Di Zhang

Comparative Study of the Effects of Solid-State Fermentation with Three Filamentous Fungi on the Total Phenolics Content (TPC), Flavonoids, and Antioxidant Activities of Subfractions from Oats (Avena sativa L.)

Shengbao Cai, Ou Wang, Wei Wu et al. · Journal of Agricultural and Food Chemistry · 2011 · 152 citations

Food Chemistry, Polyphenolics, Ea Subfractions +12

Effects of fruit bagging on the contents of phenolic compounds in the peel and flesh of ‘Golden Delicious’, ‘Red Delicious’, and ‘Royal Gala’ apples

Changsheng Chen, Di Zhang, Yaqiang Wang et al. · Scientia Horticulturae · 2012 · 129 citations

Food Chemistry, Phenolic Compounds, Fruit Bagging +3

Anthocyanin contributes more to hydrogen peroxide scavenging than other phenolics in apple peel

Xiuli Bi, Jiangli Zhang, Changsheng Chen et al. · Food Chemistry · 2013 · 103 citations

Food Chemistry, Other Phenolics, Phytochemical +3

Stability and absorption of anthocyanins from blueberries subjected to a simulated digestion process

Yixiang Liu, Di Zhang, WU Yong-pei et al. · International Journal of Food Sciences and Nutrition · 2014 · 90 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +14

The protective effects of berry‐derived anthocyanins against visible light‐induced damage in human retinal pigment epithelial cells

Yong Wang, Di Zhang, Yixiang Liu et al. · Journal of the Science of Food and Agriculture · 2014 · 65 citations