Zhenfeng Liu

发表

Antioxidant and Antimicrobial Effects of Catechin Liposomes on Chinese Dried Pork.

Guozhou Cao, Qile Xia, Jieyu Wu, 2018, Journal of food protection.

Effect of catechin liposomes on the nitrosamines and quality of traditional Chinese bacon.

Qile Xia, Jieyu Wu, Rongfa Guan, 2019, Food & function.

Effect of salicylic acid treatment on postharvest quality, antioxidant activities, and free polyamines of asparagus.

Donghong Liu, Xingqian Ye, Zhenfeng Liu, 2011, Journal of food science.

Solubility correlation and thermodynamic analysis of solution of tylosin tartrate in methanol + tetrahydrofuran or acetone) mixtures

Juanjuan Zhi, Tao Li, Baozeng Ren, 2015 .

Process optimization and kinetic evaluation for biosynthesis of d-isoascorbyl stearate

Tao Li, Baozeng Ren, W. Zhang, 2015, Bioprocess and Biosystems Engineering.

Determination and correlation of solubility of tylosin tartrate in alcohol mixtures

Tao Li, Baozeng Ren, Zhenfeng Liu, 2015 .

Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

Xingqian Ye, Z. Fang, Jianchu Chen, 2011, Journal of food science and technology.

Development of low molecular weight heparin by H2O2/ascorbic acid with ultrasonic power and its anti-metastasis property.

R. Linhardt, Shiguo Chen, Xingqian Ye, 2019, International journal of biological macromolecules.

Comparison of antioxidant activity between cyanidin-3-O-glucoside (C3G) liposome and cyanidin-3-O-glucoside (C3G) in 2D and 3D cell cultures

Guozhou Cao, Qile Xia, Rongfa Guan, 2018, bioRxiv.

Cyanidin-3-o-glucoside liposome: Preparation via a green method and antioxidant activity in GES-1 cells.

Rongfa Guan, Zhenfeng Liu, Tisong Liang, 2019, Food research international.

Antioxidant and Antiproliferative Activities of Cyanidin-3-O-Glucoside (C3G) Liposome in Caco-2 Cells Cultivated in 2D and 3D Cell Culture Models.

Guozhou Cao, Qile Xia, Rongfa Guan, 2019, Journal of food science.

Investigation of biogenic amines in sufu (furu): A Chinese traditional fermented soybean food product

Donghong Liu, Xingqian Ye, S. Wahab, 2013 .