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Sheng Wu Gong Cheng Xue Bao = Chinese Journal of Biotechnology|November 13, 2008
[Genetic algorithm for fermentation kinetics of submerged fermentation by Morchella]Ying Wang, Meizi Piao, Yonghai Sun
Preventive Nutrition and Food Science|February 20, 2014
Purification and Characterization of a Protease Produced by a Planomicrobium sp. L-2 from Gut of Octopus vulgarisQing Liu, Shujing Sun, Meizi Piao, et al.
Journal of Medicinal Food|June 22, 2022
<i>Rumex hanus by.</i> Extract Protects Against Chronic Alcohol-Induced Liver Injury in MiceMeizi Piao, Fengwu Wang, Lingyue Shan, et al.
Natural Product Research|April 19, 2026
Extraction, purification and structural characterization of a novel polysaccharide purified from <i>Lentinula</i> sp. and its antioxidant and hypoglycemic activitiesGuangpeng Chu, Meizi Piao, Haili Yi, et al.
Food Chemistry|April 11, 2020
Influence of fermentation on antioxidant and hypolipidemic properties of maifanite mineral water-cultured common buckwheat sproutsTiejun Chen, Meizi Piao, Syed Md Ehsanur Rahman, et al.
International Journal of Biological Macromolecules|October 29, 2020
Composition, physicochemical properties, and anti-fatigue activity of water-soluble okra (Abelmoschus esculentus) stem pectinsYan Li, Yang Deng, Zhen Li, et al.
Food Science and Biotechnology|May 19, 2020
Composition and biochemical properties of ale beer enriched with lignans from <i>Schisandra chinensis</i> Baillon (omija) fruitsYang Deng, Juho Lim, Thi Thanh Hanh Nguyen, et al.
Journal of Microbiology and Biotechnology|June 4, 2019
Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as AdjunctsYang Deng, Juho Lim, Gang-Hee Lee, et al.
Food Science and Biotechnology|May 3, 2021
Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (<i>Saccharomyces cerevisiae</i> and <i>Pichia kudriavzevii</i>) and bacteria (<i>Lactobacillus plantarum</i>)Yan Li, Thi Thanh Hanh Nguyen, Juhui Jin, et al.
Food Chemistry|August 25, 2023
Stevia rebaudiana leaves fermented by Lactobacillus plantarum exhibit resistance to microorganisms and cancer cell lines in vitro: A potential sausage preservativeLi-Juan Chai, Tianchan Lan, Zhiyuan Cheng, et al.
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