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Journal of Food Science and Technology|February 3, 2018
Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processingYue-E Sun, Weidong WangJournal of Food and Drug Analysis|September 16, 2017
Study on the interaction of bioactive compound S-allyl cysteine from garlic with serum albuminYue-E Sun, Wei-Dong WangMedicine|May 3, 2018
Anti-hyperlipidemia of garlic by reducing the level of total cholesterol and low-density lipoprotein: A meta-analysisYue-E Sun, Weidong Wang, Jie QinCellular and Molecular Biology (Noisy-Le-Grand, France)|October 11, 2018
Characterization of antioxidant activity of sulfur compounds in black garlicWei-Dong Wang, Yue-E Sun, Hong-Wei ChenCritical Reviews in Food Science and Nutrition|April 15, 2011
Autoxidation of unsaturated lipids in food emulsionYue-E Sun, Wei-Dong Wang, Hong-Wei Chen, et al.Pageof 1