Pengli Liu

Effects of temperature on the quality of black garlic

Xinyan Zhang, Ningyang Li, Xiaoming Lu et al. · Journal of the Science of Food and Agriculture · 2015 · 195 citations · Full text

Composition analysis and antioxidant properties of black garlic extract

Xiaoming Lu, Ningyang Li, Xuguang Qiao et al. · Journal of Food and Drug Analysis · 2016 · 167 citations · Full text

Effects of thermal treatment on polysaccharide degradation during black garlic processing

Xiaoming Lu, Ningyang Li, Xuguang Qiao et al. · LWT · 2018 · 119 citations

Food Chemistry, Thermal Treatment, Polysaccharide Degradation +8

Mitophagy and apoptosis mediated by ROS participate in AlCl3-induced MC3T3-E1 cell dysfunction

Menglin Liu, Xia Wu, Yilong Cui et al. · Food and Chemical Toxicology · 2021 · 85 citations

Cell Autophagy, Mitophagy, Apoptosis +8

Synthesis of Highly Active Co–Mo–S Unsupported Catalysts by a One-Step Hydrothermal Method for <i>p</i>-Cresol Hydrodeoxygenation

Weiyan Wang, Kun Zhang, Lu Li et al. · Industrial & Engineering Chemistry Research · 2014 · 60 citations

Materials Science, Hdo Active Sites, Chemical Engineering +15