Characterization of polymethoxyflavone demethylation during drying processes of citrus peels

Huijuan Zhang, Guifang Tian, Chengying Zhao, Yanhui Han, Christina DiMarco-Crook, Chang Lu, Yuming Bao, Chengxiu Li, Hang Xiao and Jinkai Zheng

Food Funct., 2019, 10, 5707
DOI: 10.1039/C9FO01053J

Study on flavonoid and bioactivity features of the pericarp of Citri Reticulatae ‘chachi' during storage

Shejian Liang, Zhijia Wen, Tiexin Tang, Yufang Liu, Fengliang Dang, Tianxiao Xie and Hong Wu

Arabian Journal of Chemistry, 2022, 15, 103653
DOI: 10.1016/j.arabjc.2021.103653

Microbes: Drivers of Chenpi manufacturing, biotransformation, and physiological effects

Yanjiao Fu, Chao Wang, Zhipeng Gao, Yanfang Liao, Mingfang Peng, Fuhua Fu, Gaoyang Li, Donglin Su, Jiajing Guo and Yang Shan

Food Chemistry, 2025, 464, 141631
DOI: 10.1016/j.foodchem.2024.141631

Metabolomic insights into the inhibition mechanism of methyl N-methylanthranilate: A novel quorum sensing inhibitor and antibiofilm agent against Pseudomonas aeruginosa

Yongkai Ma, Qingshan Shi, Qianxian He and Gu Chen

International Journal of Food Microbiology, 2021, 358, 109402
DOI: 10.1016/j.ijfoodmicro.2021.109402

Tea processing steps affect chemical compositions, enzyme activities, and antioxidant and anti‐inflammatory activities of coffee leaves

Jian Ding, Suhuan Mei, Ling Gao, Qiang Wang, Haile Ma and Xiumin Chen

Food Frontiers, 2022, 3, 505
DOI: 10.1002/fft2.136

Chemical Variation of Chenpi (Citrus Peels) and Corresponding Correlated Bioactive Compounds by LC-MS Metabolomics and Multibioassay Analysis

Mei Yang, Zongde Jiang, Mingchun Wen, Zhenfeng Wu, Minyu Zha, Wen Xu and Liang Zhang

Front. Nutr., 2022, 9
DOI: 10.3389/fnut.2022.825381

Aged Pericarpium Citri Reticulatae ‘Chachi’ Attenuates Oxidative Damage Induced by tert-Butyl Hydroperoxide (t-BHP) in HepG2 Cells

Qian Yu, Yexing Tao, Yuting Huang, Daniel Zogona, Ting Wu, Ruiting Liu, Siyi Pan and Xiaoyun Xu

Foods, 2022, 11, 273
DOI: 10.3390/foods11030273

Metabolomics reveal changes of flavonoids during processing of “nine-processed” tangerine peel (Jiuzhi Chenpi)

Manqin Fu, Yuehan Wang, Xiaoting Zhu, Menghan Li, Yuanshan Yu, Jijun Wu, Jing Wen, Wai San Cheang and Yujuan Xu

LWT, 2024, 214, 117132
DOI: 10.1016/j.lwt.2024.117132

Preparation of limonin monoclonal antibody and establishment of a sensitive icELISA for analyzing limonin in citrus and herbal samples

Di Sun, Yifan Liu, Zihui Jin, Bo Xu, Yaqi Jin, Qiyang Zhao, Yue He, Jing Li, Yaohai Zhang and Yongliang Cui

Food Chemistry, 2024, 447, 138989
DOI: 10.1016/j.foodchem.2024.138989

The central bacterial community in Pericarpium Citri Reticulatae ‘Chachiensis’

Jing He, Congcong Chen, Qianxian He, Jingyu Li, Fan Ying and Gu Chen

Food Research International, 2019, 125, 108624
DOI: 10.1016/j.foodres.2019.108624

Identification of Crucial Polymethoxyflavones Tangeretin and 3,5,6,7,8,3′,4′-Heptamethoxyflavone and Evaluation of Their Contribution to Anticancer Effects of Pericarpium Citri Reticulatae ‘Chachi’ during Storage

Yexing Tao, Qian Yu, Yuting Huang, Ruiting Liu, Xiwen Zhang, Ting Wu, Siyi Pan and Xiaoyun Xu

Antioxidants, 2022, 11, 1922
DOI: 10.3390/antiox11101922

The effects of core microorganism community on flavor compounds and active substances during the aging process of Citri Reticulatae Pericarpium

Xin Huang, Min Hong, Qingran Meng, Yunchong Zhang, Xingran Kou and Qinfei Ke

Food Research International, 2024, 191, 114707
DOI: 10.1016/j.foodres.2024.114707

Dynamic changes of phytochemical profiles identified key points of flaxseed capsule maturation for lignan accumulation

Hong Wang, Xinbo Guo, Yixin Wu, Yufu Wang, Rui Hai Liu, Ling Chen, Yi Liang and Caisheng Qiu

Industrial Crops and Products, 2020, 147, 112219
DOI: 10.1016/j.indcrop.2020.112219

Accurate and visualiable discrimination of Chenpi age using 2D-CNN and Grad-CAM++ based on infrared spectral images

Li Jun Tang, Xin Kang Li, Yue Huang, Xiang-Zhi Zhang and Bao Qiong Li

Food Chemistry: X, 2024, 23, 101759
DOI: 10.1016/j.fochx.2024.101759

Ultrasonic assisted extraction, characterization and gut microbiota-dependent anti-obesity effect of polysaccharide from Pericarpium Citri Reticulatae 'Chachiensis'

