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Effect of olive leaf (Olea europaea L.) extract addition to broiler diets on the growth performance, breast meat quality, antioxidant capacity and caecal bacterial populations

Italian journal of animal science, 2022-12, Vol.21 (1), p.1246-1258

2022

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Chinese quince seed proteins: sequential extraction processing and fraction characterization

Journal of food science and technology, 2020-02, Vol.57 (2), p.764-774

2020

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Screening of dandelion phenolic extracts and their anti-bacterial function against Escherichia coli through acting on Na+-K+ ATPase

Food production, processing and nutrition, 2024-10, Vol.6 (1), p.1-15, Article 67

2024

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Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.)

Foods, 2021-11, Vol.10 (11), p.2823

2021

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Inhibitory effect of a Chinese quince seed peptide on protein glycation: A mechanism study

Journal of Bioresources and Bioproducts, 2023-05, Vol.8 (2), p.187-197

2023

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Synthesis of novel ursolic acid-gallate hybrids via 1,2,3-triazole linkage and its anti-oxidant and anti-inflammatory activity study

Arabian journal of chemistry, 2024-05, Vol.17 (5), p.105762, Article 105762

2024

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Research advances in chemical modifications of starch for hydrophobicity and its applications: A review

Carbohydrate polymers, 2020-07, Vol.240, p.116292-116292, Article 116292

2020

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Physicochemical and Functional Properties of Water Soluble Gum from Wrinkle Floweringquince (Chaenomeles Speciosa) Seeds

Journal of Bioresources and Bioproducts, 2019-11, Vol.4 (4), p.222-230

2019

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Physicochemical and functional properties of Chinese quince seed protein isolate

Food chemistry, 2019-06, Vol.283, p.539-548

2019

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Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation

Food chemistry, 2019-03, Vol.275, p.299-308

2019

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Novel polysaccharide from Chaenomeles speciosa seeds: Structural characterization, α-amylase and α-glucosidase inhibitory activity evaluation

International journal of biological macromolecules, 2020-06, Vol.153, p.755-766

2020

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Screening and unveiling antibacterial mechanism of dandelion phenolic extracts against Staphylococcus aureus by inhibiting intracellular Na + -K + ATPase based on molecular docking and molecular dynamics simulation

Journal of biomolecular structure & dynamics, 2024-01, p.1-12

2024

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Enhanced extraction of hydroxytyrosol, maslinic acid and oleanolic acid from olive pomace: Process parameters, kinetics and thermodynamics, and greenness assessment

Food chemistry, 2019-03, Vol.276, p.662-674

2019

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Novel bioactive peptides from ginkgo biloba seed protein and evaluation of their α-glucosidase inhibition activity

Food chemistry, 2023-03, Vol.404, p.134481-134481, Article 134481

2023

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Oxidative polymerization process of hydroxytyrosol catalysed by polyphenol oxidases or peroxidase: Characterization, kinetics and thermodynamics

Food chemistry, 2021-02, Vol.337, p.127996-127996, Article 127996

2021

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Enhanced and Green Extraction of Saponins from Gleditsia sinensis Lam. Pods by Ultrasound-Assisted Deep Eutectic Solvents: Optimization and Comprehensive Characterization

Food and bioprocess technology, 2024-08

2024

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Biosurfactant–Protein Interaction: Influences of Mannosylerythritol Lipids‑A on β‑Glucosidase

Journal of agricultural and food chemistry, 2018-01, Vol.66 (1), p.238-246

2018

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A new insight into synergistic effects between endogenous phenolic compounds additive and α-tocopherol for the stability of olive oil

Food chemistry, 2023-11, Vol.427, p.136667-136667, Article 136667

2023

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Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation

Food and bioprocess technology, 2023, Vol.16 (1), p.232-246

2023

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Skin-care functions of peptides prepared from Chinese quince seed protein: Sequences analysis, tyrosinase inhibition and molecular docking study

