| Solid lipid nanoparticles for oral drug delivery: chitosan coating improves stability, controlled delivery, mucoadhesion and cellular uptake Y Luo, Z Teng, Y Li, Q Wang Carbohydrate polymers 122, 221-229, 2015 | 325 | 2015 |
| Silver nanocluster-embedded zein films as antimicrobial coating materials for food packaging L Mei, Z Teng, G Zhu, Y Liu, F Zhang, J Zhang, Y Li, Y Guan, Y Luo, ... ACS applied materials & interfaces 9 (40), 35297-35304, 2017 | 89 | 2017 |
| Insight into curcumin-loaded β-lactoglobulin nanoparticles: Incorporation, particle disintegration, and releasing profiles Z Teng, Y Li, Q Wang Journal of Agricultural and Food Chemistry 62 (35), 8837-8847, 2014 | 76 | 2014 |
| Cationic β-lactoglobulin nanoparticles as a bioavailability enhancer: protein characterization and particle formation Z Teng, Y Li, Y Luo, B Zhang, Q Wang Biomacromolecules 14 (8), 2848-2856, 2013 | 72 | 2013 |
| Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis Y Li, H Zhao, M Zhao, C Cui International journal of food science & technology 45 (1), 133-139, 2010 | 53 | 2010 |
| β-Carboline Derivatives and Diphenols from Soy Sauce Are in Vitro Quinone Reductase (QR) Inducers Y Li, M Zhao, KL Parkin Journal of agricultural and food chemistry 59 (6), 2332-2340, 2011 | 42 | 2011 |
| Isolation of quinone reductase (QR) inducing agents from ginger rhizome and their in vitro anti-inflammatory activity F Li, Y Wang, KL Parkin, V Nitteranon, J Liang, W Yang, Y Li, G Zhang, ... Food research international 44 (6), 1597-1603, 2011 | 41 | 2011 |
| Cationic beta-lactoglobulin nanoparticles as a bioavailability enhancer: effect of surface properties and size on the transport and delivery in vitro Z Teng, Y Luo, Y Li, Q Wang Food Chemistry 204, 391-399, 2016 | 32 | 2016 |
| Cationic β-lactoglobulin nanoparticles as a bioavailability enhancer: Comparison between ethylenediamine and polyethyleneimine as cationizers Z Teng, Y Li, Y Niu, Y Xu, L Yu, Q Wang Food chemistry 159, 333-342, 2014 | 27 | 2014 |
| Electrodeposition of a magnetic and redox-active chitosan film for capturing and sensing metabolic active bacteria Y Li, Y Liu, E Kim, Y Song, CY Tsao, Z Teng, T Gao, L Mei, WE Bentley, ... Carbohydrate polymers 195, 505-514, 2018 | 24 | 2018 |
| Isolation and characterization of three novel peptides from casein hydrolysates that stimulate the growth of mixed cultures of Streptococcus thermophilus and Lactobacillus … Q Zhang, J Ren, M Zhao, H Zhao, JM Regenstein, Y Li, J Wu Journal of agricultural and food chemistry 59 (13), 7045-7053, 2011 | 23 | 2011 |
| Self-Assembly with Orthogonal-Imposed Stimuli To Impart Structure and Confer Magnetic Function To Electrodeposited Hydrogels Y Li, Y Liu, T Gao, B Zhang, Y Song, JL Terrell, N Barber, WE Bentley, ... ACS applied materials & interfaces 7 (19), 10587-10598, 2015 | 18 | 2015 |
| National nutrient database for standard reference, Legacy Release U USDA United States Department of Agriculture–Agricultural Research Service, 2018 | 15 | 2018 |
| Comparison of label and laboratory sodium values in popular sodium-contributing foods in the United States JKC Ahuja, Y Li, MS Nickle, DB Haytowitz, J Roseland, Q Nguyen, ... Journal of the Academy of Nutrition and Dietetics 119 (2), 293-300. e17, 2019 | 11 | 2019 |
| Identification of bioactive metabolites dihydrocanadensolide, kojic acid, and vanillic acid in soy sauce using GC-MS, NMR spectroscopy, and single-crystal X-ray diffraction Y Li, Z Teng, KL Parkin, Q Wang, Q Zhang, W Luo, D Ma, M Zhao Journal of agricultural and food chemistry 62 (33), 8392-8401, 2014 | 11 | 2014 |
| Assessing changes in sodium content of selected popular commercially processed and restaurant foods: results from the USDA: CDC Sentinel Foods Surveillance Program JKC Ahuja, Y Li, DB Haytowitz, R Bahadur, PR Pehrsson, ME Cogswell Nutrients 11 (8), 1754, 2019 | 10 | 2019 |
| Focusing quorum sensing signalling by nano‐magnetic assembly Y Guan, CY Tsao, DN Quan, Y Li, L Mei, Y Song, B Zhang, Y Liu, ... Environmental microbiology 20 (7), 2585-2597, 2018 | 7 | 2018 |
| Extraction of proanthocyanidins from pinus massoniana’s bark based on response surface method and vitro antioxidant activities determination [J] L Yu, M Zhao, Y Li Food & Machinery 1, 64-68, 2007 | 1 | 2007 |
| Components analysis and differentiation of retail soy sauce products Y LI, M LIU, C CUI, L YANG, M ZHAO China Condiment, 2008 | | 2008 |
| Purification of Proanthocyanidins from Pinus massoniana's Bark on Macroporous Adsorption Resins and Studies on Its Antioxidant Activities L Ying FOOD AND FERMENTATION INDUSTRIES 32 (12), 145, 2006 | | 2006 |
Zi TengUSDA-ARSVerified email at usda.gov
