Lu B - Search Results

1

Phytochemical contents and antioxidant capacities of different parts of two sugarcane (Saccharum officinarum L.) cultivars.

Feng S, Luo Z, Zhang Y, Zhong Z, Lu B. Feng S, et al. Among authors: lu b. Food Chem. 2014 May 15;151:452-8. doi: 10.1016/j.foodchem.2013.11.057. Epub 2013 Nov 18. Food Chem. 2014. PMID: 24423556

2

Application of near infrared spectroscopy for the rapid determination of antioxidant activity of bamboo leaf extract.

Wu D, Chen J, Lu B, Xiong L, He Y, Zhang Y. Wu D, et al. Among authors: lu b. Food Chem. 2012 Dec 15;135(4):2147-56. doi: 10.1016/j.foodchem.2012.07.011. Epub 2012 Jul 10. Food Chem. 2012. PMID: 22980783

3

Evaluation of antihypertensive and antihyperlipidemic effects of bamboo shoot angiotensin converting enzyme inhibitory peptide in vivo.

Liu L, Liu L, Lu B, Xia D, Zhang Y. Liu L, et al. Among authors: lu b. J Agric Food Chem. 2012 Nov 14;60(45):11351-8. doi: 10.1021/jf303471f. Epub 2012 Oct 23. J Agric Food Chem. 2012. PMID: 23046038

4

Evaluation of bamboo shoot peptide preparation with angiotensin converting enzyme inhibitory and antioxidant abilities from byproducts of canned bamboo shoots.

Liu L, Liu L, Lu B, Chen M, Zhang Y. Liu L, et al. Among authors: lu b. J Agric Food Chem. 2013 Jun 12;61(23):5526-33. doi: 10.1021/jf305064h. Epub 2013 May 31. J Agric Food Chem. 2013. PMID: 23647018

5

Phenolic compounds and antioxidant capacities of 10 common edible flowers from China.

Xiong L, Yang J, Jiang Y, Lu B, Hu Y, Zhou F, Mao S, Shen C. Xiong L, et al. Among authors: lu b. J Food Sci. 2014 Apr;79(4):C517-25. doi: 10.1111/1750-3841.12404. Epub 2014 Mar 12. J Food Sci. 2014. PMID: 24621197

6

Phenylethanoid Glycoside Profiles and Antioxidant Activities of Osmanthus fragrans Lour. Flowers by UPLC/PDA/MS and Simulated Digestion Model.

Jiang Y, Mao S, Huang W, Lu B, Cai Z, Zhou F, Li M, Lou T, Zhao Y. Jiang Y, et al. Among authors: lu b. J Agric Food Chem. 2016 Mar 30;64(12):2459-66. doi: 10.1021/acs.jafc.5b03474. Epub 2015 Sep 8. J Agric Food Chem. 2016. PMID: 26322731

7

Phytochemical Content, Health Benefits, and Toxicology of Common Edible Flowers: A Review (2000-2015).

Lu B, Li M, Yin R. Lu B, et al. Crit Rev Food Sci Nutr. 2016 Jul 29;56 Suppl 1:S130-48. doi: 10.1080/10408398.2015.1078276. Crit Rev Food Sci Nutr. 2016. PMID: 26462418 Review.

8

The effect of traditional stir-frying process on hydrophilic and lipophilic antioxidant capacities of pine nut kernels.

Mao S, Zhou F, Huang W, Lu B, Yang J, He L, Zhao Y. Mao S, et al. Among authors: lu b. Int J Food Sci Nutr. 2015;66(8):873-80. doi: 10.3109/09637486.2015.1102871. Epub 2015 Oct 27. Int J Food Sci Nutr. 2015. PMID: 26507566

9

Varietal classification and antioxidant activity prediction of Osmanthus fragrans Lour. flowers using UPLC-PDA/QTOF-MS and multivariable analysis.

Zhou F, Peng J, Zhao Y, Huang W, Jiang Y, Li M, Wu X, Lu B. Zhou F, et al. Among authors: lu b. Food Chem. 2017 Feb 15;217:490-497. doi: 10.1016/j.foodchem.2016.08.125. Epub 2016 Aug 31. Food Chem. 2017. PMID: 27664663

10

Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion-dialysis process combined with cellular assays.

Huang W, Mao S, Zhang L, Lu B, Zheng L, Zhou F, Zhao Y, Li M. Huang W, et al. Among authors: lu b. J Sci Food Agric. 2017 Nov;97(14):4760-4769. doi: 10.1002/jsfa.8345. Epub 2017 May 4. J Sci Food Agric. 2017. PMID: 28369959

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