Meiqi Li

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Zi Ye, Zhixun Shang, Shiyao Zhang et al. · Food Research International · 2022 · 136 citations

Chili Pepper, Food Fermentation, Flavoromics +6

A Polysaccharide Isolated from Dictyophora indusiata Promotes Recovery from Antibiotic-Driven Intestinal Dysbiosis and Improves Gut Epithelial Barrier Function in a Mouse Model

Sadia Kanwal, Thomson Patrick Joseph, Lawrence Owusu et al. · Nutrients · 2018 · 105 citations · Full text

Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)

Zi Ye, Zhixun Shang, Meiqi Li et al. · Food Chemistry · 2021 · 95 citations

Chinese Chili, Physiochemical Quality, Food Analysis +4

Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches

Zi Ye, Zhixun Shang, Meiqi Li et al. · Food Research International · 2020 · 83 citations

Food Chemistry, Pickled Chinese Pepper, Food Analysis +7

Exploring the phytochemicals and inhibitory effects against α-glucosidase and dipeptidyl peptidase-IV in Chinese pickled chili pepper: Insights into mechanisms by molecular docking analysis

Meiqi Li, Xi Bao, Xueting Zhang et al. · LWT · 2022 · 60 citations · Full text