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Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes

Food chemistry, 2016-04, Vol.197, p.1264-1270

2016

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Characterization of Chemical Composition of Bee Pollen in China

Journal of agricultural and food chemistry, 2013-01, Vol.61 (3), p.708-718

2013

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Juice components and antioxidant capacity of citrus varieties cultivated in China

Food chemistry, 2008-01, Vol.106 (2), p.545-551

2008

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Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

Food chemistry, 2013-12, Vol.141 (3), p.1655-1660

2013

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Effects of different factors of ultrasound treatment on the extraction yield of the all- trans-β-carotene from citrus peels

Ultrasonics sonochemistry, 2011, Vol.18 (1), p.243-249

2011

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Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract

Journal of agricultural and food chemistry, 2007-01, Vol.55 (2), p.330-335

2007

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Proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves regulate lipid metabolism and glucose consumption by activating AMPK pathway in HepG2 cells

Journal of functional foods, 2017-02, Vol.29, p.217-225

2017

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Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films

Carbohydrate polymers, 2010-07, Vol.81 (3), p.707-711

2010

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Inhibitory mechanism of novel allosteric inhibitor, Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins against α-glucosidase

Journal of functional foods, 2019-05, Vol.56, p.286-294

2019

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Phytochemical Profile and Antioxidant Activity of Physiological Drop of Citrus Fruits

Journal of food science, 2013-01, Vol.78 (1), p.C37-C42

2013

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Ameliorative effect of bayberry leaves proanthocyanidins on high sugar diet induced Drosophila melanogaster

Frontiers in pharmacology, 2022-09, Vol.13, p.1008580-1008580

2022

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Effects of preparation methods on potato microstructure and digestibility: An in vitro study

Food chemistry, 2016-11, Vol.211, p.564-569

2016

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Chinese bayberry ( Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins inhibit intestinal glucose transport in human Caco-2 cells

Frontiers in pharmacology, 2024, Vol.15, p.1284268-1284268

2024

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Formation mechanism of nano-scale antibiotic and its preservation performance for silvery pomfret

Food control, 2016-11, Vol.69, p.331-338

2016

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The flavonoid nobiletin inhibits tumor growth and angiogenesis of ovarian cancers via the Akt pathway

International journal of oncology, 2015-06, Vol.46 (6), p.2629-2638

2015

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Inhibitory effect of baicalin and baicalein on ovarian cancer cells

International journal of molecular sciences, 2013-03, Vol.14 (3), p.6012-6025

2013

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Protective Effect of Chinese Bayberry ( Myrica rubra Sieb. et Zucc.) Pomace Wine on Oxidative Stress of Hydrogen Peroxide by Regulating Keap1/Nrf2 Pathway in HepG2 Cells

Foods, 2023-04, Vol.12 (9), p.1863

2023

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Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins alleviate insulin-resistance via activating PI3K/AKT pathway in HepG2 cells

Journal of functional foods, 2022-12, Vol.99, p.105297, Article 105297

2022

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Sonochemical effects on 14 flavonoids common in citrus: relation to stability

PloS one, 2014-02, Vol.9 (2), p.e87766-e87766

2014

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Efficacy of Chitosan-Gallic Acid Coating on Shelf Life Extension of Refrigerated Pacific Mackerel Fillets

Food and bioprocess technology, 2016-04, Vol.9 (4), p.675-685

2016

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Effect of UV-C treatments on phenolic compounds and antioxidant capacity of minimally processed Satsuma mandarin during refrigerated storage

Postharvest biology and technology, 2013-02, Vol.76, p.50-57

2013

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Phenolic compounds in Chinese purple yam and changes during vacuum frying

Food chemistry, 2011-10, Vol.128 (4), p.943-948

2011

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Sonochemical effects on free phenolic acids under ultrasound treatment in a model system

Ultrasonics sonochemistry, 2013-07, Vol.20 (4), p.1017-1025

2013

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Comparison of lycopene stability in water- and oil-based food model systems under thermal- and light-irradiation treatments

Food science & technology, 2009-04, Vol.42 (3), p.740-747

2009

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Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins

Food science & nutrition, 2020-07, Vol.8 (7), p.3234-3242

2020

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Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes

Characterization of Chemical Composition of Bee Pollen in China

Juice components and antioxidant capacity of citrus varieties cultivated in China

Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

Effects of different factors of ultrasound treatment on the extraction yield of the all- trans-β-carotene from citrus peels

Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract

Proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves regulate lipid metabolism and glucose consumption by activating AMPK pathway in HepG2 cells

Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films

Inhibitory mechanism of novel allosteric inhibitor, Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins against α-glucosidase

Phytochemical Profile and Antioxidant Activity of Physiological Drop of Citrus Fruits

Ameliorative effect of bayberry leaves proanthocyanidins on high sugar diet induced Drosophila melanogaster

Effects of preparation methods on potato microstructure and digestibility: An in vitro study

Chinese bayberry ( Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins inhibit intestinal glucose transport in human Caco-2 cells

Formation mechanism of nano-scale antibiotic and its preservation performance for silvery pomfret

The flavonoid nobiletin inhibits tumor growth and angiogenesis of ovarian cancers via the Akt pathway

Inhibitory effect of baicalin and baicalein on ovarian cancer cells

Protective Effect of Chinese Bayberry ( Myrica rubra Sieb. et Zucc.) Pomace Wine on Oxidative Stress of Hydrogen Peroxide by Regulating Keap1/Nrf2 Pathway in HepG2 Cells

Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins alleviate insulin-resistance via activating PI3K/AKT pathway in HepG2 cells

Sonochemical effects on 14 flavonoids common in citrus: relation to stability

Efficacy of Chitosan-Gallic Acid Coating on Shelf Life Extension of Refrigerated Pacific Mackerel Fillets

Effect of UV-C treatments on phenolic compounds and antioxidant capacity of minimally processed Satsuma mandarin during refrigerated storage

Phenolic compounds in Chinese purple yam and changes during vacuum frying

Sonochemical effects on free phenolic acids under ultrasound treatment in a model system

Comparison of lycopene stability in water- and oil-based food model systems under thermal- and light-irradiation treatments

Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins

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