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Improvement of the stabilities and antioxidant activities of polyphenols from the leaves of Chinese star anise (Illicium verum Hook. f.) using β‐cyclodextrin‐based metal–organic frameworks

Journal of the science of food and agriculture, 2021-01, Vol.101 (1), p.287-296

2021

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Antioxidant activity screening and chemical constituents of the essential oil from rosemary by ultra‐fast GC electronic nose coupled with chemical methodology

Journal of the science of food and agriculture, 2020-06, Vol.100 (8), p.3481-3487

2020

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Green and solvent-free simultaneous ultrasonic-microwave assisted extraction of essential oil from white and black peppers

Industrial crops and products, 2018-04, Vol.114, p.164-172

2018

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Comparative Analysis of Intracellular and in vitro Antioxidant Activities of Essential Oil From White and Black Pepper ( Piper nigrum L.)

Frontiers in pharmacology, 2021-06, Vol.12, p.680754

2021

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Flavonoids in Juglans regia L. Leaves and Evaluation of In Vitro Antioxidant Activity via Intracellular and Chemical Methods

TheScientificWorld, 2014-01, Vol.2014, p.303878-6

2014

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The preservation effect of Metschnikowia pulcherrima yeast on anthracnose of postharvest mango fruits and the possible mechanism

Food Science and Biotechnology, 2018, 27(1), , pp.95-105

2018

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Antioxidant activity evaluation of rosemary ethanol extract and their cellular antioxidant activity toward HeLa cells

Journal of food biochemistry, 2019-07, Vol.43 (7), p.e12851-n/a

2019

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Detection of Extra Virgin Olive Oil Adulteration With Edible Oils Using Front‐Face Fluorescence and Visible Spectroscopies

Journal of the American Oil Chemists' Society, 2018-05, Vol.95 (5), p.535-546

2018

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Radical scavenging activities and composition identification of phenolic compounds from crowndaisy seeds by offline HPLC combined with LC–ESI–MS/MS

European food research & technology, 2020-05, Vol.246 (5), p.1073-1080

2020

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Simultaneous determination of synthetic edible pigments in beverages by titania-based RP-HPLC

Arabian journal of chemistry, 2020-02, Vol.13 (2), p.3875-3881

2020

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Screening of radical scavenging activity and chemical constituents of the essential oil from star anise by ultra‐fast GC electronic nose coupled with DPPH, OH, and ABTS assays

Journal of food processing and preservation, 2021-01, Vol.45 (1), p.n/a

2021

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Antioxidant compound screening and chemical composition of sweet ginger (Alpinia coriandriodora D. Fang) essential oil and the mechanism of scavenging radicals

Journal of food biochemistry, 2020-08, Vol.44 (8), p.e13293-n/a

2020

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Geographical Origin Traceability of Red Wines Based on Chemometric Classification via Organic Acid Profiles

Journal of food quality, 2017-01, Vol.2017, p.1-7

2017

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Chemometric classification of Chinese lager beers according to manufacturer based on data fusion of fluorescence, UV and visible spectroscopies

Food chemistry, 2015-10, Vol.184, p.30-36

2015

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Enhancement of the Stabilities and Intracellular Antioxidant Activities of Lavender Essential Oil by Metal-Organic Frameworks Based on β-Cyclodextrin and Potassium Cation

Polish journal of food and nutrition sciences, 2021-01, Vol.71 (1), p.39-50

2021

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Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose

Journal of food composition and analysis, 2022-09, Vol.112, p.104673, Article 104673

2022

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Rapid screening of antioxidant bioactive components in blue ginger (Dichorisandra thyrsiflora) essential oil by GC electronic-nose and radical scavenging mechanisms

Journal of food measurement & characterization, 2020-08, Vol.14 (4), p.2343-2351

2020

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Chemical composition of the essential oil of Cuminum cyminum L. from China

Flavour and fragrance journal, 2004-07, Vol.19 (4), p.311-313

2004

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Screening and evaluation of active compounds in polyphenol mixtures by HPLC coupled with chemical methodology and its application

