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Likang Qin
Observed names:
L. Qin,
LIKANG QIN,
Li-Kang Qin,
Likang QIN
Institution:
Guizhou University
Observed institutions:
Jiangnan University,
Ministry of Education of the People's Republic of China,
Guizhou University,
Yunnan Academy of Agricultural Sciences
ORCID:
0000-0002-4156-2937
Observed ORCID:
0000-0002-4156-2937
OpenAlex ID:
A5007962165
Works
119
Awards
2
The Interplay of Dietary Fibers and Intestinal Microbiota Affects Type 2 Diabetes by Generating Short-Chain Fatty Acids
2023
·
Muhammad Mazhar
, Yong Zhu
, et al.
·
Foods
·
130
PDF
Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food
2018
·
C. Xie
, H. Zeng
, et al.
·
Journal of Applied Microbiology
·
69
Increases of Lipophilic Antioxidants and Anticancer Activity of Coix Seed Fermented by Monascus purpureus
2021
·
Haiying Zeng
, Likang Qin
, et al.
·
Foods
·
61
PDF
The Role of Amylose in Gel Forming of Rice Flour
2023
·
Jinmu Tian
, Likang Qin
, et al.
·
Foods
·
55
PDF
Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds
2020
·
Na Liu
, Jihong Pan
, et al.
·
Food Research International
·
54
Metabolite profiling, antioxidant and anti-glycemic activities of Tartary buckwheat processed by solid-state fermentation(SSF)with Ganoderma lucidum
2024
·
Rui Zhang
, Qin Cen
, et al.
·
Food Chemistry X
·
44
Formation of Taste and Odor Compounds During Preparation of Douchiba, a Chinese Traditional Soy-fermented Appetizer
2007
·
LIKANG QIN
, XIAOLIN DING
·
Journal of Food Biochemistry
·
44
PDF
Screening and application of lactic acid bacteria and yeasts with L ‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid
2020
·
Na Liu
, Song Miao
, et al.
·
Food Science & Nutrition
·
42
PDF
The cause of germination increases the phenolic compound contents of Tartary buckwheat (Fagopyrum tataricum)
2022
·
Yue Chen
, Yong Zhu
, et al.
·
Journal of Future Foods
·
40
PDF
Preparation and performance characterization of insoluble dietary fiber-alginate-pea protein ternary composite gels
2024
·
Yue Chen
, Xiao-Li Cai
, et al.
·
Food Hydrocolloids
·
38
Houttuynia cordata Thunb. crude extract inactivates Cronobacter sakazakii: Antibacterial components, antibacterial mechanism, and application as a natural disinfectant
2022
·
Yunhe Chang
, Shiwen Xia
, et al.
·
Food Control
·
37
Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri
2022
·
Zhoujie Yang
, Xiaoli Zhu
, et al.
·
Food Science & Nutrition
·
37
Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food
2018
·
Chunzhi Xie
, Haiying Zeng
, et al.
·
International Journal of Food Properties
·
37
PDF
Effects of Monascus purpureus-fermented tartary buckwheat extract on the blood lipid profile, glucose tolerance and antioxidant enzyme activities in KM mice
2022
·
Rong Ren
, Haiying Zeng
, et al.
·
Journal of Cereal Science
·
35
Study on preparation and properties of Camellia oleifera seed oil microcapsules by complex coacervation and spray drying
2023
·
Lei Wang
, Ying Zhang
, et al.
·
LWT
·
34
Functional components profile and glycemic index of kidney beans
2022
·
Shengshu Xu
, Likang Qin
, et al.
·
Frontiers in Nutrition
·
31
Impact of Ganoderma lucidum fermentation on the nutritional composition, structural characterization, metabolites, and antioxidant activity of Soybean, sweet potato and Zanthoxylum pericarpium residues
2023
·
Qin Cen
, Jin Fan
, et al.
·
Food Chemistry X
·
28
The regularity of heat-induced free radicals generation and transition of camellia oil
2022
·
Jianmei Yang
, Likang Qin
, et al.
·
Food Research International
·
28
Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with Lactobacillus paracasei and Kluyveromyces marxianus
2021
·
Na Liu
, Likang Qin
, et al.
·
Journal of Proteomics
·
28
Comprehensive explorations of nutritional, functional and potential tasty components of various types of Sufu, a Chinese fermented soybean appetizer
2018
·
Chunzhi XIE
, Haiying ZENG
, et al.
·
Food Science and Technology
·
27
PDF
Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food
2024
·
Chunzhi Xie
, Likang Qin
, et al.
·
Food Bioscience
·
25
Effect of Coix Seed Extracts on Growth and Metabolism of Limosilactobacillus reuteri
2022
·
Zhoujie Yang
, Anyan Wen
, et al.
·
Foods
·
25
Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste
2024
·
Quanye Wu
, Zhaona Xu
, et al.
·
Foods
·
24
PDF
Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum
2024
·
Wenmin Ao
, Likang Qin
, et al.
·
Current Research in Food Science
·
24
Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus
2021
·
Na Liu
, Likang Qin
, et al.
·
Food Bioscience
·
24
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Works count:
119
Citation count:
1,668
H-index:
24
I10-index:
54
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