1. A method of ultrafiltration membrane to treatment garlic processing wastewater. (19th November 2018) Authors: Ding, He; Li, Ningyang; Lu, Xiaoming; Guo, Jiawen; Yi, Yingjing; Qiao, Xuguang Journal: Journal of food process engineering Issue: Volume 41:Number 8(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A neutral polysaccharide with a triple helix structure from ginger: Characterization and immunomodulatory activity. (15th July 2021) Authors: Yang, Xiaolong; Wei, Siqing; Lu, Xiaoming; Qiao, Xuguang; Simal-Gandara, Jesus; Capanoglu, Esra; Woźniak, Łukasz; Zou, Liang; Cao, Hui; Xiao, Jianbo; Tang, Xiaozhen; Li, Ningyang Journal: Food chemistry Issue: Volume 350(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship. (May 2021) Authors: Li, Ningyang; Wang, Chaofan; Georgiev, Milen I.; Bajpai, Vivek K.; Tundis, Rosa; Simal-Gandara, Jesus; Lu, Xiaoming; Xiao, Jianbo; Tang, Xiaozhen; Qiao, Xuguang Journal: Trends in food science & technology Issue: Volume 111(2021) Page Start: 360 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characterization of garlic endophytes isolated from the black garlic processing. Issue 1 (9th October 2017) Authors: Qiu, Zhichang; Lu, Xiaoming; Li, Ningyang; Zhang, Mingjie; Qiao, Xuguang Journal: MicrobiologyOpen Issue: Volume 7:Issue 1(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing. (April 2018) Authors: Qiu, Zhichang; Li, Ningyang; Lu, Xiaoming; Zheng, Zhenjia; Zhang, Mingjie; Qiao, Xuguang Journal: Food research international Issue: Volume 106(2018) Page Start: 428 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Comparative Transcriptome Analysis of Temperature-Induced Green Discoloration in Garlic. (2nd December 2018) Authors: Li, Ningyang; Qiu, Zhichang; Lu, Xiaoming; Shi, Bingchao; Sun, Xiudong; Tang, Xiaozhen; Qiao, Xuguang Other Names: van IJcken Wilfred Academic Editor. Journal: International journal of genomics Issue: Volume 2018(2018) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Development of a chemiluminescence sensor based on molecular imprinting technology for the determination of trace monocrotophos in vegetables. Issue 5 (12th January 2017) Authors: Wang, Shoumin; Zhao, Peng; Li, Ningyang; Qiao, Xuguang; Xu, Zhixiang Journal: Advances in polymer technology Issue: Volume 37:Issue 5(2018) Page Start: 1401 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of Freezing Pretreatment on the Processing Time and Quality of Black Garlic. Issue 4 (10th November 2014) Authors: Li, Ningyang; Lu, Xiaoming; Pei, Houbao; Qiao, Xuguang Journal: Journal of food process engineering Issue: Volume 38:Issue 4(2015:Aug.) Page Start: 329 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of Freezing Pretreatment on the Processing Time and Quality of Black Garlic. Issue 4 (10th November 2014) Authors: Li, Ningyang; Lu, Xiaoming; Pei, Houbao; Qiao, Xuguang Journal: Journal of food process engineering Issue: Volume 38:Issue 4(2015:Aug.) Page Start: 329 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects and mechanism of free amino acids on browning in the processing of black garlic. (3rd May 2019) Authors: Liu, Pengli; Lu, Xiaoming; Li, Ningyang; Zheng, Zhenjia; Zhao, Ruixuan; Tang, Xiaozhen; Qiao, Xuguang Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 10(2019) Page Start: 4670 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