Chunhe Gu

LC-ESI-QTOF/MS Characterisation of Phenolic Acids and Flavonoids in Polyphenol-Rich Fruits and Vegetables and Their Potential Antioxidant Activities

Chunhe Gu, Kate Howell, Frank R. Dunshea et al. · Antioxidants · 2019 · 185 citations · Full text

Effects of hydroxylation at C3′ on the B ring and diglycosylation at C3 on the C ring on flavonols inhibition of α-glucosidase activity

Yajuan Qin, Xiaoai Chen, Fei Xu et al. · Food Chemistry · 2022 · 66 citations

C Ring, Biochemistry, Medicine +6

Sugarcane polyphenol and fiber to affect production of short-chain fatty acids and microbiota composition using in vitro digestion and pig faecal fermentation model

Yit Tao Loo, Kate Howell, Hafiz Ansar Rasul Suleria et al. · Food Chemistry · 2022 · 49 citations

Food Fermentation, In Vitro Fermentation, Sugarcane Polyphenol +5

Dietary Lipids Influence Bioaccessibility of Polyphenols from Black Carrots and Affect Microbial Diversity under Simulated Gastrointestinal Digestion

Chunhe Gu, Hafiz Ansar Rasul Suleria, Frank R. Dunshea et al. · Antioxidants · 2020 · 48 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +14

A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation

Chao Zhang, Xiaoai Chen, Xiaoxue Guo et al. · LWT · 2023 · 29 citations · Full text

Engineering, Nfj Fermentation, Polyphenolics +16