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International Journal of Food Sciences and Nutrition|September 10, 2016
Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomaceShenli Wang, Miryam Amigo-Benavent, Raquel Mateos, et al.
International Journal of Food Sciences and Nutrition|September 7, 2018
TNF-α-induced oxidative stress and endothelial dysfunction in EA.hy926 cells is prevented by mate and green coffee extracts, 5-caffeoylquinic acid and its microbial metabolite, dihydrocaffeic acidShenli Wang, Beatriz Sarriá, Raquel Mateos, et al.
Food Science & Nutrition|March 18, 2020
Regular intake of white kidney beans extract (Phaseolus vulgaris L.) induces weight loss compared to placebo in obese human subjectsShenli Wang, Lishui Chen, Haiying Yang, et al.
Foods (Basel, Switzerland)|April 16, 2025
Mechanism Analysis of Amphotericin B Controlling Postharvest Gray Mold in Table GrapesYingying Wu, Jingyi Wang, Shenli Wang, et al.
RSC Advances|April 15, 2022
Influence of gardenia yellow on in vitro slow starch digestion and its action mechanismShuncheng Ren, Yi Wan, Xiaoai Zhu, et al.
Advanced Science (Weinheim, Baden-Wurttemberg, Germany)|July 20, 2026
Chiral Plasmonic Printing of Discrete Hierarchical Chiral Au@Chiral Ag Semi-Core-Shell Nanorods With Chiral Plasmon-Enhanced PhotocatalysisYaxin Cao, Haoyu Li, Mengli Wu, et al.
Food & Function|March 4, 2024
Inhibitory effects and reactions of gallic acid, catechin, and procyanidin B2 with nitrosation under stomach simulating conditionsShuncheng Ren, Haiyang Hu, Xiaoai Zhu, et al.
Journal of Colloid and Interface Science|November 26, 2025
Chiral imprinting on discrete homochiral Au nanohelicoids for free chiral analyst recognition with high enantioselectivityWendi Cong, Yanli Du, Haoyu Li, et al.
ACS Nano|December 1, 2022
Chiral Au Nanorods: Synthesis, Chirality Origin, and ApplicationsShenli Wang, Xing Liu, Stefanos Mourdikoudis, et al.
Foods (Basel, Switzerland)|July 13, 2024
Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated TofuBing Yang, Wanli Zhang, Heng Wang, et al.
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