Ying Liu
Ying Liu
College of Food Science and Technology, Huazhong Agricultural University
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Pomelo peels-derived porous activated carbon microsheets dual-doped with nitrogen and phosphorus for high performance electrochemical capacitors
Z Wang, Y Tan, Y Yang, X Zhao, Y Liu, L Niu, B Tichnell, L Kong, L Kang, ...
Journal of Power Sources 378, 499-510, 2018
Isolation and characterization of microcrystalline cellulose from pomelo peel
Y Liu, A Liu, SA Ibrahim, H Yang, W Huang
International journal of biological macromolecules 111, 717-721, 2018
Purification, characterization and antioxidant activity of polysaccharides from Flammulina velutipes residue
Y Liu, B Zhang, SA Ibrahim, SS Gao, H Yang, W Huang
Carbohydrate polymers 145, 71-77, 2016
Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product
SG Khaskheli, W Zheng, SA Sheikh, AA Khaskheli, Y Liu, AH Soomro, ...
International journal of biological macromolecules 81, 387-395, 2015
Identification and antioxidant properties of polyphenols in lotus seed epicarp at different ripening stages
Y Liu, S Ma, SA Ibrahim, E Li, H Yang, W Huang
Food Chemistry 185, 159-164, 2015
In vitro evaluation of tectoridin, tectorigenin and tectorigenin sodium sulfonate on antioxidant properties
T Han, G Cheng, Y Liu, H Yang, Y Hu, W Huang
Food and chemical toxicology 50 (2), 409-414, 2012
Effects of preservation methods on amino acids and 5′-nucleotides of Agaricus bisporus mushrooms
Y Liu, F Huang, H Yang, SA Ibrahim, Y Wang, W Huang
Food chemistry 149, 221-225, 2014
Purification and characterisation of two enzymes related to endogenous formaldehyde in Lentinula edodes
Y Liu, Y Yuan, X Lei, H Yang, SA Ibrahim, W Huang
Food chemistry 138 (4), 2174-2179, 2013
Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.)
Y Liu, X Xie, SA Ibrahim, SG Khaskheli, H Yang, Y Wang, W Huang
LWT-Food Science and Technology 68, 21-26, 2016
A novel cysteine desulfurase influencing organosulfur compounds in Lentinula edodes
Y Liu, XY Lei, LF Chen, YB Bian, H Yang, SA Ibrahim, W Huang
Scientific reports 5 (1), 10047, 2015
The effects of alcohol fermentation on the extraction of antioxidant compounds and flavonoids of pomelo peel
X Tian, Y Liu, X Feng, AA Khaskheli, Y Xiang, W Huang
LWT 89, 763-769, 2018
Effect of processing techniques on the quality and acceptability of Auricularia auricula mushroom pickle
WH Wang
Journal of Food and Nutrition Research 3 (1), 46-51, 2015
Analysis of physicochemical, antioxidant properties and sensory characteristic of shiitake mushroom pickles
AA Khaskheli, SG Khaskheli, Y Liu, SA Sheikh, YF Wang, AH Soomro, ...
Journal of Food and Nutrition Research 5 (8), 562-568, 2017
Chemical properties of vacuum-fried Pleurotus eryngii during storage and characterization of brown pigment
Y Liu, W Zheng, SA Ibrahim, H Yang, W Huang
International journal of food properties 20 (sup3), S2349-S2358, 2017
韩婷, 程钢, 刘莹, 黄文
食品科学, 333-337, 2010
程水明, 刘莹, 梅光明, 李慧, 王益, 黄文
食品研究与开发, 1-5, 2013
Microbial transformation of tectoridin from Pueraria flos by Lactobacillus and bifidobacteria
Y Liu, G Cheng, T Han, H Yang, SA Ibrahim, W Huang
Food chemistry 131 (1), 149-154, 2012
超临界 CO2 萃取茯苓皮中三萜类成分
桂元, 黄文, 刘莹, 程水明
食品科学 33 (2), 110-114, 2012
符辉, 吴奇辉, 王广兰, 王娟, 刘莹, 黄文
天然产物研究与开发 26 (3), 403, 2014
Effects of rehydration ratio on the quality of Auricularia auricula-judae mushroom
SG Khaskheli, W Zheng, SA Sheikh, Y Liu, YF Wang, AA Khaskheli, ...
J Food Nutr Res 2 (8), 469-475, 2014
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