Xiao Liu
Beijing, 100048, China
Last Updated: 09/26/2026
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Found 8 publications
Application and Future Development of Artificial Saliva in People with Dysphagia.
Journal: Journal of agricultural and food chemistry
Published: June 21, 2026
Flavor perception in the oral processing of mixed grain foods: Flavor release and AI.
Journal: Food chemistry
Published: June 17, 2025
Comprehensive review of dysphagia and technological advances in dysphagia food.
Journal: Food research international (Ottawa, Ont.)
Published: July 17, 2024
Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes.
Journal: Frontiers in nutrition
Published: January 23, 2024
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds.
Journal: Food chemistry
Published: March 07, 2021
An efficient phthalate ester-degrading Bacillus subtilis: Degradation kinetics, metabolic pathway, and catalytic mechanism of the key enzyme.
Journal: Environmental pollution (Barking, Essex : 1987)
Published: November 09, 2020
Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu.
Journal: Food chemistry
Published: June 08, 2020
Biodegradation of phthalate esters by Paracoccus kondratievae BJQ0001 isolated from Jiuqu (Baijiu fermentation starter) and identification of the ester bond hydrolysis enzyme.
Journal: Environmental pollution (Barking, Essex : 1987)
Published: December 20, 2019
Showing 1-8 of 8
Last Updated: 09/26/2026