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Natural Product Communications|September 19, 2014
Stability of capsaicinoid content at raised temperaturesWenhui Si, Sun Wa Man, Zhen-Yu Chenb, et al.International Journal of Molecular Sciences|July 2, 2021
Immortalization and Characterization of Rat Lingual Keratinocytes in a High-Calcium and Feeder-Free Culture System Using ROCK Inhibitor Y-27632Zixing Chen, Wenmeng He, Thomas Chun Ning Leung, et al.Journal of Agricultural and Food Chemistry|October 14, 2004
Odor-active headspace components in fermented red rice in the presence of a monascus speciesHau Yin Chung, Wing Chi Joyce Ma, Joo-Shin Kim, et al.Journal of Agricultural and Food Chemistry|September 30, 2005
Evaluation of antioxidant activity of vetiver (Vetiveria zizanioides L.) oil and identification of its antioxidant constituentsHyun-Jin Kim, Feng Chen, Xi Wang, et al.Journal of Agricultural and Food Chemistry|August 26, 2021
Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt ReductionYan Ping Chen, Mengni Wang, Imre Blank, et al.Endocrinology|March 17, 2015
Activation of transient receptor potential vanilloid 3 channel suppresses adipogenesisSin Ying Cheung, Yu Huang, Hiu Yee Kwan, et al.Food Chemistry|September 7, 2017
Antioxidant activities of ginger extract and its constituents toward lipidsWenhui Si, Yan Ping Chen, Jianhao Zhang, et al.Journal of Agricultural and Food Chemistry|March 17, 2005
Enhancement of bromophenol levels in aquacultured silver seabream (Sparus sarba)Wing Chi Joyce Ma, Hau Yin Chung, Put O Ang, et al.Journal of Agricultural and Food Chemistry|May 31, 2012
Antioxidant activity of capsaicinoid in canola oilWenhui Si, Yintong Liang, Ka Ying Ma, et al.Journal of Agricultural and Food Chemistry|May 13, 2004
Evaluation of antioxidant activity of Australian tea tree (Melaleuca alternifolia) oil and its componentsHyun-Jin Kim, Feng Chen, Changqing Wu, et al.Pageof 5