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Publications by Hua-Lian Wu

Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated fromSpirulina Platensis

International Journal of Food Properties

English

Related publications

Thermal and Photo-Stability of the Antioxidant Potential of Spirulina Platensis Powder

Brazilian Journal of Biology

Biological Sciences

English

Canthium parviflorumLeaves: Antioxidant Activity in Food and Biological Systems, pH, and Temperature Stability

Chinese Journal of Biology

English

In Vitro Assessment of Anti-Hcv, Antioxidant, Cytotoxic and Hypolipidemic Activities of Glycoprotein Isolated From Spirulina Platensis

Asian Pacific Journal of Tropical Disease

Infectious Diseases

English

Supplementation With Spirulina Platensis Modulates Aortic Vascular Reactivity Through Nitric Oxide and Antioxidant Activity

Oxidative Medicine and Cellular Longevity

English

Selective Inhibition of Cyclooxygenase-2 by C-Phycocyanin, a Biliprotein From Spirulina Platensis

Biochemical and Biophysical Research Communications

Molecular Biology

English

Effect of Carbon Content, Salinity and pH on Spirulina Platensis for Phycocyanin, Allophycocyanin and Phycoerythrin Accumulation

Journal of Microbial & Biochemical Technology

English

Identification of Phycocyanin Isolated From Porphyra Tenera and Porphyra Yezoensis.

Nippon Suisan Gakkaishi

Aquatic Science

English

Antiangiogenic and Antioxidant Activity of Endophytic Fungus Isolated From Seaweed (Sargassum Wightii)

Asian Journal of Biochemistry

English

Nutritional Evaluation, Chemical Composition and Antioxidant Activity of Some Food Processing Wastes

Zagazig Journal of Agricultural Research

English