Long Ding

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 7

Top Topics

Top Venues

Foods (Basel, Switzerland)

Molecular nutrition & food research

Journal of agricultural and food chemistry

Journal of food biochemistry

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

Publications

Ting Cai, Nan Hai, Peng Guo, Zhi Feng, Yu Zhang, Jing Wang, Zhipeng Yu, Huan Liu, Long Ding
Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI-TOF MS. Foods (Basel, Switzerland) 13 (14) (2024)
Jiamin Dang, Ting Cai, Yuanrong Tuo, Siwang Peng, Jing Wang, Aiying Gu, Jialu Li, Long Ding, Shuangkui Du, Liying Wang
Corn Peptides Alleviate Nonalcoholic Fatty Liver Fibrosis in Mice by Inhibiting NLRP3 Inflammasome Activation and Regulating Gut Microbiota. Journal of agricultural and food chemistry (2024)
Ting Cai, Nan Hai, Peng Guo, Zhi Feng, Yu Zhang, Jing Wang, Zhipeng Yu, Huan Liu, Long Ding
Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI-TOF MS. Foods (Basel, Switzerland) 13 (14) (2024)
Ting Cai, Nan Hai, Peng Guo, Zhi Feng, Yu Zhang, Jing Wang, Zhipeng Yu, Huan Liu, Long Ding
Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI-TOF MS. Foods (Basel, Switzerland) 13 (14) (2024)
Yiju Li, Zhi Feng, Tianliang Wu, Haixi You, Wei Wang, Xuebo Liu, Long Ding
Quinoa Peptides Alleviate Obesity in Mice Induced by a High-Fat Diet via Regulating of the PPAR-α/γ Signaling Pathway and Gut Microbiota. Molecular nutrition & food research (2023)
Wei Wang, Xiaoqing Liu, Yiju Li, Haixi You, Zhipeng Yu, Liying Wang, Xuebo Liu, Long Ding
Identification and Characterization of Dipeptidyl Peptidase-IV Inhibitory Peptides from Oat Proteins. Foods (Basel, Switzerland) 11 (10) (2022)
Liying Wang, Long Ding, Zhiyang Du, Jingbo Liu
Effects of hydrophobicity and molecular weight on the transport permeability of oligopeptides across Caco-2 cell monolayers. Journal of food biochemistry 44 (5) (2020)