| Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase B Zhang, Z Deng, DD Ramdath, Y Tang, PX Chen, R Liu, Q Liu, R Tsao Food chemistry 172, 862-872, 2015 | 485 | 2015 |
| Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes Y Tang, X Li, B Zhang, PX Chen, R Liu, R Tsao Food chemistry 166, 380-388, 2015 | 461 | 2015 |
| Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.) Y Xing, X Li, Q Xu, J Yun, Y Lu, Y Tang Food chemistry 124 (4), 1443-1450, 2011 | 390 | 2011 |
| Phytochemicals in quinoa and amaranth grains and their antioxidant, anti‐inflammatory, and potential health beneficial effects: a review Y Tang, R Tsao Molecular Nutrition & Food Research 61 (7), 1600767, 2017 | 356 | 2017 |
| Bioactive phytochemicals in barley E Idehen, Y Tang, S Sang Journal of food and drug analysis 25 (1), 148-161, 2017 | 354 | 2017 |
| Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes Y Tang, X Li, PX Chen, B Zhang, M Hernandez, H Zhang, MF Marcone, ... Food chemistry 174, 502-508, 2015 | 270 | 2015 |
| Bound phenolics of quinoa seeds released by acid, alkaline, and enzymatic treatments and their antioxidant and α-glucosidase and pancreatic lipase inhibitory effects Y Tang, B Zhang, X Li, PX Chen, H Zhang, R Liu, R Tsao Journal of agricultural and food chemistry 64 (8), 1712-1719, 2016 | 211 | 2016 |
| Effect of nano‐ZnO‐coated active packaging on quality of fresh‐cut ‘Fuji’apple X Li, W Li, Y Jiang, Y Ding, J Yun, Y Tang, P Zhang International Journal of Food Science & Technology 46 (9), 1947-1955, 2011 | 196 | 2011 |
| Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular-and non-darkening cranberry beans (Phaseolus vulgaris L.) PX Chen, Y Tang, MF Marcone, PK Pauls, B Zhang, R Liu, R Tsao Food chemistry 185, 298-308, 2015 | 156 | 2015 |
| Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities B Zhang, Z Deng, Y Tang, P Chen, R Liu, DD Ramdath, Q Liu, ... Food chemistry 161, 296-304, 2014 | 149 | 2014 |
| Assessing the fatty acid, carotenoid, and tocopherol compositions of amaranth and quinoa seeds grown in Ontario and their overall contribution to nutritional quality Y Tang, X Li, PX Chen, B Zhang, R Liu, M Hernandez, J Draves, ... Journal of agricultural and food chemistry 64 (5), 1103-1110, 2016 | 99 | 2016 |
| Free and conjugated phenolic compounds and their antioxidant activities in regular and non-darkening cranberry bean (Phaseolus vulgaris L.) seed coats PX Chen, GG Bozzo, JA Freixas-Coutin, MF Marcone, PK Pauls, Y Tang, ... Journal of Functional Foods 18, 1047-1056, 2015 | 71 | 2015 |
| 5-Hydroxymethyl-2-furfural and derivatives formed during acid hydrolysis of conjugated and bound phenolics in plant foods and the effects on phenolic content and antioxidant … PX Chen, Y Tang, B Zhang, R Liu, MF Marcone, X Li, R Tsao Journal of agricultural and food chemistry 62 (20), 4754-4761, 2014 | 68 | 2014 |
| Effect of Domestic Cooking on Carotenoids, Tocopherols, Fatty Acids, Phenolics, and Antioxidant Activities of Lentils (Lens culinaris) B Zhang, Z Deng, Y Tang, PX Chen, R Liu, DD Ramdath, Q Liu, ... Journal of agricultural and food chemistry 62 (52), 12585-12594, 2014 | 62 | 2014 |
| Anti-inflammatory effects of phenolic-rich cranberry bean (Phaseolus vulgaris L.) extracts and enhanced cellular antioxidant enzyme activities in Caco-2 cells PX Chen, H Zhang, MF Marcone, KP Pauls, R Liu, Y Tang, B Zhang, ... Journal of Functional Foods 38, 675-685, 2017 | 59 | 2017 |
| Avenanthramide Aglycones and Glucosides in Oat Bran: Chemical Profile, Levels in Commercial Oat Products, and Cytotoxicity to Human Colon Cancer Cells W Wu, Y Tang, J Yang, E Idehen, S Sang Journal of agricultural and food chemistry 66 (30), 8005-8014, 2018 | 54 | 2018 |
| Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris) B Zhang, Z Deng, Y Tang, PX Chen, R Liu, DD Ramdath, Q Liu, ... Journal of Functional Foods 32, 248-255, 2017 | 48 | 2017 |
| Physicochemical Properties and in Vitro Digestibility of Cooked Regular and Nondarkening Cranberry Beans (Phaseolus vulgaris L.) and Their Effects on … PX Chen, JH Dupuis, MF Marcone, PK Pauls, R Liu, Q Liu, Y Tang, ... Journal of Agricultural and Food Chemistry 63 (48), 10448-10458, 2015 | 46 | 2015 |
| Lipids, tocopherols, and carotenoids in leaves of amaranth and quinoa cultivars and a new approach to overall evaluation of nutritional quality traits Y Tang, X Li, PX Chen, B Zhang, M Hernandez, H Zhang, MF Marcone, ... Journal of agricultural and food chemistry 62 (52), 12610-12619, 2014 | 43 | 2014 |
| Effects of ascorbic acid and high oxygen modified atmosphere packaging during storage of fresh-cut eggplants X Li, Y Jiang, W Li, Y Tang, J Yun Food Science and Technology International 20 (2), 99-108, 2014 | 41 | 2014 |
Rong TsaoGuelph Food Research Centre在 canada.ca 的电子邮件经过验证
Rong TsaoGuelph Food Research Centre在 canada.ca 的电子邮件经过验证
Shengmin SangDistinguished Professor of Functional Foods, North Carolina Agricultural and Technical State在 ncat.edu 的电子邮件经过验证