Songlin Li

Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour

Songlin Li, Ziyi Jin, Dianjie Hu et al. · LWT · 2020 · 122 citations

Agriculture, Food Science, Nutritional Sciences +17

Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation

Xiaobao Nie, Ruichang Zhang, Lilin Cheng et al. · Food Control · 2022 · 110 citations

Agriculture, Fisheries, Food Science +12

Structural characterization, sulfation and antitumor activity of a polysaccharide fraction from Cyclina sinensis

Changxing Jiang, Qingping Xiong, Songlin Li et al. · Carbohydrate Polymers · 2014 · 77 citations

Pharmacy, Biochemistry, Medicinal Chemistry +17

Extraction, characterization and antioxidant activities of polysaccharides from E. corneum gigeriae galli

Qingping Xiong, Xia Li, Ruizhen Zhou et al. · Carbohydrate Polymers · 2014 · 54 citations

Agriculture, Biochemistry, Food Science +13

Improvement of nutritional value, bioactivity and volatile constituents of quinoa seeds by fermentation with Lactobacillus casei

Songlin Li, Cheng Chen, Yuxiang Ji et al. · Journal of Cereal Science · 2018 · 52 citations

Agriculture, Food Science, Microbiology +17