Jianzhong Zhou

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

Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis

Jianzhong Zhou, Xiaoli Liu, Jiang Han-hu et al. · Food Microbiology · 2009 · 183 citations

Gradient Gel Electrophoresis, Bioanalysis, Tibetan Kefir Grains +4

Antioxidant and Anti‐Inflammatory Effects of Blueberry Anthocyanins on High Glucose‐Induced Human Retinal Capillary Endothelial Cells

Wuyang Huang, Zheng Yan, Dajing Li et al. · Oxidative Medicine and Cellular Longevity · 2018 · 153 citations · Full text

Combining various wall materials for encapsulation of blueberry anthocyanin extracts: Optimization by artificial neural network and genetic algorithm and a comprehensive analysis of anthocyanin powder properties

Yang Tao, Ping Wang, Jiandong Wang et al. · Powder Technology · 2017 · 118 citations

Artificial Neural Network, Genetic Algorithm, Various Wall Materials

Protective Effects of Blueberry Anthocyanins against H₂O₂-Induced Oxidative Injuries in Human Retinal Pigment Epithelial Cells

Wuyang Huang, Han Wu, Dajing Li et al. · Journal of Agricultural and Food Chemistry · 2018 · 96 citations