Chao Wang

Mulberry Anthocyanin Extracts Inhibit LDL Oxidation and Macrophage‐Derived Foam Cell Formation Induced by Oxidative LDL

Li-Kaung Liu, Hyungmin Lee, Ying-Ming Shih et al. · Journal of Food Science · 2008 · 114 citations

Biochemistry, Medicine, Lipid Peroxidation +11

Investigation on the biological activity of anthocyanins and polyphenols in blueberry

Sen Yang, Chao Wang, Xingyuan Li et al. · Journal of Food Science · 2021 · 58 citations

A gradient HPLC method for the quality control of chlorogenic acid, linarin and luteolin in Flos Chrysanthemi Indici suppository

Qunlin Zhang, Jun Li, Chao Wang et al. · Journal of Pharmaceutical and Biomedical Analysis · 2006 · 53 citations

Food Chemistry, Gradient Hplc Method, Engineering +7

Evaluation of digestibility differences for apple polyphenolics using in vitro elderly and adult digestion models

Ya‐Fang Shang, Jun-Hao Miao, Jia Zeng et al. · Food Chemistry · 2022 · 35 citations

Food Chemistry, Nutrition, Digestibility Differences +7

Stability and antioxidant activity of chitosan/β-Lactoglobulin on anthocyanins from Aronia melanocarpa

Chunping Chen, Zuochen Li, Chao Wang et al. · LWT · 2022 · 29 citations · Full text

Glycobiology, Antioxidant Activity, Polysaccharide +17