Ruo-Gu Xiong

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

Dan-Dan Zhou, Adila Saimaiti, Min Luo et al. · Antioxidants · 2022 · 82 citations · Full text

Food Chemistry, Polyphenolics, Food Bioactive Compound +15

Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea

Adila Saimaiti, Siyu Huang, Ruo-Gu Xiong et al. · Antioxidants · 2022 · 39 citations · Full text

Bioactive compounds and health benefits of pomegranate: An updated narrative review

Jin Cheng, Jiahui Li, Ruo-Gu Xiong et al. · Food Bioscience · 2023 · 38 citations

Polyphenolics, Health Benefits, Food Bioactive Compound +10

Preventive Effects of Different Black and Dark Teas on Obesity and Non-Alcoholic Fatty Liver Disease and Modulate Gut Microbiota in High-Fat Diet Fed Mice

Bangyan Li, Qianqian Mao, Ruo-Gu Xiong et al. · Foods · 2022 · 28 citations · Full text

Effects and mechanisms of anti-diabetic dietary natural products: an updated review

Cheng Jin, Jiahui Li, Ruo-Gu Xiong et al. · Food & Function · 2024 · 27 citations