百晓学者学者目录

张良

副教授、讲师，西华大学

精选作品

期刊论文

2026

不同热加工萌动青稞活性差异及微波处理的萌动青稞对高脂饮食小鼠糖脂代谢的调控

袁攀，吴乾媛，孙全娇，李雅欣，黄俊铭，周继兰，张良

《现代食品科技》

2026

不同益生菌对青钱柳发酵饮料品质与风味的影响

刘媛洁，陈俊群，李军，王雨瑶，万雨嘉，杨梅，章明，张良

《食品与发酵工业》

2026

不同复热方式对预制烤鱼风味及多环芳烃形成的影响

章传奇，杨艺，张良，伍欣雨，李金林，彭斌，钟比真，余诚玮，沙小梅，胡明明

《食品与发酵工业》

DOI

2026

低共熔溶剂提取川明参多糖工艺优化与结构表征

李雅欣，罗敏，刘元福，孙全娇，黄俊铭，文建霞，杜文雅，张良

《轻工学报》

2026

物理改性玉米粉对玉米面团理化性质及玉米饺子冻藏稳定性的影响

张良，胡雅婕，史清扬，宋孟迪，曾洁，高海燕，杨波，王海营

《食品与发酵工业》

2026

Physical-assisted deep eutectic solvent improves the extraction of soluble dietary fiber from highland barley bran and its effects on structure, properties and functions

Wenya Du, Jilan Zhou, Jianxia Wen, Yueyan Zhang, Min Luo, Hongtao Li, Peibin Zeng, Lin Yang, Liang Zhang

Food Chemistry

DOI

2026

Study on the characteristics and nutritional properties of germinated highland barley treated by different thermal processing based on quasi-targeted metabolomics

Wenya Du, Jianxia Wen, Quanjiao Sun, Yueyan Zhang, Yuanfu Liu, Peibin Zeng, Liang Zhang

Food Chemistry X

DOI

2025

热加工对萌动青稞营养、结构及消化特性的影响

孙全娇，李雅欣，黄俊铭，周继兰，王浩宇，张良

《食品与发酵工业》

DOI

2025

Deep eutectic solvents extraction of polysaccharides from Chuanminshen violaceum: process optimization, structure characterization and in vitro fecal fermentation

Jianxia Wen, Yaxin Li, Quanjiao Sun, Junmin Huang, Jilan Zhou, Maoxu Wen, Yadong Mi, Min Luo, Hongtao Li, Yufeng Li, Delin Xu, Peibin Zeng, Liang Zhang

Journal of Agriculture and Food Research

DOI

2024

香气活性值结合气相色谱-嗅闻技术分析辣椒油的关键挥发性风味化合物

余进，曾艳，白艳，张良

《食品与发酵工业》

DOI

2024

Changes in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one year: Focus on the stale aroma.

Shan-Shan Shen, Jialin Fu, Ranqin Fan, Ji-Xin Zhang, Haoran Sun, Yu Wang, Jing-Ming Ning, Peng-Xiang Yue, Liang Zhang, Xue-ling Gao

Food Research International

DOI

2024

Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea.

Yu Xiao, Hui Chen, Yulian Chen, Chi-Tang Ho, Yuan-Liang Wang, Ting Cai, Shi Li, Jinrong Ma, Tian-Yang Guo, Liang Zhang, Zhonghua Liu

Food Research International

DOI

2024

Metagenomic and metatranscriptomic analyses of microbial genera and volatiles produced during the fermentation of doubanjiang meju

Liang Zhang, Yan Zeng, Yan Zeng, Jin Yu, Yufeng Li, Peibin Zeng

Food Bioscience

DOI

2023

传统郫县豆瓣和红油郫县豆瓣后发酵过程中风味成分的差异分析

曾艳，白艳，余进，王浩宇，赵怡君，张良

《食品与发酵工业》

DOI

2023

基于模型融合的浓香型白酒感官与风味成分质量关系模型研究

刘鑫，韩强，李陈杰，张良，李锦松，张怀山，庹先国

《食品研究与开发》

2023

化学计量学结合中红外光谱的浓香型白酒分类研究

周瑞，陈晓明，张莉丽，张良，许德富，张宿义，代小雪，毛洪川，谢菲，代汉聪，宋艳，郭佳，陈雯月

《食品与发酵工业》

DOI

2023

Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu'an Guapian Green Tea Infusion (Camellia sinensis).

Jieyao Yu, Chi-Tang Ho, Zhi Lin, Yin Zhu, Zhihui Feng, D. Ni, Sheng-Chun Zeng, Xue-Hong Zeng, Yi-Jun Wang, Jingming Ning, Liang Zhang, X. Zhai, Xiaochun Wan

Journal of Agricultural and Food Chemistry

DOI

2023

The inhibition effects of chlorogenic acid on the formation of colored oxidation products of (-)-epigallocatechin gallate under enzymatic oxidation.

Yuqing Cui, Zisheng Han, L. Lian, Liang Zhang

Food Chemistry

DOI

2023

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives.

Ming-Chun Wen, Meng-Ting Zhu, Zisheng Han, Chi-Tang Ho, Daniel Granato, Liang Zhang

Comprehensive Reviews in Food Science and Food Safety

DOI

2023

Herbaspirillum sp. ZXN111 Colonization Characters to Different Tea Cultivars and the Effects on Tea Metabolites, Profiling on Zijuan (Camellia sinensis var. assamica).

Xu Wang, Xiu-Li Zeng, Chunyin Qin, Xiaomei Yan, Xuan-qin Chen, Liang Zhang, Yu Zhou

Journal of Agricultural and Food Chemistry

DOI

2023

Thearubigins: Formation, structure, health benefit and sensory property

Piao-Piao Long, Kanyasiri Rakariyatham, Chi-Tang Ho, Liang Zhang

Trends in Food Science & Technology

DOI

2023

Effects of thermal processing on transformation of polyphenols and flavor quality

Zong-De Jiang, Zisheng Han, Meng-Ting Zhu, Xiaochun Wan, Liang Zhang

Current Opinion in Food Science

DOI

2023

Contribution of theanine to the temperature-induced changes in aroma profile of Wuyi rock tea.

Junchang Wang, H. Bi, Mengru Li, Hui Wang, Manman Xue, Jieyao Yu, Chi-Tang Ho, Liang Zhang, Q. Zhuo, Jiadao Jiang, Xiaochun Wan, X. Zhai

Food Research International

DOI

2023

Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea.

