Daqun H. Liu
Hangzhou, 311300, China
Last Updated: 09/26/2026
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Found 34 publications
Production of dehydrated cabbage on an industrial scale: A comparative evaluation of quality, nutritional, and chemical components.
Journal: Food chemistry: X
Published: February 25, 2026
CO2-modified atmosphere improves the flavor quality of low-salt Xuecai by regulating microbial communities and metabolic functions.
Journal: Food research international (Ottawa, Ont.)
Published: November 10, 2025
Aloe-emodin attenuates hyperuricemia-induced renal injury in mice by mitigating inflammation and oxidative stress.
Journal: Frontiers in nutrition
Published: August 01, 2025
Synergistic effects of extruded starch and endogenous β-glucan on quality enhancement of whole highland barley noodles.
Journal: International journal of biological macromolecules
Published: July 14, 2025
Coriander-Derived Exosome-Like Nanovesicles Laden Hydrogel with Antioxidant Property Accelerates Wound Healing.
Journal: Macromolecular bioscience
Published: December 22, 2024
Glucosinolate extract from radish (Raphanus sativus L.) seed attenuates high-fat diet-induced obesity: insights into gut microbiota and fecal metabolites.
Journal: Frontiers in nutrition
Published: June 02, 2024
Whole-genome analysis, evaluation and regulation of in vitro and in vivo GABA production from Levilactobacillus brevis YSJ3.
Journal: International journal of food microbiology
Published: January 29, 2024
Enhancing the formation of functional glucosinolate degradation products in fermented broccoli stalk by-product with lactic acid bacteria.
Journal: Food chemistry
Published: January 23, 2024
Antioxidant Capacity of Free and Bound Phenolics from Olive Leaves: In Vitro and In Vivo Responses.
Journal: Antioxidants (Basel, Switzerland)
Published: October 31, 2023
Last Updated: 09/26/2026