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Arzugul Ablimit

Beijing Technology and Business University

No. 11/33, Fucheng Road, Haidian District

Liangxiang

Beijing, 102488

China

  • Beijing Technology and Business University

SCHOLARLY PAPERS

2

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59

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Scholarly Papers (2)

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1.

Synergistic lipid-lowering effects of Monascus purpureus and honeysuckle co-fermentation products: Insights from metabolomics, network pharmacology, and cellular experiments

Number of pages: 39 Posted: 11 Sep 2025
Chan Zhang, Arzugul Ablimit, Qing Sun, Mengxue Chen, Huijun Dong, Wenbo Liu, Yike Zhai, Duchen Zhai, Ang Huang, Dingrong Kang, Baoguo Sun and Chengtao Wang
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 44 (1,133,231)

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Fermentation, Monacolin K, hyperlipidemia, Chlorogenic Acid, Metabolomics

2.

Effects of lactic acid bacteria fermentation on bioactive compounds and flavor profiles of Siraitia grosvenorii and prediction of flavor profiles by machine learning

Number of pages: 36 Posted: 22 Jan 2026
Chan Zhang, Wenbo Liu, Chang Chen, Arzugul Ablimit, Yike Zhai, Duchen Zhai, Ang Huang, Baoguo Sun and Chengtao Wang
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 15 (1,500,778)

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Siraitia grosvenorii, Lactic Acid Bacteria, fermentation, Probiotic properties, Volatile flavor compounds, Machine learning