Changying Liu

发表

Discovery of a Flexible Triazolylbutanoic Acid as a Highly Potent Uric Acid Transporter 1 (URAT1) Inhibitor

W. Liu, Weiren Xu, Zhixing Zhou, 2016, Molecules.

Effects of Storage Temperature, Packaging Material and Wash Treatment on Quality and Shelf Life of Tartary Buckwheat Microgreens

Jianxiong Chen, Lianxin Peng, Gang Zhao, 2022, Foods.

Study on morphological traits, nutrient compositions and comparative metabolomics of diploid and tetraploid Tartary buckwheat sprouts during sprouting.

X. Ye, X. You, Lianxin Peng, 2022, Food research international.

IUP-BERT: Identification of Umami Peptides Based on BERT Features

Zhibin Lv, Shuqi Liu, D. Xiang, 2022, Foods.

Insights into the binding of dorzagliatin with glucokinase: A molecular dynamics simulation

Fancui Meng, Wei Liu, Yuqiang Liu, 2020 .

Design, synthesis and biological activity of tetrazole-bearing uric acid transporter 1 inhibitors

W. Liu, Weiren Xu, L. Tang, 2017, Chemical Research in Chinese Universities.

Facile synthetic approaches to 1-thiocyclopropanecarboxylates

Jingwei Wu, Guilong Zhao, Yafei Xie, 2017 .

Identification of the global diurnal rhythmic transcripts, transcription factors and time-of-day specific cis elements in Chenopodium quinoa

X. Ye, D. Xiang, Qi Wu, 2023, BMC Plant Biology.

Genome‐wide characterization of trihelix genes reveals Cqtrihelix23 enhances the salt tolerance in quinoa (Chenopodium quinoa)

Hui Chen, Qi Wu, Xiaoyong Wu, 2024, Physiologia Plantarum.

New strategies to address world food security and elimination of malnutrition: future role of coarse cereals in human health

Xiaoning Cao, Changying Liu, Jieyu Zhang, 2023, Frontiers in plant science.

Morphological, Physiological, and Photosynthetic Differences of Tartary Buckwheat Induced by Post-Anthesis Drought

Yanxia Sun, Changying Liu, J. Huang, 2024, Plants.

Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications.

Qi Wu, Yu Song, Changying Liu, 2024, Critical reviews in food science and nutrition.

Ionic titanium is expected to improve the nutritional quality of Tartary buckwheat sprouts through flavonoids and amino acid metabolism.

Qi Wu, Liangzhen Jiang, Changying Liu, 2024, Food chemistry.

Effects of Eurotium cristatum Fermentation on Tartary Buckwheat Leaf Tea: Sensory Analysis, Volatile Compounds, Non-Volatile Profile and Antioxidant Activity

Changying Liu, Xiao Wang, Dabing Xiang, 2024, Fermentation.