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Food & Function|April 5, 2020
Capsaicin-the major bioactive ingredient of chili peppers: bio-efficacy and delivery systemsMuwen Lu, Chengyu Chen, Yaqi Lan, et al.Critical Reviews in Food Science and Nutrition|October 18, 2021
Modulating effects of capsaicin on glucose homeostasis and the underlying mechanismWanxia Liang, Yaqi Lan, Chengyu Chen, et al.Journal of Agricultural and Food Chemistry|May 18, 2023
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt ReductionXue Xia, Shiqing Song, Tong Zhou, et al.Pharmaceutics|August 28, 2021
Anti-Melanogenic Mechanism of Tetrahydrocurcumin and Enhancing Its Topical Delivery Efficacy Using a Lecithin-Based NanoemulsionXudong Tang, Qiaoru Dong, Jun Li, et al.Food Research International (Ottawa, Ont.)|November 21, 2025
Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanchingMengzhuo Wang, Xiaomin Wang, Yishun Yao, et al.Journal of Agricultural and Food Chemistry|March 3, 2026
Formation of Phenylacetaldehyde from l-Phenylalanine Mediated by Enzymatic Oxidation of (-)-Epigallocatechin and (-)-Epigallocatechin Gallate during Black Tea FermentationGuoping Lai, Shan Jiang, Zisheng Han, et al.Food & Function|February 25, 2026
Interaction of milk protein and black tea aroma compounds: selectivity, binding mechanism, and theaflavin effectWen Li, Mingchun Wen, Lu Li, et al.Journal of Agricultural and Food Chemistry|November 29, 2018
LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow TeaJie Zhou, You Wu, Piaopiao Long, et al.Fitoterapia|September 1, 2010
Flavonoid glycosides from Microtea debilis and their cytotoxic and anti-inflammatory effectsNaisheng Bai, Kan He, Marc Roller, et al.Molecular Nutrition & Food Research|April 5, 2011
The p53-, Bax- and p21-dependent inhibition of colon cancer cell growth by 5-hydroxy polymethoxyflavonesPeiju Qiu, Huashi Guan, Ping Dong, et al.Pageof 99