| Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917 Z Li, J Teng, Y Lyu, X Hu, Y Zhao, M Wang Molecules 24 (1), 51, 2018 | 193 | 2018 |
| Bioactive substances of plant origin 30 Y Zhao, Y Wu, M Wang Handbook of food chemistry 967, 967-1008, 2015 | 97 | 2015 |
| Chemopreventive effects of some popular phytochemicals on human colon cancer: A review Y Zhao, X Hu, X Zuo, M Wang Food & function 9 (9), 4548-4568, 2018 | 90 | 2018 |
| 8‐C‐(E‐phenylethenyl)quercetin from onion/beef soup induces autophagic cell death in colon cancer cells through ERK activation Y Zhao, D Fan, ZP Zheng, ETS Li, F Chen, KW Cheng, M Wang Molecular nutrition & food research 61 (2), 1600437, 2017 | 79 | 2017 |
| 4′-Methoxyresveratrol alleviated AGE-induced inflammation via RAGE-mediated NF-κB and NLRP3 inflammasome pathway W Yu, M Tao, Y Zhao, X Hu, M Wang Molecules 23 (6), 1447, 2018 | 71 | 2018 |
| Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264. 7 cells J Teng, Y Li, W Yu, Y Zhao, X Hu, N Tao, M Wang Food chemistry 269, 35-42, 2018 | 52 | 2018 |
| Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects N Zhang, Q Zhou, D Fan, J Xiao, Y Zhao, KW Cheng, M Wang Trends in Food Science & Technology 111, 706-715, 2021 | 49 | 2021 |
| The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls Y Zhao, H Kong, X Zhang, X Hu, M Wang Food Science & Nutrition 7 (6), 2083-2090, 2019 | 48 | 2019 |
| 6-C-(E-phenylethenyl) naringenin induces cell growth inhibition and cytoprotective autophagy in colon cancer cells Y Zhao, D Fan, B Ru, KW Cheng, S Hu, J Zhang, ETS Li, M Wang European Journal of Cancer 68, 38-50, 2016 | 43 | 2016 |
| Inhibitory effect of selected hydrocolloids on 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) formation in chemical models and beef patties H Yang, Z Ji, R Wang, D Fan, Y Zhao, M Wang Journal of Hazardous Materials 402, 123486, 2021 | 41 | 2021 |
| Antioxidative properties and chemical changes of quercetin in fish oil: Quercetin reacts with free fatty acids to form its ester derivatives S Liu, Y Zhu, N Liu, D Fan, M Wang, Y Zhao Journal of Agricultural and Food Chemistry 69 (3), 1057-1067, 2021 | 41 | 2021 |
| Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation B Zhou, Y Zhao, X Wang, D Fan, K Cheng, M Wang Journal of the Science of Food and Agriculture 98 (5), 1988-1994, 2018 | 41 | 2018 |
| Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef N Zhang, Y Zhao, D Fan, J Xiao, KW Cheng, M Wang Food Hydrocolloids 108, 106073, 2020 | 37 | 2020 |
| Quercetin inhibited the formation of lipid oxidation products in thermally treated soybean oil by trapping intermediates X Zhang, L Ni, Y Zhu, N Liu, D Fan, M Wang, Y Zhao Journal of Agricultural and Food Chemistry 69 (11), 3479-3488, 2021 | 35 | 2021 |
| Alisol B 23-acetate induces autophagic-dependent apoptosis in human colon cancer cells via ROS generation and JNK activation Y Zhao, ETS Li, M Wang Oncotarget 8 (41), 70239, 2017 | 30 | 2017 |
| Effects of quercetin and cinnamaldehyde on the nutrient release from beef into soup during stewing process Y Li, D Fan, Y Zhao, M Wang Lwt 131, 109712, 2020 | 28 | 2020 |
| Pterostilbene and 4′-Methoxyresveratrol inhibited lipopolysaccharide-induced inflammatory response in RAW264. 7 macrophages Y Yao, K Liu, Y Zhao, X Hu, M Wang Molecules 23 (5), 1148, 2018 | 28 | 2018 |
| Comparison of the fatty acid and triglyceride profiles of big eye tuna (Thunnus obesus), Atlantic salmon (Salmo salar) and bighead carp (Aristichthysnobilis) heads J Zhang, N Tao, Y Zhao, X Wang, M Wang Molecules 24 (21), 3983, 2019 | 27 | 2019 |
| Dielectric loss mediated promotion of microwave heating in the Maillard reaction N Zhang, D Fan, Y Zhao, Y Wu, B Yan, J Zhao, M Wang, H Zhang LWT 101, 559-566, 2019 | 22 | 2019 |
| Lipophilized apigenin derivatives produced during the frying process as novel antioxidants Y Zhao, X Zhang, N Zhang, Q Zhou, D Fan, M Wang Food Chemistry 379, 132178, 2022 | 20 | 2022 |
Mingfu WangShenzhen UniversityVerified email at szu.edu.cn
