Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A reviewYingying Hu, Baocai Xu, Iftikhar Hussain Badar et al.|Food Chemistry|2024Cited by 46
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a reviewYingying Hu, Baocai Xu, Iftikhar Hussain Badar et al.|Critical Reviews in Food Science and Nutrition|2024Cited by 26
Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen MeatXu Shijie, Baocai Xu, Ying Wang et al.|Foods|2022Cited by 23
Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteinsYujuan Xu, Baocai Xu, Xinglian Xu|Critical Reviews in Food Science and Nutrition|2023Cited by 20
Insight into the dynamic change of flavor profiles and their correlation with microbial community succession and lipid oxidation during the processing of dry-cured duckXiaomin Li, Baocai Xu, Ping Li et al.|LWT|2024Cited by 17