Peng‐Fei Tu

Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MS^<i>n</i>

Liang Zhang, Ning Li, Zhizhong Ma et al. · Journal of Agricultural and Food Chemistry · 2011 · 148 citations

Food Chemistry, Pu-erh Tea, Chemical Constituents +11

Highly selective inhibition of IMPDH2 provides the basis of antineuroinflammation therapy

Li‐Xi Liao, Xiaomin Song, Lichao Wang et al. · Proceedings of the National Academy of Sciences · 2017 · 145 citations · Full text

Effect of the carthamins yellow from Carthamus tinctorius L. on hemorheological disorders of blood stasis in rats

Haixia Li, Shuyan Han, Xianwei Wang et al. · Food and Chemical Toxicology · 2009 · 131 citations

Physiology, Hematology, Hemorheological Disorders +4

8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity

Weinan Wang, Liang Zhang, Shu Wang et al. · Food Chemistry · 2013 · 123 citations

Chinese Dark Teas, Post-fermentation Process, Medicine +7

Characterization of water soluble polysaccharides from organs of Chinese Jujube (Ziziphus jujuba Mill. cv. Dongzao)

Zhihui Zhao, Mengjun Liu, Peng‐Fei Tu · European Food Research and Technology · 2007 · 122 citations

Food Chemistry, Water Soluble Polysaccharides, Natural Polymer +5