Area of research
Food Science · Biochemistry
Research interest
Research focused on Food science and Fermentation, with related work in Flavor, Leuconostoc mesenteroides, Pseudomonas putida. Notable publications include 'Antibacterial mechanism of rose essential oil against Pseudomonas putida isolated from white Hypsizygus marmoreus at cellular and metabolic levels', 'Epithelial-specific ETS-1 (ESE1/ELF3) regulates apoptosis of intestinal epithelial cells in ulcerative colitis via accelerating NF-κB activation', and 'Impact of building closures during the COVID-19 pandemic on Legionella infection risks'.
Enhancement of dietary fiber yoghurt using high-pressure homogenized bacterial cellulose: Effects on microstructure, water distribution, and sensory properties
Addition of Lactobacillus fermentum to Fermented Sea Buckthorn (Hippophae rhamnoides L.) Fruit Vinegar Significantly Improves Its Sour Taste
Lipidomics Approach Reveals the Effects of Physical Refining Processes on the Characteristic Fatty Acids and Physicochemical Indexes of Safflower Seed Oil and Flaxseed Oil
YTHDF3-mediated FLCN/cPLA2 axis improves cardiac fibrosis via suppressing lysosomal function
Effects of oil production processing on physicochemical properties, techno-functionalities, and nutritional characteristics of walnut protein
Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization
Targeted Screening of Lactiplantibacillus plantarum Strains Isolated from Tomatoes and Its Application in Tomato Fermented Juice
The exopolysaccharides produced by Leuconostoc mesenteroides XR1 and its effect on silk drawing phenomenon of yoghurt
Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids
Exopolysaccharide from Leuconostoc mesenteroides XR1: Yield optimization, partial characterization and properties
Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS
Corrigendum: Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation
Stabilization of Fermented Tomato (Solanum Lycopersicum L.) Juice by Differently Charged Hydrocolloids
Antibacterial mechanism of rose essential oil against Pseudomonas putida isolated from white Hypsizygus marmoreus at cellular and metabolic levels
Effects of EPS-producing Leuconostoc mesenteroides XR1 on texture, rheological properties, microstructure and volatile flavor of fermented milk
Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity
Effects of adding milk to fermented black mulberry (Morus nigra L.) juice on its antioxidant activity in C2C12 cells and changes in volatile flavor compounds during storage
Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder
Isolation and screening of high‐quality lactic acid bacteria and yeast strains in kefir grains and preparation of kefir compound fermentation starter
Changes of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions
Processing properties of yogurt as affected by the EPS produced by <i>Leuconostoc mesenteroides</i> XR1
Development of Probiotic-Fermented Black Mulberry (Morus nigra L.) Juice and Its Antioxidant Activity in C2C12 Cells
Development of Cistanche deserticola Fermented Juice and Its Repair Effect on Ethanol-Induced WRL68 Cell Damage
Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS
Rapid Determination of 21 Mycotoxins in Milk and Dairy Products by Ultra Performance Liquid Chromatography-quadrupole/orbitrap High Resolution Mass Spectrometry
Impact of building closures during the COVID-19 pandemic on Legionella infection risks
Analysis of physicochemical properties of exopolysaccharide from Leuconostoc mesenteroides strain XR1 and its application in fermented milk
Screening of the freeze‐drying protective agent for high‐quality milk beer yeast ( <i>Kluyveromyces marxianus</i> ) and optimization of freeze‐drying process conditions
Effect of ultrasonication on the metabolome and transcriptome profile changes in the fermentation of Ganoderma lucidum
Effects of four individual lactic acid bacteria on the physical and chemical and antioxidant properties of Kuqa apple juice during fermentation