| Surface enhanced Raman spectroscopy (SERS): A novel reliable technique for rapid detection of common harmful chemical residues Y Jiang, DW Sun, H Pu, Q Wei Trends in Food Science & Technology 75, 10-22, 2018 | 211 | 2018 |
| Ultrasensitive analysis of kanamycin residue in milk by SERS-based aptasensor Y Jiang, DW Sun, H Pu, Q Wei Talanta 197, 151-158, 2019 | 139 | 2019 |
| Double strand DNA functionalized Au@ Ag Nps for ultrasensitive detection of 17β-estradiol using surface-enhanced raman spectroscopy H Pu, X Xie, DW Sun, Q Wei, Y Jiang Talanta 195, 419-425, 2019 | 67 | 2019 |
| A simple and sensitive aptasensor based on SERS for trace analysis of kanamycin in milk Y Jiang, DW Sun, H Pu, Q Wei Journal of Food Measurement and Characterization 14, 3184-3193, 2020 | 33 | 2020 |
| Purification and characterization of betacyanin monomers from Hylocereus polyrhizus peel: A comparative study of their antioxidant and antidiabetic activities with mechanistic … X Xu, Y Jiang, QX Yeo, W Zhou Food Chemistry 451, 139467, 2024 | 3 | 2024 |
| Role of superfine grinding in purple-whole-wheat flour. Part Ⅰ: Impacts of size reduction on anthocyanin profile, physicochemical and antioxidant properties Y Jiang, Z Qi, J Li, J Gao, Y Xie, CJ Henry, W Zhou LWT 197, 115940, 2024 | 2 | 2024 |
| Towards sustainable upcycling of side streams of purple bread wheat using dry fractionation: Enhancing bioactive compounds and reducing harmful elements Y Jiang, Y Xie, X Xu, Z Li, CJ Henry, W Zhou Food Chemistry, 139838, 2024 | 1 | 2024 |
| Deciphering the inhibitory mechanisms of betanin and phyllocactin from Hylocereus polyrhizus peel on protein glycation, with insights into their application in bread X Xu, KN Djohari, Y Jiang, W Zhou Food Chemistry 452, 139594, 2024 | | 2024 |
| Role of superfine grinding in whole-purple-wheat flour. Part II: Impacts of size reduction on dough properties, bread quality and in vitro starch digestion Y Jiang, J Li, Z Qi, X Xu, J Gao, CJ Henry, W Zhou Food Chemistry, 140862, 2024 | | 2024 |
| How Superfine Grinding Influences the Physicochemical Properties of Whole-Purple-Wheat Flour & the Formed Dough Y JIANG, Z QI, J LI, J GAO, W ZHOU | | |
