Shuai Liu - China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University

基本信息

浏览量：1

职业迁徙

个人简介

暂无内容

研究兴趣

论文共 23 篇作者统计合作学者相似作者

按年份排序按引用量排序主题筛选期刊级别筛选合作者筛选合作机构筛选

Metabolomics-based Mechanistic Insights into Antioxidant Enhancement in Mango Juice Fermented by Various Lactic Acid Bacteria

Shuai Liu, Yu-Jia Peng, Wei-Wei He,Xiao-Xiao Song, Yu-Xin He, Xiao-Yi Hu,Shui-Gen Bian,Yu-Hao Li,Jun-Yi Yin,Shao-Ping Nie,Ming-Yong Xie

FOOD CHEMISTRY (2025)

引用0浏览0WOS引用

Volatile Compound Dynamics During Blueberry Fermentation by Lactic Acid Bacteria and Its Potential Associations with Bacterial Metabolism

Yuxin He,Mengwei Hu,Weiwei He,Yuhao Li,Shuai Liu,Xiaoyi Hu,Shaoping Nie,Junyi Yin,Mingyong Xie

FOOD BIOSCIENCE (2024)

引用0浏览0引用

Insoluble/soluble Fraction Ratio Determines Effects of Dietary Fiber on Gut Microbiota and Serum Metabolites in Healthy Mice

Yanli Zhang,Jielun Hu,Yadong Zhong,Shuai Liu,Liandi Liu, Xinyi Mu,Chunhua Chen,Shenji Yang, Guohao Li,Duoduo Zhang,Xinru Huang, Jinrui Yang,Xiaojun Huang,Shuigen Bian,Shaoping Nie

FOOD & FUNCTIONno. 1 (2024): 338-354

引用0浏览0WOS引用

Innovative Omics Strategies in Fermented Fruits and Vegetables: Unveiling Nutritional Profiles, Microbial Diversity, and Future Prospects

Yuhao Li, Weiwei He,Shuai Liu, Xiaoyi Hu, Yuxing He,Xiaoxiao Song,Junyi Yin,Shaoping Nie,Mingyong Xie

Comprehensive reviews in food science and food safetyno. 6 (2024): e70030-e70030

引用0浏览0WOS引用

Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus Plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice

Shuai Liu, Yuxin He,Weiwei He,Xiaoxiao Song, Yujia Peng,Xiaoyi Hu,Shuigen Bian,Yuhao Li,Shaoping Nie,Junyi Yin,Mingyong Xie

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYno. 22 (2024): 12752-12761

引用0浏览0WOS引用

A Review: Effects of Microbial Fermentation on the Structure and Bioactivity of Polysaccharides in Plant-Based Foods

Shuai Liu,Jielun Hu,Yadong Zhong,Xiaoyi Hu,Junyi Yin,Tao Xiong,Shaoping Nie,Mingyong Xie

Food Chemistry (2023): 137453-137453

引用0浏览0WOS引用

Changes in Volatile and Nutrient Components of Mango Juice by Different Lactic Acid Bacteria Fermentation

Shuai Liu,Yuhao Li,Xiaoxiao Song,Xiaoyi Hu, Yuxin He,Junyi Yin,Shaoping Nie,Mingyong Xie

FOOD BIOSCIENCE (2023)

引用0浏览0引用

Rosa Roxburghii-Edible Fungi Fermentation Broth Attenuates Hyperglycemia, Hyperlipidemia and Affects Gut Microbiota in Mice with Type 2 Diabetes

Xiaoyi Hu,Jielun Hu,Tuo Leng,Shuai Liu,Mingyong Xie

FOOD BIOSCIENCE (2023)

引用2浏览0引用

Chitin-derived Fibrous Carbon Microspheres As Support of Polyamine for Remarkable CO2 Capture

Wen-Long Xu,Hui-Jie Chen,Yi-Chao Wang,Shuai Liu,Xin-Yi Wan,Hai-Long Peng,Kuan Huang

GREEN CHEMICAL ENGINEERINGno. 3 (2022): 267-279

引用3浏览0引用

Mixed Solid-State Fermentation for Releasing Bound Polyphenols from Insoluble Dietary Fiber in Carrots Via Trichoderma Viride and Aspergillus Niger

Wang Liao,Shuai Liu,Ruihong Dong,Jianhua Xie,Yi Chen,Xiaobo Hu,Jiayan Xie,Puyou Xue,Lei Feng,Qiang Yu

FOOD & FUNCTION（2022）

引用12浏览0WOS引用

加载更多

作者统计

合作学者

合作机构

D-Core

合作者
学生
导师

暂无相似学者，你可以通过学者研究领域进行搜索筛选

数据免责声明

页面数据均来自互联网公开来源、合作出版商和通过AI技术自动分析结果，我们不对页面数据的有效性、准确性、正确性、可靠性、完整性和及时性做出任何承诺和保证。若有疑问，可以通过电子邮件方式联系我们：report@aminer.cn