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Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins

Food chemistry, 2015-04, Vol.172, p.166-174

2015

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Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing

Food chemistry, 2019-08, Vol.290, p.125-134

2019

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Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods

Food chemistry, 2014-08, Vol.156, p.380-389

2014

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Sweet Potato Processing Technology

1, 2017

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Effects of Domestic Cooking Methods on Polyphenols and Antioxidant Activity of Sweet Potato Leaves

Journal of agricultural and food chemistry, 2014-09, Vol.62 (36), p.8982-8989

2014

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Anti-diabetic effects of soluble and insoluble dietary fibre from deoiled cumin in low-dose streptozotocin and high glucose-fat diet-induced type 2 diabetic rats

Journal of functional foods, 2016-08, Vol.25, p.186-196

2016

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Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology

Food chemistry, 2013-12, Vol.141 (3), p.3034-3041

2013

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The In Vitro Antioxidant Activity and Inhibition of Intracellular Reactive Oxygen Species of Sweet Potato Leaf Polyphenols

Oxidative medicine and cellular longevity, 2018-01, Vol.2018, p.9017828-11

2018

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Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels

Starch - Stärke, 2017-07, Vol.69 (7-8), p.n/a

2017

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Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries

Potato research, 2022-12, Vol.65 (4), p.1029-1049

2022

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Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period

International journal of food properties, 2020-01, Vol.23 (1), p.178-188

2020

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Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure

Carbohydrate polymers, 2016-01, Vol.136, p.87-94

2016

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Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop

Polymers, 2021-03, Vol.13 (7), p.1048

2021

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Effects of Different Zn2+ Concentrations and High Hydrostatic Pressures (HHP) on Chlorophyll Stability

Foods, 2022-07, Vol.11 (14), p.2129

2022

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Sweet Potato: Chemistry, Processing and Nutrition

1, 2019

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Digestibility and Structural Properties of Thermal and High Hydrostatic Pressure Treated Sweet Potato (Ipomoea batatas L.) Protein

Plant foods for human nutrition (Dordrecht), 2014-09, Vol.69 (3), p.270-275

2014

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Valorization of the green waste parts from sweet potato (Impoea batatas L.): Nutritional, phytochemical composition, and bioactivity evaluation

Food science & nutrition, 2020-08, Vol.8 (8), p.4086-4097

2020

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The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus , Characterization, and Application

Foods, 2022-12, Vol.12 (1), p.128

2022

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Optimisation of pectin extraction from sweet potato (Ipomoea batatas, Convolvulaceae) residues with disodium phosphate solution by response surface method

International journal of food science & technology, 2011-11, Vol.46 (11), p.2274-2280

2011

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Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein

Journal of food composition and analysis, 2012-05, Vol.26 (1-2), p.104-110

2012

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Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds

International journal of food properties, 2018-01, Vol.21 (1), p.685-701

2018

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Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs

Carbohydrate polymers, 2017-11, Vol.176, p.345-355

2017

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Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread

Food chemistry, 2019-02, Vol.274, p.710-717

2019

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Effects of starch from five different botanical sources on the rheological and structural properties of starch–gluten model doughs

Food research international, 2018-01, Vol.103, p.156-162

2018

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Materials and structure of polysaccharide-based delivery carriers for oral insulin: A review

Carbohydrate polymers, 2024-01, Vol.323, p.121364-121364, Article 121364

2024

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Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins

Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing

Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods

Sweet Potato Processing Technology

Effects of Domestic Cooking Methods on Polyphenols and Antioxidant Activity of Sweet Potato Leaves

Anti-diabetic effects of soluble and insoluble dietary fibre from deoiled cumin in low-dose streptozotocin and high glucose-fat diet-induced type 2 diabetic rats

Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology

The In Vitro Antioxidant Activity and Inhibition of Intracellular Reactive Oxygen Species of Sweet Potato Leaf Polyphenols

Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels

Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries

Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period

Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure

Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop

Effects of Different Zn2+ Concentrations and High Hydrostatic Pressures (HHP) on Chlorophyll Stability

Sweet Potato: Chemistry, Processing and Nutrition

Digestibility and Structural Properties of Thermal and High Hydrostatic Pressure Treated Sweet Potato (Ipomoea batatas L.) Protein

Valorization of the green waste parts from sweet potato (Impoea batatas L.): Nutritional, phytochemical composition, and bioactivity evaluation

The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus , Characterization, and Application

Optimisation of pectin extraction from sweet potato (Ipomoea batatas, Convolvulaceae) residues with disodium phosphate solution by response surface method

Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein

Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds

Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs

Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread

Effects of starch from five different botanical sources on the rheological and structural properties of starch–gluten model doughs

Materials and structure of polysaccharide-based delivery carriers for oral insulin: A review

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