Yixiao Shen

Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study

Zhihuan Zang, Shurui Chou, Jinlong Tian et al. · Food Chemistry · 2020 · 156 citations

Biochemistry, Food Analysis, Biotechnology +6

An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation

Xiaoyan Liu, Min Qian, Yixiao Shen et al. · Food Chemistry · 2021 · 106 citations

Biology, Microbial Diversity, Microbial Systematics +9

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

Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts

Liqing Du, Yixiao Shen, Xiumei Zhang et al. · Food Chemistry · 2013 · 78 citations

Miracle Berry, Antioxidant-rich Phytochemicals, Synsepalum Dulcificum +5

Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation

Xiumei Zhang, Yixiao Shen, Witoon Prinyawiwatkul et al. · Food Chemistry · 2013 · 60 citations

Food Chemistry, Lipid Analysis, Hydrophilic Anthocyanins +8