1.Xiaoyi Chen,Shuai Liu, Hong Song, Chunlong Yuan. 2024. Evaluation of biological activity and prebiotic properties of proanthocyanidins with different degrees of polymerization through simulated digestion and in vitro fermentation by human fecal microbiota,Food Chemistry,139015.
2.Xiaoyi Chen, Zhaoxiang Wang, Yuyu Li, Qianqian Liu, Chunlong Yuan. 2022. Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage,LWT, 114004.
3.Xiaoyi Chen, Shuai Liu, Jialu Yuan, Yanxia Zhu, Chunlong Yuan, Yamei Ren. 2023. Application of different pre-fermentation techniques in the winemaking using Guankou table grape (Vitis vinifera × Vitis labrusca),Food Bioscience, 102272.
4.Xiaoyi Chen, Hong Song, Shubo Zhou, Chunlong Yuan, Junjun Li. 2023. Exploring separation patterns and mechanisms of proanthocyanidins in grape seeds and pomace with diverse molecular weights, compositions, and structures,Food Chemistry: X, 101008.
5.Zhaoxiang Wang,Xiaoyi Chen, Qianqian Liu, Lin Zhang, Shuai Liu, Yingyue Su, Yamei Ren, Chunlong Yuan, Untargeted metabolomics analysis based on LC-IM-QTOF-MS for discriminating geographical origin and vintage of Chinese red wine,Food Research International, 2023,112547（共同一作）.
