Le Chu
Fruit Research Institute(CN)China Federation of Supply and Marketing Cooperatives(CN)Yancheng Institute of Technology(CN)
Publications by Year
Research Areas
Food Quality and Safety Studies, Phytochemicals and Antioxidant Activities, Fermentation and Sensory Analysis, Ginger and Zingiberaceae research, Probiotics and Fermented Foods
Most-Cited Works
- → Analysis of the Antioxidant Capacities of Flavonoids under Different Spectrophotometric Assays Using Cyclic Voltammetry and Density Functional Theory(2011)103 cited
- → Relationship Between the Structures of Flavonoids and Oxygen Radical Absorbance Capacity Values: A Quantum Chemical Analysis(2013)62 cited
- → Comparative study on antioxidant capacity of flavonoids and their inhibitory effects on oleic acid-induced hepatic steatosis in vitro(2011)35 cited
- → Anti-Parkinson’s Disease Activity of Sanghuangprous vaninii Extracts in the MPTP-Induced Zebrafish Model(2022)21 cited
- → Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine(2021)8 cited
- → Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines(2022)7 cited