Bao-Cai Xu (Baocai Xu)

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 30

Top Topics

Polycyclic Aromatic Hydrocarbons

Molecular Docking

Risk Assessment

Top Venues

Journal of the science of food and agriculture

Journal of agricultural and food chemistry

Critical reviews in food science and nutrition

Journal of texture studies

This page only lists publications with an associated author ORCID identifier.

Publications

Jingjing Yuan, Zhaoming Wang, Huale Li, Bao-Cai Xu
Effects of temperature fluctuations on the quality and microbial diversity of beef meatballs during simulated cold chain distribution. Journal of the science of food and agriculture 104 (12) (2024)
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, Linwei Yang, Bao-Cai Xu
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review. Critical reviews in food science and nutrition (2024)
Ran Wang, Xinrui Feng, Zhihao Gong, Xingyong Chen, Ke-Zhou Cai, Hui Zhou, Bao-Cai Xu
Decoding of Salty/Saltiness-Enhancing Peptides Derived from Goose Hemoglobin and the Interaction Mechanism with TMC4 Receptor. Journal of agricultural and food chemistry 72 (34) (2024)
Ran Wang, Xinrui Feng, Zhihao Gong, Xingyong Chen, Ke-Zhou Cai, Hui Zhou, Bao-Cai Xu
Decoding of Salty/Saltiness-Enhancing Peptides Derived from Goose Hemoglobin and the Interaction Mechanism with TMC4 Receptor. Journal of agricultural and food chemistry (2024)
Wendi Zhang, Yongsheng Ni, Yong Xie, Lijun Tan, Jinsong Zhao, Xiao Min Li, Cong Li, Bao-Cai Xu
Revealing the spoilage characteristics of refrigerated prepared beef steak by advanced bioinformatics tools. Journal of the science of food and agriculture (2024)
Haoran Li, Yongsheng Ni, Jinsong Zhao, Yumeng Li, Bao-Cai Xu
Photodynamic inactivation of edible photosensitizers for fresh food preservation: Comprehensive mechanism of action and enhancement strategies. Comprehensive reviews in food science and food safety 23 (5) (2024)
Haoran Cheng, Jinglei Li, Yulong Yang, Gang Zhou, Bao-Cai Xu, Liu Yang
Identifying freshness of various chilled pork cuts using rapid imaging analysis. Journal of the science of food and agriculture (2024)
Jingjing Yuan, Zhaoming Wang, Huale Li, Bao-Cai Xu
Effects of temperature fluctuations on the quality and microbial diversity of beef meatballs during simulated cold chain distribution. Journal of the science of food and agriculture (2024)
Xiaoyan Liu, Kai Zhou, Bo Chen, Yong Xie, Yunhao Ma, Hui Zhou, Bao-Cai Xu
Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation. Journal of texture studies 55 (3) (2024)
Jiawei Zhang, Dandan Du, Yujuan Xu, Zhaoming Wang, Kezhou Cai, Qingmei Zeng, Hui Zhou, Bao-Cai Xu
Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures. Journal of the science of food and agriculture (2024)
Wendi Zhang, Yongsheng Ni, Yong Xie, Lijun Tan, Jinsong Zhao, Xiao Min Li, Cong Li, Bao-Cai Xu
Revealing the spoilage characteristics of refrigerated prepared beef steak by advanced bioinformatics tools. Journal of the science of food and agriculture 104 (12) (2024)
Jiawei Zhang, Dandan Du, Yujuan Xu, Zhaoming Wang, Kezhou Cai, Qingmei Zeng, Hui Zhou, Bao-Cai Xu
Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures. Journal of the science of food and agriculture 104 (12) (2024)
Qianli Huang, Huijuan Zhang, Li Zhang, Bao-Cai Xu
Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence. Critical reviews in food science and nutrition (2023)
