Qing Luo

The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media.

Liang Zhang, Qian Wu, Yuanyuan Chen, 2020, Food & function.

Preparation and stability characterization of soybean protein isolate/sodium alginate complexes-based nanoemulsions using high-pressure homogenization

Hong Chen, Yangying Zhou, Wen Qin, 2022, LWT.

Catechin-iron as a new inhibitor to control advanced glycation end-products formation during vinegar storage

Ning‐Xin Xu, Yong Hu, Qian Wu, 2019, LWT.

Fermenting liquid vinegar with higher taste, flavor and healthy value by using discarded Cordyceps militaris solid culture medium

Yang Chen, Chao Wang, Mengzhou Zhou, 2018, LWT.

Liquid state fermentation vinegar enriched with catechin as an antiglycative food product.

Dongshen Li, Qian Wu, Yuanyuan Chen, 2019, Food & function.

Inhibition of advanced glycation endproducts formation by lotus seedpod oligomeric procyanidins through RAGE-MAPK signaling and NF-κB activation in high-AGEs-diet mice.

Kuoquan Zhao, Yuanyuan Ouyang, Yingna Feng, 2021, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.