Chun Cui - Concepedia

Author

Chun Cui

South China University of Technology ORCID

Also Known As

CHUN CUI, Ce Lu, Chun CUI, Chun Cui, Cui, Chun

222

Publications

8.2K

Citations

H-Index

182

Concepts

All Affiliations

South China University of Technology Chinese Academy of Sciences South China Botanical Garden University of Auckland Army Medical University

About

Chun Cui is an author at South China University of Technology specializing in biochemistry, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	29	47	2.8K
2	Medicine	25	43	2.2K
3	Engineering	21	28	1.2K
4	Natural Sciences	18	23	1.1K
5	Public Health	3	3	59

Chun Cui

137

Publications

7.7K

Citations

H-Index

Page 1

	Year	Citations
Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry Jiaoyan Ren, Mouming Zhao, John Shi, Food Chemistry Electrospray Ionization-mass SpectrometryPolyphenolicsBiochemistryBioanalysisMass Spectrometry	2007	347
Fermentation-enabled wellness foods: A fresh perspective Huan Xiang, Dongxiao Sun‐Waterhouse, Geoffrey I. N. Waterhouse, Food Science and Human Wellness	2019	331
Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates Lijun You, Mouming Zhao, Chun Cui, Innovative Food Science & Emerging Technologies Food ChemistryProtein HydrolysatesPolyphenolicsBiochemistryAntioxidant Activity	2008	278
Identification of phenolics in the fruit of emblica (Phyllanthus emblica L.) and their antioxidant activities Xiaoli Liu, Chun Cui, Mouming Zhao, Food Chemistry Food ChemistryBotanyWine PerceptionPhytopharmacologyAntioxidant Activities	2008	227
Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test Yunzi Feng, Guowan Su, Haifeng Zhao, Food Chemistry Food ChemistryOmission TestFood AnalysisAgricultural EconomicsSensory Science	2014	221
Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates MU Li-xia, Mouming Zhao, Bao Yang, Journal of Agricultural and Food Chemistry	2010	181
Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals Feibai Zhou, Mouming Zhao, Haifeng Zhao, Meat Science Peroxyl RadicalsBiochemistryLipid PeroxidationGel PropertiesOxidative Modification	2013	164
Structural characterisation of polysaccharides from Tricholoma matsutake and their antioxidant and antitumour activities Lijun You, Qing Gao, Mengying Feng, Food Chemistry Natural PolymerBiochemistryGlycobiologyTricholoma MatsutakePolysaccharide	2013	162
Effect of oxidation on the emulsifying properties of soy protein isolate Nannan Chen, Mouming Zhao, Weizheng Sun, Food Research International Food ChemistrySoy Protein IsolateBiomanufacturingBiochemistryBiochemical Engineering	2013	155
Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress Feibai Zhou, Mouming Zhao, Guowan Su, Food Hydrocolloids Malondialdehyde-induced Oxidative StressBiochemistryProtein FoldingProtein RefoldingMetabolism	2014	146

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