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1.
Zijian Liang, Pangzhen Zhang, Wen Ma, Xin-An Zeng, Zhongxiang Fang.
(2024)
Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine.
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Tong Jiang, Hong Wang, Peihua Xu, Yifan Yao, Yilong Ma, Zhaojun Wei, Xiangli Niu, Yafang Shang, Dong Zhao.
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Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage.
Current Research in Food Science,
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Mao-Ling Luo, Hua Chen, Guo-Ying Chen, Shengpeng Wang, Yitao Wang, Feng-Qing Yang.
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Preparation of Alcohol Dehydrogenase–Zinc Phosphate Hybrid Nanoflowers through Biomimetic Mineralization and Its Application in the Inhibitor Screening.
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Chengxiang Chu, Xianfeng Wang, Yuanyi Deng, Yi Ma, Chengyue Zou, Mei Yang, Huibo Luo, Danqun Huo, Changjun Hou.
(2023)
Discrimination of Chinese green tea according to tea polyphenols using fluorescence sensor array based on Tb (III) and Eu (III) doped Zr (IV) metal–organic frameworks.
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Shuai Zhang, Qin Ma, Lihong Dong, Xuchao Jia, Lei Liu, Fei Huang, Guang Liu, Zhida Sun, Jianwei Chi, Mingwei Zhang, Ruifen Zhang.
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Phenolic profiles and bioactivities of different milling fractions of rice bran from black rice.
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Yirong Xia, Xintong Wang, Hechen Sun, Ximing Huang.
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Proton-coupled electron transfer of catechin in tea wine: the enhanced mechanism of anti-oxidative capacity.
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Murtaza Ali, Jun-Hu Cheng, Da-Wen Sun.
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Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato (Lycopersicon esculentum Mill) juice.
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Mengting Wang, Jinyuan Shi, Lei Wang, Yaqin Hu, Xingqian Ye, Donghong Liu, Jianchu Chen.
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Inhibitory kinetics and mechanism of flavonoids from lotus (Nelumbo nucifera Gaertn.) leaf against pancreatic α-amylase.
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Juan Xu, Hongpo Zhou, Kun Li, Jinju Ma, Wenwen Zhang, Lanxiang Liu, Yanlin Sun, Hong Zhang, Kai Li.
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Multi-scale pectin/polyphenol beads for non-fouling fluorescence tracking on soft matter under water.
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Rana Muhammad Aadil, Xin-An Zeng, Zhong Han, Amna Sahar, Anees Ahmed Khalil, Ubaid Ur Rahman, Muneeb Khan, Tariq Mehmood.
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Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice.
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Dongwei Wei, Weizhi Huo, Guangmeng Li, Qiuling Xie, Yanbin Jiang.
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The combined effects of lysozyme and ascorbic acid on microstructure and properties of zein-based films.
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Lite Yang, Bingjie Xu, Huili Ye, Faqiong Zhao, Baizhao Zeng.
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A novel quercetin electrochemical sensor based on molecularly imprinted poly(para-aminobenzoic acid) on 3D Pd nanoparticles-porous graphene-carbon nanotubes composite.
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Lele Zhang, Minglei Yang, Junlan Gao, Shan Jin, Zhengyan Wu, Lifang Wu, Xin Zhang.
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Seasonal variation and gender pattern of phenolic and flavonoid contents in Pistacia chinensis Bunge inflorescences and leaves.
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Rana Muhammad Aadil, Xin-An Zeng, Amjad Ali, Feng Zeng, Muhammad Adil Farooq, Zhong Han, Saud Khalid, Saqib Jabbar.
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Influence of different pulsed electric field strengths on the quality of the grapefruit juice.
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Rana Muhammad Aadil, Xin-An Zeng, Man-Sheng Wang, Zhi-Wei Liu, Zhong Han, Zhi-Hong Zhang, Jing Hong, Saqib Jabbar.
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A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice.
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Rana Muhammad Aadil, Xin-An Zeng, Zhi-Hong Zhang, Man-Sheng Wang, Zhong Han, Hong Jing, Saqib Jabbar.
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Thermosonication: a potential technique that influences the quality of grapefruit juice.
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Yurong Ma, Huihua Huang.
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Characterisation and comparison of phenols, flavonoids and isoflavones of soymilk and their correlations with antioxidant activity.
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Mengying He, Ting Wu, Siyi Pan, Xiaoyun Xu.
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Antimicrobial mechanism of flavonoids against Escherichia coli ATCC 25922 by model membrane study.
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Huijie Zhang, Mingqin Kang, Hanqi Zhang, Yong Yu.
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Matrix solid phase dispersion extraction for determination of flavonoids in the flower of Chrysanthemum morifolium Ramat. by capillary zone electrophoresis.
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20.
Obafemi Ibitayo Obajemihi, Jun-Hu Cheng, Da-Wen Sun.
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Enhancing Moisture Transfer and Quality Attributes of Tomato Slices Through Synergistic Cold Plasma and Osmodehydration Pretreatments During Infrared-Assisted Pulsed Vacuum Drying.
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21.
Obafemi Ibitayo Obajemihi, Jun-Hu Cheng, Da-Wen Sun.
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Novel cold plasma functionalized water pretreatment for improving drying performance and physicochemical properties of tomato (Solanum lycopersicum L.) fruits during infrared-accelerated pulsed vacuum drying.
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Liang Zijian, Zhang Pangzhen, Ma Wen, Zeng Xin-An, Fang Zhongxiang.
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Quality attributes of black tea-flavored Chardonnay wine processed by ultrasound.
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22 Citations