Yejun Bao

Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics.

Xiaosong Hu, Jihong Wu, Fei Lao, 2019, Food chemistry.

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

Jihong Wu, X. Liao, Xinxing Xu, 2018, Front. Microbiol..

Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices

Jihong Wu, X. Liao, Haiyan Gao, 2018, Innovative Food Science & Emerging Technologies.