Zong-De Jiang, Feng Zhou, Huixia Huo, Zisheng Han, Chunyin Qin, Chi-Tang Ho, Liang Zhang, Xiaochun Wan

Journal of Agricultural and Food Chemistry

DOI

2023

Tea: From Historical Documents to Modern Technology

Liang Zhang, Yong-Quan Xu, Zhonghua Liu

Molecules

DOI

2023

Novel Oxidation Oligomer of Chlorogenic Acid and (-)-Epigallocatechin and Its Quantitative Analysis during the Processing of Keemun Black Tea.

Guoping Lai, Ming-Chun Wen, Zong-De Jiang, Feng Zhou, Hui-Xia Huo, Meng-Ting Zhu, Zisheng Han, Zixin Zhao, C. Ho, Liang Zhang

Journal of Agricultural and Food Chemistry

DOI

2023

Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion.

Piao-Piao Long, Yaxin Li, Zisheng Han, Meng-Ting Zhu, X. Zhai, Zong-De Jiang, Ming-Chun Wen, Chi-Tang Ho, Liang Zhang

Food Chemistry

DOI

2023

Culture-dependent and culture-independent approaches to reveal the aflatoxin B1-producing fungi in Pixian Doubanjiang, a typical condiment in Chinese cuisine

Fengjiao Yang, Liang Zhang, Yuqi Zhang, Yan Zeng, Yan Zeng, Yufeng Li, Peibin Zeng

Food Control

DOI

2022

食用菌酒酿造工艺研究进展

赵瑞华，张良，屈思瑞，任睿，贺晓龙

《食品科技》

2022

酶菌协同发酵产青钱柳多糖工艺优化

刘媛洁，张良

《中国酿造》

2022

米糠蛋白肽的制备及其生物活性研究进展

肖勇生，包珍，张良，黄安全，王训斌

《食品工业》

2022

油茶副产物综合利用综述

张良，吴坤龙，金中亮，金宪伍，邓昌斌

《食品工业》

2022

酶解马铃薯泥对馕质构和风味的影响

张艺萱，刘伟，张良，刘倩楠，徐芬，胡小佳，胡宏海

《中国粮油学报》

2022

马铃薯中的酚类物质及其生物活性研究进展

姚佳，白泽慧，李驰，李佳，田浩，张良

《食品科技》

2022

Chemical Variation of Chenpi (Citrus Peels) and Corresponding Correlated Bioactive Compounds by LC-MS Metabolomics and Multibioassay Analysis

Mei Yang, Zong-De Jiang, Ming-Chun Wen, Zhenfeng Wu, Minyu Zha, Wen Xu, Liang Zhang

Frontiers in Nutrition

DOI

2022

Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics

Zong-De Jiang, Zisheng Han, Ming-Chun Wen, Chi-Tang Ho, You Wu, Yi-Jun Wang, Na Xu, Zhongwen Xie, Jinsong Zhang, Liang Zhang, Xiaochun Wan

Food Science and Human Wellness

DOI

2022

Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV-visible spectroscopy and mass spectrometry.

Yuqing Cui, Guoping Lai, Ming-Chun Wen, Zisheng Han, Liang Zhang

Food Chemistry

DOI

2022

From the forest to the plate - Hemicelluloses, galactoglucomannan, glucuronoxylan, and phenolic-rich extracts from unconventional sources as functional food ingredients.

D. Granato, Dhanik Reshamwala, R. Korpinen, L. Azevedo, Mariana Araújo Vieira Do Carmo, T. M. Cruz, M. B. Marques, Ming-Chun Wen, Liang Zhang, V. Marjomäki, P. Kilpeläinen

Food Chemistry

DOI

2022

Insights into the Key Odorants in Large-Leaf Yellow Tea (Camellia sinensis) by Application of the Sensomics Approach.

X. Zhai, Yuemeng Hu, Zi-Ying Pei, Jieyao Yu, Mengru Li, Liang Zhang, Chi-Tang Ho, Yan-Yan Zhang, Xiaochun Wan

Journal of Agricultural and Food Chemistry

DOI

2022

Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques.

X. Zhai, Liang Zhang, M. Granvogl, Chi-Tang Ho, Xiaochun Wan

Comprehensive Reviews in Food Science and Food Safety

DOI

2022

Amadori Reaction Products of Theanine and Glucose: Formation, Structure, and Analysis in Tea.

Zisheng Han, Zong-De Jiang, Hui Zhang, Chunyin Qin, Xiao-Qing Rong, Guoping Lai, Ming-Chun Wen, Liang Zhang, Xiaochun Wan, Chi-Tang Ho

Journal of Agricultural and Food Chemistry

DOI

2022

Focusing on the recent progress of tea polyphenol chemistry and perspectives

Shi-Ming Li, Liang Zhang, Xiaochun Wan, Jian-Feng Zhan, Chi-Tang Ho

Food Science and Human Wellness

DOI

2022

Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion.

Chunyin Qin, Li Lian, Wen Xu, Zong-De Jiang, Ming-Chun Wen, Zisheng Han, Liang Zhang

Food & Function

DOI

2022

The Oxidation Mechanism of Flavan-3-ols by an Enzymatic Reaction Using Liquid Chromatography-Mass Spectrometry-Based Metabolomics Combined with Captured o-Quinone Intermediates of Flavan-3-ols by o-Phenylenediamine.

Minyu Zha, L. Lian, Ming-Chun Wen, S. Ercişli, Yiyu Ren, Zong-De Jiang, Chi-Tang Ho, Liang Zhang

Journal of Agricultural and Food Chemistry

DOI

2022

Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions.

Mengru Li, Chi-Tang Ho, Junchang Wang, Yuemeng Hu, X. Zhai, Liang Zhang, Xiaochun Wan, Xiaogen Yang

Journal of Agricultural and Food Chemistry

DOI

2022

Screening of α-glucosidase inhibitors in large-leaf yellow tea by offline bioassay coupled with liquid chromatography tandem mass spectrometry

You Wu, Zisheng Han, Ming-Chun Wen, Chi-Tang Ho, Zong-De Jiang, Yi-Jun Wang, Na Xu, Zhongwen Xie, Jinsong Zhang, Liang Zhang, Xiaochun Wan

Food Science and Human Wellness

DOI

2022

Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach.

Junchang Wang, Mengru Li, Hui Wang, Wenjing Huang, Fang Li, Lili Wang, Chi-Tang Ho, Yan-Yan Zhang, Liang Zhang, X. Zhai, Xiaochun Wan

Journal of Agricultural and Food Chemistry

DOI

2022

Study on In Vitro Preparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols.

