Metabolites of Procyanidins From Litchi Chinensis Pericarp With Xanthine Oxidase Inhibitory Effect and Antioxidant Activity by Yong Sui, Yong Sui, Jianbin Shi, Sha Cai, Tian Xiong, Bijun Xie, Zhida Sun, Xin Mei

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A-type procyanidins from litchi pericarp ameliorate hyperglycaemia by regulating hepatic and muscle glucose metabolism in streptozotocin (STZ)-induced diabetic mice fed with high f... by Xiaopeng Li, Yong Sui, Shuyi Li, Bijun Xie, Zhida Sun

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Noncovalent Conjugates of Anthocyanins to Wheat Gluten: Unraveling Their Microstructure and Physicochemical Properties by Ziqi Guo, Jian Huang, Xin Mei, Yong Sui, Shuyi Li, Zhenzhou Zhu

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Dietary supplementation of A-type procyanidins from litchi pericarp improves glucose homeostasis by modulating mTOR signaling and oxidative stress in diabetic ICR mice by Xiaopeng Li, Qian Wu, Yong Sui, Shuyi Li, Bijun Xie, Zhida Sun

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Enhanced recovery after laparoscopic cholecystectomy in perioperative management by ZHANG Yong, SUI Meili, CUI Weidong, ZHAO Su, LI Xiaoyong, CHEN Yanjun

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Effects of Different Color Protection and Drying Methods Treatment on the Quality of Asparagus Powder by Shishan ZHAO, Jianbin SHI, Yong SUI, Sha CAI, Tian XIONG, Shaobin LI, Fang CAI, Xin MEI

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Lactobacillus casei-01 facilitates the ameliorative effects of proanthocyanidins extracted from lotus seedpod on learning and memory impairment in scopolamine-induced amnesia mice. by Juan Xiao, Shuyi Li, Yong Sui, Qian Wu, Xiaopeng Li, Bijun Xie, Mingwei Zhang, Zhida Sun

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Effects of Asparagus Powder Addition on Dough and Noodles Properties by Jianbin SHI, Yong SUI, Tian XIONG, Sha CAI, Chuanhui FAN, Xueling CHEN, Hongqi WANG, Xin MEI

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Optimization and Quality Comparison of Low Temperature Vacuum Fried Pueraria thomsonii Crisp Chips by Jianbin SHI, Yong SUI, Sha CAI, Tian XIONG, Chuanhui FAN, Xueling CHEN, Jiyun HUAN, Limin ZHAO, Xin MEI

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Phenolic Profile and Bioactivity Changes of Lotus Seedpod and Litchi Pericarp Procyanidins: Effect of Probiotic Bacteria Biotransformation by Junren Wen, Yong Sui, Shuyi Li, Jianbin Shi, Sha Cai, Tian Xiong, Fang Cai, Lei Zhou, Shengnan Zhao, Xin Mei

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Quality Analysis of Purple Sweet Potato Flour under Different Drying Processes by Tian XIONG, Fang CAI, Jianjun HE, Jianbin SHI, Sha CAI, Yong SUI, Xueling CHEN, Chuanhui FAN, Deshun ZHOU, Xin MEI

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Research Progress in Quality and Functional Characteristics of Cereal Tea by Lei ZHOU, Yong SUI, Zhenzhou ZHU, Shuyi LI, Rui XU, Jianbin SHI, Sha CAI, Tian XIONG, Fang CAI, Xin MEI

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Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods by Tian Xiong, Tian Xiong, Xin Mei, Yanyan Wu, Lan Wang, Jianbin Shi, Yong Sui, Sha Cai, Fang Cai, Xueling Chen, Chuanhui Fan

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Effect of Micronized Buckwheat on Dough Characteristic and Noodle Quality by Jianbin SHI, Yong SUI, Sha CAI, Jianjun HE, Tian XIONG, Chuanhui FAN, Xueling CHEN, Zhiwen JIA, Shaohua WANG, Fang CAI, Xiujun JIANG, Xin MEI

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Effect of Extruded Buckwheat Powder on Dough Characteristic and Noodle Quality by Jianbin SHI, Yong SUI, Sha CAI, Jianjun HE, Tian XIONG, Chuanhui FAN, Xueling CHEN, Zhiwen JIA, Shaohua WANG, Fang CAI, Xiujun JIANG, Xin MEI

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Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (<i>Oryza sativa</i> L.) by Shuyi Li, Hui Xu, Yong Sui, Xin Mei, Jianbin Shi, Sha Cai, Tian Xiong, Celia Carrillo, Juan Manuel Castagnini, Zhenzhou Zhu, Francisco J. Barba

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Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea by Lei Zhou, Lei Zhou, Yong Sui, Zhenzhou Zhu, Shuyi Li, Rui Xu, Rui Xu, Junren Wen, Jianbin Shi, Sha Cai, Tian Xiong, Fang Cai, Xin Mei

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Malaysian public preferences and decision making for COVID-19 vaccination: A discrete choice experiment by Hoon Shien Teh, Yuan Liang Woon, Chin Tho Leong, Nicholas Yee Liang Hing, Teresa Yong Sui Mien, Laurence S.J. Roope, Philip M. Clarke, Lee-Ling Lim, John Buckell

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