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2025	From tradition to table: An introduction to the culture and nutritional significance of Malaysian fermented foods products Journal of Ethnic Foods Rachel Thomas Tharmabalan, Siti ‘Atikah Rusli, Rita Lo, Nur Fadillah Binti Saidin, Zulfikry Basar
2025	Evaluation of the Uricogenic Effect of Hypoxanthine and the Hypoxanthine‐Lowering Process of Shrimp (Metapenaeus ensis) Food Frontiers Wanqian Sha, Lu xiao, Chunlin Tao, Chuanli Hou, Yanbo Wang, Huilin Liu, Jiaoyan Ren
2024	Optimization and Detection of Freshness Biomarkers of Atlantic Salmon Subjected to Different Vacuum Packaging Conditions during Storage at 0 °C by Metabolomics and Molecular Docking Foods Yu-Shun Lu, Gui-Xiao Yao, Jiang Yu, Jing Qiu, Yong-Zhong Qian, Xuan-Yun Huang, Yan-Yang Xu
2024	Hydrophilic interaction liquid chromatography based method for simultaneous determination of purines and their derivatives in food spices Food Chemistry Agnieszka Anna Krata, Julia Domagała, Rafał Głowacki
2024	Effects of Low Temperature–Ultrasound–Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value Foods Jiaojiao Yuan, Cheng Yang, Jialing Cao, Lianfu Zhang
2023	Changes in purine and uric acid content in edible insects during culinary processing Food Chemistry Monika Sabolová, Martin Kulma, Dora Petříčková, Kateřina Kletečková, Lenka Kouřimská
2022	Effect on purine releasement of Lentinus edodes by different food processing techniques Food Chemistry: X Lu Xiao, Wanqian Sha, Chunlin Tao, Chuanli Hou, Ganhong Xiao, Jiaoyan Ren
2021	Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD Foods Manli Wu, Wangang Zhang, Xixi Shen, Wei Wang
2021	Xanthine oxidase inhibitory peptides derived from tuna protein: virtual screening, inhibitory activity, and molecular mechanisms Journal of the Science of Food and Agriculture Zhipeng Yu, Ruotong Kan, Sijia Wu, Hui Guo, Wenzhu Zhao, Long Ding, Fuping Zheng, Jingbo Liu
2021	Sex-dependent differences in purine and uric acid contents of selected edible insects Journal of Food Composition and Analysis Monika Sabolová, Martin Kulma, Lenka Kouřimská
2021	Guidelines for purine extraction and determination in foods Food Frontiers Chuanli Hou, Ganhong Xiao, William Kwame Amakye, Jing Sun, Zhenzhen Xu, Jiaoyan Ren
2021	The inconsistent microbiota of Budu, the Malaysian fermented anchovy sauce, revealed through 16S amplicon sequencing PeerJ Muhammad Zarul Hanifah Md Zoqratt, Han Ming Gan
2020	Measurement of the total purine contents and free nucleosides, nucleotides, and purine bases composition in Japanese anchovies (Engraulis japonicus) using high-performance liquid chromatography with UV detection Nucleosides, Nucleotides & Nucleic Acids F. Takayanagi, T. Fukuuchi, N. Yamaoka, K. Kaneko
2020	Flavonoids from Epimedium pubescens: extraction and mechanism, antioxidant capacity and effects on CAT and GSH-Px of Drosophila melanogaster PeerJ Xiao-Hua Yang, Lu Li, Yao-Bi Xue, Xue-Xue Zhou, Jie-Hua Tang
2020	Effect of allicin and its mechanism of action in purine removal in turbot Journal of Food Science Tingting Li, Likun Ren, Dangfeng Wang, Minjie Song, Qiuying Li, Jianrong Li
2020	Combining bioinformatic prediction and assay experiment to identify novel xanthine oxidase inhibitory peptides from Pacific bluefin tuna (Thunnus Orientalis) E3S Web of Conferences Ying Bu, Fei Wang, Wenhui Zhu, Xuepeng Li
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