Zong-De Jiang, Hui Zhang, Zisheng Han, X. Zhai, Chunyin Qin, Ming-Chun Wen, Guoping Lai, Chi-Tang Ho, Liang Zhang, Xiaochun Wan

Journal of Agricultural and Food Chemistry

DOI

2022

Food polyphenols and Maillard reaction: regulation effect and chemical mechanism

Zisheng Han, Meng-Ting Zhu, Xiaochun Wan, X. Zhai, Chi-Tang Ho, Liang Zhang

Critical reviews in food science and nutrition

DOI

2021

基于GC-MS结合化学计量学的浓香型白酒分类方法

胡雪，李锦松，唐永清，张良，钱宇，赵金松

《食品与发酵工业》

DOI

2021

食源复方解酒口服液对小鼠酒精性肝损伤的保护作用

于纯淼，付佳琪，张良，李治翔

《食品工业科技》

DOI

2021

盐预适应对鲁氏酵母菌高盐胁迫抗性的影响

王定康，张良，邹江鹏，车经纬，李丹，金垚，周荣清，吴重德

《食品科学技术学报》

2021

小曲清香白酒蒸馏过程不同馏分风味物质变化规律研究

汪茜，张良，黄志久，罗广，杨波，赵金松

《中国酿造》

2021

香菇的保鲜与加工工艺研究进展

张爱莉，卢作焜，张良，邓丽娟

《食品工业》

2021

Gut microbiota-mediated improvement of metabolic disorders by Qingzhuan tea in high fat diet-fed mice

Lin Feng, Jie Zhou, Liang Zhang, Pan-Pan Liu, Peng-Cheng Zheng, Shi-Wei Gao, Chuan-Kui Song, Yong-Chao Yu, Zi-Ming Gong, Xiaochun Wan

DOI

2021

Effect of catechin on dietary AGEs absorption and cytotoxicity in Caco-2 cells.

Qian Wu, Yuan-Yuan Chen, Yuan-Yuan Ouyang, Yi He, Juan Xiao, Liang Zhang, Nianjie Feng

Food Chemistry

DOI

2021

Determination and Comprehensive Risk Assessment of Dietary Exposure to Ochratoxin A on Fermented Teas.

Hangbin Yan, Liang Zhang, Zi-Ling Ye, A. Wu, Dian-Zhen Yu, You Wu, Yu Zhou

Journal of Agricultural and Food Chemistry

DOI

2021

LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea.

Zisheng Han, Ming-Chun Wen, Hai-Wei Zhang, Liang Zhang, Xiaochun Wan, Chi-Tang Ho

Food Chemistry

DOI

2021

Purple tea (Camellia sinensis var. assamica) as a potential functional beverage: From extraction of phenolic compounds to cell-based antioxidant/biological activities.

Cristiane Oliveira de Moura, T. K. Junior, Fernanda Rafaelly de O. Pedreira, L. Azevedo, M. M. Furtado, A. Sant'Ana, M. Franchin, Vinicius Rafael Gonzaga, Yu-Qing Cui, Ming-Chun Wen, Liang Zhang, R. Pereira, D. Granato

Food and Chemical Toxicology

DOI

2021

Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea

Peng-Cheng Zheng, Chunyin Qin, Pan Liu, Lin Feng, Tie-Jun Ling, Jingming Ning, Liang Zhang, Xiao-Chun Wan

Molecules

DOI

2021

Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

Qing-Qing Cao, Yan-Qing Fu, Jieqiong Wang, Liang Zhang, Fang Wang, Jun-Feng Yin, Yong-Quan Xu

Food Chemistry: X

DOI

2021

Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation.

Ming-Chun Wen, Zisheng Han, Yuqing Cui, Chi-Tang Ho, Xiaochun Wan, Liang Zhang

Food Chemistry

DOI

2021

The Impact of Citrus-Tea Cofermentation Process on Chemical Composition and Contents of Pu-Erh Tea: An Integrated Metabolomics Study

Ya Xu, Pu-Lin Liang, Xue-Lian Chen, Mingxu Gong, Liang Zhang, Xiao-Hui Qiu, Jing Zhang, Zhi-Hai Huang, Wen Xu

Frontiers in Nutrition

DOI

2021

Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health.

Liang Zhang, Zisheng Han, D. Granato

Advances in Food and Nutrition Research

DOI

2021

Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing.

Ming-Chun Wen, Yuqing Cui, Cai-Xia Dong, Liang Zhang

Food Research International

DOI

2021

Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro.

Qian Wu, Yuan-Yuan Ouyang, Yin-qiu Kong, Y. Min, Juan Xiao, Shuyi Li, Meng-Zhou Zhou, Nianjie Feng, Liang Zhang

Journal of Agricultural and Food Chemistry

DOI

2021

Effect of chemical composition of black tea infusion on the color of milky tea.

Ya-Lin Mao, Jieqiong Wang, Gen-Sheng Chen, D. Granato, Liang Zhang, Yan-Qing Fu, Ying Gao, Jun-Feng Yin, Long-Xin Luo, Yong-Quan Xu

Food Research International

DOI

2021

Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach.

N. Pap, Dhanik Reshamwala, R. Korpinen, P. Kilpeläinen, Marina Fidelis, M. M. Furtado, A. Sant'Ana, Ming-Chun Wen, Liang Zhang, Jarkko Hellström, Pertti Marnilla, P. Mattila, T. Sarjala, Bao-Ru Yang, Amanda dos Santos Lima, L. Azevedo, V. Marjomäki, D. Granato

Food and Chemical Toxicology

DOI

2021

Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose.

Zong-De Jiang, Zisheng Han, Chunyin Qin, Guoping Lai, Ming-Chun Wen, Chi-Tang Ho, Liang Zhang, Xiaochun Wan

Journal of Agricultural and Food Chemistry

DOI

2021

Effect of lotus seedpod oligomeric procyanidins on AGEs formation in simulated gastrointestinal tract and cytotoxicity in Caco-2 cells.

Qian Wu, Kuoquan Zhao, Yuan-Yuan Chen, Yuan-Yuan Ouyang, Yingna Feng, Shuyi Li, Liang Zhang, Nianjie Feng

Food & Function

DOI

2021

Qualitative and quantitative changes of nonvolatile compounds and taste profiles in Wuyi rock tea during the manufacturing processes

Xiang-Yang Guo, Chi-Tang Ho, W. Schwab, Zhen Wen, Hui Zhu, Qiong Liu, Liang Zhang, Xiaochun Wan

Journal of Food Bioactives

DOI

2021

Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes

S. Liang, D. Granato, Chun Zou, Ying Gao, Yan Zhu, Liang Zhang, Jun-Feng Yin, Wei-Biao Zhou, Yong-Quan Xu

Trends in Food Science & Technology

DOI

2020

酱香型白酒关键酱香风味物质研究现状

王荣钰，赵金松，苏占元，吴卫宇，张良

《酿酒科技》

DOI

2020

不同加热处理对豆腐风味和异黄酮含量的影响研究

李加双，张良，王晶，姜雪晶，邢利婷，张春江

《食品研究与开发》

2020

马铃薯膳食纤维对小麦面团流变和热机械特性的影响

张艺萱，刘伟，刘倩楠，张良，徐芬，李楠，张泓，胡宏海

《食品科技》

2020

郫县豆瓣后发酵期氨基酸呈味效果评价及其ACE抑制肽动态分析

彭杰，冉玉琴，徐炜桢，杨国华，张良

《食品工业科技》

DOI

2020

The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media.

