Ruojin Liu

发表

Synthesis of biopolymer-grafted nanodiamond by ring-opening polymerization

F. Zhao, Xiongwei Qu, Qingxin Zhang, 2014 .

Impact of maceration time on colour‐related phenolics, sensory characteristics and volatile composition of mulberry wine

Qiong Gao, Shuxun Liu, Bolin Zhang, 2018 .

Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts

Qiong Gao, Bolin Zhang, B. Zhu, 2018 .

Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

Bolin Zhang, Yaran Liu, B. Zhu, 2020, Fermentation.

Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation

Hehe Li, Yaran Liu, B. Zhu, 2022, Foods.

A novel high-temperature naphthyl-based phthalonitrile polymer: synthesis and properties

F. Zhao, Xiongwei Qu, Qingxin Zhang, 2014 .

A high temperature polymer of phthalonitrile-substituted phosphazene with low melting point and good thermal stability

F. Zhao, Xiongwei Qu, Qingxin Zhang, 2015 .

Synthesis of a novel naphthyl-based self-catalyzed phthalonitrile polymer

Chengchun Tang, F. Zhao, Xiongwei Qu, 2015 .

Reciprocal relations between relative deprivation and psychological adjustment among single-parent children in China: A longitudinal study

Meng Xiong, Ruojin Liu, Yiduo Ye, 2021 .

Carbon Fiber Grafted with Nanodiamond: Preparation and Characterization.

F. Zhao, Xiongwei Qu, Qingxin Zhang, 2015, Journal of nanoscience and nanotechnology.