Dongwei Wang

Enhanced production of γ-aminobutyric acid in litchi juice fermented by Lactobacillus plantarum HU-C2W

Lei Zhao, Zhuoyan Hu, Haibo Lan, 2021 .

Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber

X. Liu, Lei Zhao, Zhuoyan Hu, 2022, Journal of Food Engineering.

Fluorometric atrazine assay based on the use of nitrogen-doped graphene quantum dots and on inhibition of the activity of tyrosinase

Zhiqiang Zhou, Donghui Liu, Peng Wang, 2019, Microchimica Acta.

Catechol Dyes-Tyrosinase System for Colorimetric Determination and Discrimination of Dithiocarbamate Pesticides.

Zhiqiang Zhou, Donghui Liu, Yitian Xu, 2020, Journal of agricultural and food chemistry.

Elucidating the effects of Lactobacillus plantarum fermentation on the aroma profiles of pasteurized litchi juice using multi-scale molecular sensory science.

X. Liu, Lei Zhao, Zhuoyan Hu, 2023, Current research in food science.

Impact of non-thermal modifications on the physicochemical properties and functionality of litchi pomace dietary fibre

X. Liu, Xin Zhang, Lei Zhao, 2023, LWT.