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Xixuan Wu
Researcher at Shaanxi University of Science and Technology
Publications - 11
Citations - 144
Xixuan Wu is an academic researcher from Shaanxi University of Science and Technology. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 2, co-authored 5 publications receiving 9 citations.
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UHPLC-Q-Orbitrap-based lipidomics reveals molecular mechanism of lipid changes during preservatives treatment of Hengshan goat meat sausages.
TL;DR: Wang et al. as discussed by the authors investigated the effect of preservatives on lipidome profiles of sausages using UHPLC-Q-Orbitrap and 9 subclasses of 70 characteristic lipids (Cer, DG, LPC, PC, PE, PI, PS, SM, TG) were quantified accurately.
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Monitoring contamination of perchlorate migrating along the food chain to dairy products poses risks to human health.
TL;DR: In this paper, the authors applied untargeted metabolomics (LOD, 1.08-35.60μg L-1; LOQ, 2.54-90.58 µg L1; RSD < 6.2%) and proteomics methods by UHPLC-Q-Orbitrap HRMS to investigate the metabolic pathways and nutritional quality of goat milk contaminated with sodium perchlorate.
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UHPLC-Q-Orbitrap HRMS-based quantitative lipidomics reveals the chemical changes of phospholipids during thermal processing methods of Tan sheep meat
TL;DR: In this paper, the effects of boiled, steamed and roasted processing methods on the lipidomics profiles of Tan sheep meat with a validated UPLC-Q-Orbitrap HRMS combined lipid screening strategy method were determined.
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Quantitative fusion omics reveals that refrigeration drives methionine degradation through perturbing 5-methyltetrahydropteroyltriglutamate-homocysteine activity.
TL;DR: In this paper , quantitative fusion omics delineated the translational landscape of metabolites and proteins in time-series (0-12 days) refrigerated tea by UHPLC-Q-Orbitrap HRMS.
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Molecular mechanism of lipid transformation in cold chain storage of Tan sheep.
TL;DR: In this paper, the UHPLC-Q-Orbitrap MS/MS combined with lipidomics approaches were used to detect transient increases of certain PC, PE and fatty acyl carnitine during the first 12 days of cold chain storage.