| Thermolysis kinetics and thermal degradation compounds of alliin Z Chen, MJ Xu, C Wang, H Zhou, L Fan, X Huang Food chemistry 223, 25-30, 2017 | 39 | 2017 |
| Immortalization and characterization of rat lingual keratinocytes in a high-calcium and feeder-free culture system using ROCK inhibitor Y-27632 Z Chen, W He, TCN Leung, HY Chung International Journal of Molecular Sciences 22 (13), 6782, 2021 | 4 | 2021 |
| 加工工艺因素对黑蒜营养素与功效成分的影响 陈子兴， 许明娇， 黄雪松 中国食物与营养 22 (1), 35-39, 2016 | 2 | 2016 |
| Combination of untargeted and targeted proteomics for secretome analysis of L-WRN cells Z Chen, TCN Leung, YL Lui, SM Ngai, HY Chung Analytical and Bioanalytical Chemistry 415 (8), 1465-1476, 2023 | | 2023 |
| Pseudo-Taste Cells Derived from Rat Taste and Non-Taste Tissues: Implications for Cultured Taste Cell-Based Biosensors Z Chen, HY Chung Journal of Agricultural and Food Chemistry 70 (35), 10826–10835, 2022 | | 2022 |
