[1]Nutritional Composition And Biological Activities O.f 17 Chinese Adzuki B ean (Vigna Angularis) Varieties. Shi, ZX, Yao, Y, Zhu, YY, Ren, GX. 2017

[2]Nutritional composition and biological activities of 17 Chinese adzuki bean (Vignaangularis) varieties. Zhenxing Shi,Yang Yao,Yingying Zhu,GuixingRen. 2017

[3]Processed Velvet Antler: Nutritional Profile, In Vitro Antioxidant Capacities, And Alleviating Symptoms Of Kidney-Yang Deficiency In Mice. Liu, C, Li, ZM, Jin, CN, Zhang, L, Liu, SX, Xia, YS, Gong, RZ, Wang, ZS, Sun, YS. 2020

[4]Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins. Xi, Lisha,Mu, Taihua,Sun, Hongnan.

[5]Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods. Sun, Hongnan,Mu, Taihua,Xi, Lisha,Zhang, Miao,Chen, Jingwang.

[6]Comparison Of Nutritional Composition, Aroma C.ompounds, And Biological Activities O f Two Kinds Of Tartary Buckwheat Tea. Guo, HM, Yang, XS, Zhou, HT, Luo, XX, Qin, PY, Li, JC, Ren, GX. 2017

[7]Nutritional Compositions Of Various Potato N.oodles: Comparative Analysis. Xu, F, Hu, HH, Dai, XF, Liu, QN, Huang, YJ, Zhang, H. 2017

[8]Optimization Of Processing Technology Using R.esponse Surface Methodology And P hysicochemical Properties Of Roasted Sweet Potato. Hou, FN, Mu, TH, Ma, MM, Blecker, C. 2019

[9]Bound Phenolic Compounds And Antioxidant P.roperties Of Whole Grain A nd Bran Of White, Red And Black Rice. Bao, Jinsong,Ahmed, Sulaiman,Xu, Yanjie,Zhu, Zhiwei,Shao, Yafang,Pang, Yuehan,Beta, Trust. 2018

[10]Identification Of Two Novel Prenylated Flavonoids In Mulberry Leaf And Their Bioactivities. Yang, Bao,Tu, Jiaming,Yang, Bao,Wen, Lingrong,He, Mingyang,Jiang, Yueming,Wen, Lingrong,Jiang, Yueming,Shi, Dingding,Zhou, Ting,Tu, Jiaming,Zhou, Ting,Yang, Bao,He, Mingyang,Jiang, Yueming,Shi, Dingding,Wen, Lingrong. 2020

[11]Isolation And Purification Of Phenolic A.cids From Sugarcane (Saccharum O fficinarum L.) Rinds By Ph-Zone-Refining Counter-Current Chromatography And Their Antioxidant Activity Evaluation. Li, Yuan,Wei, Yun,Li, Quan,Cao, Ao-Cheng,Fang, Ying-Tong. 2017

[12]Phenolic Acids, Anthocyanins, Proanthocyanidins, Antioxidant A.ctivity, Minerals And Their C orrelations In Non-Pigmented, Red, And Black Rice. Beta, Trust,Hu, Zhanqiang,Shao, Yafang,Yu, Yonghong,Mou, Renxiang,Zhu, Zhiwei. 2018

[13]Effect Of Storage On N-3 Pufa-Enriched Eggs. Liang, Kehong,Liang, Kehong,Wang, Xiaohong,Zu, Hong. 2020

[14]Chemical Composition And Antioxidant Activity O.f Phenolic Compounds From D ioscorea (Yam) Leaves. Zhou, Li,Qin, Zhihong,Zhou, Li,Ren, Xiangmei,Shi, Xinmin. 2018

[15]Effect Of Peptides Synthesized From Lactoferrin Of Buffalo Milk On Oxidative Stress In Kunming Mice. Feng, L.,Tang, Y.,Zeng, Q. K.,Li, L.,Abel-Hamid, M.,Yang, P.,Romieh, E.,Nong, H. R.. 2020

[16]Effects Of Brewing Conditions On T.he Phytochemical Composition, Sensory Q ualities And Antioxidant Activity Of Green Tea Infusion: A Study Using Response Surface Methodology. Liao, Chenxi,Luo, Liyong,Liu, Yan,Wang, Jie,Luo, Liyong,Chen, Li,Zeng, Liang,Zeng, Liang. 2018

[17]Millet Grain As A Candidate A.ntioxidant Food Resource: A R eview. Liang, Kehong,Liang, Kehong,Liang, Shan,Liang, Shan. 2019

[18]Microwave Assisted Hydrothermal Extraction Of P.olysaccharides From Ulva Prolifera: F unctional Properties And Bioactivities. Yuan, Y, Xu, X, Jing, CL, Zou, P, Zhang, CS, Li, YQ. 2018

[19]Comparative Study Of The Nutritional Q.uality Of Potato-Wheat Steamed A nd Baked Breads Made With Four Potato Flour Cultivars. Liu, XL, Mu, TH, Sun, HN, Zhang, M, Chen, JW, Fauconnier, ML. 2017

[20]Mechanisms Underlying The Wound Healing P.otential Of Propolis Based O n Its In Vitroi Antioxidant Activity. Cao, XP, Chen, YF, Zhang, JL, You, MM, Wang, K, Hu, FL. 2017