Qian Wu, Shi-Miao Tang, Liang Zhang, Jinsong Xiao, Qing Luo, Yuan-Yuan Chen, Meng-Zhou Zhou, Nianjie Feng, Chao Wang

Food & Function

DOI

2020

Quantitative analysis and dietary risk assessment of aflatoxins in Chinese post-fermented dark tea.

Pu Cui, Hangbin Yan, D. Granato, Chi-Tang Ho, Zi-Ling Ye, Yong Wang, Liang Zhang, Yu Zhou

Food and Chemical Toxicology

DOI

2020

Identification of d-amino acids in tea leaves.

Yu Xu, Zi-Yi Liu, Zhao-Ye Liu, Zhihui Feng, Liang Zhang, Xiaochun Wan, Xiaogen Yang

Food Chemistry

DOI

2020

Analysis of chemical composition in Chinese olive leaf tea by UHPLC-DAD-Q-TOF-MS/MS and GC-MS and its lipid-lowering effects on the obese mice induced by high-fat diet.

Yang Zhang, Ming-Chun Wen, Pan Zhou, Maolin Tian, Jie Zhou, Liang Zhang

Food Research International

DOI

2020

Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals.

G. B. Escher, Ming-Chun Wen, Liang Zhang, N. D. Rosso, D. Granato

Food Chemistry

DOI

2020

Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments.

Marina Fidelis, Mariana Araújo Vieira Do Carmo, L. Azevedo, T. M. Cruz, M. B. Marques, Takao Myoda, A. Sant'Ana, M. M. Furtado, Ming-Chun Wen, Liang Zhang, N. D. Rosso, M. Genovese, W. Oh, F. Shahidi, N. Pap, D. Granato

Food and Chemical Toxicology

DOI

2020

A comprehensive comparison on chemical profile of GCP at different ripeness stages using untargeted and pseudotargeted metabolomics.

Jing Zhang, Xiaofang Wu, Jiaqi Qiu, Liang Zhang, Ya-Ting Zhang, Xiao-Hui Qiu, Zhi-Hai Huang, Wen Xu

Journal of Agricultural and Food Chemistry

DOI

2020

Optimizing the extraction of bioactive compounds from pu-erh tea (Camellia sinensis var. assamica) and evaluation of antioxidant, cytotoxic, antimicrobial, antihemolytic, and inhibition of α-amylase and α-glucosidase activities.

L. Armstrong, Mariana Araújo Vieira Do Carmo, You Wu, Luis Antônio Esmerino, L. Azevedo, Liang Zhang, D. Granato

Food Research International

DOI

2020

Alteration of local and systemic amino acids metabolism for the inducible defense in tea plant (Camellia sinensis) in response to leaf herbivory by Ectropis oblique.

Longbao Li, Tingting Li, Yuanyuan Jiang, Yunqiu Yang, Liang Zhang, Zong-De Jiang, Chao-Ling Wei, Xiaochun Wan, Hua Yang

Archives of Biochemistry and Biophysics

DOI

2020

Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase

Lin Feng, Panpan Liu, Peng-Cheng Zheng, Liang Zhang, Jie Zhou, Zi-Ming Gong, Yong-Chao Yu, Shi-Wei Gao, Lin Zheng, Xue-Ping Wang, Xiaochun Wan

Scientific Reports

DOI

2020

Association between chemistry and taste of tea: A review

Liang Zhang, Qing-Qing Cao, D. Granato, Yong-Quan Xu, Chi-Tang Ho

DOI

2020

Exploring the Antihyperglycemic Chemical Composition and Mechanisms of Tea Using Molecular Docking

Yue Sun, Lu-Fei Wang, Lily K. Shaughnessy, Yan Lin, Qingliang Xu, Xue-Rong Shi, Liang Zhang, Rilei Yu, Hang Xiao, Xiaochun Wan, Xian Wu

Evidence-Based Complementary and Alternative Medicine

DOI

2020

Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation.

G. B. Escher, M. B. Marques, Mariana Araújo Vieira Do Carmo, L. Azevedo, M. M. Furtado, A. Sant'Ana, M. D. da Silva, M. Genovese, Ming-Chun Wen, Liang Zhang, W. Oh, F. Shahidi, N. D. Rosso, D. Granato

Food Research International

DOI

2020

A new analytical concept based on chemistry and toxicology for herbal extracts analysis: From phenolic composition to bioactivity.

J. S. Santos, G. B. Escher, Mariana Araújo Vieira Do Carmo, L. Azevedo, Mariza Boscacci Marques, H. Daguer, L. Molognoni, Maria Inés Genovese, Ming-Chun Wen, Liang Zhang, W. Oh, F. Shahidi, D. Granato

Food Research International

DOI

2019

超声波-酶解辅助提取火龙果皮色素的工艺优化

鲁青，张超凤，严美婷，张良

《食品研究与开发》

2019

毛氏红烧肉特征风味成分分析

薛雁，周芳伊，黄峰，张良，张春江，张泓

《食品研究与开发》

2019

酱香型大曲微生物群落特征与理化指标的相关性研究

赵金松，张良，孙啸涛，边名鸿，郑福平

《基因组学与应用生物学》

DOI

2019

小麦糊粉层及其产品的开发应用研究进展

邓亚敏，张泓，胡宏海，李晓娅，张良

《食品科技》

DOI

2019

毛氏红烧肉挥发性风味物质分析方法的建立

王瑞澄，周芳伊，黄峰，张良，赵志磊，张春江，张泓

《食品科技》

DOI

2019

热处理方式对豆腐品质特性的影响

李加双，张良，王晶，姜雪晶，邢利婷，张春江

《食品与发酵工业》

DOI

2019

传统发酵米粉纯种发酵工艺优化

肖勇生，黄安全，包珍，张良

《食品工业》

2019

微生物发酵技术同步提取青钱柳多糖和黄酮

鲁青，严美婷，张超凤，张良

《食品与发酵工业》

DOI

2019

适合酸菜白肉菜肴产品的酸菜原料优选研究

王瑞澄，黄峰，张良，张泓，张春江，张筠

《食品科技》

DOI

2019

Flaxleaf Fleabane Leaves (Conyza bonariensis), A New Functional Nonconventional Edible Plant?

