Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longanZhenjie Zheng, Yunhe Xu, Manli Zhu et al.|Food Research International|2023Cited by 78
Effects of mild alternate wetting and drying irrigation and rice straw application on N <sub>2</sub> O emissions in rice cultivationKaikuo Wu, Lili Zhang, Dong Zhi et al.|SOIL|2022Cited by 15
Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteriaLinya Wei, Yunhe Xu, Huixin Yang et al.|Frontiers in Microbiology|2023Cited by 13
Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteriaYiming Li, Yunhe Xu, Lili Zhang et al.|Frontiers in Microbiology|2023Cited by 7
Mechanism study on the enhancement of bile acid-binding capacity in corn by-product juice via Lactiplantibacillus plantarum HY127 fermentationHuanyong Lv, Lili Zhang, Yunhe Xu et al.|Food Chemistry X|2024Cited by 2