Xumeng Guo

机构：Institute of Food Science & Technology, Ministry of Agriculture and Rural Affairs, Northwest A&F University

发表论文 9 篇 · 总被引 42 次 · h-index 3

代表论文

• Rapid screening of the novel bioactive peptides with notable α-glucosidase inhibitory activity by UF-LC-MS/MS combined with three-AI-tool from black beans (2024 · International Journal of Biological Macromolecules · 被引 22)
• Improvements of the increase of selenium-modified rate on the structural characteristics and antioxidant properties of Lycium barbarum polysaccharides by subcritical water method (2024 · Industrial Crops and Products · 被引 11)
• Study on the impact of Kinesiophobia after Total Knee Arthroplasty on the rehabilitation of patients during hospitalization: A pilot study (2025 · PLoS ONE · 被引 6)
• Effects of selenium supplementation on ornithine carbamoyl-transferase activity, the metabolisms of associated amino acids and fermentation flavors of Levilactobacillus brevis (2025 · Food Microbiology · 被引 2)
• The Characteristics and Mechanism of Curdlan Gum Replacing Sucrose to Enhance the Gelation of High-Methoxy Pectin and Its Improvement Effect on Gummy Candy (2026 · Journal of Agricultural and Food Chemistry · 被引 1)
• Effects of the combined sequential fermentation of Eurotium cristatum and Saccharomyces cerevisiae with selenium exposure on the physicochemical and flavor properties of goji wine (2026 · Journal of Food Composition and Analysis)