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Purple sweet potato (Ipomoea batatas L.) anthocyanins: preventive effect on acute and subacute alcoholic liver damage and dealcoholic effect.
Sun H, Mu T, Liu X, Zhang M, Chen J. Sun H, et al. Among authors: mu t. J Agric Food Chem. 2014 Mar 19;62(11):2364-73. doi: 10.1021/jf405032f. Epub 2014 Mar 5. J Agric Food Chem. 2014. PMID: 24564852
Composition and physicochemical properties of dietary fiber extracted from residues of 10 varieties of sweet potato by a sieving method.
Mei X, Mu TH, Han JJ. Mei X, et al. Among authors: mu th. J Agric Food Chem. 2010 Jun 23;58(12):7305-10. doi: 10.1021/jf101021s. J Agric Food Chem. 2010. PMID: 20509611
Anticancer effects of sweet potato protein on human colorectal cancer cells.
Li PG, Mu TH, Deng L. Li PG, et al. Among authors: mu th. World J Gastroenterol. 2013 Jun 7;19(21):3300-8. doi: 10.3748/wjg.v19.i21.3300. World J Gastroenterol. 2013. PMID: 23745032 Free PMC article.
Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology.
Liu X, Mu T, Sun H, Zhang M, Chen J. Liu X, et al. Among authors: mu t. Food Chem. 2013 Dec 1;141(3):3034-41. doi: 10.1016/j.foodchem.2013.05.119. Epub 2013 Jun 4. Food Chem. 2013. PMID: 23871056
Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods.
Sun H, Mu T, Xi L, Zhang M, Chen J. Sun H, et al. Among authors: mu t. Food Chem. 2014 Aug 1;156:380-9. doi: 10.1016/j.foodchem.2014.01.079. Epub 2014 Feb 5. Food Chem. 2014. PMID: 24629984
Digestibility and structural properties of thermal and high hydrostatic pressure treated sweet potato (Ipomoea batatas L.) protein.
Sun M, Mu T, Sun H, Zhang M. Sun M, et al. Among authors: mu t. Plant Foods Hum Nutr. 2014 Sep;69(3):270-5. doi: 10.1007/s11130-014-0426-9. Plant Foods Hum Nutr. 2014. PMID: 24913513
Native SPP denaturation temperature (T d ) and enthalpy change (ΔH) were 89.0 °C and 9.6 J/g, respectively. Thermal and HHP treated SPP had T d of 84.6-88.9 °C and 86.4-87.6 °C, respectively. ...
Native SPP denaturation temperature (T d ) and enthalpy change (ΔH) were 89.0 °C and 9.6 J/g, respectively. Thermal and HHP treated S …
Influence of oxidative browning inhibitors and isolation techniques on sweet potato protein recovery and composition.
Arogundade LA, Mu TH. Arogundade LA, et al. Among authors: mu th. Food Chem. 2012 Oct 1;134(3):1374-84. doi: 10.1016/j.foodchem.2012.03.035. Epub 2012 Mar 19. Food Chem. 2012. PMID: 25005956
Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves.
Sun H, Mu T, Xi L, Song Z. Sun H, et al. Among authors: mu t. J Agric Food Chem. 2014 Sep 10;62(36):8982-9. doi: 10.1021/jf502328d. Epub 2014 Aug 28. J Agric Food Chem. 2014. PMID: 25152015
Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system.
Khan NM, Mu TH, Ali F, Arogundade LA, Khan ZU, Zhang M, Ahmad S, Sun HN. Khan NM, et al. Among authors: mu th. Food Chem. 2015 Feb 15;169:448-54. doi: 10.1016/j.foodchem.2014.08.013. Epub 2014 Aug 13. Food Chem. 2015. PMID: 25236250
Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins.
Xi L, Mu T, Sun H. Xi L, et al. Among authors: mu t. Food Chem. 2015 Apr 1;172:166-74. doi: 10.1016/j.foodchem.2014.09.039. Epub 2014 Sep 16. Food Chem. 2015. PMID: 25442539
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