1. Comparison of different thermal treatments on the physicochemical properties of Apios fortunei used for yellow wine fermentation;Bian;Lebensmittel-Wissenschaft & Technologie,2021
2. Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods;Brennan;Trends in Food Science & Technology,2011
3. Extrusion and fungal fermentation change the profile and antioxidant activity of free and bound phenolics in rice bran together with the phenolic bioaccessibility;Chen;Lebensmittel-Wissenschaft & Technologie,2019
4. Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch;Chen;Food Hydrocolloids,2017
5. Flavonoids from Apios americana medikus leaves protect RAW264.7 cells against inflammation via inhibition of MAPKs, akt-mTOR pathways, and Nfr2 activation;Chu;Oxidative Medicine Cell Longev,2019