Yongtao Wang

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

Xiamin Cao, Yan Zhang, Fusheng Zhang et al. · Journal of the Science of Food and Agriculture · 2011 · 253 citations

P-selectin anchors newly released ultralarge von Willebrand factor multimers to the endothelial cell surface

Arnoldo Padilla, Joel L. Moake, Aubrey Bernardo et al. · Blood · 2003 · 233 citations

Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

Fengxia Liu, Yongtao Wang, Renjie Li et al. · Innovative Food Science & Emerging Technologies · 2013 · 134 citations

High Hydrostatic Pressure, Antioxidant Compounds, Phytochemical +2

WP1066 Disrupts Janus Kinase-2 and Induces Caspase-Dependent Apoptosis in Acute Myelogenous Leukemia Cells

Alessandra Ferrajoli, Stefan Faderl, Quin Van et al. · Cancer Research · 2007 · 128 citations

Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar

Yongtao Wang, Fengxia Liu, Xiamin Cao et al. · Innovative Food Science & Emerging Technologies · 2012 · 119 citations

High Hydrostatic Pressure, Food Processing, Food Quality +2