Industrial crops and products, 2020-06, Vol.148, p.112331, Article 112331

2020

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A simple fiducial-assisted approach to solve small membrane transporter structures using cryo-EM

Biophysical journal, 2024-02, Vol.123 (3), p.400a-400a

2024

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An innovative co-fungal treatment to poplar bark sawdust for delignification and polyphenol enrichment

Industrial crops and products, 2020-12, Vol.157, p.112896, Article 112896

2020

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Screening and Evaluation of Novel α‑Glucosidase Inhibitory Peptides from Ginkgo biloba Seed Cake Based on Molecular Docking Combined with Molecular Dynamics Simulation

Journal of agricultural and food chemistry, 2023-07, Vol.71 (27), p.10326-10337

2023

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The aqueous assembly preparation of OPs-AgNPs with phenols from olive mill wastewater and its mechanism on antimicrobial function study

Food chemistry, 2022-05, Vol.376, p.131924-131924, Article 131924

2022

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Effect of geographical location and soil fertility on main phenolic compounds and fatty acids compositions of virgin olive oil from Leccino cultivar in China

Food research international, 2022-07, Vol.157, p.111207-111207, Article 111207

2022

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Effect of olive leaf (Olea europaea L.) extract addition to broiler diets on the growth performance, breast meat quality, antioxidant capacity and caecal bacterial populations

Chinese quince seed proteins: sequential extraction processing and fraction characterization

Screening of dandelion phenolic extracts and their anti-bacterial function against Escherichia coli through acting on Na+-K+ ATPase

Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.)

Inhibitory effect of a Chinese quince seed peptide on protein glycation: A mechanism study

Synthesis of novel ursolic acid-gallate hybrids via 1,2,3-triazole linkage and its anti-oxidant and anti-inflammatory activity study

Research advances in chemical modifications of starch for hydrophobicity and its applications: A review

Physicochemical and Functional Properties of Water Soluble Gum from Wrinkle Floweringquince (Chaenomeles Speciosa) Seeds

Physicochemical and functional properties of Chinese quince seed protein isolate

Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation

Novel polysaccharide from Chaenomeles speciosa seeds: Structural characterization, α-amylase and α-glucosidase inhibitory activity evaluation

Screening and unveiling antibacterial mechanism of dandelion phenolic extracts against Staphylococcus aureus by inhibiting intracellular Na + -K + ATPase based on molecular docking and molecular dynamics simulation

Enhanced extraction of hydroxytyrosol, maslinic acid and oleanolic acid from olive pomace: Process parameters, kinetics and thermodynamics, and greenness assessment

Novel bioactive peptides from ginkgo biloba seed protein and evaluation of their α-glucosidase inhibition activity

Oxidative polymerization process of hydroxytyrosol catalysed by polyphenol oxidases or peroxidase: Characterization, kinetics and thermodynamics

Enhanced and Green Extraction of Saponins from Gleditsia sinensis Lam. Pods by Ultrasound-Assisted Deep Eutectic Solvents: Optimization and Comprehensive Characterization

Biosurfactant–Protein Interaction: Influences of Mannosylerythritol Lipids‑A on β‑Glucosidase

A new insight into synergistic effects between endogenous phenolic compounds additive and α-tocopherol for the stability of olive oil

Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation

Skin-care functions of peptides prepared from Chinese quince seed protein: Sequences analysis, tyrosinase inhibition and molecular docking study

A simple fiducial-assisted approach to solve small membrane transporter structures using cryo-EM

An innovative co-fungal treatment to poplar bark sawdust for delignification and polyphenol enrichment

Screening and Evaluation of Novel α‑Glucosidase Inhibitory Peptides from Ginkgo biloba Seed Cake Based on Molecular Docking Combined with Molecular Dynamics Simulation

The aqueous assembly preparation of OPs-AgNPs with phenols from olive mill wastewater and its mechanism on antimicrobial function study

Effect of geographical location and soil fertility on main phenolic compounds and fatty acids compositions of virgin olive oil from Leccino cultivar in China

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