Zhuohong Xie

Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH

Pu Jing, Shu-Juan Zhao, Siyu Ruan et al. · Food Chemistry · 2012 · 127 citations

Biology, Biochemistry, Botany +8

Effect of light exposure on sensorial quality, concentrations of bioactive compounds and antioxidant capacity of radish microgreens during low temperature storage

Zhenlei Xiao, Gene E. Lester, Yaguang Luo et al. · Food Chemistry · 2013 · 96 citations

Low Temperature Storage, Photochemistry, Radish Microgreens +7

Daily consumption of a mangosteen‐based drink improves in vivo antioxidant and anti‐inflammatory biomarkers in healthy adults: a randomized, double‐blind, placebo‐controlled clinical trial

Zhuohong Xie, Marsha Sintara, Tony Chang et al. · Food Science & Nutrition · 2015 · 92 citations · Full text

Inflammation, Nutrition, Polyphenolics +12

Chemical Composition of Five Commercial Gynostemma pentaphyllum Samples and Their Radical Scavenging, Antiproliferative, and Anti-inflammatory Properties

Zhuohong Xie, Wei Liu, Haiqiu Huang et al. · Journal of Agricultural and Food Chemistry · 2010 · 83 citations

Inflammation, Polyphenolics, Food Bioactive Compound +15

Structural analysis and bioactivity of a polysaccharide from the roots of Astragalus membranaceus (Fisch) Bge. var. mongolicus (Bge.) Hsiao

Yuge Niu, Hengyu Wang, Zhuohong Xie et al. · Food Chemistry · 2011 · 80 citations

Biotransformation, Biochemistry, Biochemical Taxonomy +7