Yunlong Li

Recent advances in Baijiu analysis by chromatography based technology-A review.

Rong Zhang, X. Chu, W. Jia, 2020, Food chemistry.

Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells.

Ningping Tao, Mingfu Wang, Yueliang Zhao, 2018, Food chemistry.

Molecular mechanism of the role of Mare Nectaris in the Feng-Flavor Baijiu aging

Rong Zhang, X. Chu, W. Jia, 2021 .

Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS.

Lin Shi, Xiaogang Chu, Rong Zhang, 2020, Food chemistry.

Effects of quercetin and cinnamaldehyde on the nutrient release from beef into soup during stewing process

Mingfu Wang, D. Fan, Yueliang Zhao, 2020 .

In vitro digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure

Hang Liu, H. Fan, Xudan Guo, 2016 .

Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

Yunlong Li, Yingying Zhu, Ruiling Shen, 2020 .