☰ Chemistry Tree

Liangli Yu

Affiliations:

Food Science

University of Maryland, College Park, College Park, MD

Area:

Food Science and Technology Agriculture, Nutrition, Organic Chemistry

Google:

Mean distance: (not calculated yet)

Tree Publications Similar researchers PubMed Report error

Parents

Children

Kequan Zhou	grad student	2005	University of Maryland
John W. Parry	grad student	2006	University of Maryland
Marla W. Luther	grad student	2008	University of Maryland
Margaret M. Slavin	grad student	2011	University of Maryland
Monica Whent	grad student	2013	University of Maryland
Zhuohong Xie	grad student	2013	University of Maryland
Yingjian Lu	grad student	2014	University of Maryland

Collaborators

BETA: Related publications

Publications

You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect.
Gao B, Zhu H, Liu Z, et al. (2024) Chemical Compositions of Georgi. (Huangqin) Extracts and Their Effects on ACE2 Binding of SARS-CoV-2 Spike Protein, ACE2 Activity, and Free Radicals. International Journal of Molecular Sciences. 25
Yao Y, Whent M, Li Y, et al. (2023) Chemical Composition of Thyme () Extracts, Potential Inhibition of SARS-CoV-2 Spike Protein-ACE2 Binding and ACE2 Activity, and Radical Scavenging Capacity. Journal of Agricultural and Food Chemistry
Yao Y, Choe U, Li Y, et al. (2023) Chemical Composition of Rosemary ( L.) Extract and Its Inhibitory Effects on SARS-CoV-2 Spike Protein-ACE2 Interaction and ACE2 Activity and Free Radical Scavenging Capacities. Journal of Agricultural and Food Chemistry
Whent MM, Childs HD, Ehlers Cheang S, et al. (2023) Effects of Blanching, Freezing and Canning on the Carbohydrates in Sweet Corn. Foods (Basel, Switzerland). 12
Gao B, Zhu L, Liu Z, et al. (2023) Chemical Composition of Honeysuckle () Extracts and Their Potential in Inhibiting the SARS-CoV-2 Spike Protein and ACE2 Binding, Suppressing ACE2, and Scavenging Radicals. Journal of Agricultural and Food Chemistry
Xie Z, Li Y, Liu Z, et al. (2023) Bioactive Compositions of Cinnamon ( J. Presl) Extracts and Their Capacities in Suppressing SARS-CoV-2 Spike Protein Binding to ACE2, Inhibiting ACE2, and Scavenging Free Radicals. Journal of Agricultural and Food Chemistry. 71: 4890-4900
Li Y, Liu Z, Zeng M, et al. (2022) Chemical Compositions of Clove ( (L.) Merr. & L.) Extracts and Their Potentials in Suppressing SARS-CoV-2 Spike Protein-ACE2 Binding, Inhibiting ACE2, and Scavenging Free Radicals. Journal of Agricultural and Food Chemistry
Li Y, Liu Z, Tamia GM, et al. (2022) Soluble Free, Soluble Conjugated, and Insoluble Bound Phenolics in Tomato Seeds and Their Radical Scavenging and Antiproliferative Activities. Journal of Agricultural and Food Chemistry
Choe U, Sun J, Bailoni E, et al. (2021) Chemical Composition of Tomato Seed Flours, and Their Radical Scavenging, Anti-Inflammatory and Gut Microbiota Modulating Properties. Molecules (Basel, Switzerland). 26
Li M, Xu T, Zheng W, et al. (2020) Triacylglycerols compositions, soluble and bound phenolics of red sorghums, and their radical scavenging and anti-inflammatory activities. Food Chemistry. 340: 128123

See more...