Foodomics technology: promising analytical methods of functional activities of plant polyphenols
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Published in European food research & technology (01.09.2021)
Published in European food research & technology (01.09.2021)
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Chestnut pellicle as a new potential source of antioxidants: antioxidant activity, inhibition on cooking oil oxidation, and identification of phenolic compounds by HPLC–ESI–MS/MS
Xie, Chenyang, Zhang, Wen, Dang, Zhixiong, Ma, Renyi, Yang, Fang
Published in European food research & technology (01.06.2023)
Published in European food research & technology (01.06.2023)
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Proanthocyanins and anthocyanins in chestnut (Castanea mollissima) shell extracts: biotransformation in the simulated gastrointestinal model and interaction with gut microbiota in vitro
Xie, Chenyang, Li, Jie, Fang, Yihe, Ma, Renyi, Dang, Zhixiong, Yang, Fang
Published in Journal of the science of food and agriculture (01.05.2023)
Published in Journal of the science of food and agriculture (01.05.2023)
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Fabrication and characterization of glycosylated-zein as an effective delivery system for rutin: Formation mechanism, physicochemical properties, and bioaccessibility in vitro
Yang, Fang, Qiu, Shang, Zhang, Wen, Dang, Zhixiong, Xie, Chenyang, Xiong, Youling L.
Published in Food bioscience (01.06.2024)
Published in Food bioscience (01.06.2024)
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