Yujuan Xu

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

Kejing An, Dandan Zhao, Zhengfu Wang et al. · Food Chemistry · 2015 · 483 citations

Food Chemistry, Phytochemical, Chinese Ginger +3

Effect of ethyl oleate pretreatment on blueberry (Vaccinium corymbosum L.): drying kinetics, antioxidant activity, and structure of wax layer

Kejing An, Manqin Fu, Hao Zhang et al. · Journal of Food Science and Technology · 2019 · 36 citations · Full text

Food Chemistry, Drying Kinetics, Botany +8

Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (<i>Zingiber officinale</i> Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles

Kejing An, Daobang Tang, Jijun Wu et al. · Food Science & Nutrition · 2019 · 36 citations · Full text

Structural elucidation and antioxidant activity evaluation of key phenolic compounds isolated from longan (Dimocarpus longan Lour.) seeds

Jinyu Chen, Yujuan Xu, Zhenzhen Ge et al. · Journal of Functional Foods · 2015 · 36 citations · Full text

Antioxidant Activity Evaluation, Biochemistry, Structural Elucidation +8

Effects of different temperature and humidity on bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulata (Citrus reticulata ‘Chachi’)

Manqin Fu, Kejing An, Yujuan Xu et al. · LWT · 2018 · 30 citations

Botany, Bioactive Flavonoids, Phytochemistry +5