发表的主要论文
[1] Yongzhu Zhang*, Mingxin Liu, Fenghua Wu, Jinmei Li, Fidelis Azi, Ke Yu, Zhiping He, Peng Wang, Changling Wu, Baiyi Lu*, & Xingquan Liu*. Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran [J]. Journal of Cereal Science, 2024, 120: 104055. (IF = 3.9, 2区)
[2] Yongzhu Zhang, Esra Capanoglu, Linshu Jiao, Liqing Yin, Xianjin Liu, Ran Wang*, Jianbo Xiao, & Baiyi Lu*. Coarse cereals modulating chronic low-grade inflammation [J]. Critical Reviews in Food Science and Nutrition, 2023，63(29): 9694-9715.（IF = 11.21, 1区Top）
[3] Yongzhu Zhang, Liqing Yin, Jiajia Dong, & Xiudong Xia*. Soy isoflavones protect neuronal PC12 cells against hypoxic damage through Nrf2 activation and suppression of p38 MAPK and AKT–mTOR pathways [J]. Antioxidants, 2022, 11(10): 2037.（IF = 7.68, 2区）
[4] Yongzhu Zhang, Ruicheng Wei, Fidelis Azi, Linshu Jiao, Heye Wang, Tao He, Xianjin Liu, Ran Wang*, & Baiyi Lu*. Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans [J]. Frontiers in Nutrition, 2022, 9: 972860.（IF = 6.59, 2区）
[5] Liqing Yin#, Yongzhu Zhang# (co-first author), Fidelis Azi, Jianzhong Zhou, Xiaoli Liu, Yiqiang Dai, Zhe Wang, Mingsheng Dong, & Xiudong Xia*. Inhibition of biofilm formation and quorum sensing by soy isoflavones in Pseudomonas aeruginosa [J]. Food Control, 2022, 133: 108629.（IF = 6.65, 1区Top）
[6] Liqing Yin#, Yongzhu Zhang# (co-first author), Fidelis Azi, Mekonen Tekliye, Jianzhong Zhou, Xiaonan Li, Zhuang Xu, Mingsheng Dong, & Xiudong Xia*. Soybean whey bio-processed using Weissella hellenica D1501 protects neuronal PC12 cells against oxidative damage [J]. Frontiers in Nutrition, 2022, 9: 833555.（IF = 6.59, 2区）
[7] Yongzhu Zhang, Liqing Yin, Lu Huang, Mekonen Tekliye, Xiudong Xia, Jianzhong Li, & Mingsheng Dong*. Composition, antioxidant activity, and neuroprotective effects of anthocyanin-rich extract from purple highland barley bran and its promotion on autophagy [J]. Food Chemistry, 2021, 339: 127849.（IF = 9.23, 1区Top）
[8] Yongzhu Zhang, Yanfei Lin, Lu Huang, Mekonen Tekliye, Hafiz Abdul Rasheed, & Mingsheng Dong*. Composition, antioxidant, and anti-biofilm activity of anthocyanin-rich aqueous extract from purple highland barley bran [J]. LWT-Food Science and Technology, 2020, 125: 109181.（IF = 4.95, 1区Top）
[9] Yongzhu Zhang, Liqing Yin, Hafiz Abdul Rasheed, Xiudong Xia, Mekonen Tekliye, Zhiyu Li, Jianzhong Li, & Mingsheng Dong*. Effects of chitosan on the physicochemical properties, in vitro starch digestibility, antimicrobial potentials, and antioxidant activities of purple highland barley noodles [J]. LWT-Food Science and Technology, 2020, 132: 109802.（IF = 4.95, 1区Top）
