Yang Liu

Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage

Y. Hu, Xuedong Chang, Miao Li, 2022, Foods.

Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage

R. Gu, Jian-Ya Qian, Dawei Chen, 2023, Applied Biological Chemistry.

Digestive characteristics of oil body extracted from soybean aqueous extract at different pHs.

Xiuzhen Ding, Dajian Zhang, Luping Zhao, 2022, Food research international.

The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage

Hengxian Qu, R. Gu, Yunchao Wa, 2022, Fermentation.

Comparison and selection of probiotic Lactobacillus from human intestinal tract and traditional fermented food in vitro via PCA, unsupervised clustering algorithm, and heat‐map analysis

Hengxian Qu, Qiming Li, R. Gu, 2022, Food science & nutrition.

Analysis of Metabolic Differences in the Water Extract of Shenheling Fermented by Lactobacillus fermentum Based on Nontargeted Metabolomics

R. Gu, Congcong Guo, Dawei Chen, 2023, Fermentation.

The Effect of Different Organic Acids and Their Combination on the Cell Barrier and Biofilm of Escherichia coli

Hengxian Qu, R. Gu, Wenqiong Wang, 2023, Foods.