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Food Chemistry|September 7, 2017
Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oatsChao Chen, Li Wang, Ren Wang, et al.Plos One|September 11, 2020
Preparation of magnetic mesoporous silica from rice husk for aflatoxin B1 removal: Optimum process and adsorption mechanismYanan Li, Ren Wang, Zhengxing Chen, et al.Food Chemistry|January 4, 2024
Molecular modulating of amylopectin's structure promoted the formation of starch-unsaturated fatty acids complexes with controlled digestibility and improved stability to oxidationWenjie Yu, Zhishu He, Xiaohu Luo, et al.Journal of Food Science|January 11, 2016
Effect of Hops Beta Acids on the Survival of Unstressed- or Acid-Stress-Adapted-Listeria Monocytogenes and on the Quality and Sensory Attributes of Commercially Cured Ham SlicesLi Wang, Amanda Gipe McKeith, Cangliang Shen, et al.International Journal of Biological Macromolecules|April 12, 2016
Antitumor activities and immunomodulatory of rice bran polysaccharides and its sulfates in vitroLi Wang, Yulin Li, Lidan Zhu, et al.Toxins|February 24, 2022
Synthesis of Rice Husk-Based MCM-41 for Removal of Aflatoxin B<sub>1</sub> from Peanut OilYa'nan Li, Ren Wang, Xiaohu Luo, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|October 24, 2017
In vivo toxicity assessment of aflatoxin B<sub>1</sub>-contaminated corn after ozone degradationXiaohu Luo, Ke Li, Jiali Xing, et al.Food Chemistry|April 30, 2022
Removal of aflatoxin B<sub>1</sub> from aqueous solution using amino-grafted magnetic mesoporous silica prepared from rice huskYa'nan Li, Yunyu Zhou, Ren Wang, et al.International Journal of Biological Macromolecules|July 5, 2021
Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starchKai Yang, Xiaohu Luo, Yuheng Zhai, et al.Foods (Basel, Switzerland)|February 11, 2023
Impacts of Proanthocyanidin Binding on Conformational and Functional Properties of Decolorized Highland Barley ProteinJuan Li, Xin Zhang, Wenju Zhou, et al.Pageof 9