Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties
2021 · Critical Reviews in Food Science and Nutrition · 161 citations
https://doi.org/10.1080/10408398.2021.1969534
H
Hui Cao
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Hui Cao is an academic researcher from Qingdao University. The author has contributed to research in topics: Phytochemicals and Antioxidant Activities & Protein Interaction Studies and Fluorescence Analysis & Natural Antidiabetic Agents Studies. The author has an h-index of 56, co-authored 244 publications.
ORCID: 0000-0002-0584-4734Papers by this author
worksValorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model
2021 · Food Chemistry · 153 citations
https://doi.org/10.1016/j.foodchem.2021.131315
Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies
2021 · Trends in Food Science & Technology · 121 citations
https://doi.org/10.1016/j.tifs.2021.09.007
Anti-inflammatory activity of flavonols via inhibiting MAPK and NF-κB signaling pathways in RAW264.7 macrophages
2022 · Current Research in Food Science · 69 citations
https://doi.org/10.1016/j.crfs.2022.07.007
Characteristics and treatment regimens across ERS SHARP severe asthma registries
2019 · European Respiratory Journal · 67 citations
https://doi.org/10.1183/13993003.01163-2019
Functional foods based on the recovery of bioactive ingredients from food and algae by-products by emerging extraction technologies and 3D printing
2022 · Food Bioscience · 33 citations
https://doi.org/10.1016/j.fbio.2022.101853
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