Yake He

Mixed fermentation of Chinese bayberry pomace using yeast, lactic acid bacteria and acetic acid bacteria: Effects on color, phenolics and antioxidant ingredients

Yanyun Zhu, Jimin Lv, Ye Gu et al. · LWT · 2022 · 39 citations · Full text

Food Chemistry, Acetic Acid Bacteria, Chinese Bayberry Pomace +15

Polysaccharides of Chinese bayberry pomace wine: Structural characteristics, antioxidant activity and influence on the bayberry wine

Yanyun Zhu, Jimin Lv, Ye Gu et al. · Food Bioscience · 2022 · 22 citations

Food Chemistry, Structural Characteristics, Food Bioactive Compound +4

Effects of lactic acid bacteria fermentation on the bioactive composition, volatile compounds and antioxidant activity of Huyou (<i>Citrus aurantium</i>‘Changshan-huyou’) peel and pomace

Yake He, Yanyun Zhu, Jimin Lv et al. · Food Quality and Safety · 2023 · 20 citations · Full text

Food Chemistry, Nutrition, Food Bioactive Compound +11

Identification of novel bioactive proanthocyanidins with potent antioxidant and anti-proliferative activities from kiwifruit leaves

Jimin Lv, Mostafa Gouda, Alaa El‐Din A. Bekhit et al. · Food Bioscience · 2022 · 18 citations

Polyphenolics, Biochemistry, Medicine +9