Jianzhong Zhou

Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation

Linlin Fan, Ying Wāng, Pujun Xie et al. · Food Chemistry · 2018 · 143 citations

Food Chemistry, Botany, Natural Sciences +9

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

Streamflow estimation by support vector machine coupled with different methods of time series decomposition in the upper reaches of Yangtze River, China

Shuang Zhu, Jianzhong Zhou, Lei Ye et al. · Environmental Earth Sciences · 2016 · 99 citations

Stream Processing, Environmental Flow, Support Vector Machine +12

Power ultrasound as a pretreatment to convective drying of mulberry (Morus alba L.) leaves: Impact on drying kinetics and selected quality properties

Yang Tao, Ping Wang, Yilin Wang et al. · Ultrasonics Sonochemistry · 2016 · 93 citations · Full text

Desiccation, Convective Drying, Power Ultrasound +10

Novel bacteriocin produced by Lactobacillus alimentarius FM-MM 4 from a traditional Chinese fermented meat Nanx Wudl: Purification, identification and antimicrobial characteristics

Yanxin Hu, Xiaoli Liu, Chengjun Shan et al. · Food Control · 2017 · 83 citations

Antimicrobial Susceptibility, Food Fermentation, Antibiotics +12