Jiyang Luo

Changes in the Main Nutrients, Phytochemicals, and Antioxidant Activity in Yellow Corn Grain during Maturation

Jianguo Xu, Q. P. Hu, Xiangdong Wang et al. · Journal of Agricultural and Food Chemistry · 2010 · 94 citations

Nutrition, Engineering, Botany +19

Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice

Tingting Ma, Tian Cheng-rui, Jiyang Luo et al. · Food Chemistry · 2013 · 87 citations

Food Chemistry, Food Analysis, Antioxidant Capacity +2

Essential oil composition and antimicrobial activity of Sphallerocarpus gracilis seeds against selected food-related bacteria

Chunyan Gao, Tian Cheng-rui, Yue-hong Lu et al. · Food Control · 2010 · 77 citations

Essential Oil Composition, Sphallerocarpus Gracilis Seeds, Food Microbiology +6

Polysaccharide extraction from Sphallerocarpus gracilis roots by response surface methodology

Tingting Ma, Xiangyu Sun, Tian Cheng-rui et al. · International Journal of Biological Macromolecules · 2016 · 60 citations

Engineering, Environmental Engineering, Glycobiology +7

Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil

Tingting Ma, Jiyang Luo, Tian Cheng-rui et al. · Food Chemistry · 2014 · 43 citations

Food Chemistry, Juice Essential Oil, Chemical Composition +4