Gengsheng Xiao

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

Quantification and Purification of Mulberry Anthocyanins with Macroporous Resins

Xueming Liu, Gengsheng Xiao, Weidong Chen et al. · BioMed Research International · 2004 · 176 citations · Full text

Evaluation of bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulatae ( Citrus reticulata ‘Chachi’) during storage

Manqin Fu, Yujuan Xu, Yu Long Chen et al. · Food Chemistry · 2017 · 173 citations

Bioactive Flavonoids, Medicine, Antioxidant Activity +6

Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates

Zheng Xin, Yuanshan Yu, Gengsheng Xiao et al. · Innovative Food Science & Emerging Technologies · 2014 · 99 citations

Shelf Life, Biomanufacturing, High Hydrostatic Pressure +9

Synergistic effect of extrusion and polyphenol molecular interaction on the short/long-term retrogradation properties of chestnut starch

Xixi Zeng, Bo Zheng, Gengsheng Xiao et al. · Carbohydrate Polymers · 2021 · 95 citations

Synergistic Effect, Biomanufacturing, Chestnut Starch +3