Suzane Lucas Schechtel, Vanessa Cristina Rodrigues de Matos, J. S. Santos, T. M. Cruz, M. B. Marques, Ming-Chun Wen, Liang Zhang, M. M. Furtado, A. Sant'Ana, Mariana Araújo Vieira Do Carmo, L. Azevedo, J. Ribeiro, D. Granato

Journal of Food Science

DOI

2019

Flavor augmentations affect fluoride bioavailability from brewed dark tea

Junjun Xi, Liang Zhang, Chuan-Yi Peng, Jie Zhou, Yun Peng, Ling-Yun Xu, Bo Chen, Qilu Meng, Ru-Yan Hou, Da-Xiang Li, Yan-ling Zhang, Xiaochun Wan, Huimei Cai

LWT

DOI

2019

Improved absorption of β-carotene by encapsulation in an oil-in-water nanoemulsion containing tea polyphenols in the aqueous phase.

Qilu Meng, Piao-Piao Long, Jie Zhou, Chi-Tang Ho, Xiaohui Zou, Bo Chen, Liang Zhang

Food Research International

DOI

2019

Camu-camu seed (Myrciaria dubia) - From side stream to anantioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient.

Marina Fidelis, Mariana Araújo Vieira Do Carmo, Thiago Mendanha da Cruz, L. Azevedo, Takao Myoda, Marianna Miranda Furtado, Mariza Boscacci Marques, A. Sant'Ana, Maria Inês Genovese, Won Young Oh, Ming-Chun Wen, F. Shahidi, Liang Zhang, M. Franchin, S. M. de Alencar, Pedro Luiz Rosalen, D. Granato

Food Chemistry

DOI

2019

Tea aroma formation from six model manufacturing processes.

Zhihui Feng, Yi-Fan Li, Ming Li, Yi-Jun Wang, Liang Zhang, Xiaochun Wan, Xiaogen Yang

Food Chemistry

DOI

2019

Preventive Efficiency of Green Tea and Its Components on Nonalcoholic Fatty Liver Disease.

Jie Zhou, Chi-Tang Ho, Piao-Piao Long, Qilu Meng, Liang Zhang, Xiaochun Wan

Journal of Agricultural and Food Chemistry

DOI

2019

Multivariate effects of Chinese keemun black tea grades (Camellia sinensis var. sinensis) on the phenolic composition, antioxidant, antihemolytic and cytotoxic/cytoprotection activities.

Liang Zhang, J. S. Santos, T. M. Cruz, M. B. Marques, Mariana Araújo Vieira Do Carmo, L. Azevedo, Yi-Jun Wang, D. Granato

Food Research International

DOI

2019

Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties.

Leonardo Augusto Gremski, A. Coelho, J. S. Santos, H. Daguer, L. Molognoni, Leonardo Do Prado-Silva, A. Sant'Ana, Ramon da Silva Rocha, M. D. da Silva, A. Cruz, L. Azevedo, Mariana Araújo Vieira Do Carmo, Ming-Chun Wen, Liang Zhang, D. Granato

Food Chemistry

DOI

2019

Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation.

Piao-Piao Long, Ming-Chun Wen, D. Granato, Jie Zhou, You Wu, Yan Hou, Liang Zhang

Food Chemistry

DOI

2019

Highly discriminant rate of Dianhong black tea grades based on fluorescent probes combined with chemometric methods.

Jing Zhu, Fengyuan Zhu, Lu-Qing Li, Linlin Cheng, Liang Zhang, Yue Sun, Xiaochun Wan, Zheng-Zhu Zhang

Food Chemistry

DOI

2019

From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

Graziela Bragueto Escher, Lorena Do Carmo Cardoso Borges, Jânio Sousa Santos, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mariana Araújo Vieira Do Carmo, L. Azevedo, M. M. Furtado, Anderson S. Sant'Ana, Ming-Chun Wen, Liang Zhang, D. Granato

Antioxidants

DOI

2019

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review.

Liang Zhang, Chi-Tang Ho, Jie Zhou, J. S. Santos, L. Armstrong, D. Granato

Comprehensive Reviews in Food Science and Food Safety

DOI

2019

High occurrence of aflatoxin B1 in Pixian Doubanjiang, a typical condiment in Chinese cuisine

Liang Zhang, Weizhen Xu, Peng Yue, Qin Wang, Yufeng Li, Xiaofang Pei, Peibin Zeng

Food Control

DOI

2019

Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine

Liang Zhang, Zhenmin Che, Weizhen Xu, Peng Yue, Rui Li, Yufeng Li, Xiaofang Pei, Peibin Zeng

Food Microbiology

DOI

2018

紧贴地方经济依托产学研用培养生物工程专业工科复合型实用人才

张良，袁永俊，陈祥贵，李玉锋

《读与写(教育教学刊)》

DOI

2018

郫县豆瓣后发酵过程中细菌群落与呈香物质相关性研究

徐炜桢，赵红宇，杨懿，叶玉矫，岳鹏，张良

《食品与发酵工业》

DOI

2018

食品3D打印技术的发展现状

刘倩楠，张春江，张良，胡小佳，余永名，胡宏海，黄峰，田芳，谭瑶瑶，戴小枫，张泓

《农业工程学报》

2018

全豆豆腐与传统豆腐的品质差异性研究

李加双，张良，王晶，赵悦，张春江，张泓

《食品科技》

2018

直条米粉松丝技术及其设备研究进展

肖勇生，黄安全，张良，包珍

《食品科技》

DOI

2018

腌制预处理对红烧肉品质的影响

焦慎江，赵志磊，张良，黄峰，陈文波，张春江，张泓

《食品科学》

2018

维吾尔调和茶营养成分及香气成分的研究

张良，胡卫成，陆银银，张建梅，张琦，冯作山，沈婷，白羽嘉

《食品科技》

2018

响应面优化维吾尔调和茶提取工艺及抗氧化活性

张良，陆银银，曹玉凤，陈亮，张建梅，沈婷，冯作山，白羽嘉

《食品工业科技》

2018

新工科背景下地方高校生物工程类专业多学科交叉共建的探索与实践

张良，袁永俊，陈祥贵，李玉锋

《读与写(教育教学刊)》

2018

全豆豆腐凝胶特性研究进展

李加双，赵悦，张良，王晶，张春江，张泓

《食品工业》

2018

Comparative analysis of fecal phenolic content between normal and obese rats after oral administration of tea polyphenols.

