1. A review: Using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals. (January 2015) Authors: Li, Zheng; Jiang, Hong; Xu, Changmou; Gu, Liwei Journal: Food hydrocolloids Issue: Volume 43(2015:Jan.) Page Start: 153 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. An overview of the perception and mitigation of astringency associated with phenolic compounds. Issue 1 (19th December 2020) Authors: Huang, Rui; Xu, Changmou Journal: Comprehensive reviews in food science and food safety Issue: Volume 20:Issue 1(2021) Page Start: 1036 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Application of muscadine grape (Vitis rotundifolia Michx.) pomace extract to reduce carcinogenic acrylamide. (1st September 2015) Authors: Xu, Changmou; Yagiz, Yavuz; Marshall, Sara; Li, Zheng; Simonne, Amarat; Lu, Jiang; Marshall, Maurice R. Journal: Food chemistry Issue: Volume 182(2015) Page Start: 200 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Applications of extracts from skin and seed muscadine grape (Vitis rotundifolia Michx.) waste on bacterial growth, autoxidation, and color in atlantic salmon (Salmo salar L.). Issue 7 (20th May 2019) Authors: Simoes, Julia Siqueira; Mársico, Eliane Teixeira; Marshall, Maurice R.; Simonne, Amarat; Yagiz, Yavuz; Xu, Changmou; Hsu, Wei‐Yea; de Oliveira Resende Ribeiro, Roberta; Conte‐Junior, Carlos Adam Journal: Journal of food processing and preservation Issue: Volume 43:Issue 7(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Biofortification with selenium and lithium improves nutraceutical properties of major winery grapes in the Midwestern United States. (1st September 2020) Authors: Zhao, Hefei; Xie, Xiaoqing; Read, Paul; Loseke, Benjamin; Gamet, Stephen; Li, Wenkuan; Xu, Changmou Journal: International journal of food science & technology Issue: Volume 56:Number 2(2021) Page Start: 825 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Characterization of Food Structures and Functionalities. (19th April 2018) Authors: Liu, Xingxun; Yang, Ying; Xu, Changmou; Rao, Jiajia Journal: International journal of analytical chemistry Issue: Volume 2018(2018) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products. Issue 4 (5th February 2020) Authors: Zhao, Hefei; Shen, Chun; Wu, Zijian; Zhang, Zhong; Xu, Changmou Journal: Journal of food biochemistry Issue: Volume 44:Issue 4(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter. (February 2019) Authors: Han, Aiyun; Romero, Hollman Motta; Nishijima, Noriaki; Ichimura, Tsukasa; Handa, Akihiro; Xu, Changmou; Zhang, Yue Journal: Food hydrocolloids Issue: Volume 87(2019) Page Start: 287 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of novel technologies on polyphenols during food processing. (February 2018) Authors: Khan, Muhammad Kamran; Ahmad, Khalil; Hassan, Sadia; Imran, Muhammad; Ahmad, Nazir; Xu, Changmou Journal: Innovative food science & emerging technologies Issue: Volume 45(2018) Page Start: 361 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Evaluation of phenolic compounds, antioxidant and antiproliferative activities of 31 grape cultivars with different genotypes. Issue 6 (15th August 2018) Authors: Xia, Lanlan; Xu, Changmou; Huang, Kunlun; Lu, Jiang; Zhang, Yali Journal: Journal of food biochemistry Issue: Volume 43:Issue 6(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