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Gelling and bile acid binding properties of gelatin-alginate gels with interpenetrating polymer networks by double cross-linking

Food chemistry, 2019-01, Vol.270, p.223-228

2019

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A novel selective detection method for sulfide in food systems based on the GMP-Cu nanozyme with laccase activity

Talanta (Oxford), 2021-12, Vol.235, p.122775-122775, Article 122775

2021

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The structural and functional characteristics of soluble dietary fibers modified from tomato pomace with increased content of lycopene

Food chemistry, 2022-07, Vol.382, p.132333-132333, Article 132333

2022

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A single extraction and HPLC procedure for simultaneous analysis of phytosterols, tocopherols and lutein in soybeans

Food chemistry, 2012-12, Vol.135 (4), p.2789-2795

2012

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Identification and Quantification of Phytochemical Composition and Anti-inflammatory and Radical Scavenging Properties of Methanolic Extracts of Chinese Propolis

Journal of agricultural and food chemistry, 2012-12, Vol.60 (50), p.12403-12410

2012

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Characterization of a Novel Polysaccharide from Tetraploid Gynostemma pentaphyllum Makino

Journal of agricultural and food chemistry, 2013-05, Vol.61 (20), p.4882-4889

2013

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Piceatannol Protects Human Retinal Pigment Epithelial Cells against Hydrogen Peroxide Induced Oxidative Stress and Apoptosis through Modulating PI3K/Akt Signaling Pathway

Nutrients, 2019-07, Vol.11 (7), p.1515

2019

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Poly( N-isopropylacrylamide)–chitosan as thermosensitive in situ gel-forming system for ocular drug delivery

Journal of controlled release, 2007-07, Vol.120 (3), p.186-194

2007

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Effect of light exposure on sensorial quality, concentrations of bioactive compounds and antioxidant capacity of radish microgreens during low temperature storage

Food chemistry, 2014-05, Vol.151, p.472-479

2014

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Chemical composition and antioxidative and anti-inflammatory properties of ten commercial mung bean samples

Food science & technology, 2013-11, Vol.54 (1), p.171-178

2013

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Preparation of five 3‐MCPD fatty acid esters, and the effects of their chemical structures on acute oral toxicity in Swiss mice

Journal of the science of food and agriculture, 2017-02, Vol.97 (3), p.841-848

2017

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Fabrication and Characterization of Zein Composite Particles Coated by Caseinate-Pectin Electrostatic Complexes with Improved Structural Stability in Acidic Aqueous Environments

Molecules (Basel, Switzerland), 2019-07, Vol.24 (14), p.2535

2019

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The triacylglycerol structure and composition of a human milk fat substitute affect the absorption of fatty acids and calcium, lipid metabolism and bile acid metabolism in newly-weaned Sprague-Dawley rats

Food & function, 2023-08, Vol.14 (16), p.7574-7585

2023

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Authenticating Raw from Reconstituted Milk Using Fourier Transform Infrared Spectroscopy and Chemometrics

Journal of food quality, 2019-01, Vol.2019, p.1-6

2019

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Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils

Food science & technology, 2010-11, Vol.43 (9), p.1409-1413

2010

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Phytochemical compositions, and antioxidant properties, and antiproliferative activities of wheat flour

Food chemistry, 2012-11, Vol.135 (2), p.325-331

2012

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Chemical Composition of Tomato Seed Flours, and Their Radical Scavenging, Anti-Inflammatory and Gut Microbiota Modulating Properties

Molecules (Basel, Switzerland), 2021-03, Vol.26 (5), p.1478

2021

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Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers

Food chemistry, 2013-11, Vol.141 (2), p.1166-1174

2013

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Chromatographic and mass spectrometric fingerprinting analyses of Angelica sinensis (Oliv.) Diels-derived dietary supplements

Analytical and bioanalytical chemistry, 2013-05, Vol.405 (13), p.4477-4485

2013

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Simultaneous HPLC quantification of five major triterpene alcohol and sterol ferulates in rice bran oil using a single reference standard

