Wenhua Chen

Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.

Xi Chen, Jiapeng Li, Jinchun Li, 2016, Meat science.

The second N-terminal aromatic residue of the fungal defensin, blapersin, of Blastomyces percursus is essential for its antibacterial activity

Jiajia Wu, Shouwei Wang, Wenhua Chen, 2020, Peptides.

Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

Jiapeng Li, Suyue Xiong, Xiao-ling Qiao, 2021 .

Design, synthesis and α-glucosidase inhibition study of novel embelin derivatives

Xi Zheng, Xiaole Chen, Xiaowen Tang, 2020, Journal of enzyme inhibition and medicinal chemistry.

Screening of larvicidal activity of 53 essential oils and their synergistic effect for the improvement of deltamethrin efficacy against Aedes albopictus

Xi Zheng, Dongli Li, Kun Zhang, 2020 .

Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

Jiapeng Li, Xiao-ling Qiao, Wenhua Chen, 2017 .