Publikationen, an denen er mitarbeitet HUI CAO (26)
2024
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A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges
Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 3, pp. 760-782
2023
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Advance toward isolation, extraction, metabolism and health benefits of kaempferol, a major dietary flavonoid with future perspectives
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 16, pp. 2773-2789
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Anti-diabetic potential of apigenin, luteolin, and baicalein via partially activating PI3K/Akt/Glut-4 signaling pathways in insulin-resistant HepG2 cells
Food Science and Human Wellness, Vol. 12, Núm. 6, pp. 1991-2000
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Application of fermentation for the valorization of residues from Cactaceae family
Food Chemistry, Vol. 410
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Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8357-8374
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Asparanin A exerts cytotoxicity on human endometrial cancer Ishikawa cells via regulating miR-6236-p5_4 expression
Food and Chemical Toxicology, Vol. 178
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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
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Biological properties and potential of compounds extracted from red seaweeds
Phytochemistry Reviews, Vol. 22, Núm. 6, pp. 1509-1540
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Challenges for future food systems: From the Green Revolution to food supply chains with a special focus on sustainability
Food Frontiers, Vol. 4, Núm. 1, pp. 9-20
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Current and potential trends in the bioactive properties and health benefits of Prunus mume Sieb. Et Zucc: a comprehensive review for value maximization
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 24, pp. 7091-7107
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Dietary polyphenols ameliorate inflammatory bowel diseases: advances and future perspectives to maximize their nutraceutical applications
Phytochemistry Reviews
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Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 13, pp. 1901-1929
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Sulfur-containing compounds from plants
Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 363-402
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The stability and degradation products of polyhydroxy flavonols in boiling water
Current Research in Food Science, Vol. 6
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Valorization of food waste biomass and biomaterials from a circular economy approach
Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies (Elsevier), pp. 183-226
2022
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Anti-inflammatory activity of flavonols via inhibiting MAPK and NF-κB signaling pathways in RAW264.7 macrophages
Current Research in Food Science, Vol. 5, pp. 1176-1184
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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
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Bioactive components and anti-diabetic properties of Moringa oleifera Lam
Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 14, pp. 3873-3897
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Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation
Food Chemistry: X, Vol. 13
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Functional foods based on the recovery of bioactive ingredients from food and algae by-products by emerging extraction technologies and 3D printing
Food Bioscience, Vol. 49