Area of research
Plant Science · Food Science
Research interest
Research interests include Fermentation, Bamboo shoot, Bamboo, Flavor, Shoot, and Limiting.
Sustainable biosynthesis of exopolysaccharides derived from agricultural byproducts with effective antioxidant properties
A Review of the Nutritional Composition, Storage Challenges, Processing Technology and Widespread Use of Bamboo Shoots
Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics
Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS
Screening of the Lipid-Lowering Probiotic Lactiplantibacillus Plantarum SDJ09 and its Anti-Obesity Mechanism
Recent progress in food quality control through flavor analysis using gas chromatography–ion mobility spectrometry
The potential correlation between microbial communities and flavors in fermented bamboo shoots