Xiaojuan Zhang

Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu

Xiaojuan Zhang, Lian-Jun Meng, Zhen‐Ming Lu et al. · LWT · 2021 · 81 citations

Lu-flavor Baijiu, Food Authentication, Flavoromics +5

Komagataeibacter europaeus improves community stability and function in solid-state cereal vinegar fermentation ecosystem: Non-abundant species plays important role

Mingye Peng, Xiaojuan Zhang, Ting Huang et al. · Food Research International · 2021 · 65 citations

Biology, Microbial Diversity, Important Role +8

Identification of antibacterial substances of <i>Lactobacillus plantarum</i> DY‐6 for bacteriostatic action

Yin Mao, Xiaojuan Zhang, Zhenghong Xu · Food Science & Nutrition · 2020 · 64 citations · Full text

Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum

Han Xie, Pengyan Gao, Zhen‐Ming Lu et al. · Food Bioscience · 2023 · 42 citations

Food Chemistry, Goji Juice, Engineering +10

Lactic acid fermentation of goji berries (<i>Lycium barbarum</i>) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice

Wenhui Duan, Lingxi Zhou, Yilin Ren et al. · Food & Function · 2024 · 32 citations