Zhang Liang

发表

Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast.

Xiaozi Lin, Chao Yang, Bingyan Chen, 2022, Food chemistry.

Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine.

Xiaozi Lin, Hao Su, Wei-xin Li, 2020, Food research international.

Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine.

Xiaozi Lin, Hao Su, X. Ren, 2020, Food microbiology.

Residue analysis of ivermectin on Myrica rubra based on QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry

Zhao Jian, Wang Quansheng, Lin Shuping, 2018 .

Screening and evaluation of Monascus purpureus FJMR24 for enhancing the raw material utilization rate in rice wine brewing.

Z. Fang, Xiaozi Lin, Di Liu, 2020, Journal of the science of food and agriculture.

Changes in Cold and Hot Syndrome and Gastrointestinal Bacterial Community Structure in Mice by Intervention with Food of Different Nature

X. Ren, Wei-xin Li, Zhang Liang, 2019, Chinese Journal of Integrative Medicine.

A New Species of the Genus Protobothrops (Squamata: Viperidae: Crotalinae) from the Dabie Mountains, Anhui, China: A New Species of the Genus Protobothrops (Squamata: Viperidae: Crotalinae) from the Dabie Mountains, Anhui, China

H. Demin, Huang Xin, Zhang Liang, 2012 .

Purification and characterization of a raw starch-digesting glucoamylase from Aspergillus sp. RSD

Shi Gui-yang, Zhang Liang, Wei Rong-xia, 2014 .

Triterpenoid saponins from Ilex mamillata C.Y. Wu ex C.J. Tseng

T. Peng-fei, Zhang Liang, Cheng Yan-yun, 2012, Natural product research.

Life table and survival analysis of Loranthus tanakae population in Mount Ziwuling

Liu Peng, Wang Xiaoan, Zhu Yun-yun, 2014 .

Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing

Xiaozi Lin, Hao Su, X. Ren, 2021, International Journal of Food Science & Technology.

Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine.

I. Molnár, X. Ren, Wei-xin Li, 2021, Food research international.

Optimization for Purification and Characterization of Recombinant Hirudin III from E. coli

Zhang Liang, 2005 .

Simultaneous Determination of Prochloraz and Three Metabolites in Fruits and Vegetables by Liquid Chromatography – Tandem Mass Spectrometry (LC-MS/MS)

Wang Quansheng, Zhang Liang, Fu Yan, 2020 .

Ovophis tonkinensis:A New Snake Record in Guangdong Province

Zhang Liang, 2011 .

Study on the Process of Drafting Alkaloids Extraction from Fritillaria Cirrhosa by Supercritical CO_2 Fluid

Zhang Liang, 2008 .

Snake Lycodon futsingensis Found in Guangxi, Zhejiang and Jiangxi, China

Zhang Liang, Peng Li-fang, Lu Chang-hu, 2015 .

Optimization of Ultrasonic Extraction of Phellinus igniarius Polysaccharides Using Response Surface Methodology

Zhang Qingyan, Lu Jiahui, Teng Li-rong, 2009 .

Changes in Cold and Hot Syndrome and Gastrointestinal Bacterial Community Structure in Mice by Intervention with Food of Different Nature

H. Zhigang, Lin Weixin, X. Ren, 2019, Chinese Journal of Integrative Medicine.

Two new species of Melanoleuca (Agaricales, Basidiomycota) from northeastern China, supported by morphological and molecular data

Fang Li, Yu Xiaodan, M. Di, 2014 .