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Food Microbiology|April 10, 2025
Integrated transcriptome and proteome analysis unveils black tea polyphenols metabolic pathways in Saccharomyces cerevisiaeYanjun Wei, Yingxi Chen, Xinping Lin, et al.
Food Research International (Ottawa, Ont.)|July 2, 2025
Improving soy sauce quality via co-fermentation with indigenous Tetragenococcus: Reducing biogenic amines and enhancing flavorShiyu Wu, Zhenxiao Sun, Jian Guo, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidationZuoli Zhang, Wentao Su, Yao Li, et al.
Applied Biochemistry and Biotechnology|August 4, 2015
Investigating Cellular Responses During Photohydrogen Production by the Marine Microalga Tetraselmis subcordiformis by Quantitative Proteome AnalysisChaofan Ji, Xupeng Cao, Hongwei Liu, et al.
Foods (Basel, Switzerland)|February 13, 2026
Enzymatic Properties of Chitosanase from Bacillus velezensis YB1534 and Antibacterial Activity of Its Oligosaccharide ProductsYiwei Dai, Huiru Zhao, Jincui Wei, et al.
Bioresource Technology|November 28, 2023
Cost-effective production of ergothioneine using Rhodotorula mucilaginosa DL-X01 from molasses and fish bone meal enzymatic hydrolysateKexin Xiong, Hui Guo, Siyu Xue, et al.
Foods (Basel, Switzerland)|July 11, 2023
Heterologous Expression of the Lactobacillus sakei Multiple Copper Oxidase to Degrade Histamine and Tyramine at Different Environmental ConditionsXiaofu Wang, Yunsong Zhao, Sufang Zhang, et al.
Food Chemistry|December 28, 2024
Effect of oxidation on finely segmented products of snakehead: Digestibility and microstructureHongyu Jiang, Wang Li, Haonan Gong, et al.
Critical Reviews in Food Science and Nutrition|March 9, 2023
Ergothioneine: new functional factor in fermented foodsKexin Xiong, Siyu Xue, Hui Guo, et al.
Foods (Basel, Switzerland)|March 13, 2025
The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusaRuipeng Wang, Bo Yang, Saihong Jia, et al.
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