Lei Zou

In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)

Dong Wang, Lijun Wang, Fengxue Zhu et al. · Food Chemistry · 2007 · 190 citations

Food Chemistry, Food Function, Food Bioactive Compound +8

Influences of processing and NaCl supplementation on isoflavone contents and composition during douchi manufacturing

Lijun Wang, Lijun Yin, Dong Li et al. · Food Chemistry · 2006 · 62 citations

Food Chemistry, Nacl Supplementation, Medicine +7

Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing

Lijun Wang, Dong Li, Lei Zou et al. · International Journal of Food Properties · 2007 · 58 citations

Nutrition, Agricultural Economics, Polyphenolics +16

Recent advances in developing mixed matrix membranes based on covalent organic frameworks

Shunli Wang, Xin Wei, Zhenyuan Li et al. · Separation and Purification Technology · 2022 · 51 citations

Membrane Structure, Chemical Engineering, Membrane Formation +11

Hydrothermal pre-anchoring and in-situ preparation of Prussian blue analogue-polymeric carbon nitride nanorods hybrid for robust and efficient cesium adsorption

Shangqing Chen, Deyun Sun, Lei Zou et al. · Chemical Engineering Journal · 2024 · 32 citations

Materials Science, Chemical Engineering, Engineering +11