Inget foto på Xin Huang
  • PL 66 (Agnes Sjöbergin katu 2)

    00014

    Finland

20112019
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Publikationer 2011 2019

2019

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Arte, E., Huang, X., Nordlund, E. & Katina, K., 15 aug 2019, I : Food Chemistry. 289, s. 103-111 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2017

Detection of gluten in products containing barley: A proposal for C-hordein as reference material.

Huang, X., Kanerva, P. M., Salovaara, H. O. & Sontag-Strohm, T. S., mar 2017, Proceedings of the 30th Meeting of the Working Group on Prolamin Analysis and Toxicity (WGPAT), Valencia, Spain, September 26-27, 2016.. Köhler, P. (red.). Freising: WGBAT, s. 25-29 5 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKonferensbidragProfessionell

Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin

Huang, X., Sontag-Strohm, T., Stoddard, F. L. & Kato, Y., 1 jan 2017, I : Food Chemistry. 214, s. 597-605 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Laatikainen, R., Koskenpato, J., Hongisto, S-M., Loponen, J., Poussa, T., Huang, X., Sontag-Strohm, T., Salmenkari, H. & Korpela, R., 2017, I : Nutrients. 9, 11, 1215.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Öppen tillgång
Fil

Proposal for C-Hordein as Reference Material in Gluten Quantification

Huang, X., Kanerva, P., Salovaara, H., Stoddard, F. L. & Sontag-Strohm, T., 15 mar 2017, I : Journal of Agricultural and Food Chemistry. 65, 10, s. 2155-2161 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2016

Degradation of C-hordein by metal-catalysed oxidation

Huang, X., Kanerva, P., Salovaara, H. & Sontag-Strohm, T., 1 apr 2016, I : Food Chemistry. 196, s. 1256-1263 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Metal-catalysed oxidation of cereal prolamins for gluten-free applications

Huang, X., 2016, Helsinki: University of Helsinki. 95 s.

Forskningsoutput: AvhandlingDoktorsavhandling

2015

Menetelmä gluteeniproteiinipitoisuuden vähentämiseksi viljalajin jakeessa

Sontag-Strohm, T. S., Huang, X., Kanerva, P. M. & Salovaara, H. O., aug 2015, IPC-nr. A23L, A23J, A21D, Patentti- ja rekisterihallitus, Patentnr. 125288, 14 aug 2015, Prioritetsdatum 14 aug 2012, Prioritetsnummer FI000125288B

Forskningsoutput: Patent

Proposal for developing a hordein standard for barley-based products

Kanerva, P. M., Huang, X., Salovaara, H. O. & Sontag-Strohm, T. S., 2015, Proceedings of the 28th meeting: Working Group on Prolamin Analysis and Toxicity September 25-27, 2014, Nantes, France. Köhler, P. (red.). Verlag Deutsche Forschungsanstalt für Lebensmittelchemie, s. 43-46 4 s. 4.4

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKonferensbidragProfessionell

2014

A method for reducing the content of gluten proteins in a cereal fraction

Sontag-Strohm, T., Huang, X., Kanerva, P. & Salovaara, H., 20 feb 2014, IPC-nr. A23L, A23J, World Intellectual Property Organization (WIPO), Patentnr. WO 2014/027139 A1, 20 feb 2014

Forskningsoutput: Patent

2013

Oxidative modification of a proline-rich gliadin peptide

Huang, X., Kanerva, P., Salovaara, H., Loponen, J. & Sontag-Strohm, T., 2013, I : Food Chemistry. 141, 3, s. 2011-2016 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review