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Comprehensive Reviews in Food Science and Food Safety|March 20, 2025
Sustainable valorization of garlic byproducts: From waste to resource in the pursuit of carbon neutralityZhichang Qiu, Zhenjia Zheng, Hang XiaoFood Chemistry|March 12, 2022
Preparation, structural characterization and antioxidant activity of water-soluble polysaccharides and purified fractions from blackened jujube by an activity-oriented approachLulu Yuan, Zhichang Qiu, Yanmin Yang, et al.Journal of Food and Drug Analysis|September 16, 2017
Composition analysis and antioxidant properties of black garlic extractXiaoming Lu, Ningyang Li, Xuguang Qiao, 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.Critical Reviews in Food Science and Nutrition|September 15, 2021
Advancement and prospects of production, transport, functional activity and structure-activity relationship of food-derived angiotensin converting enzyme (ACE) inhibitory peptidesLu Xiang, Zhichang Qiu, Renjie Zhao, et al.Microbiologyopen|October 10, 2017
Characterization of garlic endophytes isolated from the black garlic processingZhichang Qiu, Xiaoming Lu, Ningyang Li, et al.Foods (Basel, Switzerland)|April 13, 2023
Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure TreatmentBaoyuan Zang, Zhichang Qiu, Zhenjia Zheng, et al.Comprehensive Reviews in Food Science and Food Safety|December 16, 2020
Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humansZhichang Qiu, Zhenjia Zheng, Bin Zhang, 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.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.Pageof 4