| 1. Tiantian Wan, Zulei Zhang, Hailong Wang, Yiwen Yang, Hanxing Yang, Jian Zhang, Yanbo Zeng, Lei Li, Jinchun Li. (2022) Rapid and highly selective detection of chlorogenic acid in fruit samples by Fe3O4@SiO2@PIL with boron affinity via a fluorescence enhanced strategy. NEW JOURNAL OF CHEMISTRY, 47 (2): (828-837). [PMID:] [10.1039/D2NJ04750K] |
| 2. Xi Bao, Shiyao Zhang, Xueting Zhang, Yongli Jiang, Zhijia Liu, Xiaosong Hu, Junjie Yi. (2022) Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper. Current Research in Food Science, [PMID:36065197] [10.1016/j.crfs.2022.08.007] |
| 3. Qi Quan, Wei Liu, Jiajing Guo, Meiling Ye, Juhua Zhang. (2022) Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices. Foods, 11 (13): (1920). [PMID:35804736] [10.3390/foods11131920] |
| 4. Linjun Li, Jinsuo Lu, Heliang Pang, Zhiqiang Zhang, Jing Yang, Pengpeng Li, Xiaoyu Yan, Miaomiao Fan. (2022) New insight into scale inhibition during tea brewing: Ca2+/Mg2+ complexing and alkalinity consumption. Journal of Environmental Sciences, [PMID:36182193] [10.1016/j.jes.2022.02.014] |
| 5. Zi Ye, Zhixun Shang, Shiyao Zhang, Meiqi Li, Xuetin Zhang, Hongbing Ren, Xiaosong Hu, Junjie Yi. (2022) Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process. FOOD RESEARCH INTERNATIONAL, [PMID:35227474] [10.1016/j.foodres.2022.110952] |
| 6. Shizhong Li, Chaoning Liang, Guoxia Liu, Jian-Ming Jin, Yong Tao, Shuang-Yan Tang. (2021) De Novo Biosynthesis of Chlorogenic Acid Using an Artificial Microbial Community. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:33629856] [10.1021/acs.jafc.0c07588] |
| 7. Han Peng, Zeyuan Deng, Xuan Chen, Yong Sun, Bing Zhang, Hongyan Li. (2018) Major chemical constituents and antioxidant activities of different extracts from the peduncles of Hovenia acerba Lindl. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, [PMID:] [10.1080/10942912.2018.1497059] |
| 8. Han Peng, Wenting Li, Hongyan Li, Zeyuan Deng, Bing Zhang. (2017) Extractable and non-extractable bound phenolic compositions and their antioxidant properties in seed coat and cotyledon of black soybean (Glycinemax (L.) merr). Journal of Functional Foods, [PMID:] [10.1016/j.jff.2017.03.003] |
| 9. Pinghong Chen, Yi Wang, Lulin Chen, Wei Jiang, Yan Niu, Qing Shao, Lu Gao, Quancheng Zhao, Licheng Yan, Shufang Wang. (2015) Comparison of the anti-inflammatory active constituents and hepatotoxic pyrrolizidine alkaloids in two Senecio plants and their preparations by LC–UV and LC–MS. JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS, [PMID:26257293] [10.1016/j.jpba.2015.07.014] |
| 10. Peng Jiao, Liu Rongyan, Xu Junyi, Yao Yingjuan, Li Beibei, Chen Dengke, Chang Zhuangpeng, Zhao Rui, Feng Yanlin, Hou Ruigang, Lee Min, Zhang Xiao. (2025) Acid-responsive aggregated carrot-derived nanoantioxidants alleviate oxidative stress and restore osteoblast activity. JOURNAL OF NANOBIOTECHNOLOGY, 23 (1): (1-27). [PMID:40075427] [10.1186/s12951-025-03235-y] |
| 11. Peng Yijin, Yun Yurou, Zou Wenhui, Zhou Linyan. (2025) Characterization of colour, phenolics, and volatile compounds of 6 pomegranate varieties grown in Yunnan. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1093/ijfood/vvaf007] |
| 12. Minyu Cai, Zhiye Peng, Piqian Xu, Miao Yu, Nanxin Diao, Yong Cao, Sashuang Dong, Xiang Fang. (2025) Comprehensive analysis of the flavor and color characteristics of light-fermented sour tea mediated by aspergillus Niger RAF106. FOOD CHEMISTRY, [PMID:40154056] [10.1016/j.foodchem.2025.143866] |
| 13. Silei Zhang, Chaofan Guo, Sakamon Devahastin, Zibo Song, Xiaosong Hu, Junjie Yi. (2025) Quality evaluation of delavayi juice pasteurized using a novel continuous high pressure processing technology: A combined numerical simulation and experimental analysis. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2025.117481] |
| 14. Zhang Hui-Wen, Wang Jian-Ye, Liu Yan-Yan, Tian Jing-Min, Park Jinbong, Wang Huan-Yun, Xu Ying-Qi. (2025) Elucidating the Anti-Atherosclerotic Mechanisms of Sanzi San: An Integrated Approach Using Serum Pharmacochemistry, Network Pharmacology, and Pharmacokinetics. World Journal of Traditional Chinese Medicine, [PMID:] [10.4103/wjtcm.wjtcm_49_25] |
| 15. Minyu Cai, Liyan Huang, Sashuang Dong, Nanxin Diao, Weilian Ye, Zhiye Peng, Xiang Fang. (2023) Enhancing the Flavor Profile of Summer Green Tea via Fermentation with Aspergillus niger RAF106. Foods, 12 (18): (3420). [PMID:37761129] [10.3390/foods12183420] |
| 16. Chengyu Jin, Xiao Wang, Xianghe Meng, Qin Ye. (2025) Phenolics-abundant Camellia oleifera Abel oil exhibited potential functions of atopic dermatitis amelioration. Food Bioscience, [PMID:] [10.1016/j.fbio.2025.107754] |
| 17. Yueting Zeng, La Xiang, Shizhong Li, Jian-Ming Jin, Chaoning Liang, Shuang-Yan Tang. (2026) Growth-Coupled Screening Enables Efficient Engineering of Key Enzymes for Chlorogenic Acid Biosynthesis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:41641551] [10.1021/acs.jafc.5c14119] |
| 18. Zhiyuan Lin, Mei Chen, Bo Zhou, Junfeng Tan, Liang Zeng, Zhi Lin, Jinchi Tang, Weidong Dai. (2026) Unraveling Variations in Primary Metabolites of Longjing Green Tea During Processing and from Different Geographical Origins. Foods, 15 (5): [PMID:] [10.3390/foods15050865] |
| 19. Anna Yang, Chunmei Yuan, Siyan Huang, Zibo Song, Tao Wang, Zhijia Liu, Junjie Yi, Chuanqi Chu. (2026) Evaluation of Physicochemical Properties, Bioactivities, Flavor Profiles and Key Metabolites during Tamarind Pulp Fermentation by Kluyveromyces marxianus. Food Bioscience, [PMID:] [10.1016/j.fbio.2026.108633] |
G2220853