Yingjie Bao

Isorhamnetin, Hispidulin, and Cirsimaritin Identified in Tamarix ramosissima Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities

Xiaopu Ren, Yingjie Bao, Yuxia Zhu et al. · Molecules · 2019 · 63 citations · Full text

Agriculture, Food Science, Food Analysis +12

Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models

Yingjie Bao, Xiaopu Ren, Yuxia Zhu et al. · LWT · 2020 · 31 citations · Full text

Agriculture, Animal Sciences, Food Science +15

Lipolytic degradation, water and flavor properties of low sodium dry cured beef

Shixin Liu, Yawei Zhang, Guanghong Zhou et al. · International Journal of Food Properties · 2019 · 28 citations · Full text

Agriculture, Biochemistry, Food Science +17

Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat

Yingjie Bao, Yuxia Zhu, Xiaopu Ren et al. · Foods · 2020 · 27 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels

Nannan Yu, Hao Gong, Heng Yuan et al. · CyTA - Journal of Food · 2022 · 27 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +15