Wei Yang

Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives

Wei Yang, Maaria Kortesniemi, Xueying Ma et al. · Food Chemistry · 2019 · 101 citations

Polyphenolics, Enzymatic Acylation, Biochemistry +9

The effect of microbial inoculant origin on the rhizosphere bacterial community composition and plant growth-promotion

Yian Gu, Ke Dong, Stefan Geisen et al. · Plant and Soil · 2020 · 95 citations · Full text

Biology, Microbial Diversity, Plant-microbe Interaction +10

Flavonol glycosides in berries of two major subspecies of sea buckthorn (Hippophaë rhamnoides L.) and influence of growth sites

Xueying Ma, Oskar Laaksonen, Jie Zheng et al. · Food Chemistry · 2016 · 82 citations

Biology, Growth Sites, Botany +6

Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves

Xueying Ma, Johanna Moilanen, Oskar Laaksonen et al. · Food Chemistry · 2018 · 80 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +9

Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (<i>Arctostaphylos alpina</i>) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives

Wei Yang, Maaria Kortesniemi, Baoru Yang et al. · Journal of Agricultural and Food Chemistry · 2018 · 77 citations

Food Chemistry, Biosynthesis, Enzymatic Acylation +13