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Food Chemistry|November 13, 2021
Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteriaLili Zhu, Taihua Mu, Mengmei Ma, et al.Beilstein Journal of Organic Chemistry|May 16, 2015
Metal-free one-pot synthesis of 2-substituted and 2,3-disubstituted morpholines from aziridinesHongnan Sun, Binbin Huang, Run Lin, et al.Oxidative Medicine and Cellular Longevity|April 13, 2018
The In Vitro Antioxidant Activity and Inhibition of Intracellular Reactive Oxygen Species of Sweet Potato Leaf PolyphenolsHongnan Sun, Bona Mu, Zhen Song, et al.Food Chemistry|July 23, 2013
Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodologyXingli Liu, Taihua Mu, Hongnan Sun, et al.Journal of the Science of Food and Agriculture|September 16, 2025
Nutritional, physico-chemical, and pasting properties of sweet potato raw powder: effects of color protection combined with different drying methodsJoysree Roy, Hongnan Sun, Mengmei Ma, et al.Food & Function|June 13, 2022
Photoprotective effects of sweet potato leaf polyphenols and caffeic acid against UV-induced skin-damage in BALB/C nude miceJingyang Hong, Taihua Mu, Hongnan Sun, et al.Organic Letters|January 15, 2013
Oxidative C-C bond cleavage of aldehydes via visible-light photoredox catalysisHongnan Sun, Chao Yang, Fei Gao, et al.Food Chemistry|November 11, 2022
Preparation of cellulose nanocrystals from purple sweet potato peels by ultrasound-assisted maleic acid hydrolysisShunshun Zhu, Hongnan Sun, Taihua Mu, et al.International Journal of Biological Macromolecules|January 27, 2025
Applications of modified lignocellulose and its composites prepared by different pretreatments in biomedicine: A reviewCheng Zhen, Hongnan Sun, Mengmei Ma, et al.International Journal of Biological Macromolecules|June 16, 2026
Structural design, multifunctional performance, and regulatory perspectives of bioinspired nanocellulose-based hydrogels for food applications: A reviewQi Fang, Miao Zhang, Hongnan Sun, et al.Pageof 6