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Scientific Reports|January 6, 2026
Design and evaluation of a home based upper limb rehabilitation training device for stroke patientsTao Wang, Yanxiao Zhao, Liming Zhang, et al.Critical Reviews in Food Science and Nutrition|July 23, 2024
Multiple effects of spicy flavors on neurological diseases through the intervention of TRPV1: a critical reviewBoyong Hu, Heng Wang, Hong Liang, et al.International Journal of Cardiology|January 26, 2025
Hypoxia-regulated miR-103-3p/FGF2 axis in adipose-derived stem cells promotes angiogenesis by vascular endothelial cells during ischemic tissue repairYang Lu, Dingsheng Cha, Zehua Li, et al.NPJ Science of Food|March 15, 2026
Elucidating odorant synergy in red wine: through olfactory receptor-based profilingBoyong Hu, Haochen Zheng, Yanfei Shen, et al.Journal of Agricultural and Food Chemistry|April 3, 2026
Elucidating Odorant Masking Effects in Food Matrices through Olfactory Receptor-Based ProfilingBoyong Hu, Haochen Zheng, Hong Liang, et al.Food & Function|August 9, 2023
Raspberry polyphenols alleviate neurodegenerative diseases: through gut microbiota and ROS signalsBoyong Hu, Yi Shi, Chunyue Lu, et al.Journal of Agricultural and Food Chemistry|July 22, 2025
The Key Flavor Substance in <i>Zanthoxylum</i> Preventing Alzheimer's Disease through Insulin SignalingHeng Wang, Diyi Wu, Yuqin Jiang, et al.Pageof 1