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Q. Lei

Observed names: Qiingxin Lei, Qingxin Lei
OpenAlex ID: A5111171563
Compounds Contributing to the “Beany” Odor of Aqueous Solutions of Soy Protein Isolates
1999 · W. L. Boatright, Q. Lei · Journal of Food Science · 57
Compounds Contributing to the Odor of Aqueous Slurries of Soy Protein Concentrate
2001 · Q. Lei, W.L. Boatright · Journal of Food Science · 38
Headspace Evaluation of Methanethiol and Dimethyl Trisulfide in Aqueous Solutions of Soy‐protein Isolates
2000 · W.L. Boatright, Q. Lei · Journal of Food Science · 30
Effect of Storage Conditions on Carbon-Centered Radicals in Soy Protein Products
2009 · William L. Boatright, Qingxin Lei, et al. · Journal of Agricultural and Food Chemistry · 16
Carbon‐Centered Radicals in Isolated Soy Proteins
2008 · W.L. Boatright, M.S. Jahan, et al. · Journal of Food Science · 13
Sulfite‐Radical Anions in Isolated Soy Proteins
2007 · Q. Lei, W.L. Boatright · Journal of Food Science · 12
Development of a New Methanethiol Quantification Method Using Ethanethiol as an Internal Standard
2001 · Qingxin Lei, W. L. Boatright · Journal of Agricultural and Food Chemistry · 9
Effect of pro‐oxidants on the occurrence of 2‐pentyl pyridine in soy protein isolate
1998 · W. L. Boatright, A. D. Crum, et al. · Journal of the American Oil Chemists Society · 9
Methionine is the Methyl Group Donor for Sulfite‐Associated Methanethiol Formation in Isolated Soy Proteins
2006 · Q. Lei, W.L. Boatright · Journal of Food Science · 8
Distribution of Stable Free Radicals among Amino Acids of Isolated Soy Proteins
2010 · Qingxin Lei, Christopher M. Liebold, et al. · Journal of Food Science · 7
Lipoxygenase Independent Hexanal Formation in Isolated Soy Proteins Induced by Reducing Agents
2008 · Q. Lei, W.L. Boatright · Journal of Food Science · 6
Metastable Radicals and Intrinsic Chemiluminescence from Soy Proteins
2011 · Christopher M. Liebold, Qingxin Lei, et al. · Journal of Food Science · 5
Sulfite Formation in Isolated Soy Proteins
2006 · William L Boatright, Qiingxin Lei, et al. · Journal of Food Science · 5
Effect of Moisture, Lipids, and Select Amino Acid Blocking Agents on the Formation and Stability of Metastable Radicals in Powdered Soy Proteins
2012 · W.L. Boatright, Q. Lei, et al. · Journal of Food Science · 4
Factors Influencing the Occurrence of Methanethiol in Aqueous Slurries of Soy Protein Concentrates
2003 · Q. Lei, W.L. Boatright · Journal of Food Science · 2
Thermally Stimulated Luminescence in Powdered Soy Proteins
2013 · Dereje Abdi, Muhammad S. Jahan, et al. · Journal of Food Science
Works count: 16
Citation count: 221
H-index: 8
I10-index: 6
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