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)

Physicochemical characteristics, flavor profile, and microbial community of commercial traditional fermented chili pepper in Guizhou (Zao pepper) - Xijuan Zhang; Pei Gao; Qixing Jiang; Yongjun Wu; Shuhan Yang; Xiaojing Zhang; Rui Cao; Jing Wang; Min Jiang; Shaoquan Liu; Peipei Yu; Fang Yang; et al. (Food Bioscience, 2025)

Effects of organic acids on the physico-chemical and functional characteristics of mung bean globulin amyloid fibrils - Peng Jiang; Shu Zhang; Tianxin Fu; Jingru Sun; Rui Ma; Xuejian Song; Jingjing Diao; Zhijiang Li; Changyuan Wang (Food Bioscience, 2025)

Composition of four polyphenol fractions extracted from partridge tea and their mechanisms on ameliorate insulin resistance in HepG2 cells - Ke-Xin Hao; Ying-Jing Zhang; Rui-Fang Zhong; Yi-Meng Li; Ling Wang; Xiao Chang; Da-Wei Wang; Jian-Guo Jiang; Wei Zhu (Food Bioscience, 2024)

The effect of LuxR solo EvgA on the spoilage potential of Pseudomonas fluorescens - Dangfeng Wang; Benyou Zhang; Yunting Wang; Likun Ren; Yuqiong Meng; Rui Ma; Shulin Wang; Zhiteng Liu; Yang Jiang; Fangchao Cui; Tingting Li; Jianrong Li (Food Bioscience, 2024)

Effects of air frying on protein digestive properties in scallop (Patinopecten yessoensis) adductor muscles and the mechanisms involved - Zi-Ye Wang; Ying Luo; Rui Zheng; Shuo Lv; De-Yang Li; Yu-Xin Liu; Lei Qin; Peng-Fei Jiang; Da-Yong Zhou (Food Bioscience, 2024)

Volatile organic compounds of Bacillus spp. as an emerging antifungal resource play a significant role in fruit postharvest disease control - Lijun Ling; Yao Li; Kunling Jiang; Yuanyuan Wang; Hong Luo; Wenting Cheng; Mingmei Pang; Lijun Feng; Rui Yue; Yongpeng Zhou (Food Bioscience, 2023)