Publications in collaboration with researchers from Jinan University (11)

2023

  1. Dietary polyphenols ameliorate inflammatory bowel diseases: advances and future perspectives to maximize their nutraceutical applications

    Phytochemistry Reviews

2022

  1. Antioxidant and anticancer potentials of edible flowers: where do we stand?

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 31, pp. 8589-8645

  2. Cellular antioxidant potential and inhibition of foodborne pathogens by a sesquiterpene ilimaquinone in cold storaged ground chicken and under temperature-abuse condition

    Food Chemistry, Vol. 373

  3. Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis

    Food Chemistry, Vol. 386

  4. Myricetin ameliorated prediabetes via immunomodulation and gut microbiota interaction

    Food Frontiers, Vol. 3, Núm. 4, pp. 749-772

2021

  1. Available technologies on improving the stability of polyphenols in food processing

    Food Frontiers, Vol. 2, Núm. 2, pp. 109-139

  2. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

    Trends in Food Science and Technology, Vol. 107, pp. 201-212

  3. Polyphenol-rich extract of Zhenjiang aromatic vinegar ameliorates high glucose-induced insulin resistance by regulating JNK-IRS-1 and PI3K/Akt signaling pathways

    Food Chemistry, Vol. 335

2020

  1. Advantages of techniques to fortify food products with the benefits of fish oil

    Food Research International, Vol. 137

  2. Food Frontiers: An academically sponsored new journal

    Food Frontiers

  3. Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

    Food Frontiers, Vol. 1, Núm. 2, pp. 134-151