Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps)Daqun Liu, Xiaojun Liao, Xiaoting Xin et al.|Food Research International|2021Cited by 90
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from ChinaChengcheng Zhang, Daqun Liu, Jianming Zhang|International Journal of Food Microbiology|2021Cited by 83
Comparative Evaluation of the Phytochemical Profiles and Antioxidant Potentials of Olive Leaves from 32 Cultivars Grown in ChinaChengcheng Zhang, Daqun Liu, Xiaoting Xin et al.|Molecules|2022Cited by 55
Preparation, characterization, and application of edible antibacterial three-layer films based on gelatin–chitosan–corn starch–incorporated nisinJuan Chen, Jianming Zhang, Daiyao Liu et al.|Food Packaging and Shelf Life|2022Cited by 55
Chemical Characterization and Antioxidant Properties of Ethanolic Extract and Its Fractions from Sweet Potato (Ipomoea batatas L.) LeavesChengcheng Zhang, Weicheng Wu, Daqun Liu et al.|Foods|2019Cited by 46