Yanping Cao
Beijing Technology and Business University(CN)
Publications by Year
Research Areas
Biochemical Analysis and Sensing Techniques, Meat and Animal Product Quality, Phytochemicals and Antioxidant Activities, Probiotics and Fermented Foods, Fermentation and Sensory Analysis
Most-Cited Works
- → Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota(2019)116 cited
- → Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission(2020)88 cited
- → Wheat bran xylooligosaccharides improve blood lipid metabolism and antioxidant status in rats fed a high-fat diet(2011)86 cited
- → In vitro fermentation of xylooligosaccharides from wheat bran insoluble dietary fiber by Bifidobacteria(2010)84 cited
- → Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation(2018)67 cited
- → The key aroma compounds and sensory characteristics of commercial Cheddar cheeses(2021)62 cited
- → Protection of wheat bran feruloyl oligosaccharides against free radical-induced oxidative damage in normal human erythrocytes(2009)57 cited
- → Wheat bran feruloyl oligosaccharides enhance the antioxidant activity of rat plasma(2010)56 cited
- → Effects of metal ions in tea polysaccharides on their in vitro antioxidant activity and hypoglycemic activity(2018)51 cited
- → Protective effects of grape seed procyanidin extract on intestinal barrier dysfunction induced by a long-term high-fat diet(2019)41 cited