Nutritional Value Improvement of Oats by Solid-State Fermentation with <i>Monascus purpureus</i> by Yonghui Yu, Yingying Li, Jingjie Zhang, Jing Wang

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Sensory qualities and digestibility of traditional Chinese dried sweet potato prepared with different cultivars and the relationship with starch characteristics by Buyu Liu, Zhiguo Zhang, Weiwei Hu, Chengcheng Zhang, Yan Cao, Jing Cai, Weicheng Wu

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Discovery of vitexin, isovitexin and catechin as hypoglycemic factors in mung bean via metabolomics combined with in vitro experiments by Renzhe Lv, Jinyang Liu, Shicong Li, Dan Gong, Li Wang, Xingxing Yuan, Xin Chen, Yan Li

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Effects of Different Processing Methods on the Quality Characteristics and Polyphenols Digestive Stability of Green Tea Noodles by Xiaoli MA, Yuan ZHANG, Xiaoxiu HUANG, Xiangbin CHU, Kun YU

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