Guolin Cai

Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation

Dianhui Wu, Wenjuan Xie, Xiaomin Li et al. · Applied Microbiology and Biotechnology · 2020 · 41 citations

Agriculture, Bioengineering, Biotechnology +17

Levan from Bacillus amyloliquefaciens JN4 acts as a prebiotic for enhancing the intestinal adhesion capacity of Lactobacillus reuteri JN101

Guolin Cai, Dianhui Wu, Xiaomin Li et al. · International Journal of Biological Macromolecules · 2019 · 40 citations

Life Sciences, Food Science, Microbiology +15

Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine

Hua Yang, Tiantian Tian, Hong Gu et al. · Food Chemistry · 2019 · 36 citations

Agriculture, Food Science, Plant Sciences +10

Simultaneous Microbial Fermentation and Enzymolysis: A Biotechnology Strategy to Improve the Nutritional and Functional Quality of Soybean Meal

Yazhuo Cao, Minwei Xu, Jian Lu et al. · Food Reviews International · 2023 · 35 citations

Agriculture, Biotechnology, Food Science +17

Physicochemical characterization and quality of Dangshan pear wines fermented with different <i>Saccharomyces cerevisiae</i>

Hua Yang, Junyong Sun, Tiantian Tian et al. · Journal of Food Biochemistry · 2019 · 31 citations

Agriculture, Enology, Food Science +17