Chunhui Shan

Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu

Wenchao Cai, Yurong Wang, Hui Ni et al. · Food Research International · 2021 · 138 citations

Life Sciences, Food Science, Microbiology +9

Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS

Wenchao Cai, Fengxian Tang, Zhuang Guo et al. · Food Chemistry · 2020 · 125 citations

Agriculture, Enology, Food Science +11

Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu

Yurong Wang, Wenchao Cai, Wenping Wang et al. · Food Science & Nutrition · 2020 · 120 citations · Full text

Life Sciences, Food Science, Microbiology +12

Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube

Xiumin Liu, Ya Liu, Chunhui Shan et al. · Food Chemistry X · 2022 · 116 citations · Full text

Agriculture, Biochemistry, Food Science +14

Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice

Xinxin Zhao, Fengxian Tang, Wenchao Cai et al. · LWT · 2023 · 107 citations · Full text

Agriculture, Food Science, Microbiology +17