Mengzhou Zhou

Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar

Yang Chen, Yao Huang, Ye Bai et al. · LWT · 2017 · 86 citations

Alcoholic Fermentation, Food Fermentation, Saccharomyces Cerevisiae +7

Structure-activity relationship of procyanidins on advanced glycation end products formation and corresponding mechanisms

Yuanyuan Chen, Shimiao Tang, Yashu Chen et al. · Food Chemistry · 2018 · 76 citations · Full text

Protein Chemistry, Biochemistry, Natural Sciences +6

Improving probiotic (Lactobacillus casei) viability by encapsulation in alginate-based microgels: Impact of polymeric and colloidal fillers

Qian Li, Hongyi Lin, Jing Li et al. · Food Hydrocolloids · 2022 · 74 citations

Biopolymer Gel, Alginate-based Microgels, Engineering +7

Lactobacillus zeae Protects Caenorhabditis elegans from Enterotoxigenic Escherichia coli-Caused Death by Inhibiting Enterotoxin Gene Expression of the Pathogen

Mengzhou Zhou, Hai Yu, Xianhua Yin et al. · PLoS ONE · 2014 · 64 citations · Full text

Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles

Mengzhou Zhou, Zheng Xin, Hanjian Zhu et al. · Food Chemistry · 2021 · 60 citations

Probiotic, Food Fermentation, Fermented Pickles +12