Xingqian Ye

Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

Wenjun Wang, Xiaobin Ma, Peng Jiang et al. · Food Hydrocolloids · 2016 · 566 citations

Food Chemistry, Food Analysis, Food Engineering +5

Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract

Guihua Xu, Xingqian Ye, Jianchu Chen et al. · Journal of Agricultural and Food Chemistry · 2006 · 426 citations

Food Chemistry, Phenolic Compounds, Polyphenolics +11

Juice components and antioxidant capacity of citrus varieties cultivated in China

Guihua Xu, Donghong Liu, Jianchu Chen et al. · Food Chemistry · 2007 · 372 citations

Food Chemistry, Food Bioactive Compound, Citrus Varieties +6

Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method

Wenjun Wang, Xiaobin Ma, Yuting Xu et al. · Food Chemistry · 2015 · 368 citations

Food Chemistry, Conventional Method, Food Engineering +6

Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase

Yuxue Zheng, Jinhu Tian, Wenhan Yang et al. · Food Chemistry · 2020 · 367 citations

Enzymatic Modification, Inhibition Mechanism, Biochemistry +1