Effects of Superheated Steam on Flavonoids and Antioxidant Activity in Tartary Buckwheat Flour by Mengyuan ZHAO, Xiangyu WANG, Panpan SHANG, Haiqing LÜ, Renyong ZHAO

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Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread by Yiming Zhang, Hongying Xiao, Roland Ernest Poms, Qian Li, Renyong Zhao

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Revealing the Characteristics and Correlations Among Microbial Communities, Functional Genes, and Vital Metabolites Through Metagenomics in Henan Mung Bean Sour by Xunda Wang, Yue Li, Lei Zuo, Pengna Li, Haiwei Lou, Renyong Zhao

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Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice by Yulong Wang, Lingjie Jiang, Kangru Cui, Zhonghua Gu, Yunfei Yang, Renyong Zhao, Xinwei Wang, Hongxin Jiang

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Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides by Jinchu Yang, Yi Zheng, Yongfeng Yang, Zhenzhen Huang, Gangchun Sun, Renyong Zhao, Wen-Wen Zhou, Kit-Leong Cheong, Zichao Wang, Shouai Feng, Qiuling Wang, Meng Li

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