Hongfei Fu

Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato

Zhenna Zhang, Juan Wang, Xueying Zhang et al. · Food Chemistry · 2017 · 123 citations

Food Chemistry, Polyphenolics, Weight Loss +5

Candidate Genes for Yellow Leaf Color in Common Wheat (Triticum aestivum L.) and Major Related Metabolic Pathways according to Transcriptome Profiling

Hui-Yu Wu, Narong Shi, Xuyao An et al. · International Journal of Molecular Sciences · 2018 · 113 citations · Full text

Effect of esterification with fatty acid of β-cryptoxanthin on its thermal stability and antioxidant activity by chemiluminescence method

Hongfei Fu, Bijun Xie, Gang Fan et al. · Food Chemistry · 2010 · 80 citations

Food Chemistry, Lipid Analysis, Food Bioactive Compound +4

Evaluation of antioxidant activities of principal carotenoids available in water spinach (Ipomoea aquatica)

Hongfei Fu, Bijun Xie, Shaojun Ma et al. · Journal of Food Composition and Analysis · 2010 · 69 citations

Food Chemistry, Water Spinach, Carotenoid +5

Effects of radio-frequency-assisted blanching on the polyphenol oxidase, microstructure, physical characteristics, and starch content of potato

Zhenna Zhang, Yishun Yao, Qingli Shi et al. · LWT · 2020 · 55 citations

Food Chemistry, Polyphenolics, Radio-frequency-assisted Blanching +7