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Phytopathology|February 10, 2025
Transcriptome Analysis Reveals That a Gti1/Pac2 Family Gene, CpSge1, Regulates Fungal Growth, Stress Response, and Virulence in Cryphonectria parasiticaXiaorong Lin, Yuchen Yang, Can Huang, et al.
Carbohydrate Polymers|January 22, 2018
Preparation and characterization of microcrystalline cellulose (MCC) from tea wasteTong Zhao, Zhongzheng Chen, Xiaorong Lin, et al.
Plos Pathogens|August 22, 2007
Many globally isolated AD hybrid strains of Cryptococcus neoformans originated in AfricaAnastasia P Litvintseva, Xiaorong Lin, Irka Templeton, et al.
Fungal Biology and Biotechnology|December 25, 2021
DC-SIGN targets amphotericin B-loaded liposomes to diverse pathogenic fungiSuresh Ambati, Tuyetnhu Pham, Zachary A Lewis, et al.
Food Chemistry: X|March 27, 2023
Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticlesZhongyang Ren, Zhongzheng Chen, Yuanyuan Zhang, et al.
Mbio|January 11, 2022
Immunoprotection against Cryptococcosis Offered by Znf2 Depends on Capsule and the Hyphal MorphologyJianfeng Lin, Tuyetnhu Pham, Kenton Hipsher, et al.
Food & Function|April 5, 2014
Interactions among chemical components of Cocoa tea (Camellia ptilophylla Chang), a naturally low caffeine-containing tea speciesXiaorong Lin, Zhongzheng Chen, Yuanyuan Zhang, et al.
Frontiers in Nutrition|May 13, 2022
Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic StrengthZhongyang Ren, Zhongzheng Chen, Yuanyuan Zhang, et al.
Food & Function|July 21, 2017
Cellular antioxidant, methylglyoxal trapping, and anti-inflammatory activities of cocoa tea (Camellia ptilophylla Chang)Xiong Gao, Xiaorong Lin, Xiaofei Li, et al.
Food Research International (Ottawa, Ont.)|October 4, 2022
Chemical composition and anti-inflammatory activity of water extract from black cocoa tea (Camellia ptilophylla)Xiong Gao, Xiaorong Lin, Chi-Tang Ho, et al.
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