| Application of essential oil as a sustained release preparation in food packaging J Ju, X Chen, Y Xie, H Yu, Y Guo, Y Cheng, H Qian, W Yao Trends in Food Science & Technology 92, 22-32, 2019 | 306 | 2019 |
| Synergistic inhibition effect of citral and eugenol against Aspergillus niger and their application in bread preservation J Ju, Y Xie, H Yu, Y Guo, Y Cheng, R Zhang, W Yao Food Chemistry 310, 125974, 2020 | 162 | 2020 |
| Control strategies of pyrazines generation from Maillard reaction H Yu, R Zhang, F Yang, Y Xie, Y Guo, W Yao, W Zhou Trends in Food Science & Technology 112, 795-807, 2021 | 136 | 2021 |
| Cadmium in food: Source, distribution and removal R Wang, P Sang, Y Guo, P Jin, Y Cheng, H Yu, Y Xie, W Yao, H Qian Food chemistry 405, 134666, 2023 | 129 | 2023 |
| Synergistic interactions of plant essential oils with antimicrobial agents: A new antimicrobial therapy J Ju, Y Xie, H Yu, Y Guo, Y Cheng, H Qian, W Yao Critical Reviews in Food Science and Nutrition 62 (7), 1740-1751, 2022 | 118 | 2022 |
| Ultrasound-involved emerging strategies for controlling foodborne microbial biofilms H Yu, Y Liu, L Li, Y Guo, Y Xie, Y Cheng, W Yao Trends in Food Science & Technology 96, 91-101, 2020 | 118 | 2020 |
| Fabrication of eugenol loaded gelatin nanofibers by electrospinning technique as active packaging material M Li, H Yu, Y Xie, Y Guo, Y Cheng, H Qian, W Yao Lwt 139, 110800, 2021 | 105 | 2021 |
| Recent advances of ultrasound-assisted Maillard reaction H Yu, Q Zhong, Y Liu, Y Guo, Y Xie, W Zhou, W Yao Ultrasonics Sonochemistry 64, 104844, 2020 | 90 | 2020 |
| Analysis of the synergistic antifungal mechanism of eugenol and citral J Ju, Y Xie, H Yu, Y Guo, Y Cheng, H Qian, W Yao Lwt 123, 109128, 2020 | 84 | 2020 |
| Ultrasound as an emerging technology for the elimination of chemical contaminants in food: A review S Yuan, C Li, Y Zhang, H Yu, Y Xie, Y Guo, W Yao Trends in Food Science & Technology 109, 374-385, 2021 | 83 | 2021 |
| Morinda officinalis oligosaccharides increase serotonin in the brain and ameliorate depression via promoting 5-hydroxytryptophan production in the gut microbiota ZW Zhang, CS Gao, H Zhang, J Yang, YP Wang, LB Pan, H Yu, CY He, ... Acta Pharmaceutica Sinica B 12 (8), 3298-3312, 2022 | 76 | 2022 |
| Major components in Lilac and Litsea cubeba essential oils kill Penicillium roqueforti through mitochondrial apoptosis pathway J Ju, Y Xie, H Yu, Y Guo, Y Cheng, R Zhang, W Yao Industrial Crops and Products 149, 112349, 2020 | 74 | 2020 |
| Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine H Yu, YX Seow, PKC Ong, W Zhou Ultrasonics Sonochemistry 34, 154-163, 2017 | 74 | 2017 |
| The anti-inflammatory potential of Cinnamomum camphora (L.) J. Presl essential oil in vitro and in vivo S Xiao, H Yu, Y Xie, Y Guo, J Fan, W Yao Journal of Ethnopharmacology 267, 113516, 2021 | 73 | 2021 |
| Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review Z Yu, Y Su, Y Zhang, P Zhu, Z Mei, X Zhou, H Yu Food Chemistry 357, 129805, 2021 | 70 | 2021 |
| Extraction, characterization of aloe polysaccharides and the in-depth analysis of its prebiotic effects on mice gut microbiota C Liu, P Du, Y Guo, Y Xie, H Yu, W Yao, Y Cheng, H Qian Carbohydrate Polymers 261, 117874, 2021 | 70 | 2021 |
| Degradation of fluopyram in water under ozone enhanced microbubbles: Kinetics, degradation products, reaction mechanism, and toxicity evaluation C Li, S Yuan, F Jiang, Y Xie, Y Guo, H Yu, Y Cheng, H Qian, W Yao Chemosphere 258, 127216, 2020 | 68 | 2020 |
| Natural protein-templated fluorescent gold nanoclusters: Syntheses and applications Y Guo, HTNN Amunyela, Y Cheng, Y Xie, H Yu, W Yao, HW Li, H Qian Food Chemistry 335, 127657, 2021 | 66 | 2021 |
| Rapid detection of antibiotic residues in animal products using surface-enhanced Raman Spectroscopy: A review M Girmatsion, A Mahmud, B Abraha, Y Xie, Y Cheng, H Yu, W Yao, Y Guo, ... Food Control 126, 108019, 2021 | 65 | 2021 |
| Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and glycine H Yu, YX Seow, PKC Ong, W Zhou Food Chemistry 269, 628-637, 2018 | 63 | 2018 |
Weibiao ZhouNational University of Singaporeایمیل تأیید شده در nus.edu.sg
