Fujian Provincial Department of Science and Technology

Quantification, identification and comparison of oligopeptides on five tea categories with different fermentation degree by Kjeldahl method and ultra-high performance liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry

Feng Zhao, Qian Jiang, Hui Liu et al. · Food Chemistry · 2022 · 38 citations

Food Chemistry, Biochemistry, Bioassay-guided Isolation +13

Improved mechanical properties of the graphene oxide modified bamboo‐fiber‐reinforced polypropylene composites

Qianting Wang, Yu Zhang, Weikang Liang et al. · Polymer Composites · 2020 · 30 citations

Materials Science, Fiber Reinforcement, Improved Mechanical Properties +13

Dynamic change of oligopeptides and free amino acids composition in five types of tea with different fermentation degree processed from the same batch of fresh tea (Camelilia Sinensis. L.) leaves

Feng Zhao, Wenxi Wu, Chi Chiu Wang et al. · Food Chemistry · 2022 · 28 citations

Biosynthesis, Food Fermentation, Biochemistry +5

Gualou Guizhi Granule Protects against OGD/R-Induced Injury by Inhibiting Cell Pyroptosis via the PI3K/Akt Signaling Pathway

Yuqin Zhang, Hongyun Wang, Huang Li et al. · Evidence-based Complementary and Alternative Medicine · 2021 · 15 citations · Full text

In vitro and in vivo anti-inflammatory models demonstrate oligopeptides play a significant role in anti-inflammatory properties of white tea

Feng Zhao, Xiaojuan Wang, Hui Liu et al. · Journal of Functional Foods · 2023 · 13 citations · Full text