Pan Gu

Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions

Ming Wei, Shaoyang Wang, Pan Gu et al. · Journal of Food Science and Technology · 2018 · 57 citations

Food Chemistry, Food Fermentation, Volatile Compounds +9

Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation

Shaoyang Wang, Siyu Li, Hongfei Zhao et al. · Food Research International · 2018 · 56 citations

Food Chemistry, Biosynthesis, Malolactic Fermentation +5

Colorimetric determination of the activity of alkaline phosphatase based on the use of Cu(II)-modulated G-quadruplex-based DNAzymes

Zhenwei Tang, Huifang Zhang, Changbei Ma et al. · Microchimica Acta · 2018 · 53 citations

Biochemistry, Natural Sciences, Bioanalysis +11

Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice

Yaran Liu, Pan Gu, Oskar Laaksonen et al. · Journal of Food Composition and Analysis · 2021 · 38 citations

Nutrition, Shelf Life, Food Fermentation +6

β-Catenin overexpression is associated with gefitinib resistance in non-small cell lung cancer cells

Fang Xia, Pan Gu, Caicun Zhou et al. · Pulmonary Pharmacology & Therapeutics · 2013 · 37 citations

Tumor Biology, Medicine, Cancer Growth +10