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Foods (Basel, Switzerland)|June 12, 2026
Garlic Polysaccharides Ameliorate AOM/DSS-Induced Colon Tumorigenesis: A Multi-Omics Mechanistic StudyYongqiu Qi, Xiaoming Lu, Lingyu Li, et al.
Ultrasonics Sonochemistry|October 28, 2025
Unlocking the potential of garlic by-product protein: Ultrasound-induced structural modification and fabrication of an ACE inhibitory peptide targeting endothelial dysfunctionLu Xiang, Zhichang Qiu, Zhenjia Zheng, et al.
Comprehensive Reviews in Food Science and Food Safety|June 29, 2022
Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure-function relationshipsZhichang Qiu, Yiteng Qiao, Bin Zhang, et al.
Food Chemistry|September 5, 2025
From garlic proteins to bioactive peptides: A computer-aided screening for saltiness-enhancers and angiotensin I-converting enzyme inhibitors with mechanistic and kinetic analysisLu Xiang, Zhichang Qiu, Zhenjia Zheng, et al.
Foods (Basel, Switzerland)|July 27, 2024
Imaging Mass Spectrometry and Genome Mining Reveal Antimicrobial Peptides of Novel Pediococcus acidilactici CCFM18Yiteng Qiao, Fengwei Tian, Leilei Yu, et al.
Current Research in Food Science|November 7, 2022
Digestive properties and prebiotic activity of garlic saccharides with different-molecular-weight obtained by acidolysisRenjie Zhao, Zhichang Qiu, Xinyan Bai, et al.
Food Chemistry|October 1, 2021
Effect of blend oil on the volatile aroma profile and storage quality of garlic pasteZhichang Qiu, Mingjie Zhang, Lingyu Li, et al.
International Journal of Biological Macromolecules|April 9, 2021
Structural characterization and antioxidant activities of one neutral polysaccharide and three acid polysaccharides from the roots of Arctium lappa L.: A comparisonLingyu Li, Zhichang Qiu, Hongjing Dong, et al.
Food Chemistry|December 13, 2024
Immunomodulatory effects of inulin-type fructans from Arctium lappa L. by targeting gut microbiota and their metabolitesLingyu Li, Zhichang Qiu, Yiteng Qiao, et al.
Journal of Food Science|February 13, 2026
Encapsulation of Pediococcus acidilactici in Sodium Alginate-Calcium Lactate-Skim Milk Gel Beads: Characterization and Simulated Digestion AnalysisRuoxi Bai, Zhenjia Zheng, Zhichang Qiu, et al.
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