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Journal of Agricultural and Food Chemistry|June 27, 2002
Conjugated linoleic acid isomers differ in their free radical scavenging propertiesLiangli Yu, Dwayne Adams, Michael GabelJournal of Agricultural and Food Chemistry|March 5, 2004
Comparison of Swiss red wheat grain and fractions for their antioxidant propertiesKequan Zhou, Joseph J Laux, Liangli YuCarbohydrate Research|June 1, 2002
Starch biosynthesis: mechanism for the elongation of starch chainsRupendra Mukerjea, Liangli Yu, John F RobytAdvances 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 PehrssonAnnual Review of Food Science and Technology|March 26, 2019
Fatty Acid Esters of 3-Monochloropropanediol: A ReviewBoyan Gao, Yanfang Li, Guoren Huang, et al.Analytical Biochemistry|March 12, 2019
Selected lipid-based transfection reagents activate NF-κB and MAP kinases signaling pathways, induced cytokines mRNA expression in human THP-1 macrophageUyory Choe, Liangli Yu, Thomas T Y WangJournal of Chromatography. A|November 1, 2005
Simultaneous quantification of alpha-tocopherol and four major carotenoids in botanical materials by normal phase liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometryZhigang Hao, Barry Parker, Michael Knapp, et al.International Journal of Biological Macromolecules|December 28, 2018
Polysaccharides-protein interaction of psyllium and whey protein with their texture and bile acid binding activityYuge Niu, Qi Xia, Wonhee Jung, et al.Annual Review of Food Science and Technology|January 23, 2025
Psyllium: A Nutraceutical and Functional Ingredient in FoodsYaqiong Zhang, Yinghua Luo, Boyan Gao, et al.Natural Product Research|July 1, 2022
Microbial and chemical transformations of euphorbia factor L1 and the P-glycoprotein inhibitory activity in zebrafishesXin Liu, Zhihong ChengPageof 22