Jiao Jiao

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 5

Top Topics

Molecularly Imprinted

Psychometric Properties

Gene Expression

Top Venues

Plant cell, tissue and organ culture

Journal of agricultural and food chemistry

Journal of separation science

This page only lists publications with an associated author ORCID identifier.

Publications

Run-Ze Cao, Qing-Yan Gai, Jiao Jiao, Yuan Wang, Yu-Jie Fu, Si-Ming Nie, Yao Lu
Surface molecularly imprinted polymers based on magnetic multi-walled carbon nanotubes for the highly selective purification of resveratrol from crude extracts of Vitis vinifera, Arachis hypogaea, and Polygonum cuspidatum. Journal of separation science 47 (4) (2024)
Qing-Yan Gai, Xue Feng, Jiao Jiao, Xiao-Jie Xu, Jin-Xian Fu, Xiao-Jia He, Yu-Jie Fu
Blue LED light promoting the growth, accumulation of high-value isoflavonoids and astragalosides, antioxidant response, and biosynthesis gene expression in Astragalus membranaceu s (Fisch.) Bunge hairy root cultures. Plant cell, tissue and organ culture 153 (3) (2023)
Qing-Yan Gai, Xue Feng, Jiao Jiao, Xiao-Jie Xu, Jin-Xian Fu, Xiao-Jia He, Yu-Jie Fu
Blue LED light promoting the growth, accumulation of high-value isoflavonoids and astragalosides, antioxidant response, and biosynthesis gene expression in Astragalus membranaceu s (Fisch.) Bunge hairy root cultures. Plant cell, tissue and organ culture 153 (3) (2023)
Qing-Yan Gai, Jin-Xian Fu, Yao Lu, Lan Yao, Run-Ze Cao, Xiao-Jia He, Xue Feng, Yu-Jie Fu, Jiao Jiao
Health-Promoting Phenolic Compound Accumulation, Antioxidant Response, Endogenous Salicylic Acid Generation, and Biosynthesis Gene Expression in Germinated Pigeon Pea Seeds Treated with UV-B Radiation. Journal of agricultural and food chemistry 70 (18) (2022)
Jiao Jiao, Qing-Yan Gai, Xin Wang, Jing Liu, Yao Lu, Zi-Ying Wang, Xiao-Jie Xu, Yu-Jie Fu
Effective Production of Phenolic Compounds with Health Benefits in Pigeon Pea [Cajanus cajan (L.) Millsp.] Hairy Root Cultures. Journal of agricultural and food chemistry 68 (31) (2020)