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, LI Li-te, Masayoshi Saito et al.|Food Chemistry|2007Cited by 193
The isolation and identification of two compounds with predominant radical scavenging activity in hempseed (seed of Cannabis sativa L.)Tianpeng Chen, LI Li-te, Jinfeng He et al.|Food Chemistry|2012Cited by 166
Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coliJianxiong Hao, LI Li-te, Shuang Qiu et al.|International Journal of Food Microbiology|2012Cited by 84
Cannabisin B induces autophagic cell death by inhibiting the AKT/mTOR pathway and S phase cell cycle arrest in HepG2 cellsTianpeng Chen, LI Li-te, Jianxiong Hao et al.|Food Chemistry|2012Cited by 57
Effects of sources of carbon and nitrogen on production of α-glucosidase inhibitor by a newly isolated strain of Bacillus subtilis B2Yunping Zhu, LI Li-te, Lijun Yin et al.|Food Chemistry|2008Cited by 55