Chuanhua Wang

Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity

Yu Xiao, Zongjun Li, Yuanliang Wang, 2020, RSC advances.

A comparison for the effects of raw, smoked, and smoked and brined areca nut extracts on the immune and inflammatory responses in the Kunming mice.

Z. Zhao, Zhongkun Wu, Ke Li, 2020, Journal of food biochemistry.

Optimization of purification conditions for areca seeds using microporous resins

Huan Cheng, Xiaohang Liu, Ke Li, 2021, Journal of Food Measurement and Characterization.

The potential correlation between microbial communities and flavors in traditional fermented sour meat

Wei Chen, Ke Li, Zongjun Li, 2021 .

Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition

Wei Chen, Ke Li, Zongjun Li, 2022, LWT.

Effects of different areca nut chewing habits on the gut microbiota of mice: High‐throughput sequencing analysis

Huan Cheng, Shuhan Yi, Z. Zhao, 2018, Journal of Food Safety.

Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage

Huan Cheng, Yuanliang Wang, Chuanhua Wang, 2019, Journal of Food Science and Technology.