Zhouli Wang

5PUBLICATIONS
4CO-AUTHORS
Beverage chemistry and beverage sensory scienceHorticultural crop protection (incl. pests, diseases and weeds)Food engineeringGenetically modified horticulture plantsFood packaging, preservation and processing
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Publications (5)

|Mar 07, 2026
Synergistic effects of simultaneous and sequential fermentation by non-Saccharomyces yeasts and lactic acid bacteria on nutritional and aroma profiles of low-alcohol pomegranate beverages.

Sinuo Feng, Pengfei Bi, Wanju Yan

|Nov 29, 2024
The health benefits of fermented fruits and vegetables and their underlying mechanisms.

Lu Liu, Guolong Li, Lu Cui

|Nov 01, 2023
Removal of ochratoxin A in wine by Cryptococcus albidus and safety assessment of degradation products.

Leran Wang, Rui Cai, Jierong Zhang

|Nov 26, 2021
Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid.

Meina Zhang, Xingnan Wang, Xiaowei Wang

|Dec 18, 2020
Immunomagnetic separation: An effective pretreatment technology for isolation and enrichment in food microorganisms detection.

Zhouli Wang, Rui Cai, Zhenpeng Gao

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Frequent Collaborators

3 joint publications

Tianli Yue

2 joint publications

Yahong Yuan

2 joint publications

Zhenpeng Gao

1 joint publications

Jing Guo