31The In Vitro Antioxidant Activity and Inhibition of Intracellular Reactive Oxygen Species of Sweet Potato Leaf Polyphenols

作者： Sun, Hongnan; Song, Zhen; Mu, Taihua; Mu, Bona; Ma, Zhimin; SCI

机构： Chinese Acad Agr Sci, Minist Agr, Inst Food Sci & Technol, Key Lab Agroprod Proc,Lab Food Chem & Nutr Sci, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China; Chinese Acad Agr Sci, Biotechnol Res Inst, Dept Crop Genom & Genet Improvement, 12 Zhongguancun South St, Beijing 100081, Peoples R China; Hebei Acad Agr & Forestry Sci, Inst Cereal & Oil Crops, Key Lab Crop Genet & Breeding, 162 Heng Shan Rd, Shijiazhuang 050035, Hebei, Peoples R China;

来源：OXIDATIVE MEDICINE AND CELLULAR LONGEVITY

年份：2018

32Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins

作者： Xi, Lisha; Mu, Taihua; Sun, Hongnan; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Minist Agr, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Sweet potato leaves Polyphenols Macroporous resins Purification Antioxidant activity

33Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs

作者： Zhang, Duqin; Mu, Taihua; Sun, Hongnan; SCI

机构： Chinese Acad Agr Sci, Minist Agr, Inst Food Sci & Technol, Key Lab Agroprod Proc,Lab Food Chem & Nutr Sci, 1 Nongda South Rd, Beijing 100193, Peoples R China;

来源：CARBOHYDRATE POLYMERS

关键词： Starch Gluten-free model dough Rheological properties Network structure Moisture distribution

34Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods

作者： Sun, Hongnan; Mu, Taihua; Xi, Lisha; Zhang, Miao; Chen, Jingwang; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Minist Agr, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Sweet potato leaves Proximate composition Mineral content Index of nutritional quality Polyphenols Antioxidant activity

35Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour

作者： Liu, Xingli; Mu, Taihua; Diego Yamul, Karim; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Liu, Xingli; Chen, Jingwang; Fauconnier, Marie Laure; Diego Yamul, Karim; Vanina Andrea, Perez; SCI

机构： Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Lab Gen & Organ Chem, Passage Deportes 2, Gembloux, Belgium; UNLP CCT La Plata, CIDCA, Fac Ciencias Exactas;

来源：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

关键词： Dough property Hydrocolloid Protein structure Specific volume Texture Thermal characteristics

36Effects of different drying methods on nutritional composition, physicochemical and functional properties of sweet potato leaves

作者： Sui, Weice; Mu, Taihua; Sun, Hongnan; Sui, Weice; Mu, Taihua; Sun, Hongnan; Sui, Weice; Yang, Haiyan; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China; Minist Agr, Key Lab Agroprod Proc, Beijing, Peoples R China; Xinjiang Agr Univ, Coll Food & Pharmaceut Sci, Urumqi, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2019

37Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs

作者： Zhao, Zheng; Mu, Taihua; Sun, Hongnan; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

38Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing

作者： Aregbe, Afusat Yinka; Mu, Taihua; Sun, Hongnan; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： High-throughput sequencing; Microorganisms; Fermented potato; Physicochemical composition

年份：2019

39Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria

作者： Zhu, Lili; Mu, Taihua; Ma, Mengmei; Sun, Hongnan; Zhu, Lili; Zhao, Guohua; SCI

机构： Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China; Southwest Univ, Coll Food Sci, 2 Tian Sheng Rd, Chongqing 400715, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Sweet potato residues; Lactic acid bacteria and bifidobacteria; fermentation; Nutritional composition; Antioxidant activity; Volatile compounds; Stability

年份：2022

40Effects of Different Zn2+ Concentrations and High Hydrostatic Pressures (HHP) on Chlorophyll Stability

作者： Hu, Yuwei; Sun, Hongnan; Mu, Taihua; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Minist Agr & Rural Affairs,Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China;

来源：FOODS

关键词： Zn2+ replacement rate; chlorophyll structure; color; antioxidant activity; high hydrostatic pressure online fluorescence; thermal stability

年份：2022