Yuyu Shao

Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp

Cuijiao Feng, Bini Wang, Aiqing Zhao et al. · Food Chemistry · 2018 · 161 citations

Quality Characteristics, Food Analysis, Antioxidant Activities +6

Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9

Yongfu Chen, Wenjun Liu, Jiangang Xue et al. · Journal of Dairy Science · 2014 · 111 citations · Full text

Bacterial diversity in goat milk from the Guanzhong area of China

Fuxin Zhang, Zhaoxia Wang, Feiyan Lei et al. · Journal of Dairy Science · 2017 · 97 citations · Full text

Caprine, Genetics, Livestock Production +18

Effects of microbial diversity on nitrite concentration in pao cai , a naturally fermented cabbage product from China

Zhaoxia Wang, Yuyu Shao · Food Microbiology · 2017 · 90 citations

Microbial Diversity, Engineering, Food Fermentation +10

Influence of Bactrian camel milk on the gut microbiota

Zhaoxia Wang, Wenyi Zhang, Bini Wang et al. · Journal of Dairy Science · 2018 · 87 citations · Full text