| Sorghum grain: From genotype, nutrition, and phenolic profile to its health benefits and food applications Y Xiong, P Zhang, RD Warner, Z Fang Comprehensive Reviews in Food Science and Food Safety 18 (6), 2025-2046, 2019 | 318 | 2019 |
| Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging Y Xiong, S Li, RD Warner, Z Fang Food Control 114, 107226, 2020 | 270 | 2020 |
| Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork Y Xiong, M Chen, RD Warner, Z Fang Food Control 110, 107018, 2020 | 230 | 2020 |
| Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea Y Xiong, P Zhang, J Luo, S Johnson, Z Fang Journal of Cereal Science 85, 6-14, 2019 | 92 | 2019 |
| Cereal grain-based functional beverages: From cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features Y Xiong, P Zhang, RD Warner, S Shen, Z Fang Critical reviews in food science and nutrition 62 (9), 2404-2431, 2022 | 65 | 2022 |
| 3‐Deoxyanthocyanidin colorant: Nature, health, synthesis, and food applications Y Xiong, P Zhang, RD Warner, Z Fang Comprehensive Reviews in Food Science and Food Safety 18 (5), 1533-1549, 2019 | 64 | 2019 |
| Extrusion improves the phenolic profile and biological activities of hempseed (Cannabis sativa L.) hull W Leonard, P Zhang, D Ying, Y Xiong, Z Fang Food Chemistry 346, 128606, 2021 | 58 | 2021 |
| In Vitroα-Glucosidase and α-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes Y Xiong, K Ng, P Zhang, RD Warner, S Shen, HY Tang, Z Liang, Z Fang Foods 9 (9), 1301, 2020 | 49 | 2020 |
| Comprehensive profiling of phenolic compounds by HPLC-DAD-ESI-QTOF-MS/MS to reveal their location and form of presence in different sorghum grain genotypes Y Xiong, P Zhang, RD Warner, S Shen, S Johnson, Z Fang Food Research International 137, 109671, 2020 | 48 | 2020 |
| Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage Y Xiong, P Zhang, RD Warner, MN Hossain, W Leonard, Z Fang Food Control 132, 108544, 2022 | 35 | 2022 |
| Cellular antioxidant activities of phenolic extracts from five sorghum grain genotypes Y Xiong, TVD Teixeira, P Zhang, RD Warner, S Shen, Z Fang Food Bioscience 41, 101068, 2021 | 33 | 2021 |
| Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing Y Xiong, P Zhang, S Johnson, J Luo, Z Fang Journal of the Science of Food and Agriculture 100 (3), 978-985, 2020 | 27 | 2020 |
| Reducing salt content in beef frankfurter by edible coating to achieve inhomogeneous salt distribution Y Xiong, B Deng, RD Warner, Z Fang International Journal of Food Science & Technology 55 (8), 2911-2919, 2020 | 21 | 2020 |
| Effect of extrusion technology on hempseed (Cannabis sativa L.) oil cake: Polyphenol profile and biological activities W Leonard, P Zhang, D Ying, Y Xiong, Z Fang Journal of Food Science 86 (7), 3159-3175, 2021 | 20 | 2021 |
| In vitro and cellular antioxidant activities of 3-deoxyanthocyanidin colourants Y Xiong, P Zhang, RD Warner, Z Fang Food Bioscience 42, 101171, 2021 | 18 | 2021 |
| HPLC-DAD-ESI-QTOF-MS/MS qualitative analysis data and HPLC-DAD quantification data of phenolic compounds of grains from five Australian sorghum genotypes Y Xiong, P Zhang, RD Warner, S Shen, S Johnson Data in Brief 33, 106584, 2020 | 17 | 2020 |
| Enhanced Lignanamide Absorption and Antioxidative Effect of Extruded Hempseed (Cannabis sativa L.) Hull in Caco-2 Intestinal Cell Culture W Leonard, Y Xiong, P Zhang, D Ying, Z Fang Journal of agricultural and food chemistry 69 (38), 11259-11271, 2021 | 16 | 2021 |
| Effects of incorporation of hempseed meal on the quality attributes of chicken sausage G Sun, Y Xiong, X Feng, Z Fang Future Foods 6, 100169, 2022 | 14 | 2022 |
Zhongxiang FangAssociate professor in Food Processing, The University of MelbourneZweryfikowany adres z unimelb.edu.au