Liyan Ma

机构：China Agricultural University · ORCID：0000-0002-5458-0018

发表论文 56 篇 · 总被引 1517 次 · h-index 22

代表论文

• A comparison of electronic nose and gas chromatography–mass spectrometry on discrimination and prediction of ochratoxin A content in Aspergillus carbonarius cultured grape-based medium (2019 · Food Chemistry · 被引 66)
• Isolation of Neuroprotective Anthocyanins from Black Chokeberry (Aronia melanocarpa) against Amyloid-β-Induced Cognitive Impairment (2020 · Foods · 被引 48)
• Evaluation of flavonoid and polyphenol constituents in mulberry leaves using HPLC fingerprint analysis (2019 · International Journal of Food Science & Technology · 被引 47)
• Effect of Different Solvents on the Measurement of Phenolics and the Antioxidant Activity of Mulberry ( Morus atropurpurea Roxb.) with Accelerated Solvent Extraction (2017 · Journal of Food Science · 被引 45)
• Predominance of indigenous non-Saccharomyces yeasts in the traditional fermentation of greengage wine and their significant contribution to the evolution of terpenes and ethyl esters (2021 · Food Research International · 被引 42)
• Aflatoxin B1 and sterigmatocystin in wheat and wheat products from supermarkets in China (2017 · Food Additives and Contaminants Part B · 被引 39)