Yong Xie, Kai Zhou, Lijun Tan, Yunhao Ma, Cong Li, Hui Zhou, Zhaoming Wang, Bao-Cai Xu
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies. Journal of agricultural and food chemistry (2023)
Xiaomin Zhang, Gaofeng Hu, Chaoyang Xu, Wen Nie, Kezhou Cai, Hongmei Fang, Bao-Cai Xu
Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds. Journal of the science of food and agriculture (2023)
Ping Li, Zhijie Bao, Yang Wang, Xinlian Su, Hui Zhou, Bao-Cai Xu
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review. Critical reviews in food science and nutrition (2023)
Yongsheng Ni, Jinsong Zhao, Wendi Zhang, Lijun Tan, Yumeng Li, Haoran Li, Bao-Cai Xu
Efficient Fresh Lamp Light-Harvesting Films with the Self-Activating Continuous and Recyclable Bactericidal Ability for Ultrapersistent Freshness of Perishable Muscle Food. Journal of agricultural and food chemistry (2023)
Xiaomin Zhang, Gaofeng Hu, Chaoyang Xu, Wen Nie, Kezhou Cai, Hongmei Fang, Bao-Cai Xu
Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds. Journal of the science of food and agriculture 103 (6) (2023)
Jingnan Lu, Ling Kong, Hongmei Fang, Kezhou Cai, Hui Zhou, Bao-Cai Xu
Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation. Journal of the science of food and agriculture (2023)
Xinran Dong, Yunhao Ma, Yong Xie, Wei Cui, Hui Zhou, Kai Zhou, Feiran Xu, Bao-Cai Xu
Identification and Mechanism Elucidation of Anti-Inflammatory Peptides in Jinhua Ham: An Integrative In Silico and In Vitro Study. Journal of agricultural and food chemistry (2023)
Lijun Tan, Yongsheng Ni, Yong Xie, Wendi Zhang, Jinsong Zhao, Qing Xiao, Jingnan Lu, Qiong Pan, Cong Li, Bao-Cai Xu
Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities. Critical reviews in food science and nutrition (2023)
Xiaomin Zhang, Gaofeng Hu, Chaoyang Xu, Wen Nie, Kezhou Cai, Hongmei Fang, Bao-Cai Xu
Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds. Journal of the science of food and agriculture 103 (6) (2023)
Jinsong Zhao, Yongsheng Ni, Lijun Tan, Wendi Zhang, Hui Zhou, Bao-Cai Xu
Recent advances in meat freshness "magnifier": fluorescence sensing. Critical reviews in food science and nutrition (2023)
Xiaomin Zhang, Gaofeng Hu, Chaoyang Xu, Wen Nie, Kezhou Cai, Hongmei Fang, Bao-Cai Xu
Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds. Journal of the science of food and agriculture (2023)
Cheng Tang, Kai Zhou, Yong Xie, Yunhao Ma, Yichen Zhu, Wendi Zhang, Zhaoming Wang, Hui Zhou, Bao-Cai Xu
Effects of thermal processing on the texture and collagen characteristics of ready-to-eat chicken claw. Journal of texture studies (2022)
Yi Pan, Xiao-Min Li, Ran Meng, Bao-Cai Xu, Bao Zhang
Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis. Journal of agricultural and food chemistry 69 (8) (2021)
Xiao-Long Li, Qiu-Tao Xie, Wen-Jie Liu, Bao-Cai Xu, Bao Zhang
Self-Assembled Pea Protein Isolate Nanoparticles with Various Sizes: Explore the Formation Mechanism. Journal of agricultural and food chemistry 69 (34) (2021)
Sam Al-Dalali, Cong Li, Bao-Cai Xu
Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis. Journal of food biochemistry (2021)
Wen-Jie Liu, Xiao-Long Li, Bao-Cai Xu, Bao Zhang
Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions. Journal of agricultural and food chemistry 69 (37) (2021)
Cong Li, Xinfu Li, Qianli Huang, You Zhou, Bao-Cai Xu, Zhouping Wang
Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck. Journal of agricultural and food chemistry 68 (13) (2020)