Xinran Lv

A novel bacteriocin DY4-2 produced by Lactobacillus plantarum from cutlassfish and its application as bio-preservative for the control of Pseudomonas fluorescens in fresh turbot (Scophthalmus maximus) fillets

Xinran Lv, Huanhuan Ma, Mengtong Sun et al. · Food Control · 2018 · 88 citations

Life Sciences, Biotechnology, Microbiology +17

Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region

Xinran Lv, Ying Li, Tianqi Cui et al. · LWT · 2019 · 78 citations

Agriculture, Food Science, Microbiology +17

Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

Jiaqi Wang, Xinran Lv, Tian Lan et al. · Ultrasonics Sonochemistry · 2022 · 73 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Lactobacillus crustorum ZHG 2-1 as novel quorum-quenching bacteria reducing virulence factors and biofilms formation of Pseudomonas aeruginosa

Tianqi Cui, Fengling Bai, Mengtong Sun et al. · LWT · 2019 · 66 citations

Life Sciences, Microbiology, Bacteriology +16

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Xiqian Tan, Fangchao Cui, Dangfeng Wang et al. · Foods · 2023 · 64 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17