Yuqiu Guo

Jinan, 250100, China

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 8 publications

Effect of solid-state fermentation on the release and antioxidant activity of soluble polyphenols from wheat bran.

Effect of solid-state fermentation on the release and antioxidant activity of soluble polyphenols from wheat bran.

Journal: Food chemistry: X

Published: February 25, 2026

Effect of coupled temperature-humidity drying on multi-scale structure and in vitro digestibility of corn resistant starch.

Effect of coupled temperature-humidity drying on multi-scale structure and in vitro digestibility of corn resistant starch.

Journal: Food chemistry

Published: January 27, 2026

Study on the differences in the effects of sulfite and protease on the structure and processing quality of high purity corn starch.

Study on the differences in the effects of sulfite and protease on the structure and processing quality of high purity corn starch.

Journal: Food chemistry: X

Published: May 15, 2025

Omics Analysis Revealing Flavonoid Content During Maize Grain Germination.

Omics Analysis Revealing Flavonoid Content During Maize Grain Germination.

Journal: Metabolites

Published: December 24, 2024

Effects of different additives on fermentation quality, mycotoxin concentrations, and microbial communities in high-moisture corn kernels during wet storage.

Effects of different additives on fermentation quality, mycotoxin concentrations, and microbial communities in high-moisture corn kernels during wet storage.

Journal: Frontiers in microbiology

Published: October 10, 2024

Study on the prebiotic effects of insoluble crude and fine fibers of wheat bran after simulated digestion in vitro.

Study on the prebiotic effects of insoluble crude and fine fibers of wheat bran after simulated digestion in vitro.

Journal: International journal of biological macromolecules

Published: June 10, 2024

Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour.

Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour.

Journal: Scientific reports

Published: July 21, 2020

Phenolics and related in vitro functional activities of different varieties of fresh waxy corn: a whole grain.

Phenolics and related in vitro functional activities of different varieties of fresh waxy corn: a whole grain.

Journal: BMC chemistry

Published: October 09, 2019

Showing 1-8 of 8

Last Updated: 09/26/2026