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Yun Xiong

Jiangxi University of Chinese Medicine

H指数:18

被引数:1,694

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Effects of Anthocyanin-Rich Sorghum Bran Extract on the Quality, Antioxidant Stability, Processing Safety, and Flavor of Taosu—A Chinese Shortbread Cookie

IF5.1

2026-07-280

OA

Anthocyanin Structural Types and Stability: Implications for Natural Colorant Applications in Food Systems

花青素结构类型和稳定性: 对食品系统中天然着色剂应用的影响

IF5.1

2026-06-080

OA

Phenolic and carotenoid characterization of the ethanol extract of an Australian native plant Haemodorum spicatum

IF9.8

2023-01-0116

PRE

Effects of incorporation of hempseed meal on the quality attributes of chicken sausage

掺入大麻籽粉对鸡肉香肠品质的影响

IF8.2

2022-12-017

PRE

Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage

IF6.3

2022-02-0127

PRE

Enhanced Lignanamide Absorption and Antioxidative Effect of Extruded Hempseed (Cannabis sativa L.) Hull in Caco-2 Intestinal Cell Culture

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-09-1415

PRE

In vitro and cellular antioxidant activities of 3-deoxyanthocyanidin colourants

FOOD BIOSCIENCE

IF5.9

2021-08-0111

PREAI

Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet

IF6.3

2021-07-0184

PREAI

Effect of extrusion technology on hempseed (Cannabis sativa L.) oil cake: Polyphenol profile and biological activities

JOURNAL OF FOOD SCIENCE

IF3.4

2021-06-2716

OAAI

Cellular antioxidant activities of phenolic extracts from five sorghum grain genotypes

FOOD BIOSCIENCE

IF5.9

2021-06-0122

PREAI

Extrusion improves the phenolic profile and biological activities of hempseed (Cannabis sativa L.) hull

IF9.8

2021-06-0146

PREAI

Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2020-12-0143

PREAI

Comprehensive profiling of phenolic compounds by HPLC-DAD-ESI-QTOF-MS/MS to reveal their location and form of presence in different sorghum grain genotypes

FOOD RESEARCH INTERNATIONAL

IF8

2020-11-0133

PREAI

Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging

IF6.3

2020-08-01193

PREAI

Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork

IF6.3

2020-04-01164

PREAI

Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-12-2523

OAAI

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2019-10-18176

OAAI

3-Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2019-07-1748

OAAI

Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea

加工对高粱粒茶酚类物质含量、抗氧化活性及挥发性物质的影响

JOURNAL OF CEREAL SCIENCE

IF3.7

2019-01-0165

PREAI