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Chaoyi Xue

Observed names: Chao-Yi Xue, Xue ChaoYi
ORCID: 0009-0005-6971-0240
Observed ORCID: 0009-0005-6971-0240
OpenAlex ID: A5016450924
Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system
2020 · Wei Quan, Yong Li, et al. · Food Chemistry · 82
Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance
2022 · Chaoyi Xue, Peng Deng, et al. · Food Control · 74
Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties
2021 · Yong Li, Chaoyi Xue, et al. · Meat Science · 70
Western Dietary Patterns, Foods, and Risk of Gestational Diabetes Mellitus: A Systematic Review and Meta-Analysis of Prospective Cohort Studies
2020 · Wei Quan, Maomao Zeng, et al. · Advances in Nutrition · 68
The Effect of Exogenous Free Nε-(Carboxymethyl)Lysine on Diabetic-Model Goto-Kakizaki Rats: Metabolomics Analysis in Serum and Urine
2021 · Wei Quan, Ye Jiao, et al. · Journal of Agricultural and Food Chemistry · 61
Mitigative capacity of Kaempferia galanga L. and kaempferol on heterocyclic amines and advanced glycation end products in roasted beef patties and related mechanistic analysis by density functional theory
2022 · Chaoyi Xue, Wei Quan, et al. · Food Chemistry · 52
Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems
2020 · Chaoyi Xue, Qiaochun Chen, et al. · Meat Science · 50
Synergistic Inhibitory Effects of Selected Amino Acids on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5- b ]pyridine (PhIP) in both Benzaldehyde– and Phenylacetaldehyde–Creatinine Model Systems
2022 · Peng Deng, Chaoyi Xue, et al. · Journal of Agricultural and Food Chemistry · 47
Accumulation of Heterocyclic Amines and Advanced Glycation End Products in Various Processing Stages of Plant-Based Burgers by UHPLC-MS/MS
2022 · Peng Deng, Yang Chen, et al. · Journal of Agricultural and Food Chemistry · 44
Pine pollen: A review of its chemical composition, health effects, processing, and food applications
2023 · Yong Cheng, Zhenyu Wang, et al. · Trends in Food Science & Technology · 43
Generation of Sarcoplasmic and Myofibrillar Protein-Bound Heterocyclic Amines in Chemical Model Systems under Different Heating Temperatures and Durations
2021 · Qiaochun Chen, Chaoyi Xue, et al. · Journal of Agricultural and Food Chemistry · 43
Effects of amides from pungent spices on the free and protein-bound heterocyclic amine profiles of roast beef patties by UPLC–MS/MS and multivariate statistical analysis
2020 · Chaoyi Xue, Zhiyong He, et al. · Food Research International · 41
Metabolic changes from exposure to harmful Maillard reaction products and high-fat diet on Sprague-Dawley rats
2021 · Wei Quan, Ye Jiao, et al. · Food Research International · 31
Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production
2023 · Yong Cheng, Beijun Ang, et al. · Trends in Food Science & Technology · 25
Quercetin 3-O-glucuronide-rich lotus leaf extract promotes a Brown-fat-phenotype in C3H10T1/2 mesenchymal stem cells
2022 · Zhenyu Wang, Chaoyi Xue, et al. · Food Research International · 25
Processed potatoes intake and risk of type 2 diabetes: a systematic review and meta-analysis of nine prospective cohort studies
2020 · Wei Quan, Ye Jiao, et al. · Critical Reviews in Food Science and Nutrition · 25
The inhibitory effects of yellow mustard (Brassica juncea) and its characteristic pungent ingredient allyl isothiocyanate (AITC) on PhIP formation: Focused on the inhibitory pathways of AITC
2021 · Liwen Jiang, Yong Li, et al. · Food Chemistry · 23
Simultaneous determination of the PhIP-proline adduct and related precursors by UPLC-MS/MS for confirmation of direct elimination of PhIP by proline
2021 · Qiaochun Chen, Chaoyi Xue, et al. · Food Chemistry · 23
Release mechanism between sarcoplasmic protein–bound and free heterocyclic amines and the effects of dietary additives using an in-vitro digestion model
2022 · Chaoyi Xue, Qiaochun Chen, et al. · Food Chemistry · 21
Simultaneous mitigation of heterocyclic aromatic amines and advanced glycation end products in roasted beef patties by plasma-activated water: Effects and mechanisms
2024 · Chen-Xia Zhang, Xiao-Huan Wang, et al. · Food Chemistry · 20
Effect of Angelica dahurica, Angelica dahurica polysaccharides, and imperatorin on free and bound heterocyclic amine generation in roasted beef patties and release profiles of bound heterocyclic amines during in vitro digestion
2023 · Xing Shen, Xiuxiu Liu, et al. · Food Research International · 20
Miquelianin, a main functional flavonoid of lotus leaf, induces thermogenic signature via p38‐PINK1‐PARKIN‐mediated mitophagy and mimicking NRF2 signaling during brown adipocyte differentiation
2023 · Zhenyu Wang, Chaoyi Xue, et al. · Food Frontiers · 19
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Formation of Three Selected AGEs and their Corresponding Intermediates in Aldose‐ and Ketose‐lysine Systems
2020 · Chaoyi Xue, Zhenhua Shi, et al. · eFood · 17
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Unraveling inhibitory effects of Alpinia officinarum Hance and curcumin on methylimidazole and acrylamide in cookies and possible pathways revealed by electron paramagnetic resonance
2022 · Chaoyi Xue, Yong Li, et al. · Food Chemistry · 16
Release profiles of beef myofibril protein-bound heterocyclic amines and effects of dietary components on in vitro digestion
2022 · Chaoyi Xue, Qiaochun Chen, et al. · Food Research International · 16
Works count: 53
Citation count: 1,054
H-index: 20
I10-index: 28
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