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Food Research International (Ottawa, Ont.)|May 13, 2025
In vitro digestion and fermentation characteristics of Agrocybe cylindracea polysaccharides and their interaction with the gut microbiotaChujing Fu, Kai Ye, Zhichang Qiu, 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.Journal of Food Science|December 9, 2020
Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum L.)Bin Zhang, Zhichang Qiu, Ruixuan Zhao, et al.Food Research International (Ottawa, Ont.)|March 28, 2018
Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processingZhichang Qiu, Ningyang Li, Xiaoming Lu, 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.Journal of Food Science and Technology|March 8, 2021
Effect of different combined mechanical and thermal treatments on the quality characteristics of garlic pasteBin Zhang, Zhenjia Zheng, Nan Liu, et al.Journal of Agricultural and Food Chemistry|November 17, 2025
Structural Characterization and Gastrointestinal Fate of a High-Molecular-Weight Hericium erinaceus Polysaccharide during Digestion and FermentationChujing Fu, Kai Ye, Zhichang Qiu, et al.Carbohydrate Polymers|March 26, 2021
Structural characterization and antioxidant activities of one neutral polysaccharide and three acid polysaccharides from Ziziphus jujuba cv. Hamidazao: A comparisonYanmin Yang, Zhichang Qiu, Lingyu Li, et al.International Journal of Genomics|January 11, 2019
Comparative Transcriptome Analysis of Temperature-Induced Green Discoloration in GarlicNingyang Li, Zhichang Qiu, Xiaoming Lu, et al.Pageof 4