| Phenolic compositions and antioxidant activities differ significantly among sorghum grains with different applications S Shen, R Huang, C Li, W Wu, H Chen, J Shi, S Chen, X Ye Molecules 23 (5), 1203, 2018 | 135 | 2018 |
| Antioxidant and pancreatic lipase inhibitory effects of flavonoids from different citrus peel extracts: An in vitro study R Huang, Y Zhang, S Shen, Z Zhi, H Cheng, S Chen, X Ye Food Chemistry 326, 126785, 2020 | 134 | 2020 |
| An overview of the perception and mitigation of astringency associated with phenolic compounds R Huang, C Xu Comprehensive Reviews in Food Science and Food Safety 20 (1), 1036-1074, 2021 | 114 | 2021 |
| Fast preparation of RG-I enriched ultra-low molecular weight pectin by an ultrasound accelerated Fenton process Z Zhi, J Chen, S Li, W Wang, R Huang, D Liu, T Ding, RJ Linhardt, S Chen, ... Scientific Reports 7 (1), 541, 2017 | 113 | 2017 |
| Evaluation of colorimetric methods for quantification of citrus flavonoids to avoid misuse R Huang, W Wu, S Shen, J Fan, Y Chang, S Chen, X Ye Analytical Methods 10 (22), 2575-2587, 2018 | 73 | 2018 |
| Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch M Wang, H Mao, Z Ke, R Huang, J Chen, L Qi, J Wang International Journal of Biological Macromolecules 248, 125935, 2023 | 13 | 2023 |
| Full recovery of value-added compounds from citrus canning processing water L Yan, X Ye, RJ Linhardt, J Chen, D Yu, R Huang, D Liu, S Chen Journal of Cleaner Production 176, 959-965, 2018 | 13 | 2018 |
| Identification of key astringent compounds in aronia berry juice R Huang, W Fang, X Xie, Y Liu, C Xu Food chemistry 393, 133431, 2022 | 11 | 2022 |
| Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and … BB Ismail, R Huang, D Liu, X Ye, M Guo Food Chemistry 394, 133475, 2022 | 10 | 2022 |
| Recent advances in bioactivities and technologies for bioavailability improvement of citrus flavonoids. HR Huang Rui, SSY Shen ShuYu, CHL Chen HongLin, ... | 4 | 2019 |
| Utilization of egg white powders to mitigate the astringency of Aronia berry juice and produce protein-Proanthocyanidin aggregates with enhanced stability during digestion R Huang, X Xie, C Xu Food chemistry 464, 141748, 2025 | | 2025 |
| Sensory Property and Phenolic Profile of Aronia Juice R Huang, C Xu Natural Products in Beverages: Botany, Phytochemistry, Pharmacology and …, 2023 | | 2023 |
| Phenolic compounds and antioxidant capacity of five pickled and dried mustard brands. Q Shen, LY Lou, P Yin, R Huang, XQ Ye, JC Chen Shipin Kexue/Food Science 39 (12), 212-218, 2018 | | 2018 |