Z. Shi

Inhibition of fengycins on the production of fumonisin B1 from Fusarium verticillioides

T. Zhang, L. Hu, Z.M. Yang, 2009, Letters in applied microbiology.

The effect of natural plant-based homogenates as additives on the quality of yogurt: A review

D. Pan, Chunwei Li, Jianhao Li, 2022, Food Bioscience.

Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954.

D. Pan, Z. Shi, Xiaoqun Zeng, 2022, Journal of dairy science.

Comparison of changes in fermented milk quality due to differences in the proteolytic system between Lactobacillus helveticus R0052 and Lactococcus lactis subsp. lactis JCM5805

D. Pan, Maolin Tu, Z. Shi, 2023, Food Bioscience.

Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt.

D. Pan, Maolin Tu, L. Du, 2022, Food chemistry.

Effect of single probiotics Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954 and their combination on the quality of yogurt as fermented milk

D. Pan, L. Du, Z. Shi, 2022, LWT.

Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages.

Z. Shi, Xiaoqun Zeng, Zhen Wu, 2024, Food chemistry.