Bo Chen, Jie Zhou, Qilu Meng, Yang Zhang, Shi-Hua Zhang, Liang Zhang

Food & Function

DOI

2018

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea.

Jie Zhou, You Wu, Piao-Piao Long, Chi-Tang Ho, Yi-Jun Wang, Zhi-Peng Kan, L. Cao, Liang Zhang, Xiaochun Wan

Journal of Agricultural and Food Chemistry

DOI

2018

Differences in Chemical Composition among Commercially Important Cultivars of Genus Camellia.

Yi-Jun Wang, Zhi-Peng Kan, Dong-Xu Wang, Liang Zhang, Xiaochun Wan, J. McGinley, H. Thompson

Journal of Agricultural and Food Chemistry

DOI

2018

Large Yellow Tea Attenuates Macrophage-Related Chronic Inflammation and Metabolic Syndrome in High-Fat Diet Treated Mice.

Na Xu, J. Chu, Min Wang, Ling Chen, Liang Zhang, Zhongwen Xie, Jinsong Zhang, Chi-Tang Ho, Da-Xiang Li, Xiaochun Wan

Journal of Agricultural and Food Chemistry

DOI

2018

Nanoemulsion delivery system of tea polyphenols enhanced the bioavailability of catechins in rats.

Yun Peng, Qilu Meng, Jie Zhou, Bo Chen, Junjun Xi, Piao-Piao Long, Liang Zhang, Ru-Yan Hou

Food Chemistry

DOI

2018

Roasting improves the hypoglycemic effects of a large-leaf yellow tea infusion by enhancing the levels of epimerized catechins that inhibit α-glucosidase.

Jie Zhou, Liang Zhang, Qilu Meng, Yi-Jun Wang, Piao-Piao Long, Chi-Tang Ho, Chuanjian Cui, L. Cao, Da-Xiang Li, Xiaochun Wan

Food & Function

DOI

2018

Gene Discovery of Characteristic Metabolic Pathways in the Tea Plant (Camellia sinensis) Using ‘Omics’-Based Network Approaches: A Future Perspective

Shi-Hua Zhang, Liang Zhang, Y. Tai, Xuewen Wang, Chi-Tang Ho, Xiaochun Wan

Frontiers in Plant Science

DOI

2018

An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase.

Xue-Mei Guo, Piao-Piao Long, Qilu Meng, Chi-Tang Ho, Liang Zhang

Food Chemistry

DOI

2018

Triterpenoid saponins from the genus Camellia: structures, biological activities, and molecular simulation for structure-activity relationship.

Chuanjian Cui, Jianfa Zong, Yue Sun, Liang Zhang, Chi-Tang Ho, Xiaochun Wan, Ru-Yan Hou

Food & Function

DOI

2018

TBC2target: A Resource of Predicted Target Genes of Tea Bioactive Compounds

Shi-Hua Zhang, Liang Zhang, Yi-Jun Wang, Jian Yang, Mingzhi Liao, Shoudong Bi, Zhongwen Xie, Chi-Tang Ho, Xiaochun Wan

Frontiers in Plant Science

DOI

2017

整粒高粱酿造浓香型白酒生香发酵工艺的开发

毛洪川，许德富，陈晓明，张良，敖宗华，李河

《食品科技》

2017

典型徽菜加工中特征风味物质的研究进展

李晓娅，刘政权，黄峰，孙红霞，张春江，张良，张泓

《食品科技》

2017

郫县豆瓣后熟期理化特性与微量元素动态分析

赵红宇，徐炜桢，杨国华，刘元福，岳鹏，张良

《食品与发酵工业》

2017

过热蒸汽加工红烧肉的工艺研究

尹莉丽，王庭欣，张良，张春江，胡宏海，黄峰，陈文波，张泓

《食品科技》

2017

整粒高粱酿造浓香型白酒新工艺——高粱预处理及产酒发酵研究

毛洪川，许德富，陈晓明，张良，敖宗华，丁海龙，李河

《食品与发酵工业》

2017

可食用多糖对米粉/玉米淀粉混合体系流变和凝胶性能的影响研究

张良，曹燕，钱建亚

《美食研究》

2017

Determination of 11 photoinitiators and their migration into tea and milk by gas chromatography-tandem mass spectrometry (MSPD-GC-MS/MS)

Huimei Cai, Shuilin Ji, Ju-Zhou Zhang, Guang-Zhi Shang, Gushuai Tao, Chuan-Yi Peng, Gui-Jie Chen, Ru-Yan Hou, Liang Zhang, Xiaochun Wan

DOI

2017

A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation

L. Cao, Xue-Mei Guo, Guang-Jin Liu, Yue-Lin Song, Chi-Tang Ho, Ru-Yan Hou, Liang Zhang, Xiaochun Wan

Journal of Food and Drug Analysis

DOI

2017

The proposed biosynthesis of procyanidins by the comparative chemical analysis of five Camellia species using LC-MS

Liang Zhang, Y. Tai, Yi-Jun Wang, Qilu Meng, Yunqiu Yang, Shi-Hua Zhang, Hua Yang, Zheng-Zhu Zhang, Da-Xiang Li, Xiaochun Wan

Scientific Reports

DOI

2017

Migration kinetics of four photo-initiators from paper food packaging to solid food simulants

Huimei Cai, Shuilin Ji, Ju-Zhou Zhang, Gushuai Tao, Chuan-Yi Peng, Ru-Yan Hou, Liang Zhang, Yue Sun, Xiaochun Wan

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment

DOI

2017

HPLC‐DAD‐ESI‐MSとその効果高脂肪およびフルクトース食により誘導されたラットにおける高脂血症および高血糖によるビワ葉抽出物の化学的プロファイリング【Powered by NICT】

Bo Chen, Piao-Piao Long, Yue Sun, Qilu Meng, Xingxun Liu, Huan-Huan Cui, Qing Lv, Liang Zhang

2017

The chemical profiling of loquat leaf extract by HPLC-DAD-ESI-MS and its effects on hyperlipidemia and hyperglycemia in rats induced by a high-fat and fructose diet.

