| Analysis of the antioxidant capacities of flavonoids under different spectrophotometric assays using cyclic voltammetry and density functional theory D Zhang, L Chu, Y Liu, A Wang, B Ji, W Wu, F Zhou, Y Wei, Q Cheng, ... Journal of agricultural and food chemistry 59 (18), 10277-10285, 2011 | 108 | 2011 |
| Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing W Aili, S Huanlu, R Changzhong, L Zaigui Flavour and fragrance journal 27 (1), 47-53, 2012 | 60 | 2012 |
| Applications of nuclear magnetic resonance spectroscopy to the evaluation of complex food constituents R Cao, X Liu, Y Liu, X Zhai, T Cao, A Wang, J Qiu Food chemistry 342, 128258, 2021 | 55 | 2021 |
| Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar: Influence of the thermal processing A Wang, J Zhang, Z Li Food research international 49 (1), 65-71, 2012 | 50 | 2012 |
| Comparative study on antioxidant capacity of flavonoids and their inhibitory effects on oleic acid-induced hepatic steatosis in vitro D Zhang, L Xie, G Jia, S Cai, B Ji, Y Liu, W Wu, F Zhou, A Wang, L Chu, ... European journal of medicinal chemistry 46 (9), 4548-4558, 2011 | 42 | 2011 |
| Impact of whole cereals and processing on type 2 diabetes mellitus: A review W Wu, J Qiu, A Wang, Z Li Critical reviews in food science and nutrition 60 (9), 1447-1474, 2020 | 37 | 2020 |
| Effect of lactoferrin on taste and smell abnormalities induced by chemotherapy: a proteome analysis A Wang, SE Duncan, GJ Lesser, WK Ray, AM Dietrich Food & function 9 (9), 4948-4958, 2018 | 27 | 2018 |
| Efficacy of light-protective additive packaging in protecting milk freshness in a retail dairy case with LED lighting at different light intensities A Wang, CH Dadmun, RM Hand, SF O'Keefe, BP J'’Nai, KA Anders, ... Food research international 114, 1-9, 2018 | 23 | 2018 |
| Influence of superheated steam treatment with tempering on lipid oxidation and hydrolysis of highland barley during storage H Wang, SW Cui, A Wang, Z Li, J Qiu Food Control 127, 108133, 2021 | 20 | 2021 |
| Effect of iron on taste perception and emotional response of sweetened beverage under different water conditions A Wang, SE Duncan, AM Dietrich Food quality and preference 54, 58-66, 2016 | 18 | 2016 |
| Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage L Wang, L Wang, A Wang, J Qiu, Z Li Journal of Cereal Science 99, 103221, 2021 | 16 | 2021 |
| Interaction effect of LED color temperatures and light-protective additive packaging on photo-oxidation in milk displayed in retail dairy case A Wang, SE Duncan, NW Whalley, SF O'keefe Food chemistry 323, 126699, 2020 | 15 | 2020 |
| Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage L Wang, L Wang, A Wang, J Qiu, Z Li LWT 138, 110746, 2021 | 13 | 2021 |
| Milk protein composition and stability changes affected by iron in water sources A Wang, SE Duncan, KF Knowlton, WK Ray, AM Dietrich Journal of Dairy Science 99 (6), 4206-4219, 2016 | 11 | 2016 |
| Performance of cost-effective PET packaging with light protective additives to limit photo-oxidation in UHT milk under refrigerated LED-lighted storage condition A Wang, CM Stancik, Y Yin, J Wu, SE Duncan Food Packaging and Shelf Life 31, 100773, 2022 | 10 | 2022 |
| Effect of moisture distribution changes induced by different cooking temperature on cooking quality and texture properties of noodles made from whole Tartary buckwheat S Zou, L Wang, A Wang, Q Zhang, Z Li, J Qiu Foods 10 (11), 2543, 2021 | 10 | 2021 |
| Effect of buckwheat hull particle-size on bread staling quality L Wang, Y Li, Z Guo, H Wang, A Wang, Z Li, Y Chen, J Qiu Food Chemistry 405, 134851, 2023 | 9 | 2023 |
| Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat L Wang, L Wang, A Wang, J Qiu, Z Li Lwt 145, 111375, 2021 | 9 | 2021 |
| Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour A Wang, Y Zhu, L Zou, G Zhao, J Wu LWT 177, 114594, 2023 | 8 | 2023 |
| Lactoferrin supplementation for taste and smell abnormalities among patients receiving cancer chemotherapy GJ Lesser, MB Irby, RC Taylor, A Snavely, D Case, A Wang, A Dietrich, ... Supportive Care in Cancer, 1-9, 2022 | 8 | 2022 |
