| Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract G Xu, X Ye, J Chen, D Liu Journal of Agricultural and Food chemistry 55 (2), 330-335, 2007 | 559 | 2007 |
| Juice components and antioxidant capacity of citrus varieties cultivated in China G Xu, D Liu, J Chen, X Ye, Y Ma, J Shi Food chemistry 106 (2), 545-551, 2008 | 531 | 2008 |
| Inactivation mechanisms of non-thermal plasma on microbes: A review X Liao, D Liu, Q Xiang, J Ahn, S Chen, X Ye, T Ding Food control 75, 83-91, 2017 | 480 | 2017 |
| Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions W Wang, X Ma, P Jiang, L Hu, Z Zhi, J Chen, T Ding, X Ye, D Liu Food Hydrocolloids 61, 730-739, 2016 | 455 | 2016 |
| Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method W Wang, X Ma, Y Xu, Y Cao, Z Jiang, T Ding, X Ye, D Liu Food chemistry 178, 106-114, 2015 | 375 | 2015 |
| Simultaneous extraction of phenolic compounds of citrus peel extracts: Effect of ultrasound YQ Ma, JC Chen, DH Liu, XQ Ye Ultrasonics sonochemistry 16 (1), 57-62, 2009 | 367 | 2009 |
| Ultrasound-assisted extraction of hesperidin from Penggan (Citrus reticulata) peel Y Ma, X Ye, Y Hao, G Xu, G Xu, D Liu Ultrasonics Sonochemistry 15 (3), 227-232, 2008 | 312 | 2008 |
| Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel Y Xu, L Zhang, Y Bailina, Z Ge, T Ding, X Ye, D Liu Journal of Food Engineering 126, 72-81, 2014 | 272 | 2014 |
| Characterization of chemical composition of bee pollen in China K Yang, D Wu, X Ye, D Liu, J Chen, P Sun Journal of agricultural and food chemistry 61 (3), 708-718, 2013 | 272 | 2013 |
| Effects of different factors of ultrasound treatment on the extraction yield of the all-trans-β-carotene from citrus peels Y Sun, D Liu, J Chen, X Ye, D Yu Ultrasonics sonochemistry 18 (1), 243-249, 2011 | 261 | 2011 |
| Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma mandarin (Citrus unshiu Marc.) peels YQ Ma, XQ Ye, ZX Fang, JC Chen, GH Xu, DH Liu Journal of agricultural and food chemistry 56 (14), 5682-5690, 2008 | 259 | 2008 |
| Antibacterial applications of metal–organic frameworks and their composites M Shen, F Forghani, X Kong, D Liu, X Ye, S Chen, T Ding Comprehensive Reviews in Food Science and Food Safety 19 (4), 1397-1419, 2020 | 242 | 2020 |
| Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase Y Zheng, J Tian, W Yang, S Chen, D Liu, H Fang, H Zhang, X Ye Food Chemistry 317, 126346, 2020 | 232 | 2020 |
| Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS L Xie, X Ye, D Liu, Y Ying Food Chemistry 114 (3), 1135-1140, 2009 | 221 | 2009 |
| What is new in lysozyme research and its application in food industry? A review T Wu, Q Jiang, D Wu, Y Hu, S Chen, T Ding, X Ye, D Liu, J Chen Food chemistry 274, 698-709, 2019 | 214 | 2019 |
| Minerals, phenolic compounds, and antioxidant capacity of citrus peel extract by hot water GH Xu, JC Chen, DH Liu, YH Zhang, P Jiang, XQ Ye Journal of food science 73 (1), C11-C18, 2008 | 214 | 2008 |
| Phenolic compounds and antioxidant capacities of bayberry juices Z Fang, Y Zhang, Y Lü, G Ma, J Chen, D Liu, X Ye Food Chemistry 113 (4), 884-888, 2009 | 212 | 2009 |
| Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes J Tian, J Chen, F Lv, S Chen, J Chen, D Liu, X Ye Food Chemistry 197, 1264-1270, 2016 | 203 | 2016 |
| Health benefits of the potato affected by domestic cooking: A review J Tian, J Chen, X Ye, S Chen Food Chemistry 202, 165-175, 2016 | 202 | 2016 |
| Phenolic compositions and antioxidant capacities of Chinese wild mandarin (Citrus reticulata Blanco) fruits Y Zhang, Y Sun, W Xi, Y Shen, L Qiao, L Zhong, X Ye, Z Zhou Food chemistry 145, 674-680, 2014 | 202 | 2014 |
