Area of research
Ecology, Evolution, Behavior and Systematics · Biochemistry
Research interest
Research focused on Polyphenol and Fermentation, with related work in Food science, Antioxidant, Trichoderma viride. Notable publications include 'Removal of bound polyphenols and its effect on antioxidant and prebiotics properties of carrot dietary fiber', 'Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber', and 'Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties'.
Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism
Integrated Analysis of Metatranscriptome and Amplicon Sequencing to Reveal Distinctive Rhizospheric Microorganisms of Salt-Tolerant Rice
A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods
Changes in volatile and nutrient components of mango juice by different Lactic acid bacteria fermentation
Mixed solid-state fermentation for releasing bound polyphenols from insoluble dietary fiber in carrots <i>via Trichoderma viride</i> and <i>Aspergillus niger</i>
Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties
Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with <i>Trichoderma viride</i>: Profile, Activity, and Release Mechanism
The recovery, catabolism and potential bioactivity of polyphenols from carrot subjected to in vitro simulated digestion and colonic fermentation
Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber
Release and metabolism of bound polyphenols from carrot dietary fiber and their potential activity in <i>in vitro</i> digestion and colonic fermentation
Optimization and identification of non-extractable polyphenols in the dietary fiber of jackfruit (Artocarpus heterophyllus Lam.) pulp released by alkaline, acid and enzymatic hydrolysis: Content, composition and antioxidant activities
Removal of bound polyphenols and its effect on antioxidant and prebiotics properties of carrot dietary fiber
The effect of bound polyphenols on the fermentation and antioxidant properties of carrot dietary fiber <i>in vivo</i> and <i>in vitro</i>