1. A modified residual strength prediction method for aluminum alloy plates with MSD. (October 2020) Authors: Xu, Zhimin; Xie, Wei Journal: Mechanics research communications Issue: Volume 109(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A study of Japan's intelligence system on China, 1868–1937, by XU Jinsheng, Shanghai, Fudan University Press, 2015, 422 pp., ISBN 978-7-309-11170-5. Issue 1 (2nd January 2016) Authors: Xu, Zhimin Journal: Journal of modern Chinese history Issue: Volume 10:Issue 1(2016) Page Start: 123 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Ability of resveratrol to inhibit advanced glycation end product formation and carbohydrate-hydrolyzing enzyme activity, and to conjugate methylglyoxal. (1st February 2017) Authors: Shen, Yixiao; Xu, Zhimin; Sheng, Zhanwu Journal: Food chemistry Issue: Volume 216(2017) Page Start: 153 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Air-processed hole-conductor–free and printable infrared light responded carbon-based perovskite solar cells using up-conversion NaYF4:Yb3+, Er3+ nanoparticles. Issue 4 (15th February 2023) Authors: Chen, Lei; Jing, Yanwen; Xu, Zhimin; Shao, Mengyao; Ge, Shengyan; Zhou, Xingfu Journal: Ceramics international Issue: Volume 49:Issue 4(2023) Page Start: 6974 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. An improved determination method for tyramine in foods using ultra‐high performance liquid chromatography with benzylamine as internal standard. (3rd February 2019) Authors: Zhang, Huixiang; Yin, Chunli; Xu, Leon; Prinyawiwatkul, Witoon; Xu, Zhimin Journal: International journal of food science & technology Issue: Volume 54:Number 6(2019) Page Start: 2101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Antioxidant capacity differences between the major flavonoids in cherry (Prunus pseudocerasus) in vitro and in vivo models. (April 2021) Authors: Dong, Weixue; Chen, Dejing; Chen, Zhiyuan; Sun, Haiyan; Xu, Zhimin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 141(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis. (15th February 2019) Authors: Chen, Xiaohua; Chen, Dejing; Jiang, Hai; Sun, Haiyan; Zhang, Chen; Zhao, Hua; Li, Xinsheng; Yan, Fei; Chen, Chen; Xu, Zhimin Journal: Food chemistry Issue: Volume 274(2019) Page Start: 130 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Assessment of the correlations between reducing power, scavenging DPPH activity and anti-lipid-oxidation capability of phenolic antioxidants. Issue 1 (September 2015) Authors: Zhang, Yulin; Shen, Yixiao; Zhu, Yongchao; Xu, Zhimin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 63:Issue 1(2015:Sep.) Page Start: 569 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Binding kinetics of blueberry pectin-anthocyanins and stabilization by non-covalent interactions. (February 2020) Authors: Koh, Jeewon; Xu, Zhimin; Wicker, Louise Journal: Food hydrocolloids Issue: Volume 99(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Blueberry pectin and increased anthocyanins stability under in vitro digestion. (1st January 2020) Authors: Koh, Jeewon; Xu, Zhimin; Wicker, Louise Journal: Food chemistry Issue: Volume 302(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