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Eye Science|June 26, 2014
Clinical features of perforating eye injuries complicated with intraocular foreign bodies located at the posterior global wallZufeng Huang, Linxing Chen, Yingyu Zeng, et al.
Journal of Agricultural and Food Chemistry|November 1, 2023
Interaction between a Commercial Mannoprotein and Cyanidin-3-<i>O</i>-glucoside-4-vinylphenol and Its Stability and Antioxidative Properties as a Novel Functional PigmentChuqi Liu, Xusheng Li, Yingyu Zeng, et al.
Current Research in Food Science|December 8, 2022
Modeling and application of sensory evaluation of blueberry wine based on principal component analysisYaqi Zhao, Yingyu Zeng, Xusheng Li, et al.
Food Chemistry|October 8, 2021
Pyruvic acid stress caused color attenuation by interfering with anthocyanins metabolism during alcoholic fermentationXusheng Li, Zhaojun Teng, Ziying Luo, et al.
Food Chemistry|March 8, 2024
Chemical stability of carboxylpyranocyanidin-3-O-glucoside under β-glucosidase treatment and description of their interactionKailan Yuan, Xusheng Li, Yingyu Zeng, et al.
FASEB Journal : Official Publication of the Federation of American Societies for Experimental Biology|September 9, 2025
Mitoribosome-Targeting Antibiotics Suppress Osteoclastogenesis and Periodontitis-Induced Bone Loss by Blocking Mitochondrial Protein SynthesisBulin Jiang, Yingyu Zeng, Han Zhu, et al.
Foods (Basel, Switzerland)|August 26, 2022
Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating UltrasoundZhiqian Wu, Xusheng Li, Yingyu Zeng, et al.
Food Chemistry|December 25, 2022
Formation of hydroxyphenyl-pyranoanthocyanins derived from cyanidin-3-O-glucoside and effects of high-pressure processing on the transformation efficiencyYingyu Zeng, Xusheng Li, Kailan Yuan, et al.
Plant Disease|March 10, 2025
First Report of Brown Stripe Disease Caused by <i>Paracidovorax oryzae</i> on Rice in Guangxi (China)Jingjing Huang, Hao Wang, Yingyu Zeng, et al.
Food Research International (Ottawa, Ont.)|December 21, 2023
Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent mannerKailan Yuan, Guangkai Wu, Xusheng Li, et al.
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