| Composition analysis and antioxidant properties of black garlic extract X Lu, N Li, X Qiao, Z Qiu, P Liu Journal of food and drug analysis 25 (2), 340-349, 2017 | 167 | 2017 |
| Effects of thermal treatment on polysaccharide degradation during black garlic processing X Lu, N Li, X Qiao, Z Qiu, P Liu LWT 95, 223-229, 2018 | 95 | 2018 |
| Structural characterization and antioxidant activities of one neutral polysaccharide and three acid polysaccharides from Ziziphus jujuba cv. Hamidazao: A comparison Y Yang, Z Qiu, L Li, SK Vidyarthi, Z Zheng, R Zhang Carbohydrate polymers 261, 117879, 2021 | 84 | 2021 |
| Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans Z Qiu, Z Zheng, B Zhang, D Sun‐Waterhouse, X Qiao Comprehensive reviews in food science and food safety 19 (2), 801-834, 2020 | 83 | 2020 |
| Structural characterization and antioxidant activities of one neutral polysaccharide and three acid polysaccharides from the roots of Arctium lappa L.: A comparison L Li, Z Qiu, H Dong, C Ma, Y Qiao, Z Zheng International journal of biological macromolecules 182, 187-196, 2021 | 62 | 2021 |
| Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing Z Qiu, N Li, X Lu, Z Zheng, M Zhang, X Qiao Food Research International 106, 428-438, 2018 | 42 | 2018 |
| Simultaneous determination of oleanolic acid and ursolic acid by in vivo microdialysis via UHPLC-MS/MS using magnetic dispersive solid phase extraction coupling with microwave … Z Zheng, XE Zhao, S Zhu, J Dang, X Qiao, Z Qiu, Y Tao Journal of agricultural and food chemistry 66 (15), 3975-3982, 2018 | 38 | 2018 |
| Preparation, structural characterization and antioxidant activity of water-soluble polysaccharides and purified fractions from blackened jujube by an activity-oriented approach L Yuan, Z Qiu, Y Yang, C Liu, R Zhang Food Chemistry 385, 132637, 2022 | 37 | 2022 |
| Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure–function … Z Qiu, Y Qiao, B Zhang, D Sun‐Waterhouse, Z Zheng Comprehensive Reviews in Food Science and Food Safety 21 (4), 3033-3095, 2022 | 33 | 2022 |
| AuNPs/NiFe-LDHs-assisted laser desorption/ionization mass spectrometry for efficient analysis of metronidazole and its metabolites in water samples L Li, Z Qiu, Y Qi, D Zhao, I Ali, C Sun, L Xu, Z Zheng, C Ma Journal of Hazardous Materials 423, 126893, 2022 | 29 | 2022 |
| Characterization of garlic endophytes isolated from the black garlic processing Z Qiu, X Lu, N Li, M Zhang, X Qiao MicrobiologyOpen 7 (1), e00547, 2018 | 26 | 2018 |
| Advancement and prospects of production, transport, functional activity and structure-activity relationship of food-derived angiotensin converting enzyme (ACE) inhibitory peptides L Xiang, Z Qiu, R Zhao, Z Zheng, X Qiao Critical Reviews in Food Science and Nutrition 63 (10), 1437-1463, 2023 | 20 | 2023 |
| An evaluation of different pretreatment methods of hot-air drying of garlic: Drying characteristics, energy consumption and quality properties X Guo, Q Hao, X Qiao, M Li, Z Qiu, Z Zheng, B Zhang LWT 180, 114685, 2023 | 19 | 2023 |
| Pediococcus acidilactici Strains Improve Constipation Symptoms and Regulate Intestinal Flora in Mice Y Qiao, Z Qiu, F Tian, L Yu, J Zhao, H Zhang, Q Zhai, W Chen Frontiers in Cellular and Infection Microbiology 11, 655258, 2021 | 19 | 2021 |
| Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: Fabrication, structural characterization and property … S Zhu, Z Qiu, X Qiao, GIN Waterhouse, W Zhu, W Zhao, Q He, Z Zheng Food Science and Human Wellness 12 (2), 454-466, 2023 | 16 | 2023 |
| Preparation and characterization of garlic polysaccharide-Zn (II) complexes and their bioactivities as a zinc supplement in Zn-deficient mice X Bai, Z Qiu, Z Zheng, S Song, R Zhao, X Lu, X Qiao Food Chemistry: X 15, 100361, 2022 | 14 | 2022 |
| Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum L.) B Zhang, Z Qiu, R Zhao, Z Zheng, X Lu, X Qiao Journal of Food Science 86 (1), 31-39, 2021 | 14 | 2021 |
| A novel anti-inflammatory polysaccharide from blackened jujube: Structural features and protective effect on dextran sulfate sodium-induced colitic mice C Liu, Z Qiu, D Gu, F Wang, R Zhang Food Chemistry 405, 134869, 2023 | 12 | 2023 |
| Effect of bacteriocin-producing Pediococcus acidilactici strains on the immune system and intestinal flora of normal mice Y Qiao, Z Qiu, F Tian, L Yu, J Zhao, H Zhang, Q Zhai, W Chen Food Science and Human Wellness 11 (2), 238-246, 2022 | 12 | 2022 |
| Effect of blend oil on the volatile aroma profile and storage quality of garlic paste Z Qiu, M Zhang, L Li, B Zhang, Y Qiao, Z Zheng Food Chemistry 371, 131160, 2022 | 12 | 2022 |
