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Xuguang Qiao

Shandong Agricultural University

72

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1058

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Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology.

2021 Critical Reviews in Food Science and Nutrition
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Transcriptome in Combination Proteome Unveils the Phenylpropane Pathway Involved in Garlic (Allium sativum) Greening.

2021 Frontiers in Nutrition
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Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship

2021 Trends in Food Science and Technology
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Evaluation of degradation of pigments formed during garlic discoloration in different pH

2020 Food Research International
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A chromosome-level genome assembly of garlic (Allium sativum L.) provides insights into genome evolution and allicin biosynthesis

2020 Molecular Plant
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Effect of different combined mechanical and thermal treatments on the quality characteristics of garlic paste

2020 Journal of Food Science and Technology-mysore
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Ultrasensitive determination of sulfathiazole using a molecularly imprinted electrochemical sensor with CuS microflowers as an electron transfer probe and Au@COF for signal amplification

2020 Food Chemistry
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Effects and mechanism of free amino acids on browning in the processing of black garlic

2019 Journal of the Science of Food and Agriculture
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A selective molecularly imprinted electrochemical sensor with GO@COF signal amplification for the simultaneous determination of sulfadiazine and acetaminophen

2019 Sensors and Actuators B-chemical
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Molecularly imprinted fluorescent probe based on hydrophobic CdSe/ZnS quantum dots for the detection of methamidophos in fruit and vegetables

2018 Advances in Polymer Technology
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