1. Antioxidant and anti-inflammatory activity of peptides from foxtail millet (Setaria italica) prolamins in HaCaT cells and RAW264.7 murine macrophages. (August 2020) Authors: Ji, Zhongwei; Mao, Jieqi; Chen, Shuguang; Mao, Jian Journal: Food bioscience Issue: Volume 36(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Assimilable nitrogen reduces the higher alcohols content of huangjiu. (March 2021) Authors: Liu, Shuangping; Ma, Donglin; Li, Zhihui; Sun, Hailong; Mao, Jieqi; Shi, Ying; Han, Xiao; Zhou, Zhilei; Mao, Jian Journal: Food control Issue: Volume 121(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Corrigendum to "Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu" [Food Res. Int. 152 (2022) 110707]. (July 2022) Authors: Zhang, Jing; Liu, Shuangping; Sun, Hailong; Jiang, Zhengfei; Xu, Yuezheng; Mao, Jieqi; Qian, Bin; Wang, Lan; Mao, Jian Journal: Food research international Issue: Volume 157(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Feedback inhibition of the prephenate dehydratase from Saccharomyces cerevisiae and its mutation in huangjiu (Chinese rice wine) yeast. (November 2020) Authors: Liu, Shuangping; Yang, Qilin; Mao, Jieqi; Bai, Mei; Zhou, Jiandi; Han, Xiao; Mao, Jian Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu. (February 2022) Authors: Zhang, Jing; Liu, Shuangping; Sun, Hailong; Jiang, Zhengfei; Xu, Yuezheng; Mao, Jieqi; Qian, Bin; Wang, Lan; Mao, Jian Journal: Food research international Issue: Volume 152(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. New insights into the impacts of huangjiu compontents on intoxication. (1st July 2020) Authors: Sun, Hailong; Liu, Shuangping; Mao, Jieqi; Yu, Ziwei; Lin, Zhijie; Mao, Jian Journal: Food chemistry Issue: Volume 317(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01. (December 2021) Authors: Liu, Shuangping; Sun, Hailong; Liu, Caixia; Zhou, Zhilei; Mao, Jieqi; Hu, Zhiming; Xu, Xibiao; Han, Xiao; Zhang, Songjing; Mao, Jian Journal: Food research international Issue: Volume 150:Part A(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Therapeutic or prophylactic anticoagulation in acute isolated distal deep vein thrombosis: protocol for a prospective, multicentre, single-blind, randomised controlled trial (TOP-IDDVT). Issue 2 (28th February 2022) Authors: Zhou, Min; Zhang, Wan; Zhang, Yucheng; Xie, Tianchen; Mao, Jieqi; Shi, Zhenyu Journal: BMJ open Issue: Volume 12:Issue 2(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