Food chemistry, 2014-04, Vol.148, p.329-334

2014

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Identification and Quantification of Phytochemical Composition and Anti-inflammatory, Cellular Antioxidant, and Radical Scavenging Activities of 12 Plantago Species

Journal of agricultural and food chemistry, 2013-07, Vol.61 (27), p.6693-6702

2013

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Effect of Fatty Acid Chain Length on the Crystallization Behavior of Trans-free Margarine Basestocks during Storage

Journal of Oleo Science, 2017, Vol.66(4), pp.353-362

2017

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Free Radical Mediated Formation of 3‑Monochloropropanediol (3-MCPD) Fatty Acid Diesters

Journal of agricultural and food chemistry, 2013-03, Vol.61 (10), p.2548-2555

2013

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Phytochemical Composition, Anti-inflammatory, and Antiproliferative Activity of Whole Wheat Flour

Journal of agricultural and food chemistry, 2012-03, Vol.60 (9), p.2129-2135

2012

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Active and Robust Composite Films Based on Gelatin and Gallic Acid Integrated with Microfibrillated Cellulose

Foods, 2021-11, Vol.10 (11), p.2831

2021

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Gelling and bile acid binding properties of gelatin-alginate gels with interpenetrating polymer networks by double cross-linking

A novel selective detection method for sulfide in food systems based on the GMP-Cu nanozyme with laccase activity

The structural and functional characteristics of soluble dietary fibers modified from tomato pomace with increased content of lycopene

A single extraction and HPLC procedure for simultaneous analysis of phytosterols, tocopherols and lutein in soybeans

Identification and Quantification of Phytochemical Composition and Anti-inflammatory and Radical Scavenging Properties of Methanolic Extracts of Chinese Propolis

Characterization of a Novel Polysaccharide from Tetraploid Gynostemma pentaphyllum Makino

Piceatannol Protects Human Retinal Pigment Epithelial Cells against Hydrogen Peroxide Induced Oxidative Stress and Apoptosis through Modulating PI3K/Akt Signaling Pathway

Poly( N-isopropylacrylamide)–chitosan as thermosensitive in situ gel-forming system for ocular drug delivery

Effect of light exposure on sensorial quality, concentrations of bioactive compounds and antioxidant capacity of radish microgreens during low temperature storage

Chemical composition and antioxidative and anti-inflammatory properties of ten commercial mung bean samples

Preparation of five 3‐MCPD fatty acid esters, and the effects of their chemical structures on acute oral toxicity in Swiss mice

Fabrication and Characterization of Zein Composite Particles Coated by Caseinate-Pectin Electrostatic Complexes with Improved Structural Stability in Acidic Aqueous Environments

The triacylglycerol structure and composition of a human milk fat substitute affect the absorption of fatty acids and calcium, lipid metabolism and bile acid metabolism in newly-weaned Sprague-Dawley rats

Authenticating Raw from Reconstituted Milk Using Fourier Transform Infrared Spectroscopy and Chemometrics

Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils

Phytochemical compositions, and antioxidant properties, and antiproliferative activities of wheat flour

Chemical Composition of Tomato Seed Flours, and Their Radical Scavenging, Anti-Inflammatory and Gut Microbiota Modulating Properties

Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers

Chromatographic and mass spectrometric fingerprinting analyses of Angelica sinensis (Oliv.) Diels-derived dietary supplements

Simultaneous HPLC quantification of five major triterpene alcohol and sterol ferulates in rice bran oil using a single reference standard

Identification and Quantification of Phytochemical Composition and Anti-inflammatory, Cellular Antioxidant, and Radical Scavenging Activities of 12 Plantago Species

Effect of Fatty Acid Chain Length on the Crystallization Behavior of Trans-free Margarine Basestocks during Storage

Free Radical Mediated Formation of 3‑Monochloropropanediol (3-MCPD) Fatty Acid Diesters

Phytochemical Composition, Anti-inflammatory, and Antiproliferative Activity of Whole Wheat Flour

Active and Robust Composite Films Based on Gelatin and Gallic Acid Integrated with Microfibrillated Cellulose

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