Wenyang Tao

Publication Activity (10 Years)

Years Active: 2019-2022
Publications (10 Years): 6

Top Topics

Saccharomyces Cerevisiae

Ultra High Performance Liquid Chromatography

Top Venues

Journal of agricultural and food chemistry

Molecules (Basel, Switzerland)

Food science & nutrition

Comprehensive reviews in food science and food safety

This page only lists publications with an associated author ORCID identifier.

Publications

Ziqi Qian, Yi Wang, Shuyu Shen, Wenyang Tao, Yu Zhang, Xingqian Ye, Shiguo Chen, Haibo Pan
Analysis of Proanthocyanidins in Plant Materials Using Hydrophilic Interaction HPLC-QTOF-MS. Molecules (Basel, Switzerland) 27 (9) (2022)
Haibo Pan, Xuemin Shen, Wenyang Tao, Shiguo Chen, Xingqian Ye
Fabrication of Polydopamine-Based Curcumin Nanoparticles for Chemical Stability and pH-Responsive Delivery. Journal of agricultural and food chemistry 68 (9) (2020)
Wenyang Tao, Chaoyang Wei, Shuyu Shen, Mengting Wang, Shiguo Chen, Xingqian Ye, Yanping Cao
Mainly Dimers and Trimers of Chinese Bayberry Leaves Proanthocyanidins (BLPs) are Utilized by Gut Microbiota: In Vitro Digestion and Fermentation Coupled with Caco-2 Transportation. Molecules (Basel, Switzerland) 25 (1) (2020)
Haibo Pan, Xuemin Shen, Wenyang Tao, Shiguo Chen, Xingqian Ye
Assembly of Oil-Based Microcapsules Coated with Proanthocyanidins as a Novel Carrier for Hydrophobic Active Compounds. Journal of agricultural and food chemistry 68 (20) (2020)
Mingming Zou, Wenyang Tao, Xingqian Ye, Donghong Liu
Evaluation of antimicrobial and antibiofilm properties of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves against Staphylococcus epidermidis. Food science & nutrition 8 (1) (2019)
Wenyang Tao, Yu Zhang, Xuemin Shen, Yanping Cao, John Shi, Xingqian Ye, Shiguo Chen
Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota. Comprehensive reviews in food science and food safety 18 (4) (2019)