Liang Dong

发表

Ultraviolet-Ray-Induced Sea Cucumber (Stichopus japonicus) Melting Is Mediated by the Caspase-Dependent Mitochondrial Apoptotic Pathway.

Da‐yong Zhou, Zhenwei Gong, Jingfeng Yang, 2018, Journal of agricultural and food chemistry.

Determination of HMF in Vinegar and Soy Sauce Using Two-Step Ultrasonic Assisted Liquid–Liquid Micro-Extraction Coupled with Capillary Electrophoresis-Ultraviolet Detection

Ming Du, Liang Dong, Mingqian Tan, 2018, Food Analytical Methods.

Comprehensive evaluation of malt volatile compounds contaminated by Fusarium graminearum during malting

Kai Xu, Xianbing Xu, S. Liming, 2017 .

Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC-MS

Zhongping Shi, Xiao Zhang, Changxin Zhao, 2013 .

Model studies on the formation of 2-vinylpyrazine and 2-vinyl-6-methylpyrazine in Maillard-type reactions.

Xiu‐ping Dong, B. Zhu, Ming Du, 2021, Food chemistry.

Volatile metabolite profiling of malt contaminated by Fusarium poae during malting

L. Cong, Changxin Zhao, Y. Piao, 2015 .

Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction.

Xiaoyan Luo, Ming Du, Xianbing Xu, 2020, Food chemistry.

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation.

Ming Du, Zhenyu Wang, Li-ming Sun, 2020, Food chemistry.

Multiple headspace solid-phase micro-extraction for the total content determination of tetramethylpyrazine in various vinegar samples by GC-FID

Xiu‐ping Dong, Lei Qin, Ming Du, 2019, Analytical Methods.

Characterization of volatile compounds in different dried sea cucumber cultivars

Xiu‐ping Dong, Lei Qin, Ming Du, 2018, Journal of Food Measurement and Characterization.

Dispersive solid-phase extraction and dispersive liquid-liquid microextraction for the determination of flavor enhancers in ready-to-eat seafood by HPLC-PDA.

Lei Qin, Ming Du, Xianbing Xu, 2019, Food chemistry.

Characterization of volatile aroma compounds in different brewing barley cultivars.

Changxin Zhao, Y. Piao, Yingmin Hou, 2015, Journal of the science of food and agriculture.

Assessment of the microbial diversity during an industrial‐scale malting process by a polymerase chain reaction‐denaturing gradient gel electrophoresis analysis

B. Zhu, L. Cong, Changxin Zhao, 2016 .

High-level soluble expression of the functional peptide derived from the C-terminal domain of the sea cucumber lysozyme and analysis of its antimicrobial activity

Yi-Chih Chang, L. Cong, Wan-Keun Song, 2014 .

Characterization of proteinase A excretion from Saccharomyces cerevisiae in high sugar stress conditions

L. Cong, Changxin Zhao, Y. Piao, 2015, Journal of the Korean Society for Applied Biological Chemistry.

Barley protein function as growth inhibitor in Saccharomyces cerevisiae

Changxin Zhao, Jun Yao, Liang Dong, 2011, Journal of Plant Biochemistry and Biotechnology.