Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-fryingLukai Ma, Lixue Zhu, Qiuxuan He et al.|Food Chemistry|2021Cited by 54
Effects of a polysaccharide extract from Amomum villosum Lour. on gastric mucosal injury and its potential underlying mechanismHuifan Liu, Shuo Wan, Shanshan Zhuang et al.|Carbohydrate Polymers|2022Cited by 51
Prediction of banana maturity based on the sweetness and color values of different segments during ripeningLukai Ma, Margaret A. Brennan, Churong Liang et al.|Current Research in Food Science|2022Cited by 37
Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive reviewXiaoguo Ying, Lukai Ma, Taiyu Li et al.|Comprehensive Reviews in Food Science and Food Safety|2024Cited by 34