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Foods (Basel, Switzerland)|May 14, 2025
Effect of Ultrasound Combined with Plasma-Activated Water on Lethal and Sublethal Injury Against Escherichia coliXin Wen, Meimei Nie, Zhongyuan Zhang, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
Polysaccharides affect the utilization of β-carotene through gut microbiota investigated by in vitro and in vivo experimentsEnjuan Shi, Meimei Nie, Xiaoqin Wang, et al.
International Journal of Biological Macromolecules|February 15, 2020
Chitosan-based biodegradable active food packaging film containing Chinese chive (Allium tuberosum) root extract for food applicationAsad Riaz, Camel Lagnika, Hao Luo, et al.
Critical Reviews in Food Science and Nutrition|April 3, 2026
Advances in the application of interfacial engineering approaches on the encapsulation, release, and bioaccessibility of carotenoidsMinghui Zhao, Yayuan Xu, Zhuqing Dai, et al.
Journal of Food Science|April 17, 2026
Preparation of Soluble Dietary Fiber From Lotus Root by Enzymatic Hydrolysis Under High Pressure and Its Hypoglycemic Effect in VivoJialin Feng, Lei Feng, Yanyang Gu, et al.
Food Science & Nutrition|October 20, 2025
Effects of Different Drying Methods on the Quality, Nutritional Components, and In Vitro Bioaccessibility of KiwifruitMengdi Hao, Zhaoqing Yu, Liying Niu, et al.
Food & Function|July 8, 2025
Comparison of four characteristic carotenoids (lutein, β-carotene, lycopene, and astaxanthin) in alleviating DSS-induced colitis through gut microbiota regulationYangyang Dong, Qianjin Ni, Zhi Zhang, et al.
The New Phytologist|May 10, 2025
Estimating canopy leaf angle from leaf to ecosystem scale: a novel deep learning approach using unmanned aerial vehicle imageryZhe Wang, Zaichun Zhu, Sen Cao, et al.
Food Chemistry|June 2, 2021
Effect of exogenous methyl jasmonate on physiological and carotenoid composition of yellow maize sprouts under NaCl stressWeiwei He, Hao Luo, Hao Xu, et al.
Food Chemistry: X|June 18, 2025
Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapesYadong Xiao, Yiwen Yang, Yayuan Xu, et al.
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