Jianping Zhao

Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavored Food and Food Supplements in the United States

Yan‐Hong Wang, Bharathi Avula, N. P. Dhammika Nanayakkara et al. · Journal of Agricultural and Food Chemistry · 2013 · 223 citations

Agriculture, Food Science, Medicinal Chemistry +12

Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans

Wenjiang Dong, Rongsuo Hu, Zhong Chu et al. · Food Chemistry · 2017 · 180 citations

Agriculture, Biochemistry, Food Science +13

Schisandrene, a Dibenzocyclooctadiene Lignan from <i>Schisandra </i><i>c</i><i>hinensis</i>:  Structure−Antioxidant Activity Relationships of Dibenzocyclooctadiene Lignans

Young Whan Choi, Satoshi Takamatsu, Shabana I. Khan et al. · Journal of Natural Products · 2005 · 158 citations

Life Sciences, Biochemistry, Bioisosterism +13

Constituents of Lepidium meyenii ‘maca’

Ilias Muhammad, Jianping Zhao, D. Chuck Dunbar et al. · Phytochemistry · 2002 · 152 citations

Life Sciences, Biochemistry, Chemistry +3

Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics

Wenjiang Dong, Jianping Zhao, Rongsuo Hu et al. · Food Chemistry · 2017 · 114 citations

Agriculture, Food Science, Food Analysis +6