 |
| Characterization of volatile flavor compounds in Chinese rice wine fermented from enzymatic extruded rice E Xu, J Long, Z Wu, H Li, F Wang, X Xu, Z Jin, A Jiao Journal of Food Science 80 (7), C1476-C1489, 2015 | 65 | 2015 |
| Establishment of a dual mode immunochromatographic assay for Campylobacter jejuni detection D He, Z Wu, B Cui, E Xu, Z Jin Food chemistry 289, 708-713, 2019 | 63 | 2019 |
| Monitoring of fermentation process parameters of Chinese rice wine using attenuated total reflectance mid-infrared spectroscopy Z Wu, E Xu, J Long, Y Zhang, F Wang, X Xu, Z Jin, A Jiao Food Control 50, 405-412, 2015 | 60 | 2015 |
| Measurement of fermentation parameters of Chinese rice wine using Raman spectroscopy combined with linear and non-linear regression methods Z Wu, E Xu, J Long, F Wang, X Xu, Z Jin, A Jiao Food Control 56, 95-102, 2015 | 58 | 2015 |
| Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies–A review Y Deng, W Wang, S Zhao, X Yang, W Xu, M Guo, E Xu, T Ding, X Ye, ... Trends in Food Science & Technology 122, 83-96, 2022 | 53 | 2022 |
| Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion E Xu, X Pan, Z Wu, J Long, J Li, X Xu, Z Jin, A Jiao Food Chemistry 212, 146-154, 2016 | 53 | 2016 |
| Impact of high-shear extrusion combined with enzymatic hydrolysis on rice properties and Chinese rice wine fermentation E Xu, Z Wu, F Wang, H Li, X Xu, Z Jin, A Jiao Food and Bioprocess Technology 8, 589-604, 2015 | 50 | 2015 |
| Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis E Xu, Z Wu, J Long, F Wang, X Xu, Z Jin, A Jiao Journal of functional foods 17, 214-226, 2015 | 49 | 2015 |
| Effects of extrusion technology combined with enzymatic hydrolysis on the structural and physicochemical properties of porous corn starch W Wu, A Jiao, E Xu, Y Chen, Z Jin Food and Bioprocess Technology 13, 442-451, 2020 | 47 | 2020 |
| A fluorometric method for aptamer-based simultaneous determination of two kinds of the fusarium mycotoxins zearalenone and fumonisin B1 making use of gold … D He, Z Wu, B Cui, Z Jin, E Xu Microchimica Acta 187, 1-8, 2020 | 46 | 2020 |
| Aptamer and gold nanorod–based fumonisin B1 assay using both fluorometry and SERS D He, Z Wu, B Cui, E Xu Microchimica Acta 187, 1-8, 2020 | 45 | 2020 |
| Desorption of nutrients and flavor compounds formation during the cooking of bone soup Q Meng, J Zhou, D Gao, E Xu, M Guo, D Liu Food Control 132, 108408, 2022 | 42 | 2022 |
| Effect of chitosan molecular weight on the formation of chitosan–pullulanase soluble complexes and their application in the immobilization of pullulanase onto Fe3O4–κ … J Long, E Xu, X Li, Z Wu, F Wang, X Xu, Z Jin, A Jiao, X Zhan Food chemistry 202, 49-58, 2016 | 40 | 2016 |
