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Biological Trace Element Research|February 8, 2022
Effects of Sub-chronic Lead Exposure on Essential Element Levels in MiceShaojun Li, Chun Yang, Xiang Yi, et al.Plant Physiology|April 3, 2020
Redox Regulation of the NOR Transcription Factor Is Involved in the Regulation of Fruit Ripening in TomatoGuoxiang Jiang, Jing Zeng, Zhiwei Li, et al.Critical Reviews in Food Science and Nutrition|November 6, 2013
Natural occurrence, analysis, and prevention of mycotoxins in fruits and their processed productsJinyi Yang, Jing Li, Yueming Jiang, et al.Food Chemistry|May 27, 2020
Detection of toxic methylenecyclopropylglycine and hypoglycin A in litchi aril of three Chinese cultivarsJiali Yang, Xiangrong Zhu, Pei Zhang, et al.Biomolecules|April 17, 2019
LcNAC13 Physically Interacts with LcR1MYB1 to Coregulate Anthocyanin Biosynthesis-Related Genes during Litchi Fruit RipeningGuoxiang Jiang, Zhiwei Li, Yunbo Song, et al.Food Research International (Ottawa, Ont.)|April 20, 2019
Changes in pericarp metabolite profiling of four litchi cultivars during browningXi Chen, Qixian Wu, Zhongsuzhi Chen, et al.Journal of Integrative Plant Biology|March 3, 2021
Alternative splicing of MaMYB16L regulates starch degradation in banana fruit during ripeningGuoxiang Jiang, Dandan Zhang, Zhiwei Li, et al.Food Research International (Ottawa, Ont.)|February 6, 2019
New insights into fumonisin production and virulence of Fusarium proliferatum underlying different carbon sourcesQijie Jian, Taotao Li, Yong Wang, et al.Food Research International (Ottawa, Ont.)|April 24, 2017
Comparative proteomic approaches to analysis of litchi pulp senescence after harvestTaotao Li, Hong Zhu, Qixian Wu, et al.Journal of Advanced Research|February 10, 2026
An increase in DNA methylation contributes to anthocyanin biosynthesis in the pericarp as litchi (Litchi chinensis Sonn.) fruit ripensHuiyu Hou, Xiangjin Kong, Jiaqi Xiao, et al.Pageof 49