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Yifei Dong

Dalian Polytechnic University

9

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87

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Identification of changes in volatile compounds in sea cucumber Apostichopus japonicus during seasonings soaking using HS-GC-IMS

2022 Lwt - Food Science and Technology
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Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut

2021 Journal of Food Science and Technology-mysore
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Ameliorated membranous nephropathy activities of two ethanol extracts from corn silk and identification of flavonoid active compounds by LC-MS2

2021 Food & Function
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Effect of microorganisms on the fingerprint of the volatile compounds in pine nut (Pinus koraiensis) peptide powder during storage.

2021 Journal of Food Biochemistry
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Intracellular antioxidant activity and apoptosis inhibition capacity of PEF-treated KDHCH in HepG2 cells

2019 Food Research International
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