| Hierarchical action and inhibition of plant Dicer-like proteins in antiviral defense A Deleris, J Gallego-Bartolome, J Bao, KD Kasschau, JC Carrington, ... Science 313 (5783), 68-71, 2006 | 1098 | 2006 |
| Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight Y Shen, L Jin, P Xiao, Y Lu, J Bao Journal of Cereal science 49 (1), 106-111, 2009 | 697 | 2009 |
| Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability J Bao, Y Cai, M Sun, G Wang, H Corke Journal of Agricultural and Food Chemistry 53 (6), 2327-2332, 2005 | 691 | 2005 |
| Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations X Kong, P Zhu, Z Sui, J Bao Food chemistry 172, 433-440, 2015 | 394 | 2015 |
| Diversity of global rice markets and the science required for consumer-targeted rice breeding M Calingacion, A Laborte, A Nelson, A Resurreccion, JC Concepcion, ... PloS one 9 (1), e85106, 2014 | 366 | 2014 |
| Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice Y Pang, S Ahmed, Y Xu, T Beta, Z Zhu, Y Shao, J Bao Food Chemistry 240, 212-221, 2018 | 345 | 2018 |
| Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.) Y Shao, F Xu, X Sun, J Bao, T Beta Journal of Cereal Science 59 (2), 211-218, 2014 | 305 | 2014 |
| Physical properties of octenyl succinic anhydride modified rice, wheat, and potato starches J Bao, J Xing, DL Phillips, H Corke Journal of agricultural and food chemistry 51 (8), 2283-2287, 2003 | 304 | 2003 |
| Genetic diversity and population structure of a diverse set of rice germplasm for association mapping L Jin, Y Lu, P Xiao, M Sun, H Corke, J Bao Theoretical and Applied Genetics 121, 475-487, 2010 | 296 | 2010 |
| Nucleotide diversity in starch synthase IIa and validation of single nucleotide polymorphisms in relation to starch gelatinization temperature and other physicochemical … JS Bao, H Corke, M Sun Theoretical and Applied Genetics 113, 1171-1183, 2006 | 237 | 2006 |
| Polyphenols in whole rice grain: Genetic diversity and health benefits Y Shao, J Bao Food Chemistry 180, 86-97, 2015 | 229 | 2015 |
| Analysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: apparent amylose content, pasting viscosity and gel texture J Bao, S Shen, M Sun, H Corke Starch‐Stärke 58 (6), 259-267, 2006 | 191 | 2006 |
| Phospholipids in rice: Significance in grain quality and health benefits: A review L Liu, DLE Waters, TJ Rose, J Bao, GJ King Food chemistry 139 (1-4), 1133-1145, 2013 | 183 | 2013 |
| Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering Y Shao, F Xu, X Sun, J Bao, T Beta Food chemistry 143, 90-96, 2014 | 180 | 2014 |
| Characterization of physical properties of flour and starch obtained from gamma‐irradiated white rice J Bao, Z Ao, J Jane Starch‐Stärke 57 (10), 480-487, 2005 | 180 | 2005 |
| Physical properties of Amaranthus starch X Kong, J Bao, H Corke Food Chemistry 113 (2), 371-376, 2009 | 172 | 2009 |
| Phenolic compounds and antioxidant properties of breeding lines between the white and black rice H Zhang, Y Shao, J Bao, T Beta Food Chemistry 172, 630-639, 2015 | 170 | 2015 |
| QTL mapping for the paste viscosity characteristics in rice (Oryza sativa L.) JS Bao, XW Zheng, YW Xia, P He, QY Shu, X Lu, Y Chen, LH Zhu Theoretical and Applied Genetics 100, 280-284, 2000 | 167 | 2000 |
| The functionality of rice starch. J Bao, CJ Bergman | 159 | 2004 |
| Analysis of genotypic and environmental effects on rice starch. 1. Apparent amylose content, pasting viscosity, and gel texture J Bao, X Kong, J Xie, L Xu Journal of agricultural and food chemistry 52 (19), 6010-6016, 2004 | 143 | 2004 |
Harold CorkeProfessor, Biotechnology and Food Engineering, Guangdong Technion – Israel Institute of TechnologyBestätigte E-Mail-Adresse bei hku.hk
