Yan Wu

Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles

M. Zhang, Zhenhua Wang, Shan Liang, 2019, Journal of Food Processing and Preservation.

The Effect of Chlorogenic Acid on Bacillus subtilis Based on Metabolomics

Xingyu Ren, Zhenhua Wang, Shan Liang, 2020, Molecules.

Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives

M. Zhang, Zhenhua Wang, Shan Liang, 2019, Food science & nutrition.

Volatile Compounds of Different Fresh Wet Noodle Cultivars Evaluated by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.

Shan Liang, Min Zhang, Yanyan Zheng, 2020, Anais da Academia Brasileira de Ciencias.

Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles

M. Zhang, S. Asimi, Xingyu Ren, 2020 .