Jianming Zhang

发表

Chemical Characterization and Antioxidant Properties of Ethanolic Extract and Its Fractions from Sweet Potato (Ipomoea batatas L.) Leaves

Daqun Liu, Xiaoqiong Li, Chengcheng Zhang, 2019, Foods.

Changes in Phytochemical Profiles and Biological Activity of Olive Leaves Treated by Two Drying Methods

Er-li Niu, Daqun Liu, Ting Li, 2022, Frontiers in Nutrition.

Carrot-based fermentation juice rich in sleep-promoting components improved sleep in mice

Daqun Liu, H. Yi, Chengcheng Zhang, 2022, Frontiers in Nutrition.

Comparative Evaluation of the Phytochemical Profiles and Antioxidant Potentials of Olive Leaves from 32 Cultivars Grown in China

Er-li Niu, Daqun Liu, Zhongjing Zhou, 2022, Molecules.

Isolation, purification, identification, and discovery of the antibacterial mechanism of ld-phenyllactic acid produced by Lactiplantibacillus plantarum CXG9 isolated from a traditional Chinese fermented vegetable

Daqun Liu, H. Yi, Peng Lei, 2022 .

Preparation, characterization, and application of edible antibacterial three-layer films based on gelatin–chitosan–corn starch–incorporated nisin

Daqun Liu, Juan Chen, H. Yi, 2022, Food Packaging and Shelf Life.

Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China.

Daqun Liu, Chengcheng Zhang, Jianming Zhang, 2021, International journal of food microbiology.

Characterization and antibacterial properties of chitosan–polyvinyl alcohol-3-phenyllactic acid as a biodegradable active food packaging

Daqun Liu, H. Yi, Chengcheng Zhang, 2022, Food Packaging and Shelf Life.

Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community

Daqun Liu, Chengcheng Zhang, Jianming Zhang, 2021, Frontiers in Microbiology.

Culture-independent analysis of the bacterial community in Chinese fermented vegetables and genomic analysis of lactic acid bacteria

Daqun Liu, H. Song, Yeon Bee Kim, 2021, Archives of Microbiology.

Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine.

Daqun Liu, Haijiao Hu, Weicheng Wu, 2020, Food research international.

Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps).

X. Liao, Daqun Liu, Chengcheng Zhang, 2021, Food research international.

Dynamics of the glucosinolate-myrosinase system in tuber mustard (Brassica juncea var. tumida) during pickling and its relationship with bacterial communities and fermentation characteristics.

Daqun Liu, Chengcheng Zhang, Jianming Zhang, 2022, Food research international.

Development of a Low-Cost and High-Efficiency Culture Medium for Bacteriocin Lac-B23 Production by Lactobacillus plantarum J23

Daqun Liu, H. Yi, Yushan Bu, 2020, Biology.

Reduced formation of biogenic amines in low-salt Zhacai via fermentation under CO2-modified atmosphere.

X. Liao, Daqun Liu, Chengcheng Zhang, 2023, Food research international.

Variation in glucosinolates and the formation of functional degradation products in two Brassica species during spontaneous fermentation.

Daqun Liu, Shengming Zhao, Chengcheng Zhang, 2023, Current research in food science.