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Journal of Traditional and Complementary Medicine|March 27, 2023
Modulation of gut microbiota by foods and herbs to prevent cardiovascular diseasesSuraphan Panyod, Wei-Kai Wu, Chieh-Chang Chen, et al.Journal of Traditional and Complementary Medicine|March 27, 2023
Calebin-A prevents HFD-induced obesity in mice by promoting thermogenesis and modulating gut microbiotaPei-Sheng Lee, Ying-Ying Lu, Kalyanam Nagabhushanam, et al.Critical Reviews in Food Science and Nutrition|June 22, 2025
Current progress in the ginger oleoresin: bioactivities, extraction and encapsulation technologiesChen Huang, Heping Cui, Xinjing Li, et al.Food Chemistry|July 9, 2024
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sourcesYishun Yao, Meigui Huang, Xiaomin Wang, et al.Food Research International (Ottawa, Ont.)|September 4, 2024
Improving the texture of braised pork by gradient-temperature heating and its molecular mechanismYishun Yao, Meigui Huang, Xiaomin Wang, et al.Journal of Food Science|August 23, 2024
Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tendernessXiaomin Wang, Meigui Huang, Yishun Yao, et al.Molecules (Basel, Switzerland)|May 14, 2025
Dynamic Variation of Secondary Metabolites from <i>Polygonatum cyrtonema</i> Hua Rhizomes During Repeated Steaming-Drying ProcessesShuzhen Wang, Feng He, Ruibin Hu, et al.International Journal of Biological Macromolecules|June 2, 2024
Development of piperine nanoparticles stabilized by OSA modified starch through wet-media milling technique with enhanced anti-adipogenic effect in 3T3-L1 adipocytesBiqi Tang, Jiayi Sun, Jie Xiao, et al.Molecular Nutrition & Food Research|January 13, 2006
Inhibitory effects of black tea theaflavin derivatives on 12-O-tetradecanoylphorbol-13-acetate-induced inflammation and arachidonic acid metabolism in mouse earsMou-Tuan Huang, Yue Liu, Divya Ramji, et al.Journal of Food Science and Technology|May 19, 2025
Effects of sulfur dioxide on the volatile composition and aroma of blueberry wineBo Liu, Menghan Zhao, Yangyi Ai, et al.Pageof 99