All Stories

  1. Metabolism of anthocyanins and consequent effects on the gut microbiota

    Article • Critical Reviews in Food Science and Nutrition, December 2018, Taylor & Francis

    Dr Shiyi Ou

  2. The Formation of Acrylamide from and Its Reduction by 3-Aminopropanamide Occur Simultaneously During Thermal Treatment

    Article • Journal of Food Science, September 2018, Wiley

    Dr Shiyi Ou

  3. Changes in cuticle compositions and crystal structure of ‘Bingtang’ sweet orange fruits (Citrus sinensis) during storage

    Article • International Journal of Food Properties, January 2018, Taylor & Francis

    Dr Shiyi Ou

  4. Changes in pectin characteristics during the ripening of jujube fruit

    Article • Journal of the Science of Food and Agriculture, April 2017, Wiley

    Dr Shiyi Ou

  5. Purification and Structural Characterization of a Novel Water-Soluble Neutral Polysaccharide from Cantharellus cibarius and Its Immunostimulating Activity in RAW264.7 Cells

    Article • International Journal of Polymer Science, January 2017, Hindawi Publishing Corporation

    Dr Shiyi Ou

  6. p-Coumaric acid and its conjugates: dietary sources, pharmacokinetic properties and biological activities

    Article • Journal of the Science of Food and Agriculture, January 2016, Wiley

    Dr Shiyi Ou

  7. Ferulic acid alleviates the symptoms of diabetes in obese rats

    Article • Journal of Functional Foods, July 2014, Elsevier

    Dr Shiyi Ou