Sujin Li

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Yue Wu, Sujin Li, Yang Tao et al. · Food Chemistry · 2021 · 223 citations

Food Fermentation, In Vitro Fermentation, Blackberry Juices +6

Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles

Sujin Li, Yang Tao, Dandan Li et al. · Chemosphere · 2021 · 118 citations

Food Fermentation, Phenolic Profiles, Lactic Acid Bacteria +6

Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles

Weihua Liao, Juan Shen, Sivakumar Manickam et al. · Food Chemistry · 2022 · 88 citations

Food Fermentation, Biochemical Engineering, Bioprocess Monitoring +7

Dipolarophile-Controlled Regioselective 1,3-Dipolar Cycloaddition: A Switchable Divergent Access to Functionalized N-Fused Pyrrolidinyl Spirooxindoles

Yongchao Wang, Lijun Yan, Yu‐Xin Yan et al. · International Journal of Molecular Sciences · 2023 · 16 citations · Full text