Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro BioactivitiesJie Yang, Yang Tao, Yue Sun et al.|Frontiers in Nutrition|2022Cited by 74
Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compoundsJie Yang, Jing Lu, Yue Sun et al.|Frontiers in Nutrition|2022Cited by 30
Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitroJie Yang, Wenbin Wang, Tengqi Gao et al.|Frontiers in Nutrition|2022Cited by 29
Screening of a Novel Lactiplantibacillus plantarum MMB-05 and Lacticaseibacillus casei Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant, and Volatile Compounds Analysis by GC-IMSTengqi Gao, Jie Yang, Jinling Chen et al.|Foods|2022Cited by 26
Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory EvaluationTengqi Gao, Yang Tao, Feng Xu et al.|Foods|2022Cited by 16