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Qi Wang

Shanxi University

H指数:9

被引数:300

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The Physicochemical, Nutritional, and Antioxidative Properties of Plant-Based Quinoa Yogurt

植物基藜麦酸奶的物理化学、营养和抗氧化特性

Food Science & Nutrition

IF3.8

2025-09-100

OAAI

Dynamic Changes of Microbial Communities and Chemical Compounds During the Dry Processing of Coffea arabica

咖啡属植物Coffea arabica在干法处理过程中微生物群落和化学物质的动态变化

FOOD SCIENCE & NUTRITION

IF3.8

2025-04-240

OAAI

Evaluation of in vitro simulated digestion and fermentation characteristics of the crude exopolysaccharide from Levilactobacillus brevis M-14

JOURNAL OF FOOD SCIENCE

IF3.4

2024-10-300

OA

Antibacterial activity and mechanism of Protocatechuic acid against bacterial canker of tomato fruits caused by Clavibacter michiganensis subsp. michiganensis

FOOD BIOSCIENCE

IF5.9

2024-08-011

PRE

Postbiotic properties of exopolysaccharide produced by Levilactobacillus brevis M-10 isolated from natural fermented sour porridge through in vitro simulated digestion and fermentation

JOURNAL OF FOOD SCIENCE

IF3.4

2024-04-090

PRE

Probiotic potential of Lactobacillus sakei L-7 in regulating gut microbiota and metabolism

MICROBIOLOGICAL RESEARCH

IF6.9

2023-09-0111

OAAI

Interaction and Metabolic Function of Microbiota during the Washed Processing of Coffea arabica

IF4.6

2023-08-166

OAAI

Interaction and Metabolic Function of Microbiota during Tibetan Tea Fermentation through Bioaugmentation with Aspergillus niger

FERMENTATION-BASEL

IF3.3

2023-07-242

OA

In vitro activity of the novel β-lactamase inhibitor taniborbactam (VNRX-5133), in combination with cefepime or meropenem, against MDR Gram-negative bacterial isolates from China

JOURNAL OF ANTIMICROBIAL CHEMOTHERAPY

IF3.6

2020-03-1044

PREAI

Evaluation of fermentation conditions to improve the sensory quality of broomcorn millet sour porridge

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-05-0119

PREAI

Modeling Oral Multispecies Biofilm Recovery After Antibacterial Treatment

SCIENTIFIC REPORTS

IF3.9

2019-01-2812

OAAI

Chemical composition and sensory profiles of mulberry wines as fermented with different Saccharomyces cerevisiae strains

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2017-12-2712

OAAI

Influence of oxidative stress and grains on sclerotial biomass and carotenoid yield of Penicillium sp PT95

JOURNAL OF BASIC MICROBIOLOGY

IF2.7

2010-07-274

OA