Xi Bao

Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Yongli Jiang, Junjie Yi, Shiyao Zhang, 2022, Current Research in Food Science.

Exploring the phytochemicals and inhibitory effects against α-glucosidase and dipeptidyl peptidase-IV in Chinese pickled chili pepper: Insights into mechanisms by molecular docking analysis

Junjie Yi, S. Cai, Meiqi Li, 2022, LWT.