All Stories

  1. Targeting gut microbiota with dietary components on cancer: Effects and potential mechanisms of action

    Article • Critical Reviews in Food Science and Nutrition, January 2019, Taylor & Francis

    Dr Ren-You Gan, Principal Scientist Renyou Gan

  2. Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

    Article • Comprehensive Reviews in Food Science and Food Safety, October 2018, Wiley

    Dr Ren-You Gan, Principal Scientist Renyou Gan

  3. Natural Products for the Prevention and Management of Helicobacter pylori Infection

    Article • Comprehensive Reviews in Food Science and Food Safety, June 2018, Wiley

    Dr Ren-You Gan, Principal Scientist Renyou Gan

  4. Natural Products for Prevention and Treatment of Chemical-Induced Liver Injuries

    Article • Comprehensive Reviews in Food Science and Food Safety, February 2018, Wiley

    Dr Ren-You Gan, Principal Scientist Renyou Gan

  5. Physicochemical Properties of Mung Bean Starches Isolated From Four Varieties Grown in Sri Lanka

    Article • Starch - Stärke, November 2017, Wiley

    Dr Ren-You Gan, Principal Scientist Renyou Gan

  6. Physicochemical and functional properties ofCaryota urensflour as compared to wheat flour

    Article • International Journal of Food Science & Technology, November 2016, Wiley

    Dr Ren-You Gan, Principal Scientist Renyou Gan

  7. Lactobacillus plantarumWCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

    Article • Journal of Food Processing and Preservation, June 2016, Wiley

    Dr Ren-You Gan, Principal Scientist Renyou Gan

  8. Hot Air Drying Induces Browning and Enhances Phenolic Content and Antioxidant Capacity in Mung Bean (Vigna radiataL.) Sprouts

    Article • Journal of Food Processing and Preservation, June 2016, Wiley

    Dr Ren-You Gan, Principal Scientist Renyou Gan

  9. The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs

    Article • International Journal of Food Science & Technology, January 2016, Wiley

    Dr Ren-You Gan, Principal Scientist Renyou Gan