Shuqin Mao

Phenolic compounds and antioxidant capacities of 10 common edible flowers from China.

Jiajia Yang, Fei Zhou, Baiyi Lu, 2014, Journal of food science.

Antioxidant synergistic effects of Osmanthus fragrans flowers with green tea and their major contributed antioxidant compounds

Shuting Yao, Yukun Lei, Baiyi Lu, 2017, Scientific Reports.

Osmanthus fragrans Flower Extract and Acteoside Protect Against d-Galactose-Induced Aging in an ICR Mouse Model.

Jiajia Yang, Yajing Zhao, Fei Zhou, 2016, Journal of medicinal food.

The Osmanthus fragrans flower phenylethanoid glycoside-rich extract: Acute and subchronic toxicity studies.

Yajing Zhao, Fei Zhou, Baiyi Lu, 2016, Journal of ethnopharmacology.

Phenylethanoid Glycoside Profiles and Antioxidant Activities of Osmanthus fragrans Lour. Flowers by UPLC/PDA/MS and Simulated Digestion Model.

Z. Cai, Yajing Zhao, Fei Zhou, 2016, Journal of agricultural and food chemistry.

Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion-dialysis process combined with cellular assays.

Lufei Zheng, Yajing Zhao, Fei Zhou, 2017, Journal of the science of food and agriculture.

miR-217 inhibits triple-negative breast cancer cell growth, migration, and invasion through targeting KLF5

Rong Liu, Ceshi Chen, Cuicui Liu, 2017, PloS one.