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Xuexia Yuan

Shandong Academy of Agricultural Sciences

China

  • Shandong Academy of Agricultural Sciences

SCHOLARLY PAPERS

2

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85

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Scholarly Papers (2)

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1.

Analysis of the Transformation Mechanisms of Alliin During the Thermal Processing of Black Garlic

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Analysis of the Transformation Mechanisms of Alliin During the Thermal Processing of Black Garlic

Number of pages: 37 Posted: 15 Jul 2024
Peng Wu, Yonghua Li, Zeru Sun, Yuying Jiang, Rui Gao, Jingxiu Bi, Tong Zhao, Jianhan Xu, Xuexia Yuan, Chao Zhang, Pingxiang Liu and Yutao Wang
Hebei University of Engineering, Hebei University of Engineering, Pennsylvania State University, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences and Shandong Academy of Agricultural Sciences
Downloads 51 (1,072,374)

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black garlic, alliin, Maillard reaction, thermal decomposition reaction, enzymatic reaction

Analysis of the Transformation Mechanisms of Alliin During the Thermal Processing of Black Garlic

Number of pages: 33 Posted: 17 Sep 2024
Peng Wu, Yonghua Li, Zeru Sun, Rui Gao, Yuying Jiang, Jingxiu Bi, Tong Zhao, Jianhan Xu, Xuexia Yuan, Chao Zhang, Pingxiang Liu and Yutao Wang
Hebei University of Engineering, Hebei University of Engineering, Pennsylvania State University, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences and Shandong Academy of Agricultural Sciences
Downloads 30 (1,371,100)

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black garlic, alliin, Maillard reaction, thermal decomposition reaction, enzymatic reaction

2.

Mechanisms Underlying the Effect of Sodium 4-Chlorophenoxyacetate on Flavor Quality in 'Meizao' Cherry

Number of pages: 44 Posted: 29 Apr 2026
jianhan xu, Jingxiu Bi, Haining Hao, Rui Gao, Tong Zhao, Jing Chen, Xuexia Yuan, Rongqi Zhai, Yunqi Wen, Pingxiang Liu and Yutao Wang
Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, affiliation not provided to SSRN, Shandong Academy of Agricultural Sciences, Chinese Academy of Agricultural Sciences (CAAS) - Key Laboratory of Vegetables Quality and Safety Control, Ocean University of China, Shandong Academy of Agricultural Sciences and Shandong Academy of Agricultural Sciences
Downloads 4 (1,575,921)

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cherry, sodium 4-chlorophenoxyacetate, Flavor, Quality, Transcriptome