Xiaojie Chang

机构：Yuncheng University · ORCID：0009-0004-2454-443X

发表论文 10 篇 · 总被引 172 次 · h-index 7

代表论文

• Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process (2009 · Bioscience Biotechnology and Biochemistry · 被引 45)
• Antithrombotic and Fibrinolytic Activities of Methanolic Extract of Aged Sorghum Vinegar (2009 · Journal of Agricultural and Food Chemistry · 被引 36)
• Biochemistry behind firmness retention of jujube fruit by combined treatment of acidic electrolyzed water and high-voltage electrostatic field (2023 · Food Chemistry X · 被引 31)
• Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube (Ziziphus jujuba Mill. cv. Huping) (2023 · Foods · 被引 20)
• One-step microwave synthesis of red-emissive carbon dots for cell imaging in extreme acidity and light emitting diodes (2022 · RSC Advances · 被引 16)
• The fabrication and the use of immobilized cells as test organisms in a ferricyanide-based toxicity biosensor (2017 · Environmental Toxicology and Chemistry · 被引 11)