| Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada L Shi, K Mu, SD Arntfield, MT Nickerson Journal of food science and technology 54, 1014-1022, 2017 | 139 | 2017 |
| The role of nitric oxide in regulating intestinal redox status and intestinal epithelial cell functionality K Mu, S Yu, DD Kitts International Journal of Molecular Sciences 20 (7), 1755, 2019 | 48 | 2019 |
| Characterization of phytochemical mixtures with inflammatory modulation potential from coffee leaves processed by green and black tea processing methods X Chen, K Mu, DD Kitts Food chemistry 271, 248-258, 2019 | 42 | 2019 |
| Bacteriophage-Insensitive Mutants of Antimicrobial-Resistant Salmonella Enterica are Altered in their Tetracycline Resistance and Virulence in Caco-2 Intestinal … K Fong, K Mu, JG Rheault, RC Levesque, DD Kitts, P Delaquis, ... International journal of molecular sciences 21 (5), 1883, 2020 | 18 | 2020 |
| Evidence to indicate that maillard reaction products can provide selective antimicrobial activity K Mu, S Wang, DD Kitts Integr. Food Nutr. Metab 3, 330-335, 2016 | 15 | 2016 |
| Molecular mechanisms that define redox balance function in pathogen-host interactions—is there a role for dietary bioactive polyphenols? K Mu, D Wang, DD Kitts International Journal of Molecular Sciences 20 (24), 6222, 2019 | 9 | 2019 |
| Use of soy lecithin to improve nutritional quality of poultry meats and its effect on stability and sensory attributes K Mu, DD Kitts J. Nutr. Food Sci 8, 1000714, 2018 | 9 | 2018 |
| Intestinal polyphenol antioxidant activity involves redox signaling mechanisms facilitated by aquaporin activity K Mu, DD Kitts Redox Biology, 102948, 2023 | 5 | 2023 |
| Prooxidant capacity of phenolic acids defines antioxidant potential K Mu, Y Yao, D Wang, DD Kitts Biochimica et Biophysica Acta (BBA)-General Subjects 1867 (7), 130371, 2023 | 5 | 2023 |
| Application of a HyPer-3 sensor to monitor intracellular H2O2 generation induced by phenolic acids in differentiated Caco-2 cells K Mu, DD Kitts Analytical Biochemistry 659, 114934, 2022 | 5 | 2022 |
| Hydrogen peroxide produced from selective phenolic acids in cell culture underlies Caco-2 changes in cell proliferation parameters K Mu, DD Kitts Journal of Agricultural and Food Chemistry 71 (6), 3022-3032, 2023 | 4 | 2023 |
| Lysine-Derived Maillard Reaction Products Inhibit the Growth of Salmonella enterica Serotype Typhimurium CWY Wong, K Mu, DD Kitts, S Wang Pathogens 12 (2), 215, 2023 | 2 | 2023 |
| Molecular Basis for the Simultaneous Enhancement of the Aroma-Generating Capacity and Bioactivity of Maillard Reaction Precursors through Mechanochemistry H Xing, K Mu, DD Kitts, VA Yaylayan Journal of Agricultural and Food Chemistry 70 (42), 13637-13650, 2022 | 2 | 2022 |
| Gallic acid mitigates intestinal inflammation and loss of tight junction protein expression using a 2D-Caco-2 and RAW 264.7 co-culture model K Mu, DD Kitts Archives of Biochemistry and Biophysics 756, 109978, 2024 | | 2024 |
| Role of phenolic acids on intestinal epithelial cell signaling and functionality K Mu University of British Columbia, 2022 | | 2022 |
| Bioactive compounds in coffee beans with beneficial health properties N Liang, K Mu, D Kitts Burleigh Dodds Science Publishing, 2018 | | 2018 |
