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BMC Complementary Medicine and Therapies|June 21, 2024
Medicinal flora of the baiku yao people - An ethnobotanical documentation in South ChinaTingting Li, Binsheng Luo, Yuanming Tong, et al.Journal of Ethnobiology and Ethnomedicine|July 27, 2023
The medicinal plant used in the Guangxi Fangcheng Golden Camellias national nature reserve, a coastal region in southern ChinaRenchuan Hu, Kedao Lai, Binsheng Luo, et al.Phytokeys|February 10, 2023
Taxonomic delimitation and molecular identification of clusters within the species Zanthoxylumnitidum (Rutaceae) in ChinaYunrui Qin, Renchuan Hu, Hui Zhao, et al.Journal of Ethnobiology and Ethnomedicine|May 16, 2024
Ethnobotanical insights into the traditional food plants of the Baiku Yao community: a study of cultural significance, utilization, and conservationBinsheng Luo, Yuanming Tong, Yujing Liu, et al.Journal of Ethnobiology and Ethnomedicine|November 25, 2025
Traditional utilization of weeds and ethnic ecological wisdom in Longsheng terraces-a study based on globally important agricultural heritage systemsWanli Ma, Yu Zeng, Jiurun Zhou, et al.Journal of Ethnobiology and Ethnomedicine|November 8, 2023
Wild edible plants and their cultural significance among the Zhuang ethnic group in Fangchenggang, Guangxi, ChinaSizhao Liu, Xinyi Huang, Zhenjun Bin, et al.Plant Diversity|March 18, 2021
Plant diversity in herbal tea and its traditional knowledge in Qingtian County, Zhejiang Province, ChinaYujing Liu, Renchuan Hu, Songsong Shen, et al.Journal of Ethnobiology and Ethnomedicine|November 28, 2025
Ethnomedicinal value of karst paddy weeds: insights from Zhuang communities in Jingxi, ChinaLong Chen, Yujian Liu, Xuan Fan, et al.Journal of Ethnobiology and Ethnomedicine|January 17, 2025
Eating "rubbish"? Exploring the herbal secrets of "Laji-He," a traditional herbal rice snack from southern ChinaRenchuan Hu, Qianyun Wang, Zhongxin Duan, et al.Food Chemistry: X|April 30, 2026
Comparative metabolomic profiling and bioactivities of essential oils from different organs and geographic origins of Curcuma kwangsiensisFengke Lin, Rui Zhao, Zihao Liu, et al.Pageof 3