Xiaoyan Hou

机构：Longdong University, Sichuan Agricultural University · ORCID：0000-0003-0474-4579

发表论文 68 篇 · 总被引 2030 次 · h-index 26

代表论文

• Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review (2021 · Food Chemistry · 被引 103)
• A gold nanoparticles-based molecularly imprinted electrochemical sensor for histamine specific-recognition and determination (2021 · Microchemical Journal · 被引 58)
• Pectin mediates the mechanism of host blood glucose regulation through intestinal flora (2023 · Critical Reviews in Food Science and Nutrition · 被引 53)
• Physicochemical, antibacterial, and biodegradability properties of green Sichuan pepper (Zanthoxylum armatum DC.) essential oil incorporated starch films (2022 · LWT · 被引 51)
• Flavor perception and biological activities of bitter compounds in food (2025 · Food Chemistry · 被引 42)
• Development of Zanthoxylum bungeanum essential oil Pickering emulsions using potato protein-chitosan nanoparticles and its application in mandarin preservation (2024 · International Journal of Biological Macromolecules · 被引 42)