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Food Chemistry|August 3, 2017
Chemical composition and biological activity of staghorn sumac (Rhus typhina)Sunan Wang, Fan ZhuJournal of Texture Studies|July 16, 2017
Quality attributes of bread fortified with staghorn sumac extractSunan Wang, Fan ZhuCritical Reviews in Food Science and Nutrition|July 16, 2015
Dietary antioxidant synergy in chemical and biological systemsSunan Wang, Fan ZhuFood Chemistry|March 24, 2019
Chemical composition and health effects of maca (Lepidium meyenii)Sunan Wang, Fan ZhuFood Research International (Ottawa, Ont.)|March 17, 2018
Antidiabetic dietary materials and animal modelsSunan Wang, Fan ZhuFood Research International (Ottawa, Ont.)|April 17, 2026
A comparative review of red, green, and brown seaweed: Bioactive components, health effects, and machine learning approachesSunan Wang, Yi Qiu, Fan ZhuFood Research International (Ottawa, Ont.)|May 3, 2017
Chemical constituents and health effects of sweet potatoSunan Wang, Shaoping Nie, Fan ZhuFood Chemistry|January 24, 2021
Kiwifruit (Actinidia spp.): A review of chemical diversity and biological activitiesSunan Wang, Yi Qiu, Fan ZhuFood Chemistry|October 17, 2015
Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed breadFan Zhu, Ratchaneekorn Sakulnak, Sunan WangFood Chemistry|June 10, 2018
Sacha inchi (Plukenetia volubilis L.): Nutritional composition, biological activity, and usesSunan Wang, Fan Zhu, Yukio KakudaPageof 78