Yang X - Search Results

1

A Comparative Study on Polyphenolic Composition of Berries from the Tibetan Plateau by UPLC-Q-Orbitrap MS System.

Jia Q, Zhang S, Zhang H, Yang X, Cui X, Su Z, Hu P. Jia Q, et al. Among authors: yang x. Chem Biodivers. 2020 Apr;17(4):e2000033. doi: 10.1002/cbdv.202000033. Epub 2020 Mar 24. Chem Biodivers. 2020. PMID: 32119759

2

Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau.

Yang XJ, Dang B, Fan MT. Yang XJ, et al. Molecules. 2018 Apr 11;23(4):879. doi: 10.3390/molecules23040879. Molecules. 2018. PMID: 29641469 Free PMC article.

3

Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication.

Zhang J, Guo J, Dang B, Zhang W, Zheng W, Yang X. Zhang J, et al. Among authors: yang x. Molecules. 2023 Apr 24;28(9):3679. doi: 10.3390/molecules28093679. Molecules. 2023. PMID: 37175091 Free PMC article.

4

Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors.

Jin HM, Dang B, Zhang WG, Zheng WC, Yang XJ. Jin HM, et al. Molecules. 2022 May 25;27(11):3411. doi: 10.3390/molecules27113411. Molecules. 2022. PMID: 35684349 Free PMC article.

5

Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran.

Zhang W, Lan Y, Dang B, Zhang J, Zheng W, Du Y, Yang X, Li Z. Zhang W, et al. Among authors: yang x. Molecules. 2023 Feb 9;28(4):1665. doi: 10.3390/molecules28041665. Molecules. 2023. PMID: 36838651 Free PMC article.

6

Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau.

Dang B, Zhang WG, Zhang J, Yang XJ, Xu HD. Dang B, et al. Foods. 2022 Jul 8;11(14):2025. doi: 10.3390/foods11142025. Foods. 2022. PMID: 35885267 Free PMC article.

7

Recent advances in physiochemical changes, nutritional value, bioactivities, and food applications of germinated quinoa: A comprehensive review.

Lan Y, Zhang W, Liu F, Wang L, Yang X, Ma S, Wang Y, Liu X. Lan Y, et al. Among authors: yang x. Food Chem. 2023 Nov 15;426:136390. doi: 10.1016/j.foodchem.2023.136390. Epub 2023 May 15. Food Chem. 2023. PMID: 37307740 Review.

8

Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins.

Kuang J, Xu K, Dang B, Zheng W, Yang X, Zhang W, Zhang J, Huang J. Kuang J, et al. Among authors: yang x. Int J Biol Macromol. 2023 Dec 31;253(Pt 4):127066. doi: 10.1016/j.ijbiomac.2023.127066. Epub 2023 Sep 23. Int J Biol Macromol. 2023. PMID: 37748592

9

Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour.

Dang B, Zhang WG, Zhang J, Yang XJ, Xu HD. Dang B, et al. Foods. 2022 Jul 8;11(14):2021. doi: 10.3390/foods11142021. Foods. 2022. PMID: 35885264 Free PMC article.

10

Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods.

Zhang W, Yang X, Zhang J, Lan Y, Dang B. Zhang W, et al. Among authors: yang x. Foods. 2023 May 25;12(11):2137. doi: 10.3390/foods12112137. Foods. 2023. PMID: 37297381 Free PMC article.

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