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» Authors » Weixi Cai

Weixi Cai

Explore the profile of Weixi Cai including associated specialties, affiliations and a list of published articles. Areas
Snapshot
Articles 7
Citations 122
Followers 0
Related Specialties
Nutritional Sciences
Chemistry
Biochemistry
Co-Authors
Baojun Xu
Tong Wu
Yang Song
Susu Jiang
Jiaqiang Luo
Yayuan Tang
Xiya Huang
Guocheng Huang
Xiaoqing Tang
Published In
Food Chem
Food Funct
Int J Vitam Nutr Res
Foods
Int J Med Mushrooms
Affiliations
Soon will be listed here.
Recent Articles
1.
Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans
Jiang S, Cai W, Xu B
Foods . 2017 Feb; 2(2):198-212. PMID: 28239109
The objectives of this study were to develop soy milk with improved food quality and to enhance the functional attributes by incorporating short-time germination into the processing. Changes in trypsin...
2.
Vitamin D2, Ergosterol, and Vitamin B2 Content in Commercially Dried Mushrooms Marketed in China and Increased Vitamin D2 Content Following UV-C Irradiation
Huang G, Cai W, Xu B
Int J Vitam Nutr Res . 2016 Nov; 87(5-6):1-10. PMID: 27866467
Mushrooms are a great source of vitamin D and vitamin B; however, the content of these vitamins in dried mushrooms has not fully been investigated. Thus, the objectives of this...
3.
Comparison of the Chemical Profiles and Antioxidant and Antidiabetic Activities of Extracts from Two Ganoderma Species (Agaricomycetes)
Tang X, Cai W, Xu B
Int J Med Mushrooms . 2016 Sep; 18(7):609-20. PMID: 27649729
The objective of this study was to compare the mycochemical profiles, antioxidant activities, and antidiabetic effects of 2 species of genus Ganoderma, the red lingzhi (G. lucidum) and purple lingzhi...
4.
Phytochemical distribution in hull and cotyledon of adzuki bean (Vigna angularis L.) and mung bean (Vigna radiate L.), and their contribution to antioxidant, anti-inflammatory and anti-diabetic activities
Luo J, Cai W, Wu T, Xu B
Food Chem . 2016 Feb; 201:350-60. PMID: 26868587
Total saponin content, total phenolics content, total flavonoids content, condensed tannin content in hull, cotyledon and whole grain of both adzuki bean and mung bean were determined by colorimetric methods....
5.
From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking
Tang Y, Cai W, Xu B
Food Chem . 2015 Aug; 191:81-90. PMID: 26258705
The objectives of this study were to systematically analyze degradation rate of functional substances, such as total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), monomeric anthocyanin...
6.
Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time
Huang X, Cai W, Xu B
Food Chem . 2013 Sep; 143:268-76. PMID: 24054239
The objectives of this research were to systematically assess the functional values of germinated soybean and mung bean, and to determine the optimal germination time for yielding functional substances. Changes...
7.
Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by the boiling time
Song Y, Xu B, Cai W
Food Funct . 2013 Feb; 4(4):635-43. PMID: 23396437
Bian-Que Triple-Bean Soup (Bian-Que San Dou Yin in Chinese) is a folk remedy which has been used for thousands of years in the practices of traditional Chinese medicine. The objectives...