[1]Complex enzyme hydrolysis releases antioxidative phenolics from rice bran. Liu, Lei,Wen, Wei,Zhang, Ruifen,Wei, Zhencheng,Deng, Yuanyuan,Xiao, Juan,Zhang, Mingwei. 2017

[2]Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice. Pang, Yuehan,Ahmed, Sulaiman,Xu, Yanjie,Bao, Jinsong,Beta, Trust,Zhu, Zhiwei,Shao, Yafang. 2018

[3]Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties. Zhang, Ming Wei,Liu, Rui Hai,Zhang, Ming Wei,Zhang, Rui Feng,Zhang, Fang Xuan,Liu, Rui Hai.

[4]Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with alpha-amylase. Liu, Lei,Zhang, Ruifen,Deng, Yuanyuan,Zhang, Yan,Xiao, Juan,Huang, Fei,Wen, Wei,Zhang, Mingwei.

[5]Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties. Zhao, Guanghe,Zhang, Ruifen,Zhao, Guanghe,Zhang, Ruifen,Dong, Lihong,Huang, Fei,Tang, Xiaojun,Wei, Zhencheng,Zhang, Mingwei. 2018

[6]Different thermal drying methods affect the phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) Hassk berries. Zhao, Guanghe,Zhang, Ruifen,Liu, Lei,Deng, Yuanyuan,Wei, Zhencheng,Zhang, Yan,Ma, Yongxuan,Zhang, Mingwei,Zhao, Guanghe,Zhang, Ruifen,Liu, Lei,Deng, Yuanyuan,Wei, Zhencheng,Zhang, Yan,Ma, Yongxuan,Zhang, Mingwei,Zhao, Guanghe,Zhang, Ruifen.

[7]Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation. Zou, Bo,Wu, Jijun,Yu, Yuanshan,Xiao, Gengsheng,Xu, Yujuan. 2017

[8]Effects of UV-C on antioxidant activity, total phenolics and main phenolic compounds of the melanin biosynthesis pathway in different tissues of button mushroom. Wu, Xinling,Guan, Wenqiang,Lei, Jing,Xu, Lixing,Yan, Ruixiang,Wang, Zhidong.

[9]Comparison on the Antioxidant Activities of Extracts from Six Tropical Fruit Tree Leaves. Du, Liqing,Ma, Feiyue,Fu, Qiong,Liu, Yuge,Zhang, Xiumei. 2016

[10]Antioxidant Phenolic Compounds of Cassava (Manihot esculenta) from Hainan. Yi, Bo,Wei, Xiaoyi,Hu, Lifei,Mei, Wenli,Zhou, Kaibing,Wang, Hui,Luo, Ying,Dai, Haofu,Yi, Bo,Yi, Bo. 2011

[11]Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives. Xu, Zhou,Xiang, Chunrong,Liu, Jing,Zhou, Lijun,Ding, Chunbang,Deng, Junlin,Li, Tian,Yang, Zeshen.

[12]Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products. Zhao, Guanghe,Zhang, Ruifen,Zhang, Mingwei,Zhao, Guanghe,Zhang, Ruifen.

[13]Anthocyanins, Hydroxycinnamic Acid Derivatives, and Antioxidant Activity in Roots of Different Chinese Purple-Fleshed Sweetpotato Genotypes. Zhu, Fan,Cai, Yi-Zhong,Corke, Harold,Yang, Xinsun,Ke, Jinxia.

[14]Anti-diabetic effects of soluble and insoluble dietary fibre from deoiled cumin in low-dose streptozotocin and high glucose-fat diet-induced type 2 diabetic rats. Ma, Mengmei,Mu, Taihua.

[15]Effect of lipoxygenase activity and red seed coat on rice bran deterioration. Zhang, Ying,He, Chengfang,Yang, Jianbo,Xuan, Hong,Zhu, Xuegui,Wu, Yuejin.

[16]Integrated dryland weed control in nature farming systems. Wang, Fahong,Li, Fengmin,Xu, Hui-lian,Qin, Feifei,Xu, Qicong,Shah, Shailendra K.,Qin, Feifei.

[17]Effects of rice bran on performance, egg quality, oxidative status, yolk fatty acid composition, and fatty acid metabolism-related gene expression in laying ducks. Ruan, D.,Lin, Y. C.,Chen, W.,Wang, S.,Xia, W. G.,Fouad, A. M.,Zheng, C. T.,Fouad, A. M..

[18]Bioaccessibility of Microamount Metal Elements in Oyster and Cam Samples Using in vitro Digestion. Wang Zeng-Huan,Wang Xu-Nuo,Lin Qin,Chen Cheng-Tong,Chen Ying-Na. 2016

[19]Impact of Lipid Phase on the Bioavailability of Vitamin E in Emulsion-Based Delivery Systems: Relative Importance of Bioaccessibility, Absorption, and Transformation. Yang, Ying,Yang, Ying,Xiao, Hang,McClements, David Julian.

[20]Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing. Liu, Xuan,Bi, Jinfeng,Liu, Xuan,Xiao, Hang,McClements, David Julian,Xiao, Hang,McClements, David Julian,McClements, David Julian.