Laccase-catalyzed oxidation of phenolic compounds in organic media

Ma, Hui-Ling; Kermasha, Selim; Gao, Jin-Ming; Morales Borges, Rogelio; Yu, Xiu-Zhu

Journal of Molecular Catalysis B: Enzymatic , 2009, 57(1-4): 89-95.

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Lignans from Schisandra sphenathera Rehd. et Wils. and semisynthetic schisantherin A analogues: Absolute configuration, and their estrogenic and anti-proliferative activity

Liu, Han-Wei; Yu, Xiuzhu; Padula, Daniele; Pescitelli, Gennaro; Lin, Zhi-Wei; Wang, Fei; Ding, Kai; Lei, Ming; Gao, Jin-Ming^*

European Journal of Medicinal Chemistry, 2013, 59: 265-273.

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A new direct Fourier transform infrared analysis of free fatty acids in edible oils using spectral reconstitution

Yu, Xiuzhu^*; de Voort, F. R. van; Sedman, Jacqueline; Gao, Jin-ming

Analytical and Bioanalytical Chemistry, 2011, 401(1): 315-324.

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A novel method for determining peroxide value of edible oils using electrical conductivity

Yang, Yandie; Li, Qinghua; Yu, Xiuzhu^*; Chen, Xiumei; Wang, Yage

Food Control, 2014, 39: 198-203.

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Physicochemical and functional properties of whole legume flour

Du, Shuang-kui^*; Jiang, Hongxin; Yu, Xiuzhu; Jane, Jay-lin

LWT-Food Science and Technology, 2014, 55(1): 308-313.

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A New Method for Determining Free Fatty Acid Content in Edible Oils by Using Electrical Conductivity

Yu, Xiuzhu^*; Yang, Chen; Du, Shuangkui; Gao, Jin-ming^*

Food Analytical Methods, 2012, 5(6): 1453-1458.

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Direct FTIR analysis of isolated trans fatty acids in edible oils using disposable polyethylene film

Xu, Lirong; Zhu, Xufei; Chen, Xiumei; Sun, Daijun; Yu, Xiuzhu^*

Food Chemistry, 2015, 185: 503-508.

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Automated and Simultaneous Determination of Free Fatty Acids and Peroxide Values in Edible Oils by FTIR Spectroscopy Using Spectral Reconstitution

Yu, Xiuzhu; Du, Shuangkui; van de Voort, Frederick R.; Yue, Tianli; Li, Zhixi

Analytical Sciences, 2009, 25(5): 627-632.

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Impact of Potato Chips Frying on the Quality Characteristics of Rapeseed Oil

Yu, Xiuzhu; Du, Shuangkui; Zhang, Jianxin^*; Song, Lijuan

International Journal of Food Engineering, 2011, 7(2): 6.

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Determination of Peroxide Values of Edible Oils by Ultraviolet Spectrometric Method

Wang, Ning; Ma, Tian; Yu, Xiuzhu^*; Xu, Lirong; Zhang, Rui

Food Analytical Methods, 2016, 9(5): 1412-1417.

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