Shudong He

Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate

Min Yu, Shudong He, Mingming Tang et al. · Food Chemistry · 2017 · 231 citations

Agriculture, Biochemistry, Food Science +13

Enzymes in food bioprocessing — novel food enzymes, applications, and related techniques

Yi Zhang, Shudong He, Benjamin K. Simpson · Current Opinion in Food Science · 2018 · 143 citations

Life Sciences, Biotechnology, Food Science +12

Antioxidant and prebiotic activity of five peonidin-based anthocyanins extracted from purple sweet potato (Ipomoea batatas (L.) Lam.)

Hanju Sun, Yongsheng Zhu, Qiuyan Lou et al. · Scientific Reports · 2018 · 135 citations · Full text

Life Sciences, Biochemistry, Food Science +10

Generation of antioxidative peptides from Atlantic sea cucumber using alcalase versus trypsin: In vitro activity, de novo sequencing, and in silico docking for in vivo function prediction

Yi Zhang, Shudong He, Éric Bonneil et al. · Food Chemistry · 2019 · 132 citations

Life Sciences, Biochemistry, Bioinformatics +15

Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro

Yongsheng Zhu, Hanju Sun, Shudong He et al. · PLoS ONE · 2018 · 125 citations · Full text

Life Sciences, Agronomy, Microbiology +16