Food chemistry, 2017-07, Vol.227, p.187-193

2017

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One pot synthesis of water-soluble quercetin derived multifunctional nanoparticles with photothermal and antioxidation capabilities

Colloids and surfaces, B, Biointerfaces, 2019-11, Vol.183, p.110429-110429, Article 110429

2019

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Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs)

Meat science, 2023-01, Vol.195, p.108998-108998, Article 108998

2023

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Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil

Food chemistry, 2017-02, Vol.217, p.274-280

2017

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Molecularly-imprinted monoliths for sample treatment and separation

TrAC, Trends in analytical chemistry (Regular ed.), 2012-10, Vol.39, p.207-217

2012

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Polyphenolics Composition of the Leaves of Zanthoxylum bungeanum Maxim. Grown in Hebei, China, and Their Radical Scavenging Activities

Journal of agricultural and food chemistry, 2013-02, Vol.61 (8), p.1772-1778

2013

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Front-face synchronous fluorescence spectroscopy for rapid and non-destructive determination of free capsanthin, the predominant carotenoid in chili (Capsicum annuum L.) powders based on aggregation-induced emission

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2021-07, Vol.255, p.119696, Article 119696

2021

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Improvement of the stabilities and antioxidant activities of polyphenols from the leaves of Chinese star anise (Illicium verum Hook. f.) using β‐cyclodextrin‐based metal–organic frameworks

Antioxidant activity screening and chemical constituents of the essential oil from rosemary by ultra‐fast GC electronic nose coupled with chemical methodology

Green and solvent-free simultaneous ultrasonic-microwave assisted extraction of essential oil from white and black peppers

Comparative Analysis of Intracellular and in vitro Antioxidant Activities of Essential Oil From White and Black Pepper ( Piper nigrum L.)

Flavonoids in Juglans regia L. Leaves and Evaluation of In Vitro Antioxidant Activity via Intracellular and Chemical Methods

The preservation effect of Metschnikowia pulcherrima yeast on anthracnose of postharvest mango fruits and the possible mechanism

Antioxidant activity evaluation of rosemary ethanol extract and their cellular antioxidant activity toward HeLa cells

Detection of Extra Virgin Olive Oil Adulteration With Edible Oils Using Front‐Face Fluorescence and Visible Spectroscopies

Radical scavenging activities and composition identification of phenolic compounds from crowndaisy seeds by offline HPLC combined with LC–ESI–MS/MS

Simultaneous determination of synthetic edible pigments in beverages by titania-based RP-HPLC

Screening of radical scavenging activity and chemical constituents of the essential oil from star anise by ultra‐fast GC electronic nose coupled with DPPH, OH, and ABTS assays

Antioxidant compound screening and chemical composition of sweet ginger (Alpinia coriandriodora D. Fang) essential oil and the mechanism of scavenging radicals

Geographical Origin Traceability of Red Wines Based on Chemometric Classification via Organic Acid Profiles

Chemometric classification of Chinese lager beers according to manufacturer based on data fusion of fluorescence, UV and visible spectroscopies

Enhancement of the Stabilities and Intracellular Antioxidant Activities of Lavender Essential Oil by Metal-Organic Frameworks Based on β-Cyclodextrin and Potassium Cation

Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose

Rapid screening of antioxidant bioactive components in blue ginger (Dichorisandra thyrsiflora) essential oil by GC electronic-nose and radical scavenging mechanisms

Chemical composition of the essential oil of Cuminum cyminum L. from China

Screening and evaluation of active compounds in polyphenol mixtures by HPLC coupled with chemical methodology and its application

One pot synthesis of water-soluble quercetin derived multifunctional nanoparticles with photothermal and antioxidation capabilities

Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs)

Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil

Molecularly-imprinted monoliths for sample treatment and separation

Polyphenolics Composition of the Leaves of Zanthoxylum bungeanum Maxim. Grown in Hebei, China, and Their Radical Scavenging Activities

Front-face synchronous fluorescence spectroscopy for rapid and non-destructive determination of free capsanthin, the predominant carotenoid in chili (Capsicum annuum L.) powders based on aggregation-induced emission

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