Xu Si

Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring

Yiwen Bao, Huijun Cui, Jinlong Tian et al. · Food Control · 2021 · 198 citations

Food Chemistry, Shrimp Freshness Monitoring, Biochemistry +9

Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion

Yuxi Lang, Bin Li, Er Sheng Gong et al. · Food Chemistry · 2020 · 111 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +7

Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders

Xu Si, Qinqin Chen, Jinfeng Bi et al. · Journal of the Science of Food and Agriculture · 2015 · 105 citations

Bioactive flavonoids from Rubus corchorifolius inhibit α-glucosidase and α-amylase to improve postprandial hyperglycemia

Jinlong Tian, Xu Si, Yuehua Wang et al. · Food Chemistry · 2020 · 104 citations

Biochemistry, Bioactive Flavonoids, Rubus Corchorifolius Inhibit +7

Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree

Weijia Zhang, Yixiao Shen, Zudi Li et al. · Food Chemistry · 2020 · 98 citations

Food Chemistry, High Hydrostatic Pressure, Food Bioactive Compound +4