Bin Liu

Water Supply via Pedicel Reduces Postharvest Pericarp Browning of Litchi (Litchi chinensis) Fruit

Characterization of a longan pericarp browning related peroxidase with a focus on its role in proanthocyanidin and lignin polymerization

Genome-wide identification and analysis of the laccase gene family in Litchi chinensis Sonn. provides new insights into pericarp browning

Molecular and Functional Characterization of the Key Proanthocyanidin Pathway Enzymes Anthocyanidin Reductases and Leucoanthocyanidin Reductases in <i>Litchi chinensis</i>

Sugar Receding in Aril Benefits the Recalcitrant Seeds of Litchi (Litchi chinensis) and Longan (Dimocarpus longan) to Cope with Dry Spells after Maturation

Integrated function of proanthocyanidin and lignin polymerization mediated by LAC/PRXs in pericarp browning of longan fruit

Metabolite and Transcriptome Profiles of Proanthocyanidin Biosynthesis in the Development of Litchi Fruit

Purification and Characterization of a Dark Red Skin Related Dimeric Polyphenol Oxidase from Huaniu Apples

Laccase-Mediated Flavonoid Polymerization Leads to the Pericarp Browning of Litchi Fruit

Water loss and pericarp browning of litchi (Litchi chinensis) and longan (Dimocarpus longan) fruit maintain seed vigor

Characterization of a pericarp browning related LACCASE 14-4 from longan fruit with a focus on (epi)catechin oxidative polymerization

BcXyl, a β-xylosidase Isolated from Brunfelsia Calycina Flowers with Anthocyanin-β-glycosidase Activity

B Type and Complex A/B Type Epicatechin Trimers Isolated from Litchi pericarp Aqueous Extract Show High Antioxidant and Anticancer Activity