| Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18 Y Xiao, G Xing, X Rui, W Li, X Chen, M Jiang, M Dong Journal of functional foods 10, 210-222, 2014 | 189 | 2014 |
| Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6 Y Xiao, L Wang, X Rui, W Li, X Chen, M Jiang, M Dong Journal of functional foods 12, 33-44, 2015 | 186 | 2015 |
| Differences in physicochemical and nutritional properties of breast and thigh meat from crossbred chickens, commercial broilers, and spent hens Y Chen, Y Qiao, YU Xiao, H Chen, L Zhao, M Huang, G Zhou Asian-Australasian journal of animal sciences 29 (6), 855, 2016 | 139 | 2016 |
| Study of water dynamics in the soaking, steaming, and solid-state fermentation of glutinous rice by LF-NMR: a novel monitoring approach T Li, C Tu, X Rui, Y Gao, W Li, K Wang, Y Xiao, M Dong Journal of Agricultural and Food Chemistry 63 (12), 3261-3270, 2015 | 119 | 2015 |
| Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour Y Xiao, G Xing, X Rui, W Li, X Chen, M Jiang, M Dong LWT-Food Science and Technology 63 (2), 1317-1324, 2015 | 89 | 2015 |
| UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite … Y Xiao, C He, Y Chen, CT Ho, X Wu, Y Huang, Y Gao, A Hou, Z Li, ... Food Chemistry 378, 131999, 2022 | 82 | 2022 |
| Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state … H Wu, X Rui, W Li, Y Xiao, J Zhou, M Dong Food & function 9 (4), 2270-2281, 2018 | 68 | 2018 |
| Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity Y Chen, Y Wang, J Chen, H Tang, C Wang, Z Li, Y Xiao RSC advances 10 (29), 16928-16941, 2020 | 62 | 2020 |
| Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.) Y Xiao, X Rui, G Xing, H Wu, W Li, X Chen, M Jiang, M Dong Journal of Functional Foods 16, 58-73, 2015 | 61 | 2015 |
| Synthesis, characterization, and evaluation of genistein-loaded zein/carboxymethyl chitosan nanoparticles with improved water dispersibility, enhanced antioxidant activity, and … Y Xiao, CT Ho, Y Chen, Y Wang, Z Wei, M Dong, Q Huang Foods 9 (11), 1604, 2020 | 49 | 2020 |
| Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1 Y Xiao, X Wu, X Yao, Y Chen, CT Ho, C He, Z Li, Y Wang Food Research International 143, 110262, 2021 | 46 | 2021 |
| Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus … Y Xiao, J Fan, Y Chen, X Rui, Q Zhang, M Dong RSC advances 6 (35), 29741-29756, 2016 | 41 | 2016 |
| Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18 Y Xiao, Q Zhang, J Miao, X Rui, T Li, M Dong Innovative Food Science & Emerging Technologies 31, 216-225, 2015 | 41 | 2015 |
| Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E … Y Xiao, Y Huang, Y Chen, M Zhu, C He, Z Li, Y Wang, Z Liu LWT 169, 113925, 2022 | 40 | 2022 |
| Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean … Y Xiao, M Sun, Q Zhang, Y Chen, J Miao, X Rui, M Dong Journal of food science and technology 55, 1244-1255, 2018 | 36 | 2018 |
| Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality and antioxidant properties of wheat bread Y Xiao, L Huang, Y Chen, S Zhang, X Rui, M Dong CyTA-Journal of Food 14 (4), 621-631, 2016 | 33 | 2016 |
| Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS Y Xiao, Y Huang, Y Chen, L Xiao, X Zhang, C Yang, Z Li, M Zhu, Z Liu, ... Current Research in Food Science 5, 1788-1807, 2022 | 32 | 2022 |
| An aqueous polyphenol extract from Rosa rugosa tea has antiaging effects on Caenorhabditis elegans J Zhang, Y Xiao, Y Guan, X Rui, Y Zhang, M Dong, W Ma Journal of food biochemistry 43 (4), e12796, 2019 | 30 | 2019 |
| In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase G Xing, X Rui, M Jiang, Y Xiao, Y Guan, D Wang, M Dong PeerJ 4, e2754, 2016 | 26 | 2016 |
| Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic … Y Xiao, Y Huang, Y Chen, Z Fan, R Chen, C He, Z Li, Y Wang Agronomy 11 (6), 1029, 2021 | 23 | 2021 |
Guangliang XingChangshu Institute of Technology在 cslg.edu.cn 的电子邮件经过验证
Guangliang XingChangshu Institute of Technology在 cslg.edu.cn 的电子邮件经过验证
Chi-Tang HoDistinguished Professor of Food Science, Rutgers University在 sebs.rutgers.edu 的电子邮件经过验证