1. Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals. (March 2021) Authors: Du, Xiaofen; Sissons, Joanna; Shanks, Marcus; Plotto, Anne Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 138(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing. Issue 3 (28th January 2021) Authors: Du, Xiaofen; Muniz, Adriana; Sissons, Joanna; Wang, Wanyi; Juma, Shanil Journal: Food science & nutrition Issue: Volume 9:Issue 3(2021) Page Start: 1410 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Consumer acceptance of watermelon flesh‐rind blends and the effect of rind on refreshing perception. Issue 4 (1st March 2021) Authors: Ramirez, Jessica Louise; Juma, Shanil; Du, Xiaofen Journal: Journal of food science Issue: Volume 86:Issue 4(2021) Page Start: 1384 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Examining the consumer view of refreshing perception, relevant fruits, vegetables, soft drinks, and beers, and consumer age and gender segmentations. Issue 8 (29th March 2022) Authors: Ramirez, Jessica L.; Hampton, Amy; Du, Xiaofen Journal: Food science & nutrition Issue: Volume 10:Issue 8(2022) Page Start: 2516 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis. (3rd June 2021) Authors: Muniz, Adriana; Du, Xiaofen; Shanks, Marcus Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 1(2022) Page Start: 73 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars. (15th March 2015) Authors: Du, Xiaofen; Song, Mei; Baldwin, Elizabeth; Rouseff, Russell Journal: Food chemistry Issue: Volume 171(2015) Page Start: 306 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Investigating sensory properties of seven watermelon varieties and factors impacting refreshing perception using quantitative descriptive analysis. (December 2020) Authors: Ramirez, Jessica L.; Du, Xiaofen; Wallace, Russell W. Journal: Food research international Issue: Volume 138(2020)Part A Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Maize (Zea mays L.) seedling leaf nuclear proteome and differentially expressed proteins between a hybrid and its parental lines. Issue 9 (May 2014) Authors: Guo, Baojian; Chen, Yanhong; Li, Chuan; Wang, Tianya; Wang, Rui; Wang, Bo; Hu, Sha; Du, Xiaofen; Xing, Hongyan; Song, Xiao; Yao, Yingyin; Sun, Qixin; Ni, Zhongfu Journal: Proteomics Issue: Volume 14:Issue 9(2014:May) Page Start: 1071 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Pecan (Carya illinoinensis) oil consumer hedonic rating, sensory characteristic, satiating and energizing effect, and drivers of overall acceptance. (4th November 2022) Authors: Du, Xiaofen; Muniz, Adriana; Juma, Shanil Journal: Journal of the American Oil Chemists' Society Issue: Volume 100:Number 1(2023) Page Start: 57 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Using texture analyzer to characterize pecan and olive oil tactile properties, compare to viscometer analysis, and link to fatty acid profile and total polyphenols. Issue 2 (24th February 2022) Authors: Davila, Mindy; Liu, Xuejun; Yusufali, Zahra; Du, Xiaofen Journal: Journal of texture studies Issue: Volume 53:Issue 2(2022) Page Start: 209 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