| Antioxidative Phenolic Compounds from Sage (Salvia officinalis) M Wang, J Li, M Rangarajan, Y Shao, EJ LaVoie, TC Huang, CT Ho Journal of Agricultural and Food Chemistry 46 (12), 4869-4873, 1998 | 952 | 1998 |
| Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.) M Wang, JE Simon, IF Aviles, K He, QY Zheng, Y Tadmor Journal of agricultural and Food Chemistry 51 (3), 601-608, 2003 | 720 | 2003 |
| 2,2-Diphenyl-1-picrylhydrazyl Radical-Scavenging Active Components from Polygonum multiflorum Thunb. Y Chen, M Wang, RT Rosen, CT Ho Journal of agricultural and food chemistry 47 (6), 2226-2228, 1999 | 439 | 1999 |
| Dietary polyphenols as antidiabetic agents: Advances and opportunities C Sun, C Zhao, EC Guven, P Paoli, J Simal‐Gandara, KM Ramkumar, ... Food Frontiers 1 (1), 18-44, 2020 | 362 | 2020 |
| Cinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation endproducts X Peng, KW Cheng, J Ma, B Chen, CT Ho, C Lo, F Chen, M Wang Journal of agricultural and food chemistry 56 (6), 1907-1911, 2008 | 349 | 2008 |
| The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread X Peng, J Ma, KW Cheng, Y Jiang, F Chen, M Wang Food chemistry 119 (1), 49-53, 2010 | 344 | 2010 |
| Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts X Peng, Z Zheng, KW Cheng, F Shan, GX Ren, F Chen, M Wang Food chemistry 106 (2), 475-481, 2008 | 327 | 2008 |
| Naturally occurring inhibitors against the formation of advanced glycation end-products X Peng, J Ma, F Chen, M Wang Food & function 2 (6), 289-301, 2011 | 314 | 2011 |
| Available technologies on improving the stability of polyphenols in food processing H Cao, O Saroglu, A Karadag, Z Diaconeasa, G Zoccatelli, ... Food Frontiers 2 (2), 109-139, 2021 | 308 | 2021 |
| Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917 Z Li, J Teng, Y Lyu, X Hu, Y Zhao, M Wang Molecules 24 (1), 51, 2018 | 302 | 2018 |
| Determination of isoflavones in red clover and related species by high-performance liquid chromatography combined with ultraviolet and mass spectrometric detection Q Wu, M Wang, JE Simon Journal of chromatography A 1016 (2), 195-209, 2003 | 275 | 2003 |
| Overexpression of Arabidopsis Acyl-CoA Binding Protein ACBP3 Promotes Starvation-Induced and Age-Dependent Leaf Senescence S Xiao, W Gao, QF Chen, SW Chan, SX Zheng, J Ma, M Wang, R Welti, ... The Plant Cell 22 (5), 1463-1482, 2010 | 261 | 2010 |
| Influence of functional food components on gut health MLY Wan, KH Ling, H El-Nezami, MF Wang Critical reviews in food science and nutrition 59 (12), 1927-1936, 2019 | 240 | 2019 |
| Functional characterization of key structural genes in rice flavonoid biosynthesis CH Shih, H Chu, LK Tang, W Sakamoto, M Maekawa, IK Chu, M Wang, ... Planta 228 (6), 1043-1054, 2008 | 240 | 2008 |
| Evaluation of resveratrol derivatives as potential antioxidants and identification of a reaction product of resveratrol and 2, 2-diphenyl-1-picryhydrazyl radical M Wang, Y Jin, CT Ho Journal of agricultural and food chemistry 47 (10), 3974-3977, 1999 | 234 | 1999 |
| Dietary oxyresveratrol prevents parkinsonian mimetic 6-hydroxydopamine neurotoxicity J Chao, MS Yu, YS Ho, M Wang, RCC Chang Free Radical Biology and Medicine 45 (7), 1019-1026, 2008 | 233 | 2008 |
| Positive and negative effects of polyphenol incorporation in baked foods J Ou, M Wang, J Zheng, S Ou Food chemistry 284, 90-99, 2019 | 193 | 2019 |
| Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum) L Zou, D Wu, G Ren, Y Hu, L Peng, J Zhao, P Garcia-Perez, M Carpena, ... Critical reviews in food science and nutrition 63 (5), 657-673, 2023 | 192 | 2023 |
| Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties Y Tao, B Yan, D Fan, N Zhang, S Ma, L Wang, Y Wu, M Wang, J Zhao, ... Trends in Food Science & Technology 99, 593-607, 2020 | 190 | 2020 |
| Tyrosinase inhibitors from paper mulberry (Broussonetia papyrifera) ZP Zheng, KW Cheng, J Chao, J Wu, M Wang Food Chemistry 106 (2), 529-535, 2008 | 185 | 2008 |
"Ka Wing Cheng"Institute for Advanced Study, Shenzhen UniversityVerified email at szu.edu.cn