Bo Chen, Piao-Piao Long, Yue Sun, Qilu Meng, Xingxun Liu, Huan-Huan Cui, Qing Lv, Liang Zhang

Food & Function

DOI

2016

肉品嫩度的影响因素以及传统炖煮方式对肉制品嫩度的影响

孙红霞，黄峰，张春江，胡宏海，张雪，丁振江，张良，张泓

《食品科技》

DOI

2016

利用整粒高粱酿造浓香型白酒的产酒发酵工艺开发

毛洪川，陈晓明，许德富，张良，敖宗华，丁海龙，李河

《食品科技》

2016

卤制液循环使用对扒鸡腿非挥发性和挥发性风味成分变化规律的影响

彭婷婷，张春江，黄峰，张良，张泓

《现代食品科技》

2016

茶多酚体内吸收、分布、代谢和排泄研究进展

Liang Zhang, Xin Chen, Bo Chen, Yu-Hui Han, Yue-Li Song, Jun-Song Li, Yu-Hong Liang, Xiaochun Wan

DOI

2016

The absorption, distribution, metabolism and excretion of procyanidins.

Liang Zhang, Yi-Jun Wang, Da-Xiang Li, Chi-Tang Ho, Jun-Song Li, Xiaochun Wan

Food & Function

DOI

2016

Oleiferasaponin C6 from the seeds of Camellia oleifera Abel.: a novel compound inhibits proliferation through inducing cell-cycle arrest and apoptosis on human cancer cell lines in vitro

Jianfa Zong, Dong-Xu Wang, Weiting Jiao, Liang Zhang, Guan‐Hu Bao, Chi-Tang Ho, Ru-Yan Hou, Xiaochun Wan

DOI

2016

Tea waste: an effective and economic substrate for oyster mushroom cultivation.

Dou-Dou Yang, Jin Liang, Yunsheng Wang, Fengru Sun, Hong Tao, Qiang Xu, Liang Zhang, Zheng-Zhu Zhang, Chi-Tang Ho, Xiaochun Wan

The Journal of the Science of Food and Agriculture

DOI

2016

A new anti-proliferative acylated flavonol glycoside from Fuzhuan brick-tea

Yong-zhen Tian, Liua Xiao, Wen Liu, Wei-Yun Wang, Y. Long, Liang Zhang, Yan Xu, Guan‐Hu Bao, Xiao-Chun Wan, Tie-Jun Ling

Natural Product Research

DOI

2016

茶ポリフェノールの体内吸収、分布、代謝と排泄の研究進展【JST・京大機械翻訳】

Liang Zhang, Xin Chen, Bo Chen, Yu-Hui Han, Yue-Li Song, Jun-Song Li, Yue-Hong Liang, Xiao-Chun Wan

2016

TBC2health: a database of experimentally validated health-beneficial effects of tea bioactive compounds

Shi-Hua Zhang, Hongdong Xuan, Liang Zhang, Sicong Fu, Yi-Jun Wang, Hua Yang, Y. Tai, Youhong Song, Jinsong Zhang, Chi-Tang Ho, Shaowen Li, Xiaochun Wan

Briefings Bioinform.

DOI

2016

Genetic Divergence between Camellia sinensis and Its Wild Relatives Revealed via Genome-Wide SNPs from RAD Sequencing

Hua Yang, Chao-Ling Wei, Hongwei Liu, Jun-Lan Wu, Zheng-Guo Li, Liang Zhang, Jian-Bo Jian, Ye-Yun Li, Y. Tai, Jing Zhang, Zheng-Zhu Zhang, Chang-Jun Jiang, Tao Xia, Xiao-Chun Wan

PLoS ONE

DOI

2016

Research progress in the absorption , distribution , metabolism and excretion of tea polyphenols in vivo

Liang Zhang, Xin Chen, Bo Chen, Yu-Hui Han, Yue-Lin Song, Jun-Song Li, Yu Liang, Xiaochun Wan

2015

Simultaneous determination of seven catechins in rat plasma by ultra-high performance liquid chromatography tandem mass spectrometry and its application to a pharmacokinetics study

Liang Zhang, Yu-Hui Han, Jinjun Shan, Yu-Hong Liang, Li-Wei Xu, Shi-Hua Zhang, Jun-Song Li, Xiaochun Wan

DOI

2015

The effects of co-administration of butter on the absorption, metabolism and excretion of catechins in rats after oral administration of tea polyphenols.

Liang Zhang, Yu-Hui Han, Li-Wei Xu, Yu-Hong Liang, Xin Chen, Jun-Song Li, Xiaochun Wan

Food & Function

DOI

2015

Transcriptomic and phytochemical analysis of the biosynthesis of characteristic constituents in tea (Camellia sinensis) compared with oil tea (Camellia oleifera)

Y. Tai, Chao-Ling Wei, Hua Yang, Liang Zhang, Qi Chen, Wei-Wei Deng, Shu Wei, Jing Zhang, Cong-Bing Fang, Chi-Tang Ho, Xiaochun Wan

BMC Plant Biology

DOI

2015

Additional file 6: of Transcriptomic and phytochemical analysis of the biosynthesis of characteristic constituents in tea (Camellia sinensis) compared with oil tea (Camellia oleifera)

Y. Tai, Chao-Ling Wei, Hua Yang, Liang Zhang, Qi Chen, Wei-Wei Deng, Shu Wei, Jing Zhang, Cong-Bing Fang, Chi-Tang Ho, Xiaochun Wan

DOI

2015

Novel triterpenoid saponins from residual seed cake of Camellia oleifera Abel. show anti-proliferative activity against tumor cells.

Jianfa Zong, Rui-Long Wang, Guan‐Hu Bao, Tie-Jun Ling, Liang Zhang, Xin-Fu Zhang, Ru-Yan Hou

Fitoterapia

DOI

2014

以培养专业应用型人才为宗旨的生物工程专业建设改革探索

王媛媛，任大明，杨玉红，阚国仕，张良，徐艳，吴宪明

《吉林农业》

2014

响应面法优化金针菇菌糠多糖提取工艺

张良，刘洋，康竞芹，王勇

《湖北农业科学》

2014

多重PCR法用于鸡、鸭肉源性的鉴定

段庆梓，尚柯，张玉，张良

《食品研究与开发》

2014

Aqueous extract of post-fermented tea reverts the hepatic steatosis of hyperlipidemia rat by regulating the lipogenic genes expression and hepatic fatty acid composition

Jie Zhou, Liang Zhang, Jingsong Zhang, Xiaochun Wan

BMC Complementary and Alternative Medicine

DOI

2014

Determination of quality constituents in the young leaves of albino tea cultivars.

