Yongbin Han

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 · 234 citations

Agriculture, Food Science, Microbiology +17

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 · 131 citations

Agriculture, Food Science, Microbiology +17

Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation

Yang Tao, Dandan Li, Wai Siong Chai et al. · Ultrasonics Sonochemistry · 2020 · 129 citations · Full text

Agriculture, Food Science, Horticultural Sciences +17

In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extract

Yue Wu, Yongbin Han, Yang Tao et al. · Food Research International · 2020 · 124 citations

Life Sciences, Food Science, Microbiology +17

Optimization of ultrasound-assisted extraction of melanin from Auricularia auricula fruit bodies

Yu Zou, Chunyan Xie, Gongjian Fan et al. · Innovative Food Science & Emerging Technologies · 2010 · 122 citations

Agriculture, Botany, Food Science +6