[1]Mulberry anthocyanin biotransformation by intestinal probiotics. Cheng, Jing-Rong,Liu, Xue-Ming,Chen, Zhi-Yi,Zhang, You-Sheng,Zhang, Ye-Hui.

[2]Phenolic compounds participating in mulberry juice sediment formation during storage. Zou, Bo,Xu, Yu-juan,Wu, Ji-jun,Yu, Yuan-shan,Xiao, Geng-sheng. 2017

[3]CHANGES OF ANTI-GLUCOSIDASE CONTENT AND SOME OTHER CHARACTERISTICS IN MULBERRY JUICE DURING FERMENTATION WITH LEUCONOSTOC MESENTEROIDES. Zheng, X.,Yu, Y.,Xiao, G.,Xu, Y.,Wu, J.,Tang, D.,Cheng, Y.,Zhang, Y.,Zheng, X..

[4]Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice. Yu, Yuanshan,Wu, Jijun,Xu, Yujuan,Xiao, Gengsheng,Zou, Bo.

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

[6]Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China. Ti, Huihui,Li, Qing,Zhang, Ruifen,Zhang, Mingwei,Deng, Yuanyuan,Wei, Zhencheng,Chi, Jianwei,Zhang, Yan.

[7]Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice. Liu, Lei,Guo, Jinjie,Zhang, Ruifen,Wei, Zhencheng,Deng, Yuanyuan,Guo, Jinxin,Zhang, Mingwei.

[8]Effects of cooking and in vitro digestion of rice on phenolic profiles and antioxidant activity. Ti, Huihui,Zhang, Ruifen,Li, Qing,Wei, Zhencheng,Zhang, Mingwei.

[9]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.

[10]Supplementation of black rice pigment fraction improves antioxidant and anti-inflammatory status in patients with coronary heart disease. Wang, Qing,Han, Pinghua,Zhang, Mingwei,Xia, Min,Zhu, Huilian,Ma, Jing,Hou, Mengjun,Tang, Zhihong,Ling, Wenhua. 2007

[11]Hepatoprotective and antioxidant activity of anthocyanins in black rice bran on carbon tetrachloride-induced liver injury in mice. Hou, Fangli,Zhang, Ruifen,Zhang, Mingwei,Su, Dongxiao,Wei, Zhencheng,Deng, Yuanyuan,Zhang, Yan,Chi, Jianwei,Tang, Xiaojun,Hou, Fangli. 2013

[12]Phenolic Profiles and Antioxidant Activity of Litchi (Litchi Chinensis Sonn.) Fruit Pericarp from Different Commercially Available Cultivars. Li, Wu,Liang, Hong,Zhang, Ming-Wei,Zhang, Rui-Fen,Deng, Yuan-Yuan,Wei, Zhen-Cheng,Zhang, Yan,Tang, Xiao-Jun. 2012

[13]Phenolic Composition and Antioxidant Activity in Seed Coats of 60 Chinese Black Soybean (Glycine max L. Merr.) Varieties. Zhang, Rui Fen,Zhang, Fang Xuan,Zhang, Ming Wei,Wei, Zhen Cheng,Yang, Chun Ying,Zhang, Yan,Tang, Xiao Jun,Deng, Yuan Yuan,Chi, Jian Wei. 2011

[14]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.

[15]A Comparison of Two Determination Methods for Studying Degradation Kinetics of the Major Anthocyanins from Blood Orange. Cao, Shaoqian,Pan, Siyi,Lu, Qi,Xu, Xiaoyun,Liu, Liang.