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Dr. Cao is an internationally highly recognized authority in food bioactives and attributes, especially in those with antioxidant and anti-inflammatory effects. He contributes by developing novel methods for the identification of food bioactives and their important functional properties in all aforementioned four areas, by taking new approaches to assess bioaccessibility, bioavailability, metabolomics and molecular mechanisms of action, and by providing information essential to crop breeding and processing programs, health claims substantiation and to forage crops.
研究兴趣
论文共 283 篇作者统计合作学者相似作者
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FITOTERAPIA (2024): 105855-105855
Food research international (Ottawa, Ont.) (2024): 114436-114436
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)
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LWT-FOOD SCIENCE AND TECHNOLOGY (2023): 115207-115207
FOOD & FUNCTIONno. 15 (2023): 7195-7208
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Qinqin Yu, Fengyao Yu,Qiong Li,Jie Zhang,You Peng,Xiaoya Wang,Tao Li, Ning Yin,Genlin Sun,Hui Ouyang,Yuhuan Chen,Yoshinori Mine,
Journal of agricultural and food chemistryno. 31 (2023): 11941-11956
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