| Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice Y Pang, S Ahmed, Y Xu, T Beta, Z Zhu, Y Shao, J Bao Food Chemistry 240, 212-221, 2018 | 298 | 2018 |
| Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.) Y Shao, F Xu, X Sun, J Bao, T Beta Journal of Cereal Science 59 (2), 211-218, 2014 | 281 | 2014 |
| Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice Y Shao, Z Hu, Y Yu, R Mou, Z Zhu, T Beta Food Chemistry 239, 733-741, 2018 | 221 | 2018 |
| Polyphenols in whole rice grain: Genetic diversity and health benefits Y Shao, J Bao Food Chemistry 180, 86-97, 2015 | 203 | 2015 |
| Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering Y Shao, F Xu, X Sun, J Bao, T Beta Food chemistry 143, 90-96, 2014 | 172 | 2014 |
| Phenolic compounds and antioxidant properties of breeding lines between the white and black rice H Zhang, Y Shao, J Bao, T Beta Food Chemistry 172, 630-639, 2015 | 157 | 2015 |
| Association mapping of grain color, phenolic content, flavonoid content and antioxidant capacity in dehulled rice Y Shao, L Jin, G Zhang, Y Lu, Y Shen, J Bao Theoretical and applied genetics 122, 1005-1016, 2011 | 134 | 2011 |
| Molecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.) L Jin, Y Lu, Y Shao, G Zhang, P Xiao, S Shen, H Corke, J Bao Journal of Cereal Science 51 (1), 159-164, 2010 | 110 | 2010 |
| Effect of parboiling on phytochemical content, antioxidant activity and physicochemical properties of germinated red rice Z Hu, X Tang, J Liu, Z Zhu, Y Shao Food Chemistry 214, 285-292, 2017 | 85 | 2017 |
| Total phenolic content and antioxidant capacity of rice grains with extremely small size S Yafang, Z Gan, B Jinsong Afr J Agric Res 6 (10), 2289-2293, 2011 | 69 | 2011 |
| Quantitative trait loci for brown rice color, phenolics, flavonoid contents, and antioxidant capacity in rice grain L Jin, P Xiao, Y Lu, Y Shao, Y Shen, J Bao Cereal chemistry 86 (6), 609-615, 2009 | 57 | 2009 |
| Phytosterol profiles of common foods and estimated natural intake of different structures and forms in China M Wang, W Huang, Y Hu, L Zhang, Y Shao, M Wang, F Zhang, Z Zhao, ... Journal of agricultural and food chemistry 66 (11), 2669-2676, 2018 | 52 | 2018 |
| Genotype× environment interactions for agronomic traits of rice revealed by association mapping F Xu, F TANG, Y SHAO, Y CHEN, T Chuan, J BAO Rice Science 21 (3), 133-141, 2014 | 49 | 2014 |
| Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice Z Hu, X Tang, M Zhang, X Hu, C Yu, Z Zhu, Y Shao RSC advances 8 (13), 7123-7132, 2018 | 42 | 2018 |
| Effects of γ-irradiation on phenolics content, antioxidant activity and physicochemical properties of whole grainrice Y Shao, F Tang, F Xu, Y Wang, J Bao Radiation Physics and Chemistry 85, 227-233, 2013 | 41 | 2013 |
| Analysis of Genotype, Environment, and Their Interaction Effects on the Phytochemicals and Antioxidant Capacities of Red Rice (Oryza sativa L.) Y Shao, F Xu, Y Chen, Y Huang, T Beta, J Bao Cereal Chemistry 92 (2), 204-210, 2015 | 36 | 2015 |
| Analysis of genotype× environment interactions for polyphenols and antioxidant capacity of rice by association mapping Y Shao, F Tang, Y Huang, F Xu, Y Chen, C Tong, H Chen, J Bao Journal of agricultural and food chemistry 62 (23), 5361-5368, 2014 | 35 | 2014 |
| Determination of soluble sugar profile in rice X Hu, C Fang, L Lu, Z Hu, Y Shao, Z Zhu Journal of Chromatography B 1058, 19-23, 2017 | 28 | 2017 |
| Development of new markers to genotype the functional SNPs of SSIIa, a gene responsible for gelatinization temperature of rice starch Y Lu, P Xiao, Y Shao, G Zhang, T Thanyasiriwat, J Bao Journal of cereal science 52 (3), 438-443, 2010 | 22 | 2010 |
| Phenolic acid profiles of common food and estimated natural intake with different structures and forms in five regions of China H Song, L Zhang, L Wu, W Huang, M Wang, L Zhang, Y Shao, M Wang, ... Food chemistry 321, 126675, 2020 | 21 | 2020 |
