Lei Wang

Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica).

Jiachao Xu, Jinlan Nie, Xin Gao, 2022, Food chemistry.

A systematic review of fermented Saccharina japonica: Fermentation conditions, metabolites, potential health benefits and mechanisms

Jiachao Xu, Jinlan Nie, Xin Gao, 2022, Trends in Food Science & Technology.

Optimization of hydrolysis conditions of alginate based on high performance liquid chromatography.

Jiachao Xu, X. Fu, Lei Wang, 2024, Heliyon.