Zhenpeng Gao

Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum

Wanying Peng, Meng DiaoQin, Tianli Yue et al. · Food Chemistry · 2020 · 164 citations

Food Fermentation, Biotechnology, Apple Cultivar +7

Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation

Hongcai Li, Jintao Huang, Yaqin Wang et al. · Food Chemistry · 2021 · 150 citations

Food Fermentation, Antioxidant Activity, Food Bioprocessing +3

Rapid detection of volatile compounds in apple wines using FT-NIR spectroscopy

Mengqi Ye, Zhenpeng Gao, Zhao Li et al. · Food Chemistry · 2015 · 91 citations

Food Chemistry, Volatile Compounds, Food Authentication +7

In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice

Xiaowei Wang, Mengzhen Han, Meina Zhang et al. · LWT · 2020 · 73 citations

Food Fermentation, In Vitro Fermentation, Fermentation Adaptability +8

Flavor differences between commercial and traditional soybean paste

Xiao Zhang, Jianping Wei, Shiyu Zhao et al. · LWT · 2021 · 61 citations

Food Chemistry, Nutrition, Food Composition +6