Triterpenoids in the leaves of Schisandra chinensis (Turcz.) Baill. treated AD by inducing mitophagy through activation of MCL-1 - Shi-Qi Xu; Xin Meng; Xu Yang; Gang-Tao Bu; Si-Yi Wang; Meng-Meng Li; Yi-Qiang Zhang; Zhi-Chao Hao; Wei Guan; Qi-Shan Chen; Li-Li Zhang; Rui-Yan Wu; et al. (Food Bioscience, 2026)

CHI–GSE–Nano-ZnO coating delays grape postharvest deterioration by inhibiting excess ROS via MYB714-pSTS484-mediated resveratrol biosynthesis - Yun-Lu Song; Jia-Lin Xing; Charles Ampomah-Dwamena; Shuai-Hui Ma; Mao-Song Pei; Han-Li Liu; Rui-Ping Feng; Yong-Ke Wu; Tong-Lu Wei; Hai-Nan Liu; Da-Long Guo (Food Bioscience, 2025)

Antioxidative stress and metabolic regulatory effects of black goji berry anthocyanins from aqueous two-phase extraction in Caenorhabditis elegans - Qiuxiong Xu; Bisheng Zheng; Tong Li; Rui Hai Liu (Food Bioscience, 2025)

Mitochondrial protective effects of black goji berry anthocyanins in Caenorhabditis elegans: Defenses against oxidative stress - Qiuxiong Xu; Bisheng Zheng; Tong Li; Rui Hai Liu (Food Bioscience, 2025)

Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice - Du-xin Jin; Yu-xuan Jin; Wei Zhang; Wei Cao; Rui Liu; Man-gang Wu; Qing-feng Ge; Hai Yu (Food Bioscience, 2024)

Biosynthesis pathway of flavor compound 3-methylbutanal derived from leucine by Lactococcus lactis 517: From a transcriptomics perspective - Lei Chen; Rui Liu; Chenxiang He; Mangang Wu; Qingfeng Ge; Hai Yu (Food Bioscience, 2024)