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Food Chemistry|June 1, 2026
Arachidonic acid enhances chilling tolerance in banana fruit via coordinated antioxidant system, energy homeostasis and phenylpropanoid metabolismYouxia Shan, Ying Li, Taotao Li, et al.
Zhongguo Zhong Yao Za Zhi = Zhongguo Zhongyao Zazhi = China Journal of Chinese Materia Medica|October 12, 2010
[Comparative study on acute toxicity and pharmacological effect of huoxiang zhengqi microemulsion and huoxiang zhengqi tincture]Yanli Lu, Bo Peng, Rong He, et al.
Food Chemistry|June 13, 2015
A comparative analysis of property of lychee polyphenoloxidase using endogenous and exogenous substratesJian Sun, John Shi, Mouming Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety|August 13, 2024
The occurrence, role, and management strategies for phytic acid in foodsBailin Li, Yijie Zhou, Lingrong Wen, et al.
Cells|April 26, 2019
Cross-Kingdom Small RNAs Among Animals, Plants and MicrobesJun Zeng, Vijai Kumar Gupta, Yueming Jiang, et al.
Food Chemistry|November 27, 2025
Arachidin-2 suppresses Peronophythora litchii and postharvest decay of litchi fruitBailin Li, Xueying Meng, Fen Liu, et al.
Critical Reviews in Food Science and Nutrition|September 20, 2022
The structure characteristics, biosynthesis and health benefits of naturally occurring rare flavonoidsShengtao Bo, Sui Kiat Chang, Yipeng Chen, et al.
Molecules (Basel, Switzerland)|February 22, 2011
Carotenoids and their isomers: color pigments in fruits and vegetablesHock-Eng Khoo, K Nagendra Prasad, Kin-Weng Kong, et al.
Food Chemistry|January 17, 2022
Heterologous biosynthesis of prenylated resveratrol and evaluation of antioxidant activityShengtao Bo, Sui Kiat Chang, Ting Zhou, et al.
BMC Evolutionary Biology|June 14, 2013
Resolving ambiguity in the phylogenetic relationship of genotypes A, B, and C of hepatitis B virusYueming Jiang, Minxian Wang, Hongxiang Zheng, et al.
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