XU, RUOXIAN
XU, RUOXIAN
NUTRITIONAL QUALITY AND FOOD SAFETY OF FOOD SOURCES AND FOOD PROCESSING BY-PRODUCTS
2023 R. Xu
Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate
2023 K. Kvangarsnes, E. Dauksas, I. Tolstorebrov, T. Rustad, M. Bartolomei, R. Xu, C. Lammi, J. Cropotova
Proteomic Analysis of the Seeds of Four Wild Mexican Lupinus Species: Focus on Storage Proteins
2022 R. Xu, E. Sirtori, G. Boschin, K. Bermudez Torres, A. Arnoldi, G. Aiello
Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation
2022 G. Aiello, R. Xu, R. Pugliese, M. Bartolomei, J. Li, C. Bollati, L. Rueller, J. Robert, A. Arnoldi, C. Lammi
Integrated Evaluation of the Multifunctional DPP-IV and ACE Inhibitory Effect of Soybean and Pea Protein Hydrolysates
2022 C. Bollati, R. Xu, G. Boschin, M. Bartolomei, F. Rivardo, J. Li, A. Arnoldi, C. Lammi
Discrimination of MSA-P and MSA-C by RT-QuIC analysis of olfactory mucosa: the first assessment of assay reproducibility between two specialized laboratories
2021 C. Bargar, C.M.G. De Luca, G. Devigili, A.E. Elia, R. Cilia, S.M. Portaleone, W. Wang, I. Tramacere, E. Bistaffa, F.A. Cazzaniga, G. Felisati, G. Legname, A. Di Fonzo, R. Xu, S.A. Gunzler, G. Giaccone, R. Eleopra, S.G. Chen, F. Moda
Composition of the protein ingredients from insoluble oat byproducts treated with food-grade enzymes, such as amylase, cellulose/xylanase, and protease
2021 G. Aiello, Y. Li, R. Xu, G. Boschin, G. Juodeikiene, A. Arnoldi