Er Sheng Gong

Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion

Yuxi Lang, Bin Li, Er Sheng Gong et al. · Food Chemistry · 2020 · 111 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +7

Bioactive flavonoids from Rubus corchorifolius inhibit α-glucosidase and α-amylase to improve postprandial hyperglycemia

Jinlong Tian, Xu Si, Yuehua Wang et al. · Food Chemistry · 2020 · 104 citations

Biochemistry, Bioactive Flavonoids, Rubus Corchorifolius Inhibit +7

Phytochemical profiles and antioxidant activity of brown rice varieties

Er Sheng Gong, Shun Jing Luo, Tong Li et al. · Food Chemistry · 2017 · 102 citations

Food Chemistry, Brown Rice Varieties, Phytochemistry +2

Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree

Weijia Zhang, Yixiao Shen, Zudi Li et al. · Food Chemistry · 2020 · 98 citations

Food Chemistry, High Hydrostatic Pressure, Food Bioactive Compound +4

The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment

Zicong Zeng, Chengmei Liu, Shunjing Luo et al. · PLoS ONE · 2016 · 89 citations · Full text

Food Chemistry, Nutrition, Phenolic Compounds +13