Sixin Liu

发表

Key Microbiota Identification Using Functional Gene Analysis during Pepper (Piper nigrum L.) Peeling

Jiachao Zhang, Congfa Li, Qisong Hu, 2016, PloS one.

Effect of different cooking times on the fat flavor compounds of pork belly.

Fusheng Chen, Congfa Li, Sixin Liu, 2022, Journal of food biochemistry.

Noni (Morinda citrifolia L.) fruit phenolic extract supplementation ameliorates NAFLD by modulating insulin resistance, oxidative stress, inflammation, liver metabolism and gut microbiota.

Lu Wang, Congfa Li, Sixin Liu, 2022, Food research international.

Phenolics from noni (Morinda citrifolia L.) fruit alleviate obesity in high fat diet-fed mice via modulating the gut microbiota and mitigating intestinal damage.

Lu Wang, Congfa Li, Juntao Wang, 2022, Food chemistry.

Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (Morinda citrifolia Linn.) Fruit Juice Fermentation

X. Lin, Rong-peng Dou, Wu Li, 2022, Fermentation.

Effects of ultrasonic treatment on the cooking and fermentation properties of Shanlan rice

Xue Lin, Lu Wang, Congfa Li, 2020 .

Intestinal microbiota are involved in the immunomodulatory activities of longan polysaccharide.

Jiachao Zhang, Wu Li, Congfa Li, 2017, Molecular Nutrition & Food Research.

Morinda citrifolia L. leaves extracts obtained by traditional and eco-friendly extraction solvents: Relation between phenolic compositions and biological properties by multivariate analysis

Jiachao Zhang, Lu Wang, Congfa Li, 2020 .

Komagataeibacter cocois sp. nov., a novel cellulose-producing strain isolated from coconut milk.

Ji-cai Bi, C. Li, Hua-Mei Chen, 2018, International journal of systematic and evolutionary microbiology.

Extraction methods for the releasing of bound phenolics from Rubus idaeus L. leaves and seeds

Jiachao Zhang, X. Lin, Xiaoping Hu, 2019, Industrial Crops and Products.

Effects of Vacuum Infusion on Dried Nata Rehydration Ratio

C. Li, Yingzhao Long, Sixin Liu, 2012 .

Effects of different cooking methods on volatile flavor compounds in garlic

Congfa Li, Yueyue Gao, Sixin Liu, 2022, International Journal of Gastronomy and Food Science.

Activity Changes of Several Enzymes during Pepper (Piper nigrum L.) Decortication by Fermentation Using Bacillus subtilis CICC10076 and Natural Water Retting

C. Li, Sixin Liu, Haibo Xiong, 2011 .

Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food

Jiachao Zhang, D. Huo, Congfa Li, 2016, Scientific Reports.

Homoharringtonine production by endophytic fungus isolated from Cephalotaxus hainanensis Li

Congfa Li, Sixin Liu, Chunjie Jiang, 2016, World Journal of Microbiology and Biotechnology.

Homoharringtonine production by endophytic fungus isolated from Cephalotaxus hainanensis Li

Xiaoping Hu, Wu Li, Congfa Li, 2016, World journal of microbiology & biotechnology.

Dynamic profile of the microbiota during coconut water pre-fermentation for nata de coco production

Jiachao Zhang, Yichong Yang, Congfa Li, 2017 .

The Dynamic Microbiota Profile During Pepper (Piper nigrum L.) Peeling by Solid-State Fermentation

Jiachao Zhang, Congfa Li, Qisong Hu, 2017, Current Microbiology.

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

Congfa Li, Zhiqing Liu, Sixin Liu, 2022, Ultrasonics sonochemistry.

Acetobacter sp. improves the undesirable odors of fermented noni (Morinda citrifolia L.) juice.

Congfa Li, Sixin Liu, Lin Zhang, 2022, Food chemistry.

Metatranscriptomic approach reveals the functional and enzyme dynamics of core microbes during noni fruit fermentation.

Jiachao Zhang, Congfa Li, Sixin Liu, 2020, Food research international.

Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentation

X. Lin, Xiaoping Hu, Yanyan Jia, 2021, Journal of Food Science and Technology.

Effects of different cooking methods on volatile flavor compounds of chicken breast.

Fusheng Chen, Congfa Li, Sixin Liu, 2021, Journal of food biochemistry.

Sensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses

Zhuoting Li, Xue Lin, Lu Wang, 2021, Fermentation.

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine

Xiaoping Hu, Qingke Wang, Congfa Li, 2018, Journal of Food Science and Technology.

Structural characterization of an active polysaccharide of longan and evaluation of immunological activity.

Zhuoyan Hu, Wu Li, Congfa Li, 2019, Carbohydrate polymers.

Solvents effect on phenolics, iridoids, antioxidant activity, antibacterial activity, and pancreatic lipase inhibition activity of noni (Morinda citrifolia L.) fruit extract.

Lu Wang, Congfa Li, Sixin Liu, 2022, Food chemistry.

Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains

Xiaoping Hu, Congfa Li, Xue Lin, 2018, Food Science and Biotechnology.

Modification of coconut residue fiber and its bile salt adsorption mechanism: Action mode of insoluble dietary fibers probed by microrheology

Congfa Li, Sixin Liu, Shuxian Li, 2022, Food Hydrocolloids.

Free and Bound Phenolics of Buckwheat Varieties: HPLC Characterization, Antioxidant Activity, and Inhibitory Potency towards α-Glucosidase with Molecular Docking Analysis

Lu Wang, Congfa Li, Huilan Zhu, 2019, Antioxidants.

Glycolipid Metabolism and Metagenomic Analysis of the Therapeutic Effect of a Phenolics-Rich Extract from Noni Fruit on Type 2 Diabetic Mice.

Jiachao Zhang, Q. Zhang, Lu Wang, 2022, Journal of agricultural and food chemistry.

Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics.

Jiaxin Li, Weimin Zhang, Congfa Li, 2021, Food chemistry.

Production of Bacterial Cellulose in the Medium with Yeasts Pre-Fermented Coconut Water or with Addition of Selected Amino Acids

X. Lin, Zeming Song, Congfa Li, 2022, Foods.

Engineering Microbial Consortia for High-Performance Cellulosic Hydrolyzates-Fed Microbial Fuel Cells

Jing Xu, Xue Lin, Xuewu Guo, 2019, Front. Microbiol..

Composition and Physicochemical Properties of Three Chinese Yam (Dioscorea opposita Thunb.) Starches: A Comparison Study

Congfa Li, Zhenhu Hu, Dongli Liu, 2019, Molecules.

Effect of co-culture of Komagataeibacter nataicola and selected Lactobacillus fermentum on the production and characterization of bacterial cellulose

X. Lin, Zeming Song, Congfa Li, 2023, LWT.

Effect of Coconut Water on the Growth of Gluconacetobacter xylinus Y15

C. Li, Sixin Liu, Lin Jin Li, 2013 .

Insights into Proteomics Reveal Mechanisms of Ethanol-Enhanced Bacterial Cellulose Biosynthesis by Komagataeibacter nataicola

Jiachao Zhang, X. Lin, Xuan Yang, 2023, Fermentation.

Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting

Congfa Li, Sixin Liu, Lin Zhang, 2024, Foods.

Enhancing bacterial cellulose production of Komagataeibacter nataicola through fermented coconut water by Saccharomyces cerevisiae: A metabonomics approach

Congfa Li, Sixin Liu, Jiamu Kang, 2024, Current research in food science.