| Effect of organic acids on bread quality improvement X Su, F Wu, Y Zhang, N Yang, F Chen, Z Jin, X Xu Food Chemistry 278, 267-275, 2019 | 115 | 2019 |
| Effect of pigskin-originated gelatin on properties of wheat flour dough and bread W Yu, D Xu, D Li, L Guo, X Su, Y Zhang, F Wu, X Xu Food Hydrocolloids 94, 183-190, 2019 | 74 | 2019 |
| Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.) X Su, Y Yin Food Chemistry 364, 130410, 2021 | 31 | 2021 |
| Sensory lexicons and formation pathways of off-aromas in dairy ingredients: A review X Su, M Tortorice, S Ryo, X Li, K Waterman, A Hagen, Y Yin Molecules 25 (3), 569, 2020 | 19 | 2020 |
| Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach X Su, K Hurley, Z Xu, Y Xu, L Rutto, S O'Keefe, H Scoggins, Y Yin Food Chemistry 381, 132289, 2022 | 18 | 2022 |
| Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread S Sang, C Ou, Y Fu, X Su, Y Jin, X Xu Food Chemistry: X 14, 100319, 2022 | 14 | 2022 |
| Impact of native form oat β-glucan on the physical and starch digestive properties of whole oat bread H Hu, H Lin, L Xiao, M Guo, X Yan, X Su, L Liu, S Sang Foods 11 (17), 2622, 2022 | 13 | 2022 |
| Encapsulation of hop (Humulus lupulus L.) essential oil for controlled release in the non-alcoholic beverage application X Su, Y Xu, Z Xu, K Hurley, Y Feng, Y Yin Food Hydrocolloids 134, 108039, 2023 | 9 | 2023 |
| Subcritical water treatment to modify insoluble dietary fibers from brewer’s spent grain for improved functionality and gut fermentability X Su, Q Jin, Y Xu, H Wang, H Huang Food Chemistry 435, 137654, 2024 | 5 | 2024 |
| Food Waste from Campus Dining Hall as a Potential Feedstock for 2, 3-Butanediol Production via Non-Sterilized Fermentation A Caldwell, X Su, Q Jin, P Hemphill, D Jaha, S Nard, V Tiriveedhi, ... Foods 13 (3), 452, 2024 | | 2024 |
| Testing tools and physical, chemical, and microbiological characterization of microencapsulated systems Y Yin, X Su, KR Cadwallader Microencapsulation in the Food Industry, 367-400, 2023 | | 2023 |
| Fats and waxes in microencapsulation of food ingredients X Su, F Toublan, Y Yin, KR Cadwallader Microencapsulation in the Food Industry, 325-342, 2023 | | 2023 |
| Flavor Chemistry of Regional Hops (Humulus lupulus L.) and Novel Aroma Application of Hop-derived Products X Su Virginia Tech, 2022 | | 2022 |
| Optimized process of soybean curd preparation with addition of wheat gluten. Y Zhang, F Wu, X Su, T Yang, X Xu | | 2019 |
