Zhiluo Que

Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation

Zhiluo Que, Yao Jin, Jun Huang et al. · Trends in Food Science & Technology · 2023 · 105 citations

Agriculture, Biochemistry, Food Science +16

Comparison of the nutritional properties and biological activities of kiwifruit (<i>Actinidia</i>) and their different forms of products: towards making kiwifruit more nutritious and functional

Tingting Ma, Tian Lan, Yanlun Ju et al. · Food & Function · 2019 · 90 citations

Agriculture, Food Science, Nutritional Sciences +17

Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount and drinking patterns

Xiangyu Sun, Xianghan Cheng, Jingzheng Zhang et al. · Food Research International · 2019 · 56 citations

Agriculture, Enology, Nutritional Sciences +13

Nutritional properties and biological activities of kiwifruit (Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion

Tingting Ma, Tian Lan, Tonghui Geng et al. · Food & Nutrition Research · 2019 · 52 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +17

Engineering the synthesis of unsaturated fatty acids by introducing desaturase improved the stress tolerance of yeast

Dingkang Wang, Liying Hao, Xue Jiao et al. · Journal of the Science of Food and Agriculture · 2023 · 18 citations

Life Sciences, Biochemistry, Biotechnology +17