| Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities XM Chen, AR Tait, DD Kitts Food chemistry 218, 15-21, 2017 | 482 | 2017 |
| Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves XM Chen, Z Ma, DD Kitts Food chemistry 249, 143-153, 2018 | 215 | 2018 |
| A review on coffee leaves: Phytochemicals, bioactivities and applications X Chen Critical reviews in food science and nutrition 59 (6), 1008-1025, 2019 | 164 | 2019 |
| Defining conditions for the co-culture of Caco-2 and HT29-MTX cells using Taguchi design XM Chen, I Elisia, DD Kitts Journal of pharmacological and toxicological methods 61 (3), 334-342, 2010 | 152 | 2010 |
| Investigation into the bioavailability of milk protein-derived peptides with dipeptidyl-peptidase IV inhibitory activity using Caco-2 cell monolayers IME Lacroix, XM Chen, DD Kitts, ECY Li-Chan Food & Function 8 (2), 701-709, 2017 | 135 | 2017 |
| Demonstration of antioxidant and anti-inflammatory bioactivities from sugar–amino acid Maillard reaction products DD Kitts, XM Chen, H Jing Journal of agricultural and food chemistry 60 (27), 6718-6727, 2012 | 133 | 2012 |
| The roles of strawberry and honey phytochemicals on human health: A possible clue on the molecular mechanisms involved in the prevention of oxidative stress and inflammation M Battino, F Giampieri, D Cianciosi, J Ansary, X Chen, D Zhang, E Gil, ... Phytomedicine 86, 153170, 2021 | 121 | 2021 |
| Anticancer and anti-inflammatory properties of mangiferin: A review of its molecular mechanisms S Mei, H Ma, X Chen Food and Chemical Toxicology 149, 111997, 2021 | 100 | 2021 |
| Ultrasound-assisted green synthesis of gold nanoparticles using citrus peel extract and their enhanced anti-inflammatory activity L Gao, S Mei, H Ma, X Chen Ultrasonics Sonochemistry 83, 105940, 2022 | 85 | 2022 |
| Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems XM Chen, DD Kitts Food research international 44 (9), 2775-2782, 2011 | 83 | 2011 |
| Mangiferin: a review of dietary sources, absorption, metabolism, bioavailability, and safety S Mei, M Perumal, M Battino, DD Kitts, J Xiao, H Ma, X Chen Critical Reviews in Food Science and Nutrition 63 (18), 3046-3064, 2023 | 80 | 2023 |
| Enrichment of gamma-aminobutyric acid in foods: From conventional methods to innovative technologies Y Sun, A Mehmood, M Battino, J Xiao, X Chen Food Research International 162, 111801, 2022 | 78 | 2022 |
| The effects of ultrasonication on the phytochemicals, antioxidant, and polyphenol oxidase and peroxidase activities in coffee leaves D Ji, Q Wang, T Lu, H Ma, X Chen Food Chemistry 373, 131480, 2022 | 77 | 2022 |
| Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar–Amino Acid Maillard Reaction Model … XM Chen, DD Kitts Annals of the New York Academy of Sciences 1126 (1), 220-224, 2008 | 68 | 2008 |
| Optimization of ultrasonic‐assisted extraction conditions for bioactive components from coffee leaves using the Taguchi design and response surface methodology X Chen, J Ding, D Ji, S He, H Ma Journal of Food Science 85 (6), 1742-1751, 2020 | 67 | 2020 |
| Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and … S Mei, J Ding, X Chen Food Research International 168, 112760, 2023 | 65 | 2023 |
| Zinc oxide nanoparticles synthesized using coffee leaf extract assisted with ultrasound as nanocarriers for mangiferin Q Wang, S Mei, P Manivel, H Ma, X Chen Current Research in Food Science 5, 868-877, 2022 | 62 | 2022 |
| Anthocyanins: What do we know until now? F Giampieri, D Cianciosi, JM Alvarez-Suarez, JL Quiles, ... Journal of Berry Research 13 (1), 1-6, 2023 | 56 | 2023 |
| Antioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar–amino acid model systems XM Chen, DD Kitts Journal of agricultural and food chemistry 59 (20), 11294-11303, 2011 | 56 | 2011 |
| Tea processing steps affect chemical compositions, enzyme activities, and antioxidant and anti‐inflammatory activities of coffee leaves J Ding, S Mei, L Gao, Q Wang, H Ma, X Chen Food Frontiers 3 (3), 505-516, 2022 | 55 | 2022 |
Eunice Li-ChanThe university of British ColumbiaVerified email at ubc.ca
