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The Journal of Antibiotics|February 7, 2018
A new macrolactam derivative from the marine actinomycete HF-11225Hua Chen, Kezhou Cai, Risheng YaoJournal of the Science of Food and Agriculture|September 29, 2011
Significant damage-rescuing effects of wood vinegar extract in living Caenorhabditis elegans under oxidative stressKezhou Cai, Shaotong Jiang, Chong Ren, et al.Wei Sheng Wu Xue Bao = Acta Microbiologica Sinica|March 15, 2008
[Purification and identification of iturin A from Bacillus subtilis JA by electrospray ionization mass spectrometry]Hua Chen, Chengling Yuan, Kezhou Cai, et al.Molecules (Basel, Switzerland)|December 23, 2022
Isolation and Identification of Anti-Inflammatory Peptide from Goose Blood Hydrolysate to Ameliorate LPS-Mediated Inflammation and Oxidative Stress in RAW264.7 MacrophagesYeye Du, Shuangjie Zhu, Ran Wang, et al.Molecules (Basel, Switzerland)|November 11, 2022
Isolation and Identification of Antioxidative Peptide from Goose Liver Hydrolysate to Ameliorate Alcohol-Mediated Oxidative Stress Damage in HHL-5 HepatocytesYeye Du, Zhihong Chen, Haiyang Wei, et al.Journal of Food Science and Technology|May 31, 2014
A novel method to stabilize meat colour: ligand coordinating with heminCunliu Zhou, Shengjiang Tan, Jun Li, et al.Journal of Agricultural and Food Chemistry|February 20, 2025
Aloe vera Extract-Based Carbon Quantum Dots-Modified Mixed-Phase TiO2 Nanoflowers for Photocatalytic Degradation of Benzo(a)pyrene in Smoked Sausages and Smoke EnvironmentsJingnan Lu, Ran Wang, Kezhou Cai, et al.Food Chemistry|February 16, 2024
A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbonsJingnan Lu, Yunkai Zhang, Hui Zhou, et al.Food Chemistry|January 4, 2024
Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausagesJingnan Lu, Ran Wang, Xinrui Feng, et al.Food Research International (Ottawa, Ont.)|November 21, 2023
Identification of antioxidant peptides targeting Keap1-Nrf2-ARE pathway from in vitro digestion of pork sausage with partial substitution of NaCl by KClLifang Zou, Xia Yu, Kezhou Cai, et al.Pageof 5