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Ruoqing Liu

Design, synthesis and biological evaluation of novel osimertinib derivatives as reversible EGFR kinase inhibitors
2022 · Shi Ding, Ziye Gao, et al. · European Journal of Medicinal Chemistry · 30
Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization
2024 · Aihemaitijiang Aihaiti, Lei Zhao, et al. · Food Chemistry · 27
Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice
2024 · Yao Zhao, Ruoqing Liu, et al. · Foods · 17
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Addition of Lactobacillus fermentum to Fermented Sea Buckthorn (Hippophae rhamnoides L.) Fruit Vinegar Significantly Improves Its Sour Taste
2025 · Benhao Feng, Ruoqing Liu, et al. · Foods · 14
Analysis of the antioxidant efficacy substances in fermented black mulberry juice and their preventive effects on oxidative stress in C2C12 cells
2025 · Mingshan Lv, Xiaolu Liu, et al. · Food Chemistry · 14
Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice
2025 · Mingshan Lv, Xiaolu Liu, et al. · Food Chemistry X · 13
Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide
2025 · Ying Mu, Ruxianguli Maimaitiyiming, et al. · Foods · 13
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Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids
2024 · Lei Zhao, Yu Wang, et al. · Food Chemistry X · 9
Development of Fermented Peach–Apricot Mixed Juice and Study of Its Storage Stability
2025 · Shun Lv, Yao Zhao, et al. · Foods · 2
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OVATE family protein 6 interacts with CONSTANS-LIKE 3 to regulate bolting by transcriptional control of FLOWERING LOCUS T / TERMINAL FLOWER 1 family genes in lettuce
2026 · Guanghui An, Ruoqing Liu, et al. · Horticulture Research · 1
Red Jujube Juice Fermented with Pediococcus pentosaceus and Its Antioxidant Activity in C2C12 Cells
2026 · Ruoqing Liu, Shengchang Zhou, et al. · Foods · 1
Analysis of the component basis for anti-fatigue active ingredients in fermented black mulberry juice based on the C2C12 cell model and LC-MS
2026 · Mingshan Lv, Ruoqing Liu, et al. · Food Chemistry
Purple and red potato varieties are higher in antioxidants than yellow or white varieties
2013 · Chen Hu, Rong Tsao, et al. · The Atrium (University of Guelph)
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Faster and more effective analysis of antioxidant compounds in tomatoes using microwaves
2013 · Hung‐Li Li, Zhihong Deng, et al. · The Atrium (University of Guelph)
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Works count: 14
Citation count: 141
H-index: 8
I10-index: 7
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