Lin Feng, Ming-Jun Gao, Ru-Yan Hou, Xiaoyi Hu, Liang Zhang, Xiao-Chun Wan, Shu Wei

Food Chemistry

DOI

2014

Preparation, characterization, and in vitro antitumor activity of folate conjugated chitosan coated EGCG nanoparticles

Jin Liang, Lin Cao, Liang Zhang, Xiaochun Wan

Food Science and Biotechnology

DOI

2014

Advantage of LC-MS metabolomics to identify marker compounds in two types of Chinese dark tea after different post-fermentation processes

Liang Zhang, Wei-Wei Deng, Xiaochun Wan

Food Science and Biotechnology

DOI

2013

3种不同品种高粱发酵酒糟及基酒品质的差异

田殿梅，霍丹群，张良，敖宗华，杨平，涂荣坤，丁海龙，刘海艳

《食品与发酵工业》

2013

泸糯八号高粱酒糟酿造浓香型白酒入窖条件优化

田殿梅，张良，霍丹群，敖宗华，杨平，涂荣坤，丁海龙

《食品与发酵工业》

DOI

2013

宜宾芽菜发酵过程中风味物质动态变化

邓静，张良，杨志荣

《食品科学》

2013

超声波提取紫薯花青素工艺条件优化研究

许青莲，邢亚阁，车振明，曾亮，张良，张伟

《食品工业》

2013

菌糠多糖的提取工艺及应用

张良

《辽宁科技大学》

2013

Analysis of Glycosidic Aroma Precursors in Green Tea using GC-MS and HPLC-MS~n

Liang Zhang

2013

HPLC-DAD-ESI-MSn和GC-MS比较陈皮、橘皮和霉变橘皮中的化学成分

Liang Zhang, Jie Zhou, Wei-Chang Zhu, Shi-Hua Zhang

2013

Chinese dark teas: Postfermentation, chemistry and biological activities

Liang Zhang, Zheng-Zhu Zhang, Yi-Bin Zhou, Tie-Jun Ling, Xiaochun Wan

DOI

2013

Fuzhuanins A and B: the B-ring fission lactones of flavan-3-ols from Fuzhuan brick-tea.

Zhen-Mei Luo, Haiping Du, Li-Xiang Li, Mao-Qiang An, Zheng-Zhu Zhang, Xiao-Chun Wan, Guan‐Hu Bao, Liang Zhang, Tie-Jun Ling

Journal of Agricultural and Food Chemistry

DOI

2013

Effect of submerged and solid-state fermentation on pigment and citrinin production byMonascus purpureus

Liang Zhang, Zhiqiang Li, Bing Dai, Wenxue Zhang, Yongjun Yuan

Acta Biologica Hungarica

DOI

2013

Chemical Composition of Spent Pleurotus eryngii Mushroom Substrate and Its Reuse for Volvariella volvacea Production

Xian Sun, Hui Min Xu, Huibing Liang, Pei Shan Li, Dairong Qiao, Yi Cao, Liang Zhang

Asian Journal of Chemistry

DOI

2013

Study on Production Process and Changes of Spicy Components in Shelf Life of Pepper Oil

Liang Zhang

Zhongguo tiaoweipin

2013

Study on Brewing Technology of Pomegranate Fruit Vinegar

Liang Zhang

Zhongguo tiaoweipin

2012

神经网络优化番木瓜籽油的超临界CO2萃取工艺

邓楚津，董强，张常松，张良，刘书成

《中国粮油学报》

2012

猕猴桃白兰地专用酵母菌的选育及鉴定

田殿梅，张良，卢中明，秦辉，侯长军，霍丹群

《食品与发酵工业》

DOI

2012

膨化玉米制作玉米汁的工艺优化

解小嵩，邱枫倜，汤冰雪，曹冬煦，张良

《食品与发酵工业》

2012

番木瓜籽的基本成分及营养价值

邓楚津，董强，张良，屈小娟，刘书成

《食品研究与开发》

2012

A New Saponin from Tea Seed Pomace (Camellia oleifera Abel) and Its Protective Effect on PC12 Cells

Xin-Fu Zhang, Yingmei Han, Guan‐Hu Bao, Tie-Jun Ling, Liang Zhang, Li-Ping Gao, Tao Xia

Molecules

DOI

2011

可视化阵列传感器在不同酒龄白酒检测中的应用

霍丹群，尹猛猛，张良，侯长军，张苗苗，秦辉，杨丽敏，沈才洪，张宿义，卢中明，周军

《食品工业科技》

2011

西米交联淀粉的理化性质

张良，张本山

《食品与发酵工业》

2011

硝酸银硅胶柱分离纯化蛇鲻鱼油中的EPA和DHA

张良，刘美玲，董强，刘书成，郝记明，张静

《中国粮油学报》

2010

泸州古酿酒窖池中两株产甲烷杆菌比较研究

王俪鲆，张良，刘来雁，张宿义，许德富，刘光烨

《应用与环境生物学报》

2008

曲药贮存过程中生化性能变化的研究

张良，秦辉，许德富，敖宗华，王媛，代小雪

《食品与发酵工业》

2007

山茱萸多糖的提取及纯化工艺研究

张彩莹，张良

《食品科学》

2007

山茱萸多糖的提取及含量测定

张彩莹，张良，惠丰立，褚学英

《时珍国医国药》

2006

白酒丢糟制备活性炭的初步研究

蒋宏，潘帅路，张良，张宿义，胡承

《食品与发酵工业》

DOI

2006

沸石-壳聚糖吸附剂对保健食醋的澄清作用

李增新，段春生，黄婕，张良

《食品工业科技》

2002

乙二胺-β—环糊精对胆固醇的增溶研究

雍国平，童红武，张良，彭荣怀，张皖，徐华军

《食品工业科技》

2002

中华猕猴桃果中水溶性多糖的分离和纯化研究

张良

《浙江大学》

会议论文

2018

糊粉层对小麦面团动态流变学及微观结构的影响

李晓娅，张泓，刘政权，张良

《中国食品科学技术学会第十五届年会》

2012

基于可视化电子鼻系统的白酒鉴别研究

张良，秦辉，霍丹群，张宿义，侯长军，沈才洪，杨平，易彬

《中国食品科学技术学会第九届年会》

2012

以窖池作为生物反应器生产生物发酵液的研究

张良，秦辉，张宿义，沈才洪，易彬，杨平

《中国食品科学技术学会第九届年会》

2012

双波长法检测酒糟中直、支链淀粉及总淀粉含量

张良，沈才洪，田殿梅，秦辉，张宿义，杨平，易彬

《中国食品科学技术学会第九届年会》

2007

白酒发酵中酸度的数学模型研究

蒙兆强，霍丹群，张良，张宿义，许德富

《中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛论文摘要集》

预印本

2024

Metagenomic and Metatranscriptomic Approaches to Reveal the Dynamic of Microbial Composition and Active Genera During Doubanjiang Meju Fermentation

liang zhang, Yan Zeng, Yufeng Li, Yu Jin, Peibin Zeng

SSRN Electronic Journal

DOI

研究方向

农产品精深加工食品微生物发酵

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