Xiaoru Liu

发表

Comparison of Flavonoid O-Glycoside, C-Glycoside and Their Aglycones on Antioxidant Capacity and Metabolism during In Vitro Digestion and In Vivo

W. Wang, Z. Deng, Liangqin Xie, 2022, Foods.

In vitro simulated digestion and in vivo metabolism of chlorogenic acid dimer from Gynura procumbens (Lour.) Merr.: Enhanced antioxidant activity and different metabolites of blood and urine.

Z. Deng, Xiaoru Liu, Yong Sun, 2018, Journal of food biochemistry.

Alteration on phenolic acids and the appearance of lotus (Nelumbo nucifera Gaertn) seeds dealt with antistaling agents during storage

Bing Zhang, Z. Deng, Ya-wei Fan, 2018 .

Linolelaidic Acid Induces a Stronger Proliferative Effect on Human Umbilical Vein Smooth Muscle Cells Compared to Elaidic Acid

Z. Deng, Rong Liu, Ya-wei Fan, 2013, Lipids.

Polymerization of proanthocyanidins catalyzed by polyphenol oxidase from lotus seedpod

Hongyan Li, Z. Deng, Ya-wei Fan, 2014, European Food Research and Technology.

Hemostatic action of lotus leaf charcoal is probably due to transformation of flavonol aglycons from flavonol glucosides in traditional Chinses medicine.

Hongyan Li, Z. Deng, Ya-wei Fan, 2020, Journal of ethnopharmacology.

Lipozyme RM IM-catalyzed acidolysis of Cinnamomum camphora seed oil with oleic acid to produce human milk fat substitutes enriched in medium-chain fatty acids.

Z. Deng, Rong Liu, Xiaoru Liu, 2014, Journal of agricultural and food chemistry.

Combined Application of Fluorescence Spectroscopy and Chemometrics Analysis in Oxidative Deterioration of Edible Oils

Z. Deng, Rong Liu, Ya-wei Fan, 2017, Food Analytical Methods.

Absorption mechanism of ginsenoside compound K and its butyl and octyl ester prodrugs in Caco-2 cells.

Bing Zhang, Z. Deng, Xiaoru Liu, 2012, Journal of agricultural and food chemistry.

Fermented Soybean Dregs by Neurospora crassa: a Traditional Prebiotic Food

Z. Deng, Ya-wei Fan, Xiaoru Liu, 2019, Applied Biochemistry and Biotechnology.

Molecular docking and QSAR analyses of aromatic heterocycle thiosemicarbazone analogues for finding novel tyrosinase inhibitors.

Xiaoru Liu, Huanhuan Dong, Yan-ying Yu, 2017, Bioorganic chemistry.

Combining molecular docking and QSAR studies for modeling the anti-tyrosinase activity of aromatic heterocycle thiosemicarbazone analogues

Jing Liu, Xiaoru Liu, Huanhuan Dong, 2018 .

Differential specificities of polyphenol oxidase from lotus seeds (Nelumbo nucifera Gaertn.) toward stereoisomers, (−)-epicatechin and (+)-catechin: Insights from comparative molecular docking studies

Ronghua Chen, Z. Deng, Ya-wei Fan, 2021 .

Qualitative and quantitative analysis of phenolics in Tetrastigma hemsleyanum and their antioxidant and antiproliferative activities.

Jing Li, Hongyan Li, Z. Deng, 2013, Journal of agricultural and food chemistry.

The comparative analysis of different oil extraction methods based on the quality of flaxseed oil

Z. Deng, Xiaoru Liu, Jing Li, 2021, Journal of Food Composition and Analysis.

Erythrocyte membrane trans-fatty acid index is positively associated with a 10-year CHD risk probability

Z. Deng, Rong Liu, Ya-wei Fan, 2013, British Journal of Nutrition.

STUDY ON CONTENT OF LIPID AND COMPOSITION OF FATTY ACIDS-IN EIGHT KINDS OF FRESH-WATER MUSSEL IN THE POYANG LAKE: STUDY ON CONTENT OF LIPID AND COMPOSITION OF FATTY ACIDS-IN EIGHT KINDS OF FRESH-WATER MUSSEL IN THE POYANG LAKE

Xiaoru Liu, Heng Wu, Xiao-Ping Wu, 2009 .

Fresh and Browned Lotus Root Extracts Promote Cholesterol Metabolism in FFA-Induced HepG2 Cells through Different Pathways

Z. Deng, Xiaoru Liu, Jingfang Li, 2023, Foods.

Comparison of fresh and browning lotus roots (Nelumbo nucifera Gaertn.) on modulating cholesterol metabolism via decreasing hepatic cholesterol deposition and increasing fecal bile acid excretion

Xiaoru Liu, Jingfang Li, Xiao-ping Li, 2023, Current Research in Food Science.

Substrate specificity of polyphenol oxidase and its selectivity towards polyphenols: Unlocking the browning mechanism of fresh lotus root (Nelumbo nucifera Gaertn.).

Xiaoru Liu, Jingfang Li, R. Tsao, 2023, Food chemistry.