Chengtao Wang

Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

Ying Mao, Lushan Sui, Ning Yang et al. · Food Chemistry · 2018 · 186 citations

Agriculture, Chemistry, Food Science +13

Black rice anthocyanin-rich extract and rosmarinic acid, alone and in combination, protect against DSS-induced colitis in mice

Lei Zhao, Yali Zhang, Guorong Liu et al. · Food & Function · 2018 · 100 citations

Life Sciences, Immunology, Nutritional Sciences +17

Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with <scp>l</scp> ‐arginine and Glutamic Acid

Qian Guo, Xiangfeng Kong, Cheng‐Jun Hu et al. · Journal of Food Science · 2019 · 79 citations

Agriculture, Animal Sciences, Food Science +17

The effect of collagen hydrolysates from silver carp (Hypophthalmichthys molitrix) skin on UV-induced photoaging in mice: molecular weight affects skin repair

Hongdong Song, Mengfei Meng, Xiaofeng Cheng et al. · Food & Function · 2017 · 65 citations

Medicine, Biochemistry, Nutritional Sciences +15

Overexpression of Monacolin K Biosynthesis Genes in the <i>Monascus purpureus</i> Azaphilone Polyketide Pathway

Chan Zhang, Jian Liang, Anan Zhang et al. · Journal of Agricultural and Food Chemistry · 2019 · 54 citations

Life Sciences, Biotechnology, Microbiology +17