| Inhibitory mechanism of apigenin on α-glucosidase and synergy analysis of flavonoids L Zeng, G Zhang, S Lin, D Gong Journal of Agricultural and Food Chemistry 64 (37), 6939-6949, 2016 | 278 | 2016 |
| Dietary flavonoids as xanthine oxidase inhibitors: Structure–affinity and structure–activity relationships S Lin, G Zhang, Y Liao, J Pan, D Gong Journal of agricultural and food chemistry 63 (35), 7784-7794, 2015 | 199 | 2015 |
| Inhibition of chrysin on xanthine oxidase activity and its inhibition mechanism S Lin, G Zhang, Y Liao, J Pan International journal of biological macromolecules 81, 274-282, 2015 | 79 | 2015 |
| Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility S Lin, J Gao, X Jin, Y Wang, Z Dong, J Ying, W Zhou Food & function 11 (4), 3610-3620, 2020 | 68 | 2020 |
| Impact of wheat bran micronization on dough properties and bread quality: Part I–Bran functionality and dough properties S Lin, X Jin, J Gao, Z Qiu, J Ying, Y Wang, Z Dong, W Zhou Food Chemistry 353, 129407, 2021 | 54 | 2021 |
| Deciphering the inhibitory mechanism of genistein on xanthine oxidase in vitro S Lin, G Zhang, J Pan, D Gong Journal of Photochemistry and Photobiology B: Biology 153, 463-472, 2015 | 47 | 2015 |
| Synthesis, characterization and xanthine oxidase inhibition of Cu (II)–chrysin complex S Lin, L Zeng, G Zhang, Y Liao, D Gong Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 178, 71-78, 2017 | 37 | 2017 |
| How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties X Jin, S Lin, J Gao, Y Wang, J Ying, Z Dong, W Zhou Journal of Cereal Science 96, 103081, 2020 | 30 | 2020 |
| Impact of wheat bran micronization on dough properties and bread quality: Part II–Quality, antioxidant and nutritional properties of bread S Lin, X Jin, J Gao, Z Qiu, J Ying, Y Wang, Z Dong, W Zhou Food Chemistry 396, 133631, 2022 | 26 | 2022 |
| In vitro digestion of bread: How is it influenced by the bolus characteristics? J Gao, S Lin, X Jin, Y Wang, J Ying, Z Dong, W Zhou Journal of texture studies 50 (3), 257-268, 2019 | 25 | 2019 |
| Effect of coarse and superfine-ground wheat brans on the microstructure and quality attributes of dried white noodle X Jin, S Lin, J Gao, Y Wang, J Ying, Z Dong, W Zhou Food and Bioprocess Technology 14, 1089-1100, 2021 | 21 | 2021 |
| The inhibitory kinetics and mechanism of dietary vitamins D 3 and B 2 on xanthine oxidase S Lin, G Zhang, Y Liao, D Gong Food & function 7 (6), 2849-2861, 2016 | 18 | 2016 |
| Dietary fiber in bakery products: Source, processing, and function S Lin Advances in food and nutrition research 99, 37-100, 2022 | 14 | 2022 |
| Total Flavonoids from Chimonanthus nitens Oliv. Leaves Ameliorate HFD-Induced NAFLD by Regulating the Gut–Liver Axis in Mice W Meng, Z Zhao, L Chen, S Lin, Y Zhang, J He, K Ouyang, W Wang Foods 11 (14), 2169, 2022 | 9 | 2022 |
| Chimonanthus nitens Oliv. leaves flavonoids alleviate hyperuricemia by regulating uric acid metabolism and intestinal homeostasis in mice W Meng, L Chen, K Ouyang, S Lin, Y Zhang, J He, W Wang Food Science and Human Wellness 12 (6), 2440-2450, 2023 | 5 | 2023 |
| Improving Anti-listeria Activity of Thymol Emulsions by Adding Lauric Acid Q Cai, Y Zhang, X Fang, S Lin, Z He, S Peng, W Liu Frontiers in Nutrition 9, 859293, 2022 | 3 | 2022 |
| Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) vs. New Zealander (Caucasian) X Jin, S Lin, J Gao, EHJ Kim, MP Morgenstern, AJ Wilson, D Agarwal, ... Food & Function 13 (7), 3840-3852, 2022 | 3 | 2022 |
| The effect of pH and heating on the aggregation behavior and gel properties of beef myosin C Yu, L Chen, M Xu, K Ouyang, H Chen, S Lin, W Wang LWT 191, 115615, 2024 | 2 | 2024 |
| Enhancing stability of curcumin-loaded casein nanoparticles by adding liposomal nanoparticles M Liu, S Peng, DJ McClements, L Chen, S Lin, W Wang LWT 189, 115405, 2023 | 2 | 2023 |
| Improving the stability and anti-L. monocytogenes activity of thymol casein nanoparticles by forming eutectic solvent with lauric acid Y Ge, X Fang, Y Zhang, S Peng, S Lin, L Zhou, DJ Mcclements, W Liu LWT 189, 115493, 2023 | 1 | 2023 |
