Bini Wang

Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages

Bini Wang, Qingyuan Huang, Chandrasekar Venkitasamy et al. · LWT · 2015 · 181 citations

Food Chemistry, Nutrition, Phenolic Compounds +10

Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp

Cuijiao Feng, Bini Wang, Aiqing Zhao et al. · Food Chemistry · 2018 · 161 citations

Quality Characteristics, Food Analysis, Antioxidant Activities +6

Distribution of Phenolic Acids in Different Tissues of Jujube and Their Antioxidant Activity

Bini Wang, Haifeng Liu, Jian Zheng et al. · Journal of Agricultural and Food Chemistry · 2011 · 115 citations

Abundant Phenolic Acids, Lipid Peroxidation, Jujube Peel +19

Bacterial diversity in goat milk from the Guanzhong area of China

Fuxin Zhang, Zhaoxia Wang, Feiyan Lei et al. · Journal of Dairy Science · 2017 · 97 citations · Full text

Caprine, Genetics, Livestock Production +18

Influence of Bactrian camel milk on the gut microbiota

Zhaoxia Wang, Wenyi Zhang, Bini Wang et al. · Journal of Dairy Science · 2018 · 87 citations · Full text