From origin tracing, processing, to quality regulation: Molecular mechanism advances in medicinal foods research by integrating multi-omics tools - Jian-Hang Cai; Guan-Dong Fang; Yan Zhang; Jie Song; Jia-Yi Weng; Xue-Mei Ge; Issoufou Amadou; Xiang-Rong Cheng (Food Bioscience, 2026)

Insights into Leuconostoc-clade as starters in Chinese paocai: Shaping microbial communities for rapid, safe, and flavor-preserving fermentation - Xinyu Hu; Mengke Cheng; Meng Zhang; Biyue Yang; Rong Wang; Juan Bai; Jiayan Zhang; Wei Wei; Lin Zhu; Xiang Xiao (Food Bioscience, 2025)

Effects of polyphenols from walnut pellicle on the structure and allergenicity of walnut globulin - Jia-Hui Ma; Li-Qiu Ren; Tian-Xuan Tang; Yu-Yao Chen; Chen-Xi Zhang; Yu-Feng Ke; Yan Zhang; Mitchell N. Muskat; Xiang-Rong Cheng (Food Bioscience, 2024)

Cinnamaldehyde alleviates hepatic steatosis correlating with its electrophilic capability - Jia-Yi Weng; Jia-Yu Yang; Ishimwe Steven Papy; Bu-Tao Yu; Yu-Feng Ke; Bing-Yu Bai; Mitchell N. Muskat; Qian Wu; Xiang-Rong Cheng (Food Bioscience, 2024)

Ejiao peptide-iron chelates regulate the metabolism of iron deficiency anemia mice and improve the bioavailability of iron - Xiang-Rong Cheng; Yu-Yao Chen; Cong-Cong Cao; Jia-Hui Ma; Chen-Xi Zhang; Zi-Wei Zhao; Qian Wu; Yuan-Yuan Li; Mitchell N. Muskat; Guo-Qing Wu (Food Bioscience, 2023)