Chaoyi Xue

机构：Yunnan Agricultural University

发表论文 50 篇 · 总被引 968 次 · h-index 20

代表论文

• Pine pollen: A review of its chemical composition, health effects, processing, and food applications (2023 · Trends in Food Science & Technology · 被引 36)
• Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production (2023 · Trends in Food Science & Technology · 被引 23)
• Effect of Angelica dahurica, Angelica dahurica polysaccharides, and imperatorin on free and bound heterocyclic amine generation in roasted beef patties and release profiles of bound heterocyclic amines during in vitro digestion (2023 · Food Research International · 被引 20)
• Simultaneous mitigation of heterocyclic aromatic amines and advanced glycation end products in roasted beef patties by plasma-activated water: Effects and mechanisms (2024 · Food Chemistry · 被引 18)
• Miquelianin, a main functional flavonoid of lotus leaf, induces thermogenic signature via p38‐PINK1‐PARKIN‐mediated mitophagy and mimicking NRF2 signaling during brown adipocyte differentiation (2023 · Food Frontiers · 被引 17)
• Synergistic effects of polymethoxyflavonoids from citrus peel extracts on harmful compound formation and flavor quality in grilled beef patties (2025 · Food Chemistry · 被引 13)