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Molecules (Basel, Switzerland)|April 26, 2013
Enhancement or reduction of sonochemical activity of pulsed ultrasound compared to continuous ultrasound at 20 kHz?Yujing Sun, Xingqian YeFood & Function|August 23, 2017
The anti-obesity properties of the proanthocyanidin extract from the leaves of Chinese bayberry (Myrica rubra Sieb.et Zucc.)Xiaozhou Zhou, Shiguo Chen, Xingqian YeCarbohydrate Polymers|April 16, 2021
High pressure processing accelarated the release of RG-I pectic polysaccharides from citrus peelZhiqiang Hou, Shiguo Chen, Xingqian YeFoods (Basel, Switzerland)|February 13, 2026
Starch Aldehyde-Theaflavin Conjugate: Synthesis, Structure, and Antioxidant and Antimicrobial ActivitiesYundong Shao, Yong Cheng, Xingqian YeFood Chemistry|February 28, 2016
Health benefits of the potato affected by domestic cooking: A reviewJinhu Tian, Jianchu Chen, Xingqian Ye, et al.Food Science & Nutrition|January 30, 2020
Evaluation of antimicrobial and antibiofilm properties of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves against Staphylococcus epidermidisMingming Zou, Wenyang Tao, Xingqian Ye, et al.Molecules (Basel, Switzerland)|April 28, 2023
Detection Techniques for Lead Ions in Water: A ReviewDan Wu, Yinglu Hu, Huan Cheng, et al.Molecules (Basel, Switzerland)|July 28, 2022
Evaluation of Water Ammonium Ion Test Kit and Its Feasibility for the Analysis of Protein in FoodDan Wu, Qile Xia, Jianfeng Zhou, et al.Bioorganic Chemistry|July 3, 2020
In vitro inhibitory effects of Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins on pancreatic α-amylase and their interactionMengting Wang, Jianchu Chen, Xingqian Ye, et al.Journal of Agricultural and Food Chemistry|January 18, 2007
Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extractGuihua Xu, Xingqian Ye, Jianchu Chen, et al.Pageof 32