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Food Chemistry|May 20, 2020
New insights into antityrosinase capacity and polyphenols of asparagus during hydrothermal treatmentsQun Yu, Liuping FanFood Chemistry|May 2, 2021
Improving the bioactive ingredients and functions of asparagus from efficient to emerging processing technologies: A reviewQun Yu, Liuping FanJournal of Ethnopharmacology|April 14, 2020
Evaluation of anticancer activities of Poria cocos ethanol extract in breast cancer: In vivo and in vitro, identification and mechanismYu Jiang, Liuping FanJournal of Ethnopharmacology|October 11, 2020
The effect of Poria cocos ethanol extract on the intestinal barrier function and intestinal microbiota in mice with breast cancerYu Jiang, Liuping FanFood Chemistry|February 25, 2023
Changes in polyphenolic compounds and antioxidant activities of seed-used pumpkin during hydrothermal treatmentErpeng Chao, Liuping FanFood Chemistry|March 11, 2021
Understanding the combined effect and inhibition mechanism of 4-hydroxycinnamic acid and ferulic acid as tyrosinase inhibitorsQun Yu, Liuping FanUltrasonics Sonochemistry|August 28, 2019
Effect of ultrasound treatment on microbial inhibition and quality maintenance of green asparagus during cold storageJian Wang, Liuping FanFoods (Basel, Switzerland)|March 14, 2026
Cellulose Nanocrystals-Stabilized Acidic W1/O/W2 Emulsions for Anthocyanins EncapsulationJieru Wu, Liuping FanUltrasonics Sonochemistry|April 23, 2021
Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chipsJin Zhang, Liuping FanInternational Journal of Biological Macromolecules|February 1, 2020
Production of nanocellulose with different length from ginkgo seed shells and applications for oil in water Pickering emulsionsYang Ni, Jinwei Li, Liuping FanPageof 10