Baiyi Lu

Guidelines for antioxidant assays for food components

Fan Xiao, Tao Xu, Baiyi Lu et al. · Food Frontiers · 2020 · 537 citations · Full text

Nutrition, Food Analysis, Antioxidant Parameter Assay +17

Toxicology and safety of anti-oxidant of bamboo leaves. Part 1: Acute and subchronic toxicity studies on anti-oxidant of bamboo leaves

Baiyi Lu, Xiaoqin Wu, Xiaowei Tie et al. · Food and Chemical Toxicology · 2005 · 169 citations

Bamboo Leaves, Botany, Medicine +8

Chitosan-coated liposomes as delivery systems for improving the stability and oral bioavailability of acteoside

Fei Zhou, Tao Xu, Yajing Zhao et al. · Food Hydrocolloids · 2018 · 169 citations

Nanomedicine, Oral Bioavailability, Engineering +8

Phytochemical contents and antioxidant capacities of different parts of two sugarcane (Saccharum officinarum L.) cultivars

Simin Feng, Zisheng Luo, Yanbing Zhang et al. · Food Chemistry · 2013 · 137 citations

Different Parts, Phytochemical Contents, Phytochemistry +2

Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications

Ye Li, Shengyang Ji, Tao Xu et al. · Trends in Food Science & Technology · 2023 · 127 citations

Food Chemistry, Nutrition, Food Function +5