Weibin Bai

Improvement of Neutral Lipid and Polyunsaturated Fatty Acid Biosynthesis by Overexpressing a Type 2 Diacylglycerol Acyltransferase in Marine Diatom Phaeodactylum tricornutum

Ying‐Fang Niu, Menghan Zhang, Da‐Wei Li et al. · Marine Drugs · 2013 · 273 citations · Full text

Biology, Biosynthesis, Marine Biotechnology +14

Available technologies on improving the stability of polyphenols in food processing

Hui Cao, Öznur Saroğlu, Ayşe Karadağ et al. · Food Frontiers · 2021 · 268 citations · Full text

Available Technologies, Food Biophysics, Polyphenols Depends +18

Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research

Wending Chen, Cai-Yun Xie, Qianqian He et al. · Food Chemistry X · 2022 · 118 citations · Full text

The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity

Xusheng Li, Lei Zhang, Ziyao Peng et al. · Food Chemistry · 2020 · 111 citations

Food Chemistry, Sonoelectrochemistry, Ultrasonic Treatment +4

Protective effects of anthocyanins on neurodegenerative diseases

Ping Li, Dou Feng, Dacheng Yang et al. · Trends in Food Science & Technology · 2021 · 104 citations

Neurodegenerative Diseases, Medicine, Degenerative Pathology +7