Dr. Xia  Ya-nan
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Dr. Xia Ya-nan

Researcher
Agricultural University of Hebei, China


Highest Degree
Ph.D. in Agricultural Product from Agricultural University of Hebei, China

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Area of Interest:

Food Science and Technology
100%
Food Processing
62%
Flavor Chemistry
90%
Fermentation
75%
Food Quality
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Xia, Y., Y. Ma, L. Hou and J. Wang, 2017. Studies of boil treatment on methanol control and pilot factory test of jujube brandy. Int. J. Food Eng. 10.1515/ijfe-2016-0095.
    CrossRef  |  
  2. Xia, Y.N., Y. Ma, L. Hou and J. Wang, 2016. Effect of solid or liquid fermentation state, yeast strain, fermentation temperature and time on the flavor content of jujube (Ziziphus jujuba) brandy. Am. J. Food Technol., 12: 14-24.
  3. Xia, Y., Y. Liu, Y. Ma, L. Hou and J. Wang, 2016. Optimization for ultrasound-microwave assisted extraction of pectin methylesterase from jujube using with orthogonal design methodology. Adv. J. Food Sci. Technol., 12: 446-450.
  4. Xia, Y., L. Hou, Y. Ma and J. Wang, 2016. Optimization for brewing technology of jujube brandy using response surface methodology. Adv. J. Food Sci. Technol., 12: 679-687.
    Direct Link  |  
  5. Xia, Y.N., Y.L. Ma, Y. Liu, Y. Shu and J. Wang, 2015. Analysis on flavor compounds of jujube brandy during distillation by HS-SPMEGC/MS, E-nose and E-tongue. Adv. J. Food Sci. Technol., 8: 612-621.
    Direct Link  |  
  6. Xia, Y.N., Y. Ma, J. Sun, Y. Shu and J. Wang, 2015. Analysis of volatile flavor compounds of jujube brandy by GC-MS and GC-O combined with SPME. Adv. J. Food Sci. Technol., 9: 398-405.
    Direct Link  |  
  7. Xia, Y. and J. Wang, 2015. The present situation of texture characteristics in beef. Food Res. Dev., 36: 144-148.
  8. Xia, Y.N., J. Wang, Y.J. Zhang and H.H. Kang, 2014. Effect of thermal treatments on the antioxidative capacity and aromas of Jujube brandy. Sci. Technol. Food Indust., 35: 62-72.
    Direct Link  |  
  9. Xia, Y.N., C. Chi, J. Guo, J. Wang and H. Kang, 2014. Comparison of volatile compounds from three kinds of jujube brandy by GC-O-MS. China Brewing, 33: 119-124.
    Direct Link  |  
  10. Xia, Y.N. and W. Jie, 2014. Changes of aroma components in jujube brandy during aging process. Food Ind., 35: 243-247.
  11. Xia, Y., S. Ying, R. Zhao, J. Yang and J. Wang, 2014. Choosing the best solid phase micro-extraction fiber to extract Jujube brandy aroma compounds. J. Chin. Inst. Food Sci. Technol., 14: 241-251.
    Direct Link  |  
  12. Xia, Y. and J. Wang, 2014. Change rules of flavoring compositions in different distillate during the distillation of jujube brandy. Food Sci. Technol., 39: 116-120.
  13. Xia Y., J. Li and J. Chen, 2014. Optimization of headspace solid phase microextraction conditions for GC-MS analysis of aromatic constituents in jujube brandy. Food Sci. Technol., 39: 252-256.
  14. Xia, Y. and J. Wang, 2013. Analysis on extraction methods of aroma compounds in jujube brandy. Liquor-Making Sci. Technol., 12: 25-31.