Wang B - Search Results

1

Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation.

Li A, Xiao R, He S, An X, He Y, Wang C, Yin S, Wang B, Shi X, He J. Li A, et al. Among authors: wang c, wang b. Molecules. 2019 Oct 23;24(21):3816. doi: 10.3390/molecules24213816. Molecules. 2019. PMID: 31652733 Free PMC article. Review.

2

Recent advances in reconstructing microbial secondary metabolites biosynthesis in Aspergillus spp.

He Y, Wang B, Chen W, Cox RJ, He J, Chen F. He Y, et al. Among authors: wang b. Biotechnol Adv. 2018 May-Jun;36(3):739-783. doi: 10.1016/j.biotechadv.2018.02.001. Epub 2018 Feb 5. Biotechnol Adv. 2018. PMID: 29421302 Review.

3

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation.

Li J, Huang Q, Zheng X, Ge Z, Lin K, Zhang D, Chen Y, Wang B, Shi X. Li J, et al. Among authors: wang b. Front Microbiol. 2020 Mar 12;11:228. doi: 10.3389/fmicb.2020.00228. eCollection 2020. Front Microbiol. 2020. PMID: 32226414 Free PMC article.

4

Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang.

Su C, Zheng X, Zhang D, Chen Y, Xiao J, He Y, He J, Wang B, Shi X. Su C, et al. Among authors: wang b. J Food Sci. 2020 Dec;85(12):4300-4311. doi: 10.1111/1750-3841.15523. Epub 2020 Nov 14. J Food Sci. 2020. PMID: 33190235

5

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor.

Xiao J, Chen Y, Li J, Shi X, Deng L, Wang B. Xiao J, et al. Among authors: wang b. Front Microbiol. 2020 Dec 16;11:614208. doi: 10.3389/fmicb.2020.614208. eCollection 2020. Front Microbiol. 2020. PMID: 33391244 Free PMC article.

6

Origin, Succession, and Control of Biotoxin in Wine.

Xu X, Li T, Ji Y, Jiang X, Shi X, Wang B. Xu X, et al. Among authors: wang b. Front Microbiol. 2021 Jul 22;12:703391. doi: 10.3389/fmicb.2021.703391. eCollection 2021. Front Microbiol. 2021. PMID: 34367103 Free PMC article. Review.

7

A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese.

Zheng X, Shi X, Wang B. Zheng X, et al. Among authors: wang b. Front Microbiol. 2021 Jul 29;12:703284. doi: 10.3389/fmicb.2021.703284. eCollection 2021. Front Microbiol. 2021. PMID: 34394049 Free PMC article. Review.

8

Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng.

Ma Y, Li T, Xu X, Ji Y, Jiang X, Shi X, Wang B. Ma Y, et al. Among authors: wang b. Front Microbiol. 2021 Aug 12;12:717387. doi: 10.3389/fmicb.2021.717387. eCollection 2021. Front Microbiol. 2021. PMID: 34475866 Free PMC article.

9

Succession of Fungal Communities at Different Developmental Stages of Cabernet Sauvignon Grapes From an Organic Vineyard in Xinjiang.

Zhu L, Li T, Xu X, Shi X, Wang B. Zhu L, et al. Among authors: wang b. Front Microbiol. 2021 Aug 31;12:718261. doi: 10.3389/fmicb.2021.718261. eCollection 2021. Front Microbiol. 2021. PMID: 34531840 Free PMC article.

10

Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from Xinjiang.

Su C, Li T, Wang Y, Ge Z, Xiao J, Shi X, Wang B. Su C, et al. Among authors: wang y, wang b. J Food Sci. 2022 Jan;87(1):231-250. doi: 10.1111/1750-3841.16002. Epub 2021 Dec 26. J Food Sci. 2022. PMID: 34954821

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