Yulin Fang

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 · 90 citations

Agriculture, Food Science, Nutritional Sciences +17

Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area

Yiming Feng, Min Liu, Yanan Ouyang et al. · Food & Nutrition Research · 2015 · 68 citations · Full text

Agriculture, Enology, Food Science +17

Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount and drinking patterns

Xiangyu Sun, Xianghan Cheng, Jingzheng Zhang et al. · Food Research International · 2019 · 56 citations

Agriculture, Enology, Nutritional Sciences +13

Effect of foliar application of fulvic acid antitranspirant on sugar accumulation, phenolic profiles and aroma qualities of Cabernet Sauvignon and Riesling grapes and wines

Wanping Li, Heng Yao, Keqin Chen et al. · Food Chemistry · 2021 · 54 citations

Agriculture, Food Science, Plant Sciences +17

Nutritional properties and biological activities of kiwifruit (Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion

Tingting Ma, Tian Lan, Tonghui Geng et al. · Food & Nutrition Research · 2019 · 52 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +17