Neungnapa Ruenroengklin

Effects of Various Temperatures and pH Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins

Neungnapa Ruenroengklin, Jia Zhong, Xuewu Duan et al. · International Journal of Molecular Sciences · 2008 · 135 citations · Full text

Food Chemistry, Various Temperatures, Polyphenolics +12

APPLICATION OF ULTRASONICATION OR HIGH‐PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP

K. Nagendra Prasad, Bao Yang, Mouming Zhao et al. · Journal of Food Process Engineering · 2008 · 90 citations

Medicine, Litchi Chinensis Sonn, Food Analysis +9

Modification of pectin polysaccharides during ripening of postharvest banana fruit

Xuewu Duan, Guiping Cheng, En Yang et al. · Food Chemistry · 2008 · 90 citations

Fruit Science, Post-harvest Physiology, Ripening +2

Degradation of anthocyanin from litchi fruit pericarp by H2O2 and hydroxyl radical

Neungnapa Ruenroengklin, Bao Yang, Hetong Lin et al. · Food Chemistry · 2009 · 76 citations

Chemical Engineering, Litchi Fruit Pericarp, Post-harvest Physiology +3

Identificationof Major Phenolic Compounds of Chinese Water Chestnut and their Antioxidant Activity

Yanli You, Xuewu Duan, Xiaoyi Wei et al. · Molecules · 2007 · 51 citations · Full text

Nutraceutical Ingredient, Antioxidant Activity, Cwc Phenolic Extract +17