Junfeng Fan

Berry and Citrus Phenolic Compounds Inhibit Dipeptidyl Peptidase IV: Implications in Diabetes Management

Junfeng Fan, Michele H. Johnson, Mary Ann Lila et al. · Evidence-based Complementary and Alternative Medicine · 2013 · 187 citations · Full text

Food Chemistry, Beneficial Health Effects, Polyphenolics +14

Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce

Xiangning Chen, Lupei Ren, Menglin Li et al. · Food Chemistry · 2016 · 165 citations

Food Chemistry, Health Sciences, Food Analysis +8

Dipeptidyl Peptidase IV Inhibitory Peptides Derived from Oat (<i>Avena sativa</i> L.), Buckwheat (<i>Fagopyrum esculentum</i>), and Highland Barley (<i>Hordeum vulgare trifurcatum</i> (L.) Trofim) Proteins

Feng Wang, Guoyong Yu, Yanyan Zhang et al. · Journal of Agricultural and Food Chemistry · 2015 · 151 citations

Anthocyanins and proanthocyanidins from blueberry–blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate‐utilizing enzymes in vitro

Michele H. Johnson, Elvira González de Mejı́a, Junfeng Fan et al. · Molecular Nutrition & Food Research · 2013 · 135 citations

Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase

Dan Zhou, Lin Li, Yanwen Wu et al. · Food Chemistry · 2014 · 86 citations

Food Chemistry, Biochemistry, Tannin +8