Post-effects of high hydrostatic pressure on green color retention and related properties of spinach puree during storage
2012 · Innovative Food Science & Emerging Technologies · 36 citations
https://doi.org/10.1016/j.ifset.2012.11.007
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Xu Qian
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Xu Qian is an academic researcher from Suzhou University of Technology. The author has contributed to research in topics: Fermentation and Sensory Analysis & Horticultural and Viticultural Research & Phytochemicals and Antioxidant Activities. The author has an h-index of 18, co-authored 29 publications.
ORCID: 0009-0007-6923-8075Papers by this author
worksComprehensive study of chemical and sensory profiles of hawthorn wines from China
2025 · Food Chemistry X · 6 citations
https://doi.org/10.1016/j.fochx.2025.102277
Isolation and Characterization of a Novel Antibacterial Protein From <i>Moringa oleifera</i> Seeds
2025 · Journal of Food Processing and Preservation · 1 citations
https://doi.org/10.1155/jfpp/2934260
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