Sui Chen

Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

Xianli Gao, Junke Zhang, Ermeng Liu et al. · Food Chemistry · 2019 · 114 citations

Raw Soy Sauce, Moromi Fermentation

Accelerating aroma formation of raw soy sauce using low intensity sonication

Xianli Gao, Ermeng Liu, Junke Zhang et al. · Food Chemistry · 2020 · 94 citations

Raw Soy Sauce, Food Engineering, Low Intensity Sonication +1

Osteoprotegerin inhibit osteoclast differentiation and bone resorption by enhancing autophagy via AMPK/mTOR/p70S6K signaling pathway in vitro

Xishuai Tong, Jianhong Gu, Ruilong Song et al. · Journal of Cellular Biochemistry · 2018 · 85 citations

Sclerostin, Bone Resorption, Immunology +16

Enhancing Activities of Salt-Tolerant Proteases Secreted by <i>Aspergillus oryzae</i> Using Atmospheric and Room-Temperature Plasma Mutagenesis

Xianli Gao, Ermeng Liu, Yiyun Yin et al. · Journal of Agricultural and Food Chemistry · 2020 · 83 citations

Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce

Xianli Gao, Ermeng Liu, Junke Zhang et al. · LWT · 2019 · 63 citations

Food Chemistry, Raw Soy Sauce, Food Analysis +3