Liu D - Search Results

1

Simultaneous separation and purification of chlorogenic acid, epicatechin, hyperoside and phlorizin from thinned young Qinguan apples by successive use of polyethylene and polyamide resins.

Sun L, Liu D, Sun J, Yang X, Fu M, Guo Y. Sun L, et al. Among authors: liu d. Food Chem. 2017 Sep 1;230:362-371. doi: 10.1016/j.foodchem.2017.03.065. Epub 2017 Mar 14. Food Chem. 2017. PMID: 28407923

2

Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions.

Zhai X, Lin D, Liu D, Yang X. Zhai X, et al. Among authors: liu d. Food Res Int. 2018 Jan;103:12-20. doi: 10.1016/j.foodres.2017.10.030. Epub 2017 Oct 14. Food Res Int. 2018. PMID: 29389597

3

Adsorption isotherm studies on the interaction between polyphenols and apple cell walls: Effects of variety, heating and drying.

Liu D, Lopez-Sanchez P, Martinez-Sanz M, Gilbert EP, Gidley MJ. Liu D, et al. Food Chem. 2019 Jun 1;282:58-66. doi: 10.1016/j.foodchem.2018.12.098. Epub 2019 Jan 4. Food Chem. 2019. PMID: 30711106

4

In Vitro Digestion of Apple Tissue Using a Dynamic Stomach Model: Grinding and Crushing Effects on Polyphenol Bioaccessibility.

Liu D, Dhital S, Wu P, Chen XD, Gidley MJ. Liu D, et al. J Agric Food Chem. 2020 Jan 15;68(2):574-583. doi: 10.1021/acs.jafc.9b05649. Epub 2019 Dec 31. J Agric Food Chem. 2020. PMID: 31820633

5

Involvement of branched RG-I pectin with hemicellulose in cell-cell adhesion of tomato during fruit softening.

Liu D, Zhou W, Zhong Y, Xie X, Liu H, Huang H, Wang Q, Xiao G. Liu D, et al. Among authors: liu h. Food Chem. 2023 Jul 1;413:135574. doi: 10.1016/j.foodchem.2023.135574. Epub 2023 Jan 27. Food Chem. 2023. PMID: 36739644

6

Role of the plum cuticle layer in influencing fruit texture and permeation during the salting process.

Liu D, Zhou H, Huang H, Wang Q, Lin D, Liu S, Qin W, Xiao G. Liu D, et al. Among authors: liu s. Food Chem. 2025 Mar 30;469:142598. doi: 10.1016/j.foodchem.2024.142598. Epub 2024 Dec 24. Food Chem. 2025. PMID: 39733569

7

Minerals, phenolic compounds, and antioxidant capacity of citrus peel extract by hot water.

Xu GH, Chen JC, Liu DH, Zhang YH, Jiang P, Ye XQ. Xu GH, et al. Among authors: liu dh. J Food Sci. 2008 Jan;73(1):C11-8. doi: 10.1111/j.1750-3841.2007.00546.x. J Food Sci. 2008. PMID: 18211343

8

Metabolomic analysis reveals the effect of ultrasonic-microwave pretreatment on flavonoids in tribute Citrus powder.

Wang F, Lin K, Shen Q, Liu D, Xiao G, Ma L. Wang F, et al. Among authors: liu d. Food Chem. 2024 Aug 1;448:139125. doi: 10.1016/j.foodchem.2024.139125. Epub 2024 Mar 23. Food Chem. 2024. PMID: 38537547

9

Prolonging storage time of baby ginger by using a sand-based storage medium and essential oil treatment.

Liu J, Sui G, He Y, Liu D, Yan J, Liu S, Qin W. Liu J, et al. Among authors: liu s, liu d. J Food Sci. 2014 Apr;79(4):M593-9. doi: 10.1111/1750-3841.12384. Epub 2014 Feb 18. J Food Sci. 2014. PMID: 24547773

10

The potential role of extracellular vesicles in bioactive compound-based therapy: A review of recent developments.

Liu H, Liang J, Ye X, Huang M, Ma L, Xie X, Liu D, Cao H, Simal-Gandara J, Rengasamy KRR, Wang Q, Xiao G, Xiao J. Liu H, et al. Among authors: liu d. Crit Rev Food Sci Nutr. 2023;63(31):10959-10973. doi: 10.1080/10408398.2022.2081667. Epub 2022 Jun 1. Crit Rev Food Sci Nutr. 2023. PMID: 35648042 Review.

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