| Antioxidant capacities and total phenolic contents of 62 fruits L Fu, BT Xu, XR Xu, RY Gan, Y Zhang, EQ Xia, HB Li Food chemistry 129 (2), 345-350, 2011 | 420 | 2011 |
| Impacts of gut bacteria on human health and diseases YJ Zhang, S Li, RY Gan, T Zhou, DP Xu, HB Li International journal of molecular sciences 16 (4), 7493-7519, 2015 | 241 | 2015 |
| Antioxidant phytochemicals for the prevention and treatment of chronic diseases YJ Zhang, RY Gan, S Li, Y Zhou, AN Li, DP Xu, HB Li Molecules 20 (12), 21138-21156, 2015 | 228 | 2015 |
| Total phenolic contents and antioxidant capacities of selected Chinese medicinal plants FL Song, RY Gan, Y Zhang, Q Xiao, L Kuang, HB Li International Journal of Molecular Sciences 11 (6), 2362-2372, 2010 | 188 | 2010 |
| Phenolic compounds and bioactivities of pigmented rice GF Deng, XR Xu, Y Zhang, D Li, RY Gan, HB Li Critical reviews in food science and nutrition 53 (3), 296-306, 2013 | 128 | 2013 |
| Antioxidant capacities and total phenolic contents of infusions from 223 medicinal plants S Li, SK Li, RY Gan, FL Song, L Kuang, HB Li Industrial Crops and Products 51, 289-298, 2013 | 110 | 2013 |
| Antioxidant capacities and total phenolic contents of 56 wild fruits from South China L Fu, BT Xu, XR Xu, XS Qin, RY Gan, HB Li Molecules 15 (12), 8602-8617, 2010 | 109 | 2010 |
| Screening of natural antioxidants from traditional Chinese medicinal plants associated with treatment of rheumatic disease RY Gan, L Kuang, XR Xu, Y Zhang, EQ Xia, FL Song, HB Li Molecules 15 (9), 5988-5997, 2010 | 96 | 2010 |
| Optimization of ultrasound-assisted extraction of anthocyanins from mulberry, using response surface methodology TB Zou, M Wang, RY Gan, WH Ling International journal of molecular sciences 12 (5), 3006-3017, 2011 | 89 | 2011 |
| Antioxidant activity and total phenolic content of medicinal plants associated with prevention and treatment of cardiovascular and cerebrovascular diseases RY Gan, XR Xu, FL Song, L Kuang, HB Li Journal of Medicinal Plants Research 4 (22), 2438-2444, 2010 | 86 | 2010 |
| Total phenolic contents and antioxidant capacities of herbal and tea infusions L Fu, BT Xu, RY Gan, Y Zhang, XR Xu, EQ Xia, HB Li International journal of molecular sciences 12 (4), 2112-2124, 2011 | 81 | 2011 |
| Recent progress on liver kinase B1 (LKB1): expression, regulation, downstream signaling and cancer suppressive function RY Gan, HB Li International journal of molecular sciences 15 (9), 16698-16718, 2014 | 53 | 2014 |
| Dietary sources and bioactivities of melatonin X Meng, Y Li, S Li, Y Zhou, RY Gan, DP Xu, HB Li Nutrients 9 (4), 367, 2017 | 39 | 2017 |
| Absorption, metabolism, anti-cancer effect and molecular targets of epigallocatechin gallate (EGCG): An updated review RY Gan, HB Li, ZQ Sui, H Corke Critical reviews in food science and nutrition 58 (6), 924-941, 2018 | 38 | 2018 |
| Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review RY Gan, WY Lui, K Wu, CL Chan, SH Dai, ZQ Sui, H Corke Trends in Food Science & Technology 59, 1-14, 2017 | 37 | 2017 |
| Dietary natural products for prevention and treatment of breast cancer Y Li, S Li, X Meng, RY Gan, JJ Zhang, HB Li Nutrients 9 (7), 728, 2017 | 33 | 2017 |
| Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes RY Gan, NP Shah, MF Wang, WY Lui, H Corke International journal of food science & technology 51 (4), 875-884, 2016 | 29 | 2016 |
| The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs CL Chan, RY Gan, H Corke International journal of food science & technology 51 (3), 565-573, 2016 | 26 | 2016 |
| Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects RY Gan, ZQ Deng, AX Yan, NP Shah, WY Lui, CL Chan, H Corke LWT 73, 168-177, 2016 | 24 | 2016 |
| Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts RY Gan, MF Wang, WY Lui, K Wu, H Corke International Journal of Food Science & Technology 51 (9), 2090-2098, 2016 | 17 | 2016 |
Harold CorkeProfessor, University of Hong Kong在 hku.hk 的电子邮件经过验证