P. Wan

Antioxidant and anti-inflammatory activities of target anthocyanins di-glucosides isolated from Syzygium cumini pulp by high speed counter-current chromatography.

Xiaoxiong Zeng, Guijie Chen, Dan Chen, 2020, Journal of food biochemistry.

Evaluation of chemical property, cytotoxicity and antioxidant activity in vitro and in vivo of polysaccharides from Fuzhuan brick teas.

Zhonghua Liu, Xiaoxiong Zeng, Guijie Chen, 2018, International journal of biological macromolecules.

Identification of octopus peptide and its promotion of β-casein synthesis in a mouse mammary epithelial cell line.

Xin Chen, Huili Sun, Hua Chen, 2020, Journal of food biochemistry.

Preparation of theasinensin A and theasinensin B and exploration of their inhibitory mechanism on α-glucosidase.

Zhonghua Liu, Xiaoxiong Zeng, Guijie Chen, 2020, Food & function.

Modulating Effects of Dicaffeoylquinic Acids from Ilex kudingcha on Intestinal Microecology in Vitro.

S. Ou, Xiaoxiong Zeng, Zhuqing Dai, 2017, Journal of agricultural and food chemistry.

Extraction, purification by macrospores resin and in vitro antioxidant activity of flavonoids from Moringa oliefera leaves

Xiaoxiong Zeng, Guijie Chen, Dan Chen, 2019, South African Journal of Botany.

Optimization of Purification Technology and Antioxidant Activity of Total Flavonoids from Sea Buckthorn Leaves

P. Wan, Hongli Zhou, Jia-chen Shan, 2022, American Journal of Biochemistry and Biotechnology.

Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution.

De-Wei Chen, P. Wan, Rong He, 2020, Food chemistry.

Study on the interaction between β-carotene and gut microflora using an in vitro fermentation model

Zhixian Li, Xiaoxiong Zeng, Zhuqing Dai, 2023, Food Science and Human Wellness.