Area of research
Food Science · Nutrition and Dietetics
Research interest
Research interests include Fermentation, Food science, Metabolome, Flavor, Metabolomics, and Lactic acid.
Lactic acid bacteria fermentation improves sensory properties, bioactivity, and metabolic profiles of carrot pulp
Transcriptomics and metabolomics reveal effects of Lactiplantibacillus plantarum NCU116 fermentation on carrot flavor
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes
Integrated metatranscriptomics and metabolomics revealed the metabolic pathways of biogenic amines during Laotan Suancai fermentation
Screening of probiotic <scp><i>Lactobacillus</i></scp> to reduce peanut allergy and with potential anti‐allergic activity