Qingchao Gao

Antioxidant and prooxidant activities of phenolic acids commonly existed in vegetables and their relationship with structures

Qingchao Gao, Yi Li, Yahui LI et al. · Food Science and Technology · 2022 · 41 citations · Full text

Food Chemistry, Polyphenolics, Food Preservatives +13

Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar

Qingchao Gao, Yangbo Song, Ying Liang et al. · Foods · 2022 · 40 citations · Full text

Nutrition, Food Analysis, Polyphenolics +21

Residue behaviors of six pesticides during apple juice production and storage

Qingchao Gao, Yingxin Wang, Yahui Li et al. · Food Research International · 2023 · 38 citations

Residue (Chemistry), Engineering, Pesticide-residue Analysis +11

Anti-glycation and anti-inflammatory activities of anthocyanins from purple vegetables

Qingchao Gao, Rong Ma, Lu Shi et al. · Food & Function · 2023 · 25 citations

Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing

Qingchao Gao, Yingxin Wang, Yahui Li et al. · Food Research International · 2024 · 21 citations · Full text