Harold Corke
Harold Corke
Chair Professor, Shanghai Jiao Tong University
Verified email at hku.hk - Homepage
TitleCited byYear
Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer
Y Cai, Q Luo, M Sun, H Corke
Life sciences 74 (17), 2157-2184, 2004
Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents
B Shan, YZ Cai, M Sun, H Corke
Journal of agricultural and food chemistry 53 (20), 7749-7759, 2005
The in vitro antibacterial activity of dietary spice and medicinal herb extracts
B Shan, YZ Cai, JD Brooks, H Corke
International Journal of food microbiology 117 (1), 112-119, 2007
Structure–radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants
YZ Cai, M Sun, J Xing, Q Luo, H Corke
Life sciences 78 (25), 2872-2888, 2006
Production and properties of spray‐dried Amaranthus betacyanin pigments
YZ Cai, H Corke
Journal of food science 65 (7), 1248-1252, 2000
Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants
S Surveswaran, YZ Cai, H Corke, M Sun
Food chemistry 102 (3), 938-953, 2007
Antioxidant activity of betalains from plants of the Amaranthaceae
Y Cai, M Sun, H Corke
Journal of agricultural and food chemistry 51 (8), 2288-2294, 2003
Hypoglycemic and hypolipidemic effects and antioxidant activity of fruit extracts from Lycium barbarum
Q Luo, Y Cai, J Yan, M Sun, H Corke
Life sciences 76 (2), 137-149, 2004
Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability
J Bao, Y Cai, M Sun, G Wang, H Corke
Journal of Agricultural and Food Chemistry 53 (6), 2327-2332, 2005
Biodiversity of endophytic fungi associated with 29 traditional Chinese medicinal plants
WY Huang, YZ Cai, KD Hyde, H Corke, M Sun
Fungal diversity, 2008
Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii):  Activity against Foodborne Pathogenic Bacteria
B Shan, YZ Cai, JD Brooks, H Corke
Journal of agricultural and food chemistry 55 (14), 5484-5490, 2007
Physicochemical properties related to quality of rice noodles
M Bhattacharya, SY Zee, H Corke
Cereal chemistry 76 (6), 861-867, 1999
A potential antioxidant resource: endophytic fungi from medicinal plants
WY Huang, YZ Cai, J Xing, H Corke, M Sun
Economic botany 61 (1), 14, 2007
Physical properties of octenyl succinic anhydride modified rice, wheat, and potato starches
J Bao, J Xing, DL Phillips, H Corke
Journal of agricultural and food chemistry 51 (8), 2283-2287, 2003
Genetic diversity and population structure of a diverse set of rice germplasm for association mapping
L Jin, Y Lu, P Xiao, M Sun, H Corke, J Bao
Theoretical and Applied Genetics 121 (3), 475-487, 2010
Physical properties of cross‐linked and acetylated normal and waxy rice starch
H Liu, L Ramsden, H Corke
Starch‐Stärke 51 (7), 249-252, 1999
Characterization and application of betalain pigments from plants of the Amaranthaceae
YZ Cai, M Sun, H Corke
Trends in Food Science & Technology 16 (9), 370-376, 2005
Bihon‐type noodles from heat‐moisture‐treated sweet potato starch
LS Collado, LB Mabesa, CG Oates, H Corke
Journal of Food Science 66 (4), 604-609, 2001
Heat-moisture treatment effects on sweetpotato starches differing in amylose content
LS Collado, H Corke
Food chemistry 65 (3), 339-346, 1999
Bakery products: science and technology
H Corke, I De Leyn, WK Nip, NA Cross
John Wiley & Sons, 2008
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