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Anyan Wen

Showing results (1-10 of 13) with videos related to

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Foods (Basel, Switzerland)|January 21, 2022
Effect of Coix Seed Extracts on Growth and Metabolism of <i>Limosilactobacillus reuteri</i>Zhoujie Yang, Anyan Wen, Likang Qin, et al.
Food Science & Nutrition|April 25, 2020
Comprehensive evaluation of physicochemical properties and antioxidant activity of <i>B. subtilis</i>-fermented polished adlay subjected to different drying methodsAnyan Wen, Likang Qin, Haiying Zeng, et al.
Food Chemistry: X|May 23, 2024
Physiological response of chestnuts (<i>Castanea mollissima Blume</i>) infected by pathogenic fungi and their correlation with fruit decayAnyan Wen, Yiyi Zhu, Yangyang Geng, et al.
Food Science & Nutrition|September 29, 2022
Development of probiotics beverage using cereal enzymatic hydrolysate fermented with <i>Limosilactobacillus reuteri</i>Zhoujie Yang, Xiaoli Zhu, Anyan Wen, et al.
Foods (Basel, Switzerland)|September 13, 2025
Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding with <i>Bacillus subtilis</i>-Fermented AdlayLian Peng, Yongjun Wu, Anyan Wen, et al.
Frontiers in Nutrition|January 9, 2023
Phenolic profile, alpha-amylase inhibitory activity, and <i>in vitro</i> glycemic index of adzuki beansMazhar Muhammad, Yong Zhu, Anyan Wen, et al.
Frontiers in Nutrition|July 29, 2022
Coix Seed-Based Milk Fermented With <i>Limosilactobacillus reuteri</i> Improves Lipid Metabolism and Gut Microbiota in Mice Fed With a High-Fat DietZhoujie Yang, Xiaoli Zhu, Anyan Wen, et al.
Foods (Basel, Switzerland)|December 24, 2021
Enhancement of Anti-Proliferative Activity of the Extracts from Dehulled Adlay by Fermentation with <i>Bacillus</i>&nbsp;<i>subtilis</i>Anyan Wen, Yong Zhu, Muhammad Mazhar, et al.
Food Chemistry: X|December 30, 2024
Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of DouchibaPanpan Yang, Qin Wang, Yurou Yang, et al.
Food Science & Nutrition|April 8, 2025
Dynamic Correlation Between Bacterial Communities and Volatile Compounds During Douchiba FermentationYurou Yang, Panpan Yang, Anyan Wen, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Foods (Basel, Switzerland)|January 21, 2022
Effect of Coix Seed Extracts on Growth and Metabolism of <i>Limosilactobacillus reuteri</i>Zhoujie Yang, Anyan Wen, Likang Qin, et al.
Food Science & Nutrition|April 25, 2020
Comprehensive evaluation of physicochemical properties and antioxidant activity of <i>B. subtilis</i>-fermented polished adlay subjected to different drying methodsAnyan Wen, Likang Qin, Haiying Zeng, et al.
Food Chemistry: X|May 23, 2024
Physiological response of chestnuts (<i>Castanea mollissima Blume</i>) infected by pathogenic fungi and their correlation with fruit decayAnyan Wen, Yiyi Zhu, Yangyang Geng, et al.
Food Science & Nutrition|September 29, 2022
Development of probiotics beverage using cereal enzymatic hydrolysate fermented with <i>Limosilactobacillus reuteri</i>Zhoujie Yang, Xiaoli Zhu, Anyan Wen, et al.
Foods (Basel, Switzerland)|September 13, 2025
Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding with <i>Bacillus subtilis</i>-Fermented AdlayLian Peng, Yongjun Wu, Anyan Wen, et al.
Frontiers in Nutrition|January 9, 2023
Phenolic profile, alpha-amylase inhibitory activity, and <i>in vitro</i> glycemic index of adzuki beansMazhar Muhammad, Yong Zhu, Anyan Wen, et al.
Frontiers in Nutrition|July 29, 2022
Coix Seed-Based Milk Fermented With <i>Limosilactobacillus reuteri</i> Improves Lipid Metabolism and Gut Microbiota in Mice Fed With a High-Fat DietZhoujie Yang, Xiaoli Zhu, Anyan Wen, et al.
Foods (Basel, Switzerland)|December 24, 2021
Enhancement of Anti-Proliferative Activity of the Extracts from Dehulled Adlay by Fermentation with <i>Bacillus</i>&nbsp;<i>subtilis</i>Anyan Wen, Yong Zhu, Muhammad Mazhar, et al.
Food Chemistry: X|December 30, 2024
Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of DouchibaPanpan Yang, Qin Wang, Yurou Yang, et al.
Food Science & Nutrition|April 8, 2025
Dynamic Correlation Between Bacterial Communities and Volatile Compounds During Douchiba FermentationYurou Yang, Panpan Yang, Anyan Wen, et al.
Pageof 2