Yafang Shao

Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice

Yuehan Pang, Sulaiman Ahmed, Yanjie Xu et al. · Food Chemistry · 2017 · 333 citations

Food Chemistry, Agricultural Chemistry, Bound Phenolic Compounds +5

Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.)

Yafang Shao, Feifei Xu, Xiao Sun et al. · Journal of Cereal Science · 2014 · 261 citations

Food Chemistry, Polyphenolics, Botany +5

Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice

Yafang Shao, Zhanqiang Hu, Yonghong Yu et al. · Food Chemistry · 2017 · 233 citations

Food Chemistry, Polyphenolics, Biochemistry +6

Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering

Yafang Shao, Feifei Xu, Xiao Sun et al. · Food Chemistry · 2013 · 162 citations

Botany, Phytochemical, Antioxidant Capacity +4

Phenolic compounds and antioxidant properties of breeding lines between the white and black rice

Hongcheng Zhang, Yafang Shao, Jinsong Bao et al. · Food Chemistry · 2014 · 142 citations

Food Chemistry, Phenolic Compounds, Botany +7