LI Li-te

In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)

Dong Wang, Lijun Wang, Fengxue Zhu et al. · Food Chemistry · 2007 · 190 citations

Food Chemistry, Food Function, Food Bioactive Compound +8

The isolation and identification of two compounds with predominant radical scavenging activity in hempseed (seed of Cannabis sativa L.)

Tianpeng Chen, Jinfeng He, Jianchun Zhang et al. · Food Chemistry · 2012 · 164 citations

Cannabis Use, Botany, Medicine +7

The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles

Zhan‐Hui Lu, LI Li-te, Wei‐Hong Min et al. · International Journal of Food Science & Technology · 2005 · 142 citations

Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product

Jianhua Zhang, Eizo Tatsumi, Changhe Ding et al. · Food Chemistry · 2005 · 138 citations

Food Chemistry, Soybean Product, Biochemistry +4

Lipase-catalyzed modification of lard to produce human milk fat substitutes

Tiankui Yang, Xuebing Xu, Chuan He et al. · Food Chemistry · 2003 · 135 citations

Food Chemistry, Engineering, Lipid Synthesis +8