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Publications by Guang-Long Yao
Structure and Functional Properties of Protein From Defatted Camellia Oleifera Seed Cake: Effect of Hydrogen Peroxide Decolorization
International Journal of Food Properties
Food Science
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Physicochemical Properties and Lipid Composition of Camellia Seed Oil (Camellia Oleifera Abel.) Extracted Using Different Methods
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Melanogenesis Inhibitory and Antioxidant Effects of Camellia Oleifera Seed Oil
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The Nematicidal Effect of Camellia Seed Cake on Root-Knot Nematode Meloidogyne Javanica of Banana
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The Camelliagenin From Defatted Seeds of Camellia Oleifera as Antibiotic Substitute to Treat Chicken Against Infection of Escherichia Coli and Staphylococcus Aureus
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The Effect of Camellia Oleifera Cake Polysaccharides on Growth Performance, Carcass Traits, Meat Quality, Blood Profile, and Caecum Microorganisms in Yellow Broilers
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Amino Acid Composition and Antioxidant Properties of Moringa Oleifera Seed Protein Isolate and Enzymatic Hydrolysates
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Ultrasonic-Assisted Extraction and Functional Properties of Wampee Seed Protein
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Comparison of Ultraviolet Radiation/Hydrogen Peroxide, Fenton and Photo-Fenton Processes for the Decolorization of Reactive Dyes
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Exploring Patterns of Camellia Seed Cake Application in Relation to Plant Growth, Soil Nematodes and Microbial Biomass
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