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Metabolomics reveal changes of flavonoids during processing of “nine-processed” tangerine peel (Jiuzhi Chenpi) Journal article
Fu, Manqin, Wang, Yuehan, Zhu, Xiaoting, Li, Menghan, Yu, Yuanshan, Wu, Jijun, Wen, Jing, Cheang, Wai San, Xu, Yujuan. Metabolomics reveal changes of flavonoids during processing of “nine-processed” tangerine peel (Jiuzhi Chenpi)[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 214, 117132.
Authors:  Fu, Manqin;  Wang, Yuehan;  Zhu, Xiaoting;  Li, Menghan;  Yu, Yuanshan; et al.
Favorite | TC[WOS]:0 TC[Scopus]:0  IF:6.0/6.0 | Submit date：2024/12/26
Flavonoids  Food Processing  Metabolomics  Uplc-esi-ms/ms  “nine-processed” Tangerine Peel  
Dried tangerine peel polysaccharide (DTPP) alleviates hepatic steatosis by suppressing TLR4/MD-2-mediated inflammation and endoplasmic reticulum stress Journal article
Wang, Lingzhi, Li, Wenxi, Li, Yinggang, Chen, Gengrui, Zhao, Lijuan, Li, Wu, Wang, Shengwei, Wang, Chunming, Feng, Yanxian, Zhang, Yibo. Dried tangerine peel polysaccharide (DTPP) alleviates hepatic steatosis by suppressing TLR4/MD-2-mediated inflammation and endoplasmic reticulum stress[J]. Bioorganic Chemistry, 2024, 147, 107369.
Authors:  Wang, Lingzhi;  Li, Wenxi;  Li, Yinggang;  Chen, Gengrui;  Zhao, Lijuan; et al.
Favorite | TC[WOS]:3 TC[Scopus]:5  IF:4.5/4.7 | Submit date：2024/05/16
Nafld  Dried Tangerine Peel Polysaccharide  Inflammation  Endoplasmic Reticulum Stress  Zebrafish  
Citri Reticulatae Pericarpium (Chenpi) Protects against Endothelial Dysfunction and Vascular Inflammation in Diabetic Rats Journal article
Yuehan Wang, Xutao Zhang, Chunxiu Zhou, Haroon Khan, Manqin Fu, Wai San Cheang. Citri Reticulatae Pericarpium (Chenpi) Protects against Endothelial Dysfunction and Vascular Inflammation in Diabetic Rats[J]. Nutrients, 2022, 14(24), 5221.
Authors:  ; et al.
Adobe PDF | Favorite | TC[WOS]:10 TC[Scopus]:12  IF:4.8/5.8 | Submit date：2022/12/08
Tangerine Peel  Diabetes Mellitus  Endothelial Dysfunction  Inflammation  Ampk  
Changes of volatile substance composition during processing of nine-processed tangerine peel (Jiuzhi Chenpi) determined by gas chromatography-ion mobility spectrometry Journal article
Fu, Manqin, Wang, Yuehan, Yu, Yuanshan, Wen, Jing, Cheong, Meng Sam, Cheang, Wai San, Wu, Jijun. Changes of volatile substance composition during processing of nine-processed tangerine peel (Jiuzhi Chenpi) determined by gas chromatography-ion mobility spectrometry[J]. Frontiers in Nutrition, 2022, 9(963655).
Authors:  Fu, Manqin;  Wang, Yuehan;  Yu, Yuanshan;  Wen, Jing;  Cheong, Meng Sam; et al.
Favorite | TC[WOS]:8 TC[Scopus]:8  IF:4.0/4.4 | Submit date：2022/08/11
Nine-processed Tangerine Peel  Terpenes  Volatile Components  Gc-ims  Food Processing