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2020 7
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Did you mean xiao an guo (2 results)?
Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components.
Yu K, Zhou HM, Zhu KX, Guo XN, Peng W. Yu K, et al. Among authors: guo xn. Food Chem. 2019 Apr 25;278:333-341. doi: 10.1016/j.foodchem.2018.11.012. Epub 2018 Nov 2. Food Chem. 2019. PMID: 30583380
Effects of frozen storage on the quality characteristics of frozen cooked noodles.
Liu Q, Guo XN, Zhu KX. Liu Q, et al. Among authors: guo xn. Food Chem. 2019 Jun 15;283:522-529. doi: 10.1016/j.foodchem.2019.01.068. Epub 2019 Jan 19. Food Chem. 2019. PMID: 30722908
Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread.
Guo XN, Yang S, Zhu KX. Guo XN, et al. Food Chem. 2019 Jun 15;283:52-58. doi: 10.1016/j.foodchem.2019.01.039. Epub 2019 Jan 16. Food Chem. 2019. PMID: 30722907
Effects of alkali on protein polymerization and textural characteristics of textured wheat protein.
Li T, Guo XN, Zhu KX, Zhou HM. Li T, et al. Among authors: guo xn. Food Chem. 2018 Jan 15;239:579-587. doi: 10.1016/j.foodchem.2017.06.155. Epub 2017 Jun 30. Food Chem. 2018. PMID: 28873608
The enhanced inhibition of water extract of black tea under baking treatment on α-amylase and α-glucosidase.
Tong DP, Zhu KX, Guo XN, Peng W, Zhou HM. Tong DP, et al. Among authors: guo xn. Int J Biol Macromol. 2018 Feb;107(Pt A):129-136. doi: 10.1016/j.ijbiomac.2017.08.152. Epub 2017 Aug 31. Int J Biol Macromol. 2018. PMID: 28863898
Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates.
Liu BY, Zhu KX, Guo XN, Peng W, Zhou HM. Liu BY, et al. Among authors: guo xn. J Sci Food Agric. 2017 Aug;97(10):3181-3188. doi: 10.1002/jsfa.8162. Epub 2017 Feb 13. J Sci Food Agric. 2017. PMID: 27885676
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran.
Zhao HM, Guo XN, Zhu KX. Zhao HM, et al. Among authors: guo xn. Food Chem. 2017 Feb 15;217:28-36. doi: 10.1016/j.foodchem.2016.08.062. Epub 2016 Aug 23. Food Chem. 2017. PMID: 27664604
Heat-induced interaction between egg white protein and wheat gluten.
Luo Y, Li M, Zhu KX, Guo XN, Peng W, Zhou HM. Luo Y, et al. Among authors: guo xn. Food Chem. 2016 Apr 15;197(Pt A):699-708. doi: 10.1016/j.foodchem.2015.09.088. Epub 2015 Sep 28. Food Chem. 2016. PMID: 26617006
Effect of Barley β-Glucan on the Gluten Polymerization Process in Dough during Heat Treatment.
Huang ZH, Zhao Y, Zhu KX, Guo XN, Peng W, Zhou HM. Huang ZH, et al. Among authors: guo xn. J Agric Food Chem. 2017 Jul 26;65(29):6063-6069. doi: 10.1021/acs.jafc.7b02011. Epub 2017 Jul 13. J Agric Food Chem. 2017. PMID: 28672109
The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles.
Guo XN, Wei XM, Zhu KX. Guo XN, et al. Food Chem. 2017 Apr 15;221:1178-1185. doi: 10.1016/j.foodchem.2016.11.041. Epub 2016 Nov 9. Food Chem. 2017. PMID: 27979076
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