Yapeng Li, Zi Li, Baizhong Chen, Yajun Hou, Yilin Wen, Lishe Gan, Jinwei Jin, Chen Li, Panpan Wu, Dongli Li, Wen-Hua Chen and Rihui Wu

Ultrasonics Sonochemistry, 2023, 95, 106383
DOI: 10.1016/j.ultsonch.2023.106383

Review of recent advances on health benefits, microbial transformations, and authenticity identification of Citri reticulatae Pericarpium bioactive compounds

Qun Wang, Zhenyuan Qiu, Yilu Chen, Yuqing Song, Aimei Zhou, Yong Cao, Jie Xiao, Hang Xiao and Mingyue Song

Critical Reviews in Food Science and Nutrition, 2024, 64, 10332
DOI: 10.1080/10408398.2023.2222834

Inhibitory effects of Pericarpium Citri Reticulatae ‘Chachi’ flavonoid extracts during storage against NSCLC in vivo and in vitro

Yexing Tao, Rong Li, Lin Xiang, Xiwen Zhang, Ruiting Liu, Ting Wu, Siyi Pan and Xiaoyun Xu

Journal of Functional Foods, 2023, 110, 105840
DOI: 10.1016/j.jff.2023.105840

Dynamics of chemical profile and microbial community in 3 consecutive years reveal Rhodococcus and Apiotrichum are potential microbes contributing to quality formation of Guang Chenpi

Fang Li, Kaiying Ge, Yi Lu, Hui Lin, Enwei Tian, Hua Li, Zhiye Yang and Zhi Chao

Food Chemistry, 2025, 473, 143003
DOI: 10.1016/j.foodchem.2025.143003

Evaluation and Optimization of Quality Based on the Physicochemical Characteristics and Metabolites Changes of Qingpi during Storage

Yunxia Cheng, Cui Wu, Zhenying Liu, Pingping Song, Bo Xu and Zhimao Chao

Foods, 2023, 12, 463
DOI: 10.3390/foods12030463

Flavor characterization of Citri Reticulatae Pericarpium (Citrus reticulata ‘Chachiensis’) with different aging years via sensory and metabolomic approaches

Yuan Liu, Huan Wen, Jiatao Kong, Zhehui Hu, Yang Hu, Jiwu Zeng, Xiangling Chen, Hongyan Zhang, Jiajing Chen and Juan Xu

Food Chemistry, 2024, 443, 138616
DOI: 10.1016/j.foodchem.2024.138616

Antioxidant activity increased due to dynamic changes of flavonoids in orange peel during Aspergillus niger fermentation

Ruiting Liu, Yexing Tao, Tingting Xu, Ting Wu, Qian Yu, Siyi Pan and Xiaoyun Xu

Int J of Food Sci Tech, 2023, 58, 3329
DOI: 10.1111/ijfs.16239

Chemical compositions and anti-mosquito activity of essential oils from Pericarpium Citri Reticulataes of different aging years

Jiahao Li, Xiaowen Tang, Baizhong Chen, Wende Zheng, Zhenping Yan, Zhen Zhang, Jinxuan Li, Kaize Su, Song Ang, Rihui Wu, Kun Zhang, Chen Li, Wen-Hua Chen and Panpan Wu

Industrial Crops and Products, 2022, 188, 115701
DOI: 10.1016/j.indcrop.2022.115701

Rapid On-site identification of geographical origin and storage age of tangerine peel by Near-infrared spectroscopy

Shaowei Pan, Xin Zhang, Wanbang Xu, Jianwei Yin, Hongyu Gu and Xiangyang Yu

Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2022, 271, 120936
DOI: 10.1016/j.saa.2022.120936

Effects of aging on the bioactive flavonoids and fungal diversity of Pericarpium Citri Reticulatae (Citrus reticulata ‘Chachi’)

Linhong Chen, Gengsheng Xiao, Yujuan Xu, Wai San Cheang, Jijun Wu, Yuanshan Yu, Jing Wen and Manqin Fu

LWT, 2024, 200, 116135
DOI: 10.1016/j.lwt.2024.116135

Metabolism and release of characteristic components and their enzymatic mechanisms in Pericarpium Citri Reticulatae co-fermentation

Fei Shen, Tingyu Wang, Renjie Zhang, Bin Zhong and Zhenqiang Wu

Food Chemistry, 2024, 432, 137227
DOI: 10.1016/j.foodchem.2023.137227

Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC

Junjie Shi, Lihua Peng, Weixuan Chen, Weilin Qiao, Kui Wang, Yueyang Xu and Jinle Cheng

Food Science & Nutrition, 2024, 12, 5036
DOI: 10.1002/fsn3.4154

Metabolome Comparison of Sichuan Dried Orange Peels (Chenpi) Aged for Different Years

Wenling Zhang, Xun Fu, Yan Zhang, Xingyu Chen, Tingting Feng, Chunmei Xiong and Qingyu Nie

Horticulturae, 2024, 10, 421
DOI: 10.3390/horticulturae10040421

Recent advances in the authentication (geographical origins, varieties and aging time) of tangerine peel (Citri reticulatae pericarpium): A review

Yanxin Li, Wenhong Zhao, Min Qian, Zhiyi Wen, Weidong Bai, Xiaofang Zeng, Hong Wang, Yanping Xian and Hao Dong

Food Chemistry, 2024, 442, 138531
DOI: 10.1016/j.foodchem.2024.138531

Probiotic Potential and Cholesterol-Lowering Capabilities of Bacterial Strains Isolated from Pericarpium Citri Reticulatae ‘Chachiensis’

Qianxian He, Jingyu Li, Yongkai Ma, Qi Chen and Gu Chen

Microorganisms, 2021, 9, 1224
DOI: 10.3390/microorganisms9061224