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Identification of Efficacy-Associated Markers to Discriminate Flos Chrysanthemum and Flos Chrysanthemi Indici Based on Fingerprint–Activity Relationship Modeling: A Combined Evaluation over Chemical Consistence and Quality Consistence

Molecules (Basel, Switzerland), 2023-08, Vol.28 (17), p.6254

2023

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Flavor characteristics of key aroma compounds in bayberry juice, fruit, and thinning fruit using HS-SPME coupled with GC/Q-TOF-MS

Journal of food composition and analysis, 2024-04, Vol.128, p.106032, Article 106032

2024

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Characterizing physicochemical, nutritional and quality attributes of wholegrain Oryza sativa L. subjected to high intensity ultrasound-stimulated pre-germination

Food control, 2020-02, Vol.108, p.106827, Article 106827

2020

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Anti-inflammation and gut microbiota regulation properties of fatty acids derived from fermented milk in mice with dextran sulfate sodium-induced colitis

Journal of dairy science, 2022-10, Vol.105 (10), p.7865-7877

2022

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Xenon-lamp simulated sunlight-induced photolysis of pyriclobenzuron in water: Kinetics, degradation pathways, and identification of photolysis products

Ecotoxicology and environmental safety, 2023-09, Vol.263, p.115272-115272, Article 115272

2023

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Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism

Frontiers in nutrition (Lausanne), 2023-06, Vol.10, p.1200010-1200010

2023

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A comprehensive review: Impact of oleogel application on food texture and sensory properties

Food science & nutrition, 2024-06, Vol.12 (6), p.3849-3862

2024

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The natural products discovered in marine sponge-associated microorganisms: structures, activities, and mining strategy

Frontiers in Marine Science, 2023-05, Vol.10

2023

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Evaluation of Antihypertensive and Antihyperlipidemic Effects of Bamboo Shoot Angiotensin Converting Enzyme Inhibitory Peptide in Vivo

Journal of agricultural and food chemistry, 2012-11, Vol.60 (45), p.11351-11358

2012

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Gsy, a novel glucansucrase from Leuconostoc mesenteroides, mediates the formation of cell aggregates in response to oxidative stress

Scientific reports, 2016-12, Vol.6 (1), p.38122-38122, Article 38122

2016

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Evaluation of Bamboo Shoot Peptide Preparation with Angiotensin Converting Enzyme Inhibitory and Antioxidant Abilities from Byproducts of Canned Bamboo Shoots

Journal of agricultural and food chemistry, 2013-06, Vol.61 (23), p.5526-5533

2013

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Polyphenol-rich extracts from Oiltea camellia prevent weight gain in obese mice fed a high-fat diet and slowed the accumulation of triacylglycerols in 3T3-L1 adipocytes

Journal of functional foods, 2014-07, Vol.9, p.148-155

2014

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Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread

Foods, 2022-08, Vol.11 (17), p.2622

2022

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Efficacy mechanisms research progress of the active components in the characteristic woody edible oils

Food frontiers, 2023-12, Vol.4 (4), p.1578-1605

2023

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Anti-inflammatory, anti-oxidative stress effect of Phascolosoma esculenta oligosaccharides on Escherichia coli-induced sepsis mice

Food Science and Biotechnology, 2019, 28(6), , pp.1871-1879

2019

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Trends in Nanotechnology to improve therapeutic efficacy across special structures

OpenNano, 2022-07, Vol.7, p.100049, Article 100049

2022

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The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compounds

Food chemistry, 2023-02, Vol.402, p.134231-134231, Article 134231

2023

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Dietary polyphenols: regulate the advanced glycation end products-RAGE axis and the microbiota-gut-brain axis to prevent neurodegenerative diseases

Critical reviews in food science and nutrition, 2023-11, Vol.63 (29), p.9816-9842

2023

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Synergistic anti‐oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage

Journal of food science, 2021-10, Vol.86 (10), p.4628-4636

2021

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Citrus pectin research advances: Derived as a biomaterial in the construction and applications of micro/nano-delivery systems

Food hydrocolloids, 2022-12, Vol.133, p.107910, Article 107910

2022

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Recent Advances of Stimuli-Responsive Polysaccharide Hydrogels in Delivery Systems: A Review

Journal of agricultural and food chemistry, 2022-06, Vol.70 (21), p.6300-6316

2022

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Oat phenolic compounds regulate metabolic syndrome in high fat diet-fed mice via gut microbiota

Food bioscience, 2022-12, Vol.50, p.101946, Article 101946

2022

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Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran

Food chemistry, 2024-03, Vol.437, p.137834-137834, Article 137834

2024

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Whole grain benefit: synergistic effect of oat phenolic compounds and β-glucan on hyperlipidemia via gut microbiota in high-fat-diet mice

Food & function, 2022-12, Vol.13 (24), p.12686-12696

2022

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Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota

Food chemistry, 2023-08, Vol.417, p.135861-135861, Article 135861

2023

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Identification of Efficacy-Associated Markers to Discriminate Flos Chrysanthemum and Flos Chrysanthemi Indici Based on Fingerprint–Activity Relationship Modeling: A Combined Evaluation over Chemical Consistence and Quality Consistence

Flavor characteristics of key aroma compounds in bayberry juice, fruit, and thinning fruit using HS-SPME coupled with GC/Q-TOF-MS

Characterizing physicochemical, nutritional and quality attributes of wholegrain Oryza sativa L. subjected to high intensity ultrasound-stimulated pre-germination

Anti-inflammation and gut microbiota regulation properties of fatty acids derived from fermented milk in mice with dextran sulfate sodium-induced colitis

Xenon-lamp simulated sunlight-induced photolysis of pyriclobenzuron in water: Kinetics, degradation pathways, and identification of photolysis products

Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism

A comprehensive review: Impact of oleogel application on food texture and sensory properties

The natural products discovered in marine sponge-associated microorganisms: structures, activities, and mining strategy

Evaluation of Antihypertensive and Antihyperlipidemic Effects of Bamboo Shoot Angiotensin Converting Enzyme Inhibitory Peptide in Vivo

Gsy, a novel glucansucrase from Leuconostoc mesenteroides, mediates the formation of cell aggregates in response to oxidative stress

Evaluation of Bamboo Shoot Peptide Preparation with Angiotensin Converting Enzyme Inhibitory and Antioxidant Abilities from Byproducts of Canned Bamboo Shoots

Polyphenol-rich extracts from Oiltea camellia prevent weight gain in obese mice fed a high-fat diet and slowed the accumulation of triacylglycerols in 3T3-L1 adipocytes

Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread

Efficacy mechanisms research progress of the active components in the characteristic woody edible oils

Anti-inflammatory, anti-oxidative stress effect of Phascolosoma esculenta oligosaccharides on Escherichia coli-induced sepsis mice

Trends in Nanotechnology to improve therapeutic efficacy across special structures

The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compounds

Dietary polyphenols: regulate the advanced glycation end products-RAGE axis and the microbiota-gut-brain axis to prevent neurodegenerative diseases

Synergistic anti‐oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage

Citrus pectin research advances: Derived as a biomaterial in the construction and applications of micro/nano-delivery systems

Recent Advances of Stimuli-Responsive Polysaccharide Hydrogels in Delivery Systems: A Review

Oat phenolic compounds regulate metabolic syndrome in high fat diet-fed mice via gut microbiota

Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran

Whole grain benefit: synergistic effect of oat phenolic compounds and β-glucan on hyperlipidemia via gut microbiota in high-fat-diet mice

Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota

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