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Xianli Wu

Showing results (1-10 of 118) with videos related to

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Journal of Agricultural and Food Chemistry|March 31, 2005
Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berriesXianli Wu, Ronald L Prior
Current Developments in Nutrition|August 30, 2021
Current Knowledge and Challenges on the Development of a Dietary Glucosinolate Database in the United StatesXianli Wu, Pamela R Pehrsson
Free Radical Research|October 4, 2006
Anthocyanins: structural characteristics that result in unique metabolic patterns and biological activitiesRonald L Prior, Xianli Wu
Journal of Agricultural and Food Chemistry|April 14, 2005
Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grainsXianli Wu, Ronald L Prior
Journal of Agricultural and Food Chemistry|April 4, 2012
Mitigation of inflammation with foodsXianli Wu, Alexander G Schauss
Journal of Agricultural and Food Chemistry|January 9, 2009
Identification and urinary excretion of metabolites of 5-(hydroxymethyl)-2-furfural in human subjects following consumption of dried plums or dried plum juiceRonald L Prior, Xianli Wu, Liwei Gu
Journal of Agricultural and Food Chemistry|May 12, 2005
Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplementsRonald L Prior, Xianli Wu, Karen Schaich
The Journal of Nutrition|July 5, 2002
Absorption and metabolism of anthocyanins in elderly women after consumption of elderberry or blueberryXianli Wu, Guohua Cao, Ronald L Prior
Advances in Nutrition (Bethesda, Md.)|October 19, 2021
Are Processed Tomato Products as Nutritious as Fresh Tomatoes? Scoping Review on the Effects of Industrial Processing on Nutrients and Bioactive Compounds in TomatoesXianli Wu, Liangli Yu, Pamela R Pehrsson
The Journal of Nutrition|October 7, 2004
Pelargonidin is absorbed and metabolized differently than cyanidin after marionberry consumption in pigsXianli Wu, Hoy E Pittman, Ronald L Prior
Pageof 12

Showing results (1-10 of 118) with videos related to

Sort By:
Pageof 12
Journal of Agricultural and Food Chemistry|March 31, 2005
Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berriesXianli Wu, Ronald L Prior
Current Developments in Nutrition|August 30, 2021
Current Knowledge and Challenges on the Development of a Dietary Glucosinolate Database in the United StatesXianli Wu, Pamela R Pehrsson
Free Radical Research|October 4, 2006
Anthocyanins: structural characteristics that result in unique metabolic patterns and biological activitiesRonald L Prior, Xianli Wu
Journal of Agricultural and Food Chemistry|April 14, 2005
Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grainsXianli Wu, Ronald L Prior
Journal of Agricultural and Food Chemistry|April 4, 2012
Mitigation of inflammation with foodsXianli Wu, Alexander G Schauss
Journal of Agricultural and Food Chemistry|January 9, 2009
Identification and urinary excretion of metabolites of 5-(hydroxymethyl)-2-furfural in human subjects following consumption of dried plums or dried plum juiceRonald L Prior, Xianli Wu, Liwei Gu
Journal of Agricultural and Food Chemistry|May 12, 2005
Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplementsRonald L Prior, Xianli Wu, Karen Schaich
The Journal of Nutrition|July 5, 2002
Absorption and metabolism of anthocyanins in elderly women after consumption of elderberry or blueberryXianli Wu, Guohua Cao, Ronald L Prior
Advances in Nutrition (Bethesda, Md.)|October 19, 2021
Are Processed Tomato Products as Nutritious as Fresh Tomatoes? Scoping Review on the Effects of Industrial Processing on Nutrients and Bioactive Compounds in TomatoesXianli Wu, Liangli Yu, Pamela R Pehrsson
The Journal of Nutrition|October 7, 2004
Pelargonidin is absorbed and metabolized differently than cyanidin after marionberry consumption in pigsXianli Wu, Hoy E Pittman, Ronald L Prior
Pageof 12