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

Qingchao Gao, Yi Li, Yahui LI, +2

Food Science and Technology

Food ChemistryPolyphenolicsFood PreservativesFood Bioactive CompoundBiochemistry +11

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, +5

Foods

NutritionFood AnalysisPolyphenolicsOxidative StressFood Chemistry +19

Residue behaviors of six pesticides during apple juice production and storage

Qingchao Gao, Yingxin Wang, Yahui Li, +4

Food Research International

Residue (Chemistry)EngineeringPesticide-residue AnalysisEnvironmental EngineeringCrop Protection +9

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

Qingchao Gao, Rong Ma, Lu Shi, +3

Food & Function

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

Qingchao Gao, Yingxin Wang, Yahui Li, +3

Food Research International

Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities

Qingchao Gao, Yi Li, Yahui Li, +2

Journal of Food Measurement & Characterization

Food ChemistryFood Bioactive CompoundBotanyPurple VegetablesAntioxidant Abilities +4

Effect of five polyphenols on the stability of purple cabbage anthocyanins in simulated beverage systems containing L-ascorbic acid

Menghua Lin, Chenchen Sun, Qingchao Gao, +3

Food Packaging and Shelf Life

Food ChemistryFood Bioactive CompoundSimulated Beverage SystemsBiochemistryL-ascorbic Acid +4

Residue changes of five pesticides during the production and storage of rice flour

Jinmiao Duan, Qingchao Gao, Lu Shi, +3

Food Additives & Contaminants Part A

Residue (Chemistry)EngineeringPesticide-residue AnalysisAgricultural EconomicsPesticide Residues +16

Trends in the Potential of Stilbenes to Improve Plant Stress Tolerance: Insights of Plant Defense Mechanisms in Response to Biotic and Abiotic Stressors

Qingchao Gao, Renyu Zheng, Jun Lu, +5

Journal of Agricultural and Food Chemistry

EngineeringPlant PathologyAbiotic DamageOxidative StressBiosynthesis +20

Dynamics and residues of difenoconazole and chlorothalonil in leafy vegetables grown in open-field and greenhouse

Qingchao Gao, Jiameng Hu, Lu Shi, +2

Journal of Food Composition and Analysis

Environmental ChemistryEngineeringBotanyPesticide-residue AnalysisEnvironmental Engineering +5