Liying Wang

Degradation enhances the anticoagulant and antiplatelet activities of polysaccharides from Lycium barbarum L. leaves.

Yanyan Zhang, Jie Ren, Junfeng Fan, 2019, International journal of biological macromolecules.

Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations

Bolin Zhang, B. Zhu, Mengze Wang, 2019, Journal of Food Processing and Preservation.

Endogenous calcium attenuates the immunomodulatory activity of a polysaccharide from Lycium barbarum L. leaves by altering the global molecular conformation.

Qiang Wu, Zhaolin Lv, Junfeng Fan, 2019, International journal of biological macromolecules.

Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time

Jie Ren, Bolin Zhang, B. Zhu, 2017 .

Polysaccharide from Lycium barbarum L. leaves enhances absorption of endogenous calcium, and elevates cecal calcium transport protein levels and serum cytokine levels in rats

Yanyan Zhang, Junfeng Fan, Bolin Zhang, 2017 .

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

Jie Ren, Bolin Zhang, B. Zhu, 2016, Molecules.

The impact of over‐maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine

Jie Ren, Bolin Zhang, B. Zhu, 2018 .