| Phytochemical profiles and antioxidant activities of wine grapes J Yang, TE Martinson, RH Liu Food Chemistry 116 (1), 332-339, 2009 | 492 | 2009 |
| Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions J Yang, KJ Meyers, J Van Der Heide, RH Liu Journal of agricultural and food chemistry 52 (22), 6787-6793, 2004 | 451 | 2004 |
| Antioxidant and antiproliferative activities of common edible nut seeds J Yang, RH Liu, L Halim LWT-Food Science and Technology 42 (1), 1-8, 2009 | 425 | 2009 |
| Brazil nuts and associated health benefits: A review J Yang LWT-Food science and technology 42 (10), 1573-1580, 2009 | 329 | 2009 |
| Grape phytochemicals and associated health benefits J Yang, YY Xiao Critical reviews in food science and nutrition 53 (11), 1202-1225, 2013 | 256 | 2013 |
| Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose B Peng, Y Li, S Ding, J Yang Food Chemistry 233, 369-377, 2017 | 182 | 2017 |
| Synergistic Effect of Apple Extracts and Quercetin 3-β-d-Glucoside Combination on Antiproliferative Activity in MCF-7 Human Breast Cancer Cells in Vitro J Yang, RH Liu Journal of agricultural and food chemistry 57 (18), 8581-8586, 2009 | 173 | 2009 |
| The phenolic profiles and antioxidant activity in different types of tea J Yang, RH Liu International Journal of Food Science & Technology 48 (1), 163-171, 2013 | 131 | 2013 |
| Using edible coating to enhance nutritional and sensory qualities of baby carrots Y Mei, Y Zhao, J Yang, HC Furr Journal of Food Science 67 (5), 1964-1968, 2002 | 130 | 2002 |
| In vitro total antioxidant capacity and anti-inflammatory activity of three common oat-derived avenanthramides J Yang, B Ou, ML Wise, YF Chu Food Chemistry 160, 338-345, 2014 | 124 | 2014 |
| Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol S Ding, B Peng, Y Li, J Yang Food Chemistry 283, 123-130, 2019 | 106* | 2019 |
| The influence of emulsifiers on the rheological properties of wheat flour dough and quality of fried instant noodles S Ding, J Yang LWT-Food Science and Technology 53 (1), 61-69, 2013 | 100 | 2013 |
| The mechanism study in the interactions of sorghum procyanidins trimer with porcine pancreatic α-amylase X Cai, J Yu, L Xu, R Liu, J Yang Food Chemistry 174, 291-298, 2015 | 72 | 2015 |
| Novel development and characterisation of dietary fibre from yellow soybean hulls J Yang, A Xiao, C Wang Food Chemistry 161, 367-375, 2014 | 66 | 2014 |
| The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products–A review S Ding, J Yang Trends in food science & technology 111, 670-679, 2021 | 56 | 2021 |
| Induction of phase II enzyme, quinone reductase, in murine hepatoma cells in vitro by grape extracts and selected phytochemicals J Yang, RH Liu Food Chemistry 114 (3), 898-904, 2009 | 46 | 2009 |
| Computer simulation of capacitive radio frequency (RF) dielectric heating on vegetable sprout seeds J Yang, Y Zhao, JH Wells Journal of food process engineering 26 (3), 239-263, 2003 | 40 | 2003 |
| Microstructure investigation and its effects on moisture sorption in fried potato chips J Yang, A Martin, S Richardson, CH Wu Journal of Food Engineering 214, 117-128, 2017 | 38 | 2017 |
| 醋酸菌的分离及苹果醋饮料的研制 杨军， 陈九武， 夏新明， 赵山 中国酿造, 18-19, 1999 | 36 | 1999 |
| Molecular weight distribution and fermentation of mechanically pre-treated konjac enzymatic hydrolysates YP Jun Yang, Natale Vittori, Weiwei Wang, Yong-Cheng Shi, Jennifer L ... Carbohydrate Polymers 159, 58–65, 2017 | 30 | 2017 |
