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Liyun Ye
Liyun Ye
Finless Foods; Dalhousie University; Virginia Tech
Verified email at vt.edu
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Cited by
Cited by
Year
Oligomeric cocoa procyanidins possess enhanced bioactivity compared to monomeric and polymeric cocoa procyanidins for preventing the development of obesity, insulin resistance …
MR Dorenkott, LE Griffin, KM Goodrich, KA Thompson-Witrick, G Fundaro, ...
Journal of agricultural and food chemistry 62 (10), 2216-2227, 2014
1672014
Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef
L Ye, H Wang, SE Duncan, WN Eigel, SF O’Keefe
Food chemistry 172, 416-422, 2015
1402015
Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation
ZT Bitzer, SL Glisan, MR Dorenkott, KM Goodrich, L Ye, SF O’Keefe, ...
The Journal of Nutritional Biochemistry 26 (8), 827-831, 2015
782015
Monomeric cocoa catechins enhance β-cell function by increasing mitochondrial respiration
TJ Rowley IV, BF Bitner, JD Ray, DR Lathen, AT Smithson, BW Dallon, ...
The Journal of nutritional biochemistry 49, 30-41, 2017
692017
High-molecular-weight cocoa procyanidins possess enhanced insulin-enhancing and insulin mimetic activities in human primary skeletal muscle cells compared to smaller procyanidins
SM Bowser, WT Moore, RP McMillan, MR Dorenkott, KM Goodrich, L Ye, ...
The Journal of nutritional biochemistry 39, 48-58, 2017
452017
Vine tea (Ampelopsis grossedentata): A review of chemical composition, functional properties, and potential food applications
RCV Carneiro, L Ye, N Baek, GHA Teixeira, SF O'Keefe
Journal of Functional Foods 76, 104317, 2021
372021
Loss of native flavanols during fermentation and roasting does not necessarily reduce digestive enzyme-inhibiting bioactivities of cocoa
CM Ryan, W Khoo, L Ye, JD Lambert, SF O’Keefe, AP Neilson
Journal of agricultural and food chemistry 64 (18), 3616-3625, 2016
292016
Dietary supplementation with cocoa flavanols does not alter colon tissue profiles of native flavanols and their microbial metabolites established during habitual dietary …
KM Goodrich, MR Dorenkott, L Ye, SF O’Keefe, MW Hulver, AP Neilson
Journal of agricultural and food chemistry 62 (46), 11190-11199, 2014
172014
Comparison of A-type proanthocyanidins in cranberry and peanut skin extracts using matrix assisted laser desorption ionization-time of flight mass spectrometry
L Ye, AP Neilson
112016
Using confocal microscopy to estimate the distribution of natural antioxidants in poultry meal and extruded kibbles
L Ye, A Pham‐Mondala, J Li, P Joseph, R Nahas, F Michel‐Salaun
European journal of lipid science and technology 121 (9), 1800374, 2019
72019
Unfermented and Fermented Cocoa Extracts as Inhibitors of Pancreatic α‐Amylase, α‐Glucosidase, and Pancreatic Lipase
C Ryan, L Ye, S O'Keefe, AP Neilson
The FASEB Journal 30, 691.30-691.30, 2016
72016
Flavors' Decreasing Contribution to p‐Anisidine Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils
L Ye, E Harris, SM Budge, J Sullivan Ritter
Journal of the American Oil Chemists' Society, 2020
62020
Sample preparation for the analysis of key metabolites from cannabinoids biosynthesis in phytoplankton using gas chromatography–mass spectrometry
L Ye, SM Budge
Journal of the American Oil Chemists' Society 99 (2), 115-127, 2022
32022
Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin
L Ye
Virginia Tech, 2011
12011
Sample Preparation and Simultaneous Quantification of Major and Minor Cannabinoids in an Aqueous Matrix Using GC-MS.
L Ye, SM Budge
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 97, 9-9, 2020
2020
Characterization of A-type Proanthocyanidins in Peanut Skins Using MALDI-TOF MS
L Ye
Virginia Tech, 2015
2015
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