1.       Hu J. H., Tan S. Q., Zhang L., Jiao R., Li   X. S. (co-corresponding author),   Bai W. B. Divergent modulation of blueberry vinegar volatile flavor profile   by ultrasound and ultra-high pressure processing. Journal of Food Process   Engineering, 2026, 49: e70337.

2.       Cai D. B., Li Y. X., Sun D. W., Bai W. B., Li   X. S. (corresponding author).   Anthocyanin-mediated epigenetic modifications: a new perspective in health   promoting and disease prevention.   Journal of Advanced Research, 2026. 85: 1099-1117.

3.       Liu X. Y., Li X. S. (co-first author), Cai D. B., Sun J. X., Bai W. B. Dietary patterns and testosterone   balance: a review of clinical data and perspectives. Journal of Advanced   Research, 2025. DOI:10.1016/j.jare.2025.11.016.

4.       Ye M. J., Zuo L., Li X. S. (co-first author), Sun D. W., Xu X. H., Huang S.   Q., Bai W. B. Aronia melanocarpa anthocyanins attenuate light-induced retinal   damage by enhancing photoreceptor cell function and anti-inflammatory effects.   Food & Function. 2025, 16: 8496-8514.

5.       Zuo L., Ye M. J., Chen L., Xu X. H., Huang S.   Q., Li X. S.   (corresponding author), Bai W. B. Anthocyanin-rich berries and their bioactive   compounds in ocular health: Mechanisms and therapeutic potential. Journal of Agricultural and Food Chemistry.   2025, 73: 23724-23741.

6.       Li Y. X., Liu L. W., Zhang Y. L., Bai S.,   Jiang Y., Lai C. Y., Li X. S. (co-corresponding author), Bai W. B. Paternal cyanidin-3-O-glucoside   diet improved high-Fat, high-Fructose diet-induced intergenerational inheritance   in male offspring's susceptibility to high-fat diet-induced testicular and sperm   damage. Reproductive Sciences. 2025, 32: 1102-1114.

7.     Han Y. D.,   Li X. S. (co-first author),   Zhang Q., Zhou W. J., Wu G. K., Yuan K. L., Cui C. B., Bai W. B. Lactobacillus   fermentation accelerated biotransformation of cranberry anthocyanins   towards phenol-pyranoanthocyanins and their stability and antioxidant   property. Food Chemistry. 2024, 461: 140793.

8.       Yuan K. L., Li X. S. (co-first author), Zeng Y. Y., Liu C. Q., Zhu Y.   Q., Hu J., Sun J. X., Bai W. B. Chemical stability of   carboxylpyranocyanidin-3-O-glucoside under β-glucosidase treatment and   description of their interaction. Food Chemistry. 2024, 447: 138840.

9.       Li X. S., Wang Y. X., Jiang   Y., Liu C. Q., Zhang W. B., Chen W. W., Tian L. M., Sun J. X., Lai C. Y., Bai   W. B. Microencapsulation with fructooligosaccharides and whey protein   enhances the antioxidant activity of anthocyanins and their ability to   modulate gut microbiota in vitro. Food Research International. 2024, 181:   114082.

10.    Jiang Y., Li X. S. (co-first author), Zhang Y. L., Wu B. Y., Li Y.   X., Tian L. M., Sun J. X., Bai W. B. Mechanism of action of anthocyanin on   detoxification of foodborne contaminants—A review of recent literature. Comprehensive Reviews in Food Science and   FoodSafety. 2024,   23: 1-33.

11.    Zhang W. B.,Li X. S. (co-first author), Ma X. Q., Li H. Y., Liu J.,   Zeng Y. Y., Cai D. B., Xu Q. J., Chen G. B., Tian L. M., Sun J. X., Bai W. B.   Microencapsulation of anthocyanins extracted from black soybean peels by whey   protein/fructo-oligosaccharide contributes to improved stability, bioavailability,   and in vivo bioactivity. Food Frontiers.   2023: 1-14.

12.    Li X. S., Yuan K.   L., Zhang Y. L., Liu C. Q., Cai D. B., Sun J. X., Lai C. Y., Bai W. B. The   promising stability of carboxylpyranocyanidin-3-O-glucoside during food   processing and simulated digestion and its bioavailability research. Journal of the Science of Food and   Agriculture. 2023, 104: 13122.

13.    Liu C. Q., Li X. S. (co-first author), Zeng Y. Y., Liang S. Y., Sun   J. X., Bai W. B. Interaction between a commercial mannoprotein and   cyanidin-3-O-glucoside-4-vinylphenol and its stability and antioxidative   properties as a novel functional pigment.Journal of Agricultural and Food Chemistry. 2023, 71,   17163-17174.

14.    Li X. S., Li Z. H., Cai D.   B., Li Y. W., Zhu Y. Q., Jiao R., Lai C. Y., Sun J. X., Bai W. B. Vitisin A,   as a type of pyranoanthocyanin, suppresses inflammation by restricting   hematopoietic stem cell differentiation toward monocytes in bone marrow. Journal of Agricultural and Food Chemistry.   2023, 71: 15048-15063.

15.    Li X. S., Liu C. Q., Li Y.   W., Yuan K. L., Zhang W. B., Cai D. B., Peng Z. Y., Hu Y. F., Sun J. X., Bai   W. B., Bioactivity and application of anthocyanins in skin protection and   cosmetics: an extension as a functional pigment. Phytochemistry Reviews. 2023

16.    Hu X., Li   X. S. (co-first author), Deng P., Zhang Y. L., Liu R. J., Cai D. B.,   Xu Q. J., Jiang X. W., Sun J. X., Bai. W. B. The consequence and mechanism of   dietary flavonoids on androgen profiles and disorders amelioration. Critical Reviews in Food Science and   Nutrition., 2023, 63:   11327-11350.

17.    Hu J., Li   X. S. (co-first author), Wu N. J., Zhu C. J., Jiang X. W., Yuan K.   L., Li Y., Sun J. X., Bai W. B. Anthocyanins prevent AAPH-induced   steroidogenesis disorder in Leydig cells by counteracting oxidative stress   and StAR abnormal expression in a structure-dependent manner. Antioxidants. 2023, 12: 508.

18.    Liang S. E., Li X. S. (co-first author), Liu R. J., Hu J., Li Y., Sun   J. X., Bai W. B. Malvidin-3-O-glucoside ameliorates cadmium-mediated cell   dysfunction in the estradiol generation of human granulosa cells. Nutrients, 2023, 15: 753.

19.    Zeng Y. Y., Li X. S. (co-first author), Yuan K. L., Chen B., Zhang W.   B., Sun J. X., Ramaswamy H. S., Bai W. B. Formation of   hydroxyphenyl-pyranoanthocyanins derived from cyanidin-3-O-glucoside and   effects of high-pressure processing on the transformation efficiency. Food Chemistry, 2023, 408: 135247.

20.    Zhao Y. Q., Zeng Y. Y., Li X. S. (co-first author), Yuan K. L., Li Y., Tian L. M.,   Sun J. X., Bai W. B. Modeling and application of sensory evaluation of   blueberry wine based on principal component analysis. Current Research in Food Science, 2023, 6: 100403.

21.    Wu Z. Q., Li X. S. (co-first author), Zeng Y. Y., Cai D. B., Teng Z.   J., Wu Q. X., Sun J. X., Bai W. B. Color stability enhancement and   antioxidation improvement of Sanhua Plum wine under circulating ultrasound. Foods. 2022, 11: 2435.

22.    Cai D. B., Li X. S. (co-first author), Chen J. L., Jiang X. W., Ma X.   Q., Sun J. X., Tian L. M., Vidyarthi S. K., Xu J. W., Bai W. B. A   comprehensive review on innovative and advanced stabilization approaches of   anthocyanin by modifying structure and controlling environmental factors. Food Chemistry, 2022, 366: 130611.

23.    Li X. S., Teng Z.   J., Luo Z. Y., Yuan Y. B., Zeng Y. Y., Hu J., Sun J. X., Bai W. B. Pyruvic   acid stress caused color attenuation by interfering with anthocyanins   metabolism during alcoholic fermentation.   Food Chemistry, 2022, 372: 131251.

24.    Wang X. H.,Li X. S. (co-first author), Liu Y. X., Jiang X. H., Wu L.   M., Liu R., Jin R. T., Zhou N. R., Cao C., Hu X. C., Xu B., Tong X. H., Bai   W. B., Bai S. Cyanidin-3-Ο-glucoside supplementation in cryopreservation medium   improves human sperm quality. Andrologia,   2022

25.  Li X. S., Li H. W., Cai D. B.,   Li P., Jin J. T., Jiang X. W., Li Z. H., Tian L. M., Chen G. B., Sun J. X.,   Bai W. B. Chronic oral exposure to cadmium causes liver inflammatory by NLRP3   inflammasome activation in pubertal mice. Food   and Chemical Toxicology, 2021, 148: 111944.

26.  Li X. S., Yao   Z. L., Yang D. C., Jiang X. W., Sun J. X., Tian L. M., Hu J., Wu. B. Y., Bai   W. B. Cyanidin-3-O-glucoside restores spermatogenic dysfunction in   cadmium-exposed pubertal mice via histone ubiquitination and mitigating   oxidative damage. Journal of Hazardous   Materials, 2020, 387: 121706.

27.  Li X. S.,   Zhang L., Peng Z. Y., Zhao Y. Q., Wu K. Y., Zhou N., Yan Y., Ramaswamy H. S.,   Sun J. X., Bai W. B. The impact of ultrasonic treatment on blueberry wine   anthocyanin color and its In-vitro anti-oxidant capacity. Food Chemistry., 2020, 333: 127455.

28.  Li   X. S., Yao Z. L.,   Jiang X. W., Sun J. X., Ran G. J., Yang X., Zhao Y. Q., Yan Y., Chen Z. S.,   Tian L. M., Bai W. B. Bioactive compounds from Cudrania tricuspidata: A   natural anticancer source. Critical   Reviews in Food Science and Nutrition., 2020, 60: 494-514.

29.  Li X. S., Guo J. T., Jiang X. W., Sun J. X., Tian L. M.,   Jiao R., Tang Y. G., Bai W. B. Cyanidin-3-O-glucoside protects against   cadmium-induced dysfunction of sex hormone secretion via the regulation of   hypothalamus-pituitary-gonadal axis in male pubertal mice. Food and Chemical Toxicology, 2019,   129: 13-21.

30.  Jiang X.   W., Zhu C. J., Li X. S.   (co-first author), Sun   J. X., Tian L. M., Bai W. B. Cyanidin-3-O-glucoside at low doses   protected against 3-chloro-1,2-propanediol induced testis injury and improved   spermatogenesis in male rats. Journal   of Agricultural and Food Chemistry., 2018, 66: 12675-12684.

31.  Jiang X.   W., Li X. S. (co-first author),   Zhu C. J., Sun J. X., Tian   L. M., Chen W., Bai W. B. The target cells of anthocyanins in   metabolic syndrome. Critical Reviews in   Food Science and Nutrition. 2019, 59: 921-946.

32.  Li X. S., Jiang X. W., Sun J. X., Zhu C. J., Bai W. B. Recent   advances of medical foods in China: The opportunities and challenges under   standardization. Food and Chemical   Toxicology, 2018, 119: 342-354.