1. Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation. (1st October 2020) Authors: Khan, Sher Ali; Zhang, Mingwei; Liu, Lei; Dong, Lihong; Ma, Yongxuan; Wei, Zhencheng; Chi, Jianwei; Zhang, Ruifen Journal: Food chemistry Issue: Volume 326(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice. (February 2018) Authors: Zhang, Ruifen; Khan, Sher Ali; Chi, Jianwei; Wei, Zhencheng; Zhang, Yan; Deng, Yuanyuan; Liu, Lei; Zhang, Mingwei Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 88(2018) Page Start: 64 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Exposure Profile of Health Care Personnel Infected With COVID-19 in a Tertiary Care Hospital. A Brief Report. Issue 3 (16th March 2023) Authors: Khan, Sher Ali; Hopkins, L. Olivia Journal: Journal of occupational and environmental medicine Issue: Volume 65:Issue 3(2023) Page Start: e178 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Phenolic profiles and cellular antioxidant activity of longan pulp of 24 representative Chinese cultivars. Issue 1 (1st January 2018) Authors: Zhang, Ruifen; Khan, Sher Ali; Lin, Yaosheng; Guo, Dongliang; Pan, Xuewen; Liu, Lei; Wei, Zhencheng; Zhang, Yan; Deng, Yuanyuan; Zhang, Mingwei Journal: International journal of food properties Issue: Volume 21:Issue 1(2018) Page Start: 746 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