Peiyao Lu

Impact of roasting on the phenolic and volatile compounds in coffee beans

Hanjing Wu, Peiyao Lu, Ziyao Liu et al. · Food Science & Nutrition · 2022 · 93 citations · Full text

Agriculture, Food Science, Food Analysis +16

Impact of processing and storage on protein digestibility and bioavailability of legumes

Jingyu Gu, Amrit BK, Hanjing Wu et al. · Food Reviews International · 2022 · 92 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation

Hanjing Wu, Ziyao Liu, Peiyao Lu et al. · Food Chemistry · 2022 · 69 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

Composition of Flavonoids and Phenolic Acids in Lychee ( <i>Litchi Chinensis</i>  Sonn.) Flower Extracts and Their Antioxidant Capacities Estimated with Human LDL, Erythrocyte, and Blood Models

Yi‐Chen Chen, Jingjing Lin, Shao‐Cheng Liu et al. · Journal of Food Science · 2011 · 34 citations

Life Sciences, Biochemistry, Botany +16

Standardized ileal digestible amino acid and metabolizable energy content of wheat from different origins and the effect of exogenous xylanase on their determination in broilers

Peiyao Lu, Jing Wang, Shugeng Wu et al. · Poultry Science · 2019 · 30 citations · Full text

Agriculture, Animal Sciences, Poultry Science +17