Li S - Search Results

1

Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production.

Sun W, Feng S, Bi P, Han J, Li S, Liu X, Zhang Z, Long F, Guo J. Sun W, et al. Among authors: li s. Food Microbiol. 2024 Oct;123:104589. doi: 10.1016/j.fm.2024.104589. Epub 2024 Jun 29. Food Microbiol. 2024. PMID: 39038894

2

Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae.

Sun N, Gao Z, Li S, Chen X, Guo J. Sun N, et al. Among authors: li s. J Sci Food Agric. 2022 Jan 15;102(1):175-184. doi: 10.1002/jsfa.11344. Epub 2021 Jun 15. J Sci Food Agric. 2022. PMID: 34061382

3

Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine.

Li S, Bi P, Sun N, Gao Z, Chen X, Guo J. Li S, et al. Food Microbiol. 2022 May;103:103867. doi: 10.1016/j.fm.2021.103867. Epub 2021 Jul 9. Food Microbiol. 2022. PMID: 35082058

4

Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production.

Sun W, Chen X, Bi P, Han J, Li S, Liu X, Zhang Z, Long F, Guo J. Sun W, et al. Among authors: li s. Food Chem. 2024 May 15;440:138309. doi: 10.1016/j.foodchem.2023.138309. Epub 2023 Dec 28. Food Chem. 2024. PMID: 38159319

5

Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine.

Sun W, Chen X, Feng S, Bi P, Han J, Li S, Liu X, Zhang Z, Long F, Guo J. Sun W, et al. Among authors: li s. Food Chem. 2024 Dec 1;460(Pt 3):140758. doi: 10.1016/j.foodchem.2024.140758. Epub 2024 Aug 5. Food Chem. 2024. PMID: 39121775

6

Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae.

Zhang Z, Wen X, Chen X, Liu X, Gao Z, Bi P, Sun W, Li S, Guo J. Zhang Z, et al. Among authors: li s. Food Microbiol. 2024 Dec;124:104600. doi: 10.1016/j.fm.2024.104600. Epub 2024 Jul 16. Food Microbiol. 2024. PMID: 39244359

7

Enhancing nutritional composition and aroma characteristics of kiwifruit wines through indigenous non-Saccharomyces yeast extracellular extract treatment.

Sun W, Chen X, Feng S, Han J, Li S, Long F, Guo J. Sun W, et al. Among authors: li s. Food Microbiol. 2025 Jan;125:104651. doi: 10.1016/j.fm.2024.104651. Epub 2024 Oct 2. Food Microbiol. 2025. PMID: 39448161

8

Exploring the dynamic characteristic of typical kombucha induced by symbiotic microbiota succession from four Chinese regions: A comprehensive analytical framework.

Li S, Wang R, Liu R, Wang L, Wang X, Wei J, Yuan Y, Yue T, Cai R, Wang Z. Li S, et al. Food Res Int. 2024 Dec;198:115335. doi: 10.1016/j.foodres.2024.115335. Epub 2024 Nov 15. Food Res Int. 2024. PMID: 39643369

9

Characterization and subcellular localization of selenium in Limosilactobacillus fermentum Ln-9 obtained by intense pulