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Journal of Food Science|May 18, 2023
Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivarsJigang Zhang, Xudong Huang, Jianghua Cheng, et al.
DNA and Cell Biology|May 5, 2025
The Therapeutic Potential of Extracellular Vesicles in Sepsis ManagementLaifa Kong, Qigang Huang, Jianghua Cheng, et al.
Frontiers in Neurology|May 20, 2024
Evaluation of the therapeutic effects of rehabilitation therapy on patients with amyotrophic lateral sclerosis-a meta-analysisJianghua Cheng, Xiaomin Niu, Hui Li, et al.
Food Chemistry|December 4, 2014
Affinity purification and characterisation of zinc chelating peptides from rapeseed protein hydrolysates: possible contribution of characteristic amino acid residuesNingning Xie, Jingjing Huang, Bo Li, et al.
Journal of Neuroengineering and Rehabilitation|October 10, 2025
Superior efficacy of 100-Hz transcutaneous electrical nerve stimulation in reducing post-stroke spasticity: a systematic review and meta-analysisYingxiu Diao, Xiaomin Niu, Jiahao Huang, et al.
Ultrasonics Sonochemistry|July 20, 2026
Enhanced okara bioconversion and protein recovery through Aspergillus luchuensis fermentation and ultrasound processingWeimin Meng, Miao Hu, Shanshan Wang, et al.
Sensors (Basel, Switzerland)|November 24, 2019
Video Smoke Detection Method Based on Change-Cumulative Image and Fusion Deep NetworkTong Liu, Jianghua Cheng, Xiangyu Du, et al.
Foods (Basel, Switzerland)|March 13, 2025
Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-TofuDongqi Li, Yaqiong Wan, Xiaohan Zhou, et al.
Journal of Food Science|April 12, 2021
Viscozyme L hydrolysis and Lactobacillus fermentation increase the phenolic compound content and antioxidant properties of aqueous solutions of quinoa pretreated by steaming with α-amylaseJigang Zhang, Maoye Li, Jianghua Cheng, et al.
Frontiers in Immunology|September 4, 2023
The transcriptome sequencing analysis reveals immune mechanisms of soybean fermented powder on the loach (Misgurnus anguillicaudatus) in response to Lipopolysaccharide (LPS) infectionYayuan Xu, Xinxin Zhang, Dongqi Li, et al.
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