Chongting Guo

Polyphenols accumulation effects on surface color variation in apple slices hot air drying process

Xuan Li, Xinye Wu, Jinfeng Bi et al. · LWT · 2019 · 64 citations

Food Chemistry, Thermal Processing, Food Processing +4

Immunomodulation effects of polyphenols from thinned peach treated by different drying methods on RAW264.7 cells through the NF-κB and Nrf2 pathways

Chongting Guo, Jinfeng Bi, Xuan Li et al. · Food Chemistry · 2020 · 45 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +12

Effect of high pressure homogenization on water-soluble pectin characteristics and bioaccessibility of carotenoids in mixed juice

Chandi Kanchana Deepali Wellala, Jinfeng Bi, Xuan Liu et al. · Food Chemistry · 2021 · 40 citations

Food Chemistry, High Pressure Homogenization, Biomanufacturing +7

Investigation on the phenolic composition, related oxidation and antioxidant activity of thinned peach dried by different methods

Chongting Guo, Jinfeng Bi, Xuan Li et al. · LWT · 2021 · 39 citations

Food Chemistry, Thinned Peach, Phenolic Composition +3

Polyphenol metabolic diversity of Chinese peach and nectarine at thinned and ripe stages by UPLC-ESI-Q-TOF-MS combined with multivariate statistical analysis

Chongting Guo, Jinfeng Bi, Xuan Li et al. · Journal of Food Composition and Analysis · 2020 · 25 citations

Biology, Chinese Peach, Carotenoid +12