| Pomelo peels-derived porous activated carbon microsheets dual-doped with nitrogen and phosphorus for high performance electrochemical capacitors Z Wang, Y Tan, Y Yang, X Zhao, Y Liu, L Niu, B Tichnell, L Kong, L Kang, ... Journal of Power Sources 378, 499-510, 2018 | 192 | 2018 |
| Isolation and characterization of microcrystalline cellulose from pomelo peel Y Liu, A Liu, SA Ibrahim, H Yang, W Huang International journal of biological macromolecules 111, 717-721, 2018 | 183 | 2018 |
| Purification, characterization and antioxidant activity of polysaccharides from Flammulina velutipes residue Y Liu, B Zhang, SA Ibrahim, SS Gao, H Yang, W Huang Carbohydrate polymers 145, 71-77, 2016 | 163 | 2016 |
| Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product SG Khaskheli, W Zheng, SA Sheikh, AA Khaskheli, Y Liu, AH Soomro, ... International journal of biological macromolecules 81, 387-395, 2015 | 119 | 2015 |
| Identification and antioxidant properties of polyphenols in lotus seed epicarp at different ripening stages Y Liu, S Ma, SA Ibrahim, E Li, H Yang, W Huang Food Chemistry 185, 159-164, 2015 | 91 | 2015 |
| In vitro evaluation of tectoridin, tectorigenin and tectorigenin sodium sulfonate on antioxidant properties T Han, G Cheng, Y Liu, H Yang, Y Hu, W Huang Food and chemical toxicology 50 (2), 409-414, 2012 | 69 | 2012 |
| Effects of preservation methods on amino acids and 5′-nucleotides of Agaricus bisporus mushrooms Y Liu, F Huang, H Yang, SA Ibrahim, Y Wang, W Huang Food chemistry 149, 221-225, 2014 | 64 | 2014 |
| Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.) Y Liu, X Xie, SA Ibrahim, SG Khaskheli, H Yang, Y Wang, W Huang LWT-Food Science and Technology 68, 21-26, 2016 | 52 | 2016 |
| Purification and characterisation of two enzymes related to endogenous formaldehyde in Lentinula edodes Y Liu, Y Yuan, X Lei, H Yang, SA Ibrahim, W Huang Food chemistry 138 (4), 2174-2179, 2013 | 49 | 2013 |
| The effects of alcohol fermentation on the extraction of antioxidant compounds and flavonoids of pomelo peel X Tian, Y Liu, X Feng, AA Khaskheli, Y Xiang, W Huang Lwt 89, 763-769, 2018 | 40 | 2018 |
| A novel cysteine desulfurase influencing organosulfur compounds in Lentinula edodes Y Liu, XY Lei, LF Chen, YB Bian, H Yang, SA Ibrahim, W Huang Scientific reports 5 (1), 10047, 2015 | 36 | 2015 |
| Effect of processing techniques on the quality and acceptability of Auricularia auricula mushroom pickle WH Wang Journal of Food and Nutrition Research 3 (1), 46-51, 2015 | 30 | 2015 |
| Chemical properties of vacuum-fried Pleurotus eryngii during storage and characterization of brown pigment Y Liu, W Zheng, SA Ibrahim, H Yang, W Huang International journal of food properties 20 (sup3), S2349-S2358, 2017 | 15 | 2017 |
| Analysis of physicochemical, antioxidant properties and sensory characteristic of shiitake mushroom pickles AA Khaskheli, SG Khaskheli, Y Liu, SA Sheikh, YF Wang, AH Soomro, ... Journal of Food and Nutrition Research 5 (8), 562-568, 2017 | 15 | 2017 |
| 羧甲基茯苓多糖的抗氧化活性研究 程水明， 刘莹， 梅光明， 李慧， 王益， 黄文 食品研究与开发, 1-5, 2013 | 10 | 2013 |
| β-葡萄糖苷酶以及益生菌生物转化大豆异黄酮糖苷的研究进展 韩婷， 程钢， 刘莹， 黄文 食品科学, 333-337, 2010 | 10 | 2010 |
| Microbial transformation of tectoridin from Pueraria flos by Lactobacillus and bifidobacteria Y Liu, G Cheng, T Han, H Yang, SA Ibrahim, W Huang Food chemistry 131 (1), 149-154, 2012 | 9 | 2012 |
| 超临界 CO2 萃取茯苓皮中三萜类成分 桂元 [1， 黄文， 刘莹， 程水明 食品科学 33 (002), 110-114, 2012 | 9 | 2012 |
| 羧甲基茯苓多糖抗疲劳作用研究 符辉， 吴奇辉， 王广兰， 王娟， 刘莹， 黄文 天然产物研究与开发 26 (3), 403, 2014 | 8 | 2014 |
| Effects of rehydration ratio on the quality of Auricularia auricula-judae mushroom SG Khaskheli, W Zheng, SA Sheikh, Y Liu, YF Wang, AA Khaskheli, ... Journal of Food and Nutrition Research 2 (8), 469-475, 2014 | 8 | 2014 |
