Jing Huang

发表

Current Advances on the Structure, Bioactivity, Synthesis, and Metabolic Regulation of Novel Ubiquinone Derivatives in the Edible and Medicinal Mushroom Antrodia cinnamomea.

Lei Chen, Bo-Bo Zhang, Pengcheng Hu, 2017, Journal of agricultural and food chemistry.

Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains

Jianxian Zheng, Liyuan Zhou, Weining Huang, 2022, Food Bioscience.

Oxidative stress induction is a rational strategy to enhance the productivity of Antrodia cinnamomea fermentations for the antioxidant secondary metabolite antrodin C.

Liming Liu, I. Molnár, Z. Ding, 2020, Journal of agricultural and food chemistry.

Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread

Jianxian Zheng, Liyuan Zhou, Weining Huang, 2021, Heliyon.

Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects

Zhongkai Zhou, Xin Cheng, Weining Huang, 2022, Foods.

Ethanol addition elevates cell respiratory activity and causes overproduction of natural yellow pigments in submerged fermentation of Monascus purpureus

Bo-Bo Zhang, Ardavan Farhadi, Jing Huang, 2020 .

The mechanistic study of adding polyunsaturated fatty acid to promote triterpenoids production in submerged fermentation of Sanghuangporus baumii

Xia Wan, Qiong-Qiong Yang, Jing Huang, 2023, Biochemical Engineering Journal.

Zizania latifolia Cell Wall Polysaccharide Metabolism and Changes of Related Enzyme Activities during Postharvest Storage

X. Fang, Weijie Wu, Hangjun Chen, 2022, Foods.

The surface display of phytase on yeast cell and activity assay of the displayed protein

Shu-min Yao, Jing Tan, Jing Huang, 2012 .

Evaluating the effects of microparticle addition on mycelial morphology, natural yellow pigments productivity, and key genes regulation in submerged fermentation of Monascus purpureus

Bo-Bo Zhang, Jing Huang, Huize Chen, 2021, Biotechnology and bioengineering.

Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation

Jianxian Zheng, Liyuan Zhou, Weining Huang, 2023, Foods.

Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiota.

Zhongkai Zhou, Jianxian Zheng, Weining Huang, 2023, Food & function.