Liang Wang
Macau University of Science and Technology(MO)Jiangsu University(CN)North China Electric Power University(CN)Xinjiang Agricultural University(CN)Guangdong Pharmaceutical University(CN)Tiangong University(CN)Sichuan University(CN)Anhui University of Traditional Chinese Medicine(CN)State Administration of Traditional Chinese Medicine of the People's Republic of China(CN)Guangdong Polytechnic of Science and Technology(CN)Third Affiliated Hospital of Southern Medical University(CN)West China Hospital of Sichuan University(CN)Zhuhai Institute of Advanced Technology(CN)Xinjiang University(CN)
Publications by Year
Research Areas
Fermentation and Sensory Analysis, Probiotics and Fermented Foods, Food Quality and Safety Studies, Phytochemicals and Antioxidant Activities, Meat and Animal Product Quality
Most-Cited Works
- → The Biological Activity Mechanism of Chlorogenic Acid and Its Applications in Food Industry: A Review(2022)356 cited
- → A review of the ethnopharmacology, phytochemistry, pharmacology, and quality control of Scutellaria barbata D. Don(2019)92 cited
- → Cytoprotection of Baicalein Against Oxidative Stress-induced Cardiomyocytes Injury Through the Nrf2/Keap1 Pathway(2014)60 cited
- → Acidic pH shock induced overproduction of ε-poly-l-lysine in fed-batch fermentation by Streptomyces sp. M-Z18 from agro-industrial by-products(2015)57 cited
- → Fermentation of sweet sorghum derived sugars to butyric acid at high titer and productivity by a moderate thermophile Clostridium thermobutyricum at 50 °C(2015)48 cited
- → Oral bioavailability of silymarin formulated as a novel 3-day delivery system based on porous silica nanoparticles(2012)