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Food Chemistry: X|June 22, 2026
Impact of lactic acid bacterial strain and storage temperature on the quality and functionality of fermented mulberry juiceYuanxia Wang, Sixian Tan, Tianhang Wang, et al.International Journal of Molecular Sciences|March 28, 2026
Yeast Chronological Lifespan Model as a Tool for Screening Aging InterventionsPingkang Xu, Xinyu Zhang, Yuanxia Wang, et al.Foods (Basel, Switzerland)|February 11, 2023
Enrichment of Wheat Bread with <i>Platycodon grandiflorus</i> Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of BreadYuanyuan Liu, Qian Zhang, Yuhan Wang, et al.Food Chemistry: X|July 1, 2026
The influence of different raw material processing methods on the quality of mulberry fruit wineYuanxia Wang, Tianhang Wang, Sixian Tan, et al.Critical Reviews in Food Science and Nutrition|April 7, 2021
Real wine or not? Protecting wine with traceability and authenticity for consumers: chemical and technical basis, technique applications, challenge, and perspectivesXiangyu Sun, Fan Zhang, Gastón Gutiérrez-Gamboa, et al.Journal of Agricultural and Food Chemistry|April 7, 2020
Microorganisms: Producers of Melatonin in Fermented Foods and BeveragesZhiluo Que, Tingting Ma, Yi Shang, et al.Foods (Basel, Switzerland)|September 15, 2020
Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (<i>Actinidia</i>) Cultivars-Comparative Analysis of Fifteen Kiwifruit (<i>Actinidia</i>) CultivarsHexin Zhang, Qinyu Zhao, Tian Lan, et al.ACS Applied Bio Materials|January 11, 2022
Noninvasive <i>In Vivo</i> Imaging and Monitoring of 3D-Printed Polycaprolactone Scaffolds Labeled with an NIR Region II Fluorescent DyeLinzhi Jing, Mingtai Sun, Pingkang Xu, et al.Foods (Basel, Switzerland)|July 9, 2022
Structure and Anti-Inflammatory Activity Relationship of Ergostanes and Lanostanes in <i>Antrodia cinnamomea</i>Xin Yang, Xiang Wang, Jiachen Lin, et al.Food & Function|April 20, 2021
Plant-derived melatonin from food: a gift of natureGuo Cheng, Tingting Ma, Zhihao Deng, et al.Pageof 2