Xinxing Xu

Qingdao, 266003, China

Last Updated: 09/26/2026

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Found 42 publications

Mechanistic insights into flavor deterioration in bitter sturgeon caviar: Evidence from lipidomics and metagenomics.

Mechanistic insights into flavor deterioration in bitter sturgeon caviar: Evidence from lipidomics and metagenomics.

Journal: Food research international (Ottawa, Ont.)

Published: June 07, 2026

Dynamic flavor perception in sturgeon caviar during oral processing revealed by volatile release, neural responses, and phospholipid changes.

Dynamic flavor perception in sturgeon caviar during oral processing revealed by volatile release, neural responses, and phospholipid changes.

Journal: Food chemistry

Published: April 15, 2026

Steam explosion improves the flavor of Conger myriaster bone powder: Mechanistic insights from changes in physicochemical properties and flavor compounds.

Steam explosion improves the flavor of Conger myriaster bone powder: Mechanistic insights from changes in physicochemical properties and flavor compounds.

Journal: Food chemistry

Published: February 19, 2026

Lipid-derived bitter compounds in sturgeon caviar: Metabolomic identification and sensory validation.

Lipid-derived bitter compounds in sturgeon caviar: Metabolomic identification and sensory validation.

Journal: Food chemistry

Published: July 29, 2025

NaCl substitution characteristics of Salicornia plant salt and potential application in sturgeon caviar: focus on antibacterial activity and phospholipids oxidation.

NaCl substitution characteristics of Salicornia plant salt and potential application in sturgeon caviar: focus on antibacterial activity and phospholipids oxidation.

Journal: Food chemistry

Published: July 26, 2025

Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality.

Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality.

Journal: Food chemistry: X

Published: June 12, 2025

Text to Image for Multi-Label Image Recognition With Joint Prompt-Adapter Learning.

Text to Image for Multi-Label Image Recognition With Joint Prompt-Adapter Learning.

Journal: IEEE transactions on pattern analysis and machine intelligence

Published: May 26, 2025

Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing.

Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing.

Journal: Food chemistry: X

Published: May 13, 2025

Mechanisms underlying the influence of "roe rubbing" and "salt mixing" on the qualitative transformation of fish roe into caviar: focusing on membrane phospholipids and proteins.

Mechanisms underlying the influence of "roe rubbing" and "salt mixing" on the qualitative transformation of fish roe into caviar: focusing on membrane phospholipids and proteins.

Journal: Food chemistry

Published: April 25, 2025

A systematic investigation of the antibacterial mechanism of Zanthoxylum bungeanum Maxim residue composite fermentation products on Salmonella pullorum: From single cell to colony community.

A systematic investigation of the antibacterial mechanism of Zanthoxylum bungeanum Maxim residue composite fermentation products on Salmonella pullorum: From single cell to colony community.

Journal: Food research international (Ottawa, Ont.)

Published: February 03, 2025

Preservation processes of liquid nitrogen spray freezing technology on Sebastes schlegelii in two stages of freezing and frozen storage: Focusing on changes in water status, protein characterization, texture properties and volatile compounds.

Preservation processes of liquid nitrogen spray freezing technology on Sebastes schlegelii in two stages of freezing and frozen storage: Focusing on changes in water status, protein characterization, texture properties and volatile compounds.

Journal: Food chemistry

Published: January 22, 2025

The effects of twin-screw extrusion conditions on the flavor quality of sturgeon mince: Lipid metabolic pathways.

The effects of twin-screw extrusion conditions on the flavor quality of sturgeon mince: Lipid metabolic pathways.

Journal: Food chemistry

Published: January 01, 2025

Showing 1-12 of 42

Last Updated: 09/26/2026