| Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase B Zhang, Z Deng, DD Ramdath, Y Tang, PX Chen, R Liu, Q Liu, R Tsao Food chemistry 172, 862-872, 2015 | 482 | 2015 |
| Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes Y Tang, X Li, B Zhang, PX Chen, R Liu, R Tsao Food chemistry 166, 380-388, 2015 | 452 | 2015 |
| Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes Y Tang, X Li, PX Chen, B Zhang, M Hernandez, H Zhang, MF Marcone, ... Food chemistry 174, 502-508, 2015 | 264 | 2015 |
| Bound phenolics of quinoa seeds released by acid, alkaline, and enzymatic treatments and their antioxidant and α-glucosidase and pancreatic lipase inhibitory effects Y Tang, B Zhang, X Li, PX Chen, H Zhang, R Liu, R Tsao Journal of agricultural and food chemistry 64 (8), 1712-1719, 2016 | 204 | 2016 |
| Properties of Cordyceps sinensis: a review PX Chen, S Wang, S Nie, M Marcone Journal of Functional Foods 5 (2), 550-569, 2013 | 187 | 2013 |
| Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular-and non-darkening cranberry beans (Phaseolus vulgaris L.) PX Chen, Y Tang, MF Marcone, PK Pauls, B Zhang, R Liu, R Tsao Food chemistry 185, 298-308, 2015 | 152 | 2015 |
| Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities B Zhang, Z Deng, Y Tang, P Chen, R Liu, DD Ramdath, Q Liu, ... Food chemistry 161, 296-304, 2014 | 142 | 2014 |
| Assessing the fatty acid, carotenoid, and tocopherol compositions of amaranth and quinoa seeds grown in Ontario and their overall contribution to nutritional quality Y Tang, X Li, PX Chen, B Zhang, R Liu, M Hernandez, J Draves, ... Journal of agricultural and food chemistry 64 (5), 1103-1110, 2016 | 94 | 2016 |
| Free and conjugated phenolic compounds and their antioxidant activities in regular and non-darkening cranberry bean (Phaseolus vulgaris L.) seed coats PX Chen, GG Bozzo, JA Freixas-Coutin, MF Marcone, PK Pauls, Y Tang, ... Journal of Functional Foods 18, 1047-1056, 2015 | 71 | 2015 |
| 5-Hydroxymethyl-2-furfural and derivatives formed during acid hydrolysis of conjugated and bound phenolics in plant foods and the effects on phenolic content and antioxidant … PX Chen, Y Tang, B Zhang, R Liu, MF Marcone, X Li, R Tsao Journal of agricultural and food chemistry 62 (20), 4754-4761, 2014 | 64 | 2014 |
| Effect of Domestic Cooking on Carotenoids, Tocopherols, Fatty Acids, Phenolics, and Antioxidant Activities of Lentils (Lens culinaris) B Zhang, Z Deng, Y Tang, PX Chen, R Liu, DD Ramdath, Q Liu, ... Journal of agricultural and food chemistry 62 (52), 12585-12594, 2014 | 60 | 2014 |
| Anti-inflammatory effects of phenolic-rich cranberry bean (Phaseolus vulgaris L.) extracts and enhanced cellular antioxidant enzyme activities in Caco-2 cells PX Chen, H Zhang, MF Marcone, KP Pauls, R Liu, Y Tang, B Zhang, ... Journal of Functional Foods 38, 675-685, 2017 | 58 | 2017 |
| Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris) B Zhang, Z Deng, Y Tang, PX Chen, R Liu, DD Ramdath, Q Liu, ... Journal of Functional Foods 32, 248-255, 2017 | 50 | 2017 |
| Physicochemical Properties and in Vitro Digestibility of Cooked Regular and Nondarkening Cranberry Beans (Phaseolus vulgaris L.) and Their Effects on … PX Chen, JH Dupuis, MF Marcone, PK Pauls, R Liu, Q Liu, Y Tang, ... Journal of Agricultural and Food Chemistry 63 (48), 10448-10458, 2015 | 45 | 2015 |
| Lipids, tocopherols, and carotenoids in leaves of amaranth and quinoa cultivars and a new approach to overall evaluation of nutritional quality traits Y Tang, X Li, PX Chen, B Zhang, M Hernandez, H Zhang, MF Marcone, ... Journal of agricultural and food chemistry 62 (52), 12610-12619, 2014 | 43 | 2014 |
| Investigating the phospholipid effect on the bioaccessibility of rosmarinic acid-phospholipid complex through a dynamic gastrointestinal in vitro model J Huang, PX Chen, MA Rogers, SD Wettig Pharmaceutics 11 (4), 156, 2019 | 34 | 2019 |
| Opportunities and challenges in developing orally administered cannabis edibles PX Chen, MA Rogers Current opinion in food science 28, 7-13, 2019 | 23 | 2019 |
| Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants N Ng, PX Chen, SM Ghazani, AJ Wright, A Marangoni, HD Goff, IJ Joye, ... Food & function 10 (12), 8195-8207, 2019 | 21 | 2019 |
| Lipid digestibility and bioaccessibility of a high dairy fat meal is altered when consumed with whole apples: Investigations using static and dynamic in vitro digestion models X Lin, PX Chen, LE Robinson, MA Rogers, AJ Wright Food Structure 28, 100191, 2021 | 7 | 2021 |
| Fluorescence-based techniques to assess the miscibility and physical stability of a drug–lipid complex J Huang, PX Chen, S Wettig Canadian Journal of Chemistry 97 (6), 496-503, 2019 | 2 | 2019 |
Rong TsaoGuelph Food Research CentreVerified email at canada.ca
