Tengqi Gao

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

P. Show, Jie Yang, Y. Tao, 2022, Frontiers in Nutrition.

Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Junliang Yang, Y. Tao, Chunsheng Liu, 2022, Frontiers in Nutrition.

Screening of a Novel Lactiplantibacillus plantarum MMB-05 and Lacticaseibacillus casei Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant, and Volatile Compounds Analysis by GC-IMS

Junliang Yang, Pengpeng Zhao, Sai-kun Pan, 2022, Foods.

Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

Junliang Yang, Sai-kun Pan, Jinling Chen, 2022, Frontiers in Nutrition.

Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation

Junliang Yang, Pengpeng Zhao, Yong-bin Han, 2022, Foods.