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Enhancing the activity of pectinase using pulsed electric field (PEF) treatment

Journal of food engineering, 2017-07, Vol.205, p.56-63

2017

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Lactobacillus plantarum CQPC02-Fermented Soybean Milk Improves Loperamide-Induced Constipation in Mice

Journal of medicinal food, 2019-12, Vol.22 (12), p.1208-1221

2019

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Antifungal Effect of Allium tuberosum, Cinnamomum cassia, and Pogostemon cablin Essential Oils and Their Components Against Population of Aspergillus Species

Journal of food science, 2013-05, Vol.78 (5), p.M731-M737

2013

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Safety assessment of Enterococcus lactis based on comparative genomics and phenotypic analysis

Frontiers in microbiology, 2023-05, Vol.14, p.1196558-1196558

2023

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Physicochemical, structure properties and in vitro hypoglycemic activity of soluble dietary fiber from adlay ( Coix lachryma-jobi L. var. ma-yuen Stapf) bran treated by steam explosion

Frontiers in nutrition (Lausanne), 2023-02, Vol.10, p.1124012-1124012

2023

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Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds

Food Science and Human Wellness, 2024-01, Vol.13 (1), p.434-443

2024

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Effect of Lactobacillus plantarum KFY02 isolated from naturally fermented yogurt on the weight loss in mice with high-fat diet-induced obesity via PPAR-α/γ signaling pathway

Journal of functional foods, 2020-12, Vol.75, p.104264, Article 104264

2020

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Biocontrol of Penicillium digitatum on Postharvest Citrus Fruits by Pseudomonas fluorescens

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-10

2018

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Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste

Foods, 2023-10, Vol.12 (20), p.3849

2023

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Preventive Effect of Lactobacillus fermentum Zhao on Activated Carbon-Induced Constipation in Mice

Journal of Nutritional Science and Vitaminology, 2015, Vol.61(2), pp.131-137

2015

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Effects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae

Food science & technology, 2022-05, Vol.161, p.113338, Article 113338

2022

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Insights into the stability of carotenoids and capsaicinoids in water-based or oil-based chili systems at different processing treatments

Food chemistry, 2021-04, Vol.342, p.128308-128308, Article 128308

2021

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Integrated metagenomics and metatranscriptomics analyses reveal the impacts of different Lactiplantibacillus plantarum strains on microbial communities and metabolic profiles in pickled bamboo shoots

Food chemistry, 2025-02, Vol.464 (Pt 2), p.141772, Article 141772

2025

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Isolation and evaluation of probiotics from traditional Chinese foods for aflatoxin B1 detoxification: Geotrichum candidum XG1 (yeast) and mechanistic insights

Food chemistry, 2024-09, Vol.452, p.139541, Article 139541

2024

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Effects of aging time on the antioxidant activity of pomelo wine

Food Science and Biotechnology, 2015, 24(4), , pp.1459-1465

2015

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Antifungal activity of volatile organic compounds produced by Pseudomonas fluorescens ZX and potential biocontrol of blue mold decay on postharvest citrus

Food control, 2021-02, Vol.120, p.107499, Article 107499

2021

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Potential of Volatile Organic Compounds Emitted by Pseudomonas fluorescens ZX as Biological Fumigants to Control Citrus Green Mold Decay at Postharvest

Journal of agricultural and food chemistry, 2021-02, Vol.69 (7), p.2087-2098

2021

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Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC–MS, and descriptive sensory evaluation

Food research international, 2024-04, Vol.182, p.114181-114181, Article 114181

2024

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Impact of salt content on Douchi metabolites: biogenic amines, non‐volatile compounds and volatile compounds

Journal of the science of food and agriculture, 2024-09, Vol.104 (12), p.7524-7535

2024

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Comparison of different drying methods for Wushan Codonopsis pilosula: Changes in color, microstructure, nutrients, bioactive compounds, and volatile

Journal of food composition and analysis, 2024-11, Vol.135, p.106566, Article 106566

2024

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Protective effect of Lactobacillus fermentum CQPC04 on dextran sulfate sodium–induced colitis in mice is associated with modulation of the nuclear factor-κB signaling pathway

Journal of dairy science, 2019-11, Vol.102 (11), p.9570-9585

2019

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Volatile organic compounds produced by Pseudomonas fluorescens ZX as potential biological fumigants against gray mold on postharvest grapes

Biological control, 2021-11, Vol.163, p.104754, Article 104754

2021

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Potential modes of action of Pseudomonas fluorescens ZX during biocontrol of blue mold decay on postharvest citrus

Journal of the science of food and agriculture, 2020-01, Vol.100 (2), p.744-754

2020

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Distribution and natural variation of free, esterified, glycosylated, and insoluble-bound phenolic compounds in brocade orange (Citrus sinensis L. Osbeck) peel

Food research international, 2022-03, Vol.153, p.110958-110958, Article 110958

2022

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Characterization of the Metabolites of Neonicotinoid Insecticide Imidaclothiz in Mice

Journal of agricultural and food chemistry, 2024-08, Vol.72 (32), p.17903-17911

2024

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Enhancing the activity of pectinase using pulsed electric field (PEF) treatment

Lactobacillus plantarum CQPC02-Fermented Soybean Milk Improves Loperamide-Induced Constipation in Mice

Antifungal Effect of Allium tuberosum, Cinnamomum cassia, and Pogostemon cablin Essential Oils and Their Components Against Population of Aspergillus Species

Safety assessment of Enterococcus lactis based on comparative genomics and phenotypic analysis

Physicochemical, structure properties and in vitro hypoglycemic activity of soluble dietary fiber from adlay ( Coix lachryma-jobi L. var. ma-yuen Stapf) bran treated by steam explosion

Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds

Effect of Lactobacillus plantarum KFY02 isolated from naturally fermented yogurt on the weight loss in mice with high-fat diet-induced obesity via PPAR-α/γ signaling pathway

Biocontrol of Penicillium digitatum on Postharvest Citrus Fruits by Pseudomonas fluorescens

Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste

Preventive Effect of Lactobacillus fermentum Zhao on Activated Carbon-Induced Constipation in Mice

Effects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae

Insights into the stability of carotenoids and capsaicinoids in water-based or oil-based chili systems at different processing treatments

Integrated metagenomics and metatranscriptomics analyses reveal the impacts of different Lactiplantibacillus plantarum strains on microbial communities and metabolic profiles in pickled bamboo shoots

Isolation and evaluation of probiotics from traditional Chinese foods for aflatoxin B1 detoxification: Geotrichum candidum XG1 (yeast) and mechanistic insights

Effects of aging time on the antioxidant activity of pomelo wine

Antifungal activity of volatile organic compounds produced by Pseudomonas fluorescens ZX and potential biocontrol of blue mold decay on postharvest citrus

Potential of Volatile Organic Compounds Emitted by Pseudomonas fluorescens ZX as Biological Fumigants to Control Citrus Green Mold Decay at Postharvest

Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC–MS, and descriptive sensory evaluation

Impact of salt content on Douchi metabolites: biogenic amines, non‐volatile compounds and volatile compounds

Comparison of different drying methods for Wushan Codonopsis pilosula: Changes in color, microstructure, nutrients, bioactive compounds, and volatile

Protective effect of Lactobacillus fermentum CQPC04 on dextran sulfate sodium–induced colitis in mice is associated with modulation of the nuclear factor-κB signaling pathway

Volatile organic compounds produced by Pseudomonas fluorescens ZX as potential biological fumigants against gray mold on postharvest grapes

Potential modes of action of Pseudomonas fluorescens ZX during biocontrol of blue mold decay on postharvest citrus

Distribution and natural variation of free, esterified, glycosylated, and insoluble-bound phenolic compounds in brocade orange (Citrus sinensis L. Osbeck) peel

Characterization of the Metabolites of Neonicotinoid Insecticide Imidaclothiz in Mice

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