周华

发布者:2017-09-26发布者:238

1.Jue Liu, Youjun Hu, Jie Zheng, Pan Yue, Shi-Yi Ou, Jiaqi Lu, Xiting Huang, Wanyi Cao, Hua Zhou*.Preliminary Exploration of the Loss of Free Methylselenocysteine during Selenium-rich Tea Processing. Food Chemistry, 2025,   https://doi.org/10.1016/j.foodchem.2025.144591

2.Huangfu, S.; Zheng, J.; He, J.; Liao, J.; Jiang, H.; Zhou, H*.; Pan, J., Protective role of seleno-amino acid against IBD via ferroptosis inhibition in enteral nutrition therapy. Iscience 2024, 27 (9).110494

3.廖津;杨佩玲;李艺菲;刘珏;戴扬晓;郑洁;欧仕益;周华*, L--甲基硒代半胱氨酸的合成及中试工艺高校化学工程学报2023, 37, 951-961.

4. 戴扬晓,廖津,杨佩玲,李艺菲,欧仕益,周华L-硒代蛋氨酸的合成及工艺优化,精细化工,2022,39(08)1668-16735.Zhou, H*.; Liao, J.;  Ou, J.;  Lin, J.;  Zheng, J.;  Li, Y.;  Ou, S.; Liu, F., Bioassay-guided isolation of Fenghuang Dancong tea constituents with B-glucosidase inhibition activities. Frontiers in Nutrition 2022, 1050614

6.Hua Zhou*, Haimei Li, Yangmin Du, rian Yan, shiyi ou,Yong Wang, Tianfeng ChenLiang Fu,Lixin Zhou,Liang Fu, C-geranylated flavanones from Ying De red tea and theirantioxidant and <alpha>- glucosidase inhibition activities, Food Chemistry2017235227-233.

7.Li Wenqingzhou Hua*Zhou MeiyunHu XingpengOu ShiyiYanRianLiao XiaojianHuang XuesongFu LiangCharacterization of PhenolicConstituents Inhibiting the Formation of Sulfur-Containing Volatiles ProducedDuring GarlicProcessingJournal of Agricultural and FoodChemistry2015633):787-794

8.Zhou Mei-YunWu Zhao-JunLi Wen-QingHu Xing-PengYan RianOuShi-YiZhou Hua*A new dipeptide isolated from the bulb of garlicJournalof Asian Natural Products Research2014163):323-326

9.Xing-Peng Hu, Hua Zhou*, Yang-Min Du, Shi-Yi Ou, Rian Yan and Yong WangTwo new flavonoids from the bark of Allium chrysanthumJournalof Asian Natural Products Research2017193),229-234