Tengqi Gao

Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Jie Yang, Yue Sun, Tengqi Gao et al. · Frontiers in Nutrition · 2022 · 74 citations · Full text

Agriculture, Food Science, Microbiology +17

Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

Jie Yang, Yue Sun, Jinling Chen et al. · Frontiers in Nutrition · 2022 · 29 citations · Full text

Agriculture, Biotechnology, Food Science +16

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

Jie Yang, Tengqi Gao, Feng Ge et al. · Frontiers in Nutrition · 2022 · 27 citations · Full text

Agriculture, Food Science, Microbiology +17

Screening of a Novel Lactiplantibacillus plantarum MMB-05 and Lacticaseibacillus casei Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant, and Volatile Compounds Analysis by GC-IMS

Tengqi Gao, Jinling Chen, Jie Xu et al. · Foods · 2022 · 25 citations · Full text

Agriculture, Food Science, Microbiology +17

Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation

Tengqi Gao, Jinling Chen, Feng Xu et al. · Foods · 2022 · 14 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14