Xiangyu Sun

Nutrient compositions and antioxidant capacity of kiwifruit (Actinidia) and their relationship with flesh color and commercial value

Tingting Ma, Xiangyu Sun, Jinmei Zhao et al. · Food Chemistry · 2016 · 151 citations

Biology, Nutrition, Food Chemistry +8

Transcriptomics integrated with metabolomics reveals the effect of regulated deficit irrigation on anthocyanin biosynthesis in Cabernet Sauvignon grape berries

Bohan Yang, Shuang He, Yuan Liu et al. · Food Chemistry · 2020 · 147 citations

Biology, Biosynthesis, Engineering +10

Effect of Initial PH on Growth Characteristics and Fermentation Properties of <i>Saccharomyces cerevisiae</i>

Xingyan Liu, Bo Jia, Xiangyu Sun et al. · Journal of Food Science · 2015 · 121 citations

Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice

Tingting Ma, Tian Cheng-rui, Jiyang Luo et al. · Food Chemistry · 2013 · 87 citations

Food Chemistry, Food Analysis, Antioxidant Capacity +2

Comparison of the nutritional properties and biological activities of kiwifruit (<i>Actinidia</i>) and their different forms of products: towards making kiwifruit more nutritious and functional

Tingting Ma, Tian Lan, Yanlun Ju et al. · Food & Function · 2019 · 87 citations