Publikationen, an denen er mitarbeitet JIANBO XIAO (10)

2024

  1. Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 5, pp. 1283-1311

2023

  1. Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 5, pp. 657-673

  2. Inclusion of Natural Anthocyanins as Food Spoilage Sensors †

    Engineering Proceedings, Vol. 48, Núm. 1

  3. Insight into Steam Explosion Pretreatment of Sugarcane Bagasse for Bioethanol Production †

    Engineering Proceedings, Vol. 37, Núm. 1

  4. Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 13, pp. 1901-1929

  5. The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review

    Food Reviews International, Vol. 39, Núm. 9, pp. 6420-6446

2022

  1. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model

    Food Chemistry, Vol. 370

2021

  1. Advances on delta 5-unsaturated-polymethylene-interrupted fatty acids: Resources, biosynthesis, and benefits

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 6, pp. 767-789

  2. Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies

    Trends in Food Science and Technology, Vol. 116, pp. 1084-1104

  3. Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry

    eFood, Vol. 2, Núm. 5, pp. 209-233