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Evaluation of bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulatae (Citrus reticulata ‘Chachi’) during storage

Food chemistry, 2017-09, Vol.230, p.649-656

2017

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Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

Food chemistry, 2019-12, Vol.301, p.125282-125282, Article 125282

2019

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Effect of Carbonic Maceration (CM) on the Vacuum Microwave Drying of Chinese Ginger (Zingiber officinale Roscoe) Slices: Drying Characteristic, Moisture Migration, Antioxidant Activity, and Microstructure

Food and bioprocess technology, 2020-09, Vol.13 (9), p.1661-1674

2020

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Citri Reticulatae Pericarpium (Chenpi) Protects against Endothelial Dysfunction and Vascular Inflammation in Diabetic Rats

Nutrients, 2022-12, Vol.14 (24), p.5221

2022

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Study on ultrahigh-pressure extraction technology on properties of yellow extract from gardenia fruit

Journal of food composition and analysis, 2021-12, Vol.104, p.104186, Article 104186

2021

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Yellow pigment from gardenia fruit: structural identification and evaluation of cytotoxic activity in HepG2 cells by induction of apoptosis

Food Science and Biotechnology, 2022, 31(11), , pp.1389-1399

2022

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The physicochemical properties and immunomodulatory activities of gardenia yellow pigment from gardenia fruit

Journal of functional foods, 2022-06, Vol.93, p.105096, Article 105096

2022

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Citri Reticulatae Pericarpium extract and flavonoids reduce inflammation in RAW 264.7 macrophages by inactivation of MAPK and NF‐κB pathways

Food frontiers, 2022-12, Vol.3 (4), p.785-795

2022

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Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles

Food science & nutrition, 2019-08, Vol.7 (8), p.2537-2545

2019

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Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products

Foods, 2021-11, Vol.10 (11), p.2772

2021

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Upregulation of Thioredoxin Reductase 1 Expression by Flavan-3-Ols Protects Human Kidney Proximal Tubular Cells from Hypoxia-Induced Cell Death

Antioxidants, 2022-07, Vol.11 (7), p.1399

2022

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Chemical composition and immunostimulatory properties of green alga Caulerpa racemosa var peltata

Food and agricultural immunology, 2019-01, Vol.30 (1), p.937-954

2019

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Analysis of Flavonoid Metabolites in Citrus reticulata ‘Chachi’ at Different Collection Stages Using UPLC-ESI-MS/MS

Foods, 2023-11, Vol.12 (21), p.3945

2023

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Comparing the differences in quality profiles and antioxidant activity in seven pumpkin cultivars (Cucurbita moschata and Cucurbita maxima) at harvest and during postharvest storage

Food Chemistry: X, 2024-06, Vol.22, p.101383-101383, Article 101383

2024

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Changes of volatile substance composition during processing of nine-processed tangerine peel (Jiuzhi Chenpi) determined by gas chromatography-ion mobility spectrometry

Frontiers in nutrition (Lausanne), 2022-08, Vol.9, p.963655-963655

2022

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Chemical composition, structural and functional properties of insoluble dietary fiber obtained from the Shatian pomelo peel sponge layer using different modification methods

Food science & technology, 2022-08, Vol.165, p.113737, Article 113737

2022

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Persimmon vinegar polyphenols protect against hydrogen peroxide-induced cellular oxidative stress via Nrf2 signalling pathway

Food chemistry, 2018-07, Vol.255, p.23-30

2018

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Evaluation of dynamic changes and formation regularity in volatile flavor compounds in Citrus reticulata ‘chachi’ peel at different collection periods using gas chromatography-ion mobility spectrometry

Food science & technology, 2022-12, Vol.171, p.114126, Article 114126

2022

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Enhanced catalytic ozonation performance by CuOx nanoclusters/TiO2 nanotube and an insight into the catalytic mechanism

Journal of colloid and interface science, 2023-12, Vol.651, p.589-601

2023

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The structural characterization, physicochemical properties, and stability of gardenia yellow pigment microcapsules

Food science & technology, 2022-06, Vol.162, p.113507, Article 113507

2022

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Effects of selected Bacillus strains on the biogenic amines, bioactive ingredients and antioxidant capacity of shuidouchi

International journal of food microbiology, 2023-03, Vol.388, p.110084-110084, Article 110084

2023

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Classification of Pericarpium Citri Reticulatae (Chenpi) age using surface-enhanced Raman spectroscopy

Food chemistry, 2023-05, Vol.408, p.135210-135210, Article 135210

2023

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Physicochemical, structural and functional properties of pomelo spongy tissue pectin modified by different green physical methods: A comparison

International journal of biological macromolecules, 2022-12, Vol.222, p.3195-3202

2022

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A New Prenylated Isoflavone and a New Flavonol Glycoside from Flemingia philippinensis

Helvetica chimica acta, 2012-04, Vol.95 (4), p.598-605

2012

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The effect of structural changes on the activity of peroxidase with different initial state under high-pressure freezing

Food chemistry, 2024-11, Vol.459, p.140314, Article 140314

2024

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Evaluation of bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulatae (Citrus reticulata ‘Chachi’) during storage

Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

Effect of Carbonic Maceration (CM) on the Vacuum Microwave Drying of Chinese Ginger (Zingiber officinale Roscoe) Slices: Drying Characteristic, Moisture Migration, Antioxidant Activity, and Microstructure

Citri Reticulatae Pericarpium (Chenpi) Protects against Endothelial Dysfunction and Vascular Inflammation in Diabetic Rats

Study on ultrahigh-pressure extraction technology on properties of yellow extract from gardenia fruit

Yellow pigment from gardenia fruit: structural identification and evaluation of cytotoxic activity in HepG2 cells by induction of apoptosis

The physicochemical properties and immunomodulatory activities of gardenia yellow pigment from gardenia fruit

Citri Reticulatae Pericarpium extract and flavonoids reduce inflammation in RAW 264.7 macrophages by inactivation of MAPK and NF‐κB pathways

Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles

Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products

Upregulation of Thioredoxin Reductase 1 Expression by Flavan-3-Ols Protects Human Kidney Proximal Tubular Cells from Hypoxia-Induced Cell Death

Chemical composition and immunostimulatory properties of green alga Caulerpa racemosa var peltata

Analysis of Flavonoid Metabolites in Citrus reticulata ‘Chachi’ at Different Collection Stages Using UPLC-ESI-MS/MS

Comparing the differences in quality profiles and antioxidant activity in seven pumpkin cultivars (Cucurbita moschata and Cucurbita maxima) at harvest and during postharvest storage

Changes of volatile substance composition during processing of nine-processed tangerine peel (Jiuzhi Chenpi) determined by gas chromatography-ion mobility spectrometry

Chemical composition, structural and functional properties of insoluble dietary fiber obtained from the Shatian pomelo peel sponge layer using different modification methods

Persimmon vinegar polyphenols protect against hydrogen peroxide-induced cellular oxidative stress via Nrf2 signalling pathway

Evaluation of dynamic changes and formation regularity in volatile flavor compounds in Citrus reticulata ‘chachi’ peel at different collection periods using gas chromatography-ion mobility spectrometry

Enhanced catalytic ozonation performance by CuOx nanoclusters/TiO2 nanotube and an insight into the catalytic mechanism

The structural characterization, physicochemical properties, and stability of gardenia yellow pigment microcapsules

Effects of selected Bacillus strains on the biogenic amines, bioactive ingredients and antioxidant capacity of shuidouchi

Classification of Pericarpium Citri Reticulatae (Chenpi) age using surface-enhanced Raman spectroscopy

Physicochemical, structural and functional properties of pomelo spongy tissue pectin modified by different green physical methods: A comparison

A New Prenylated Isoflavone and a New Flavonol Glycoside from Flemingia philippinensis

The effect of structural changes on the activity of peroxidase with different initial state under high-pressure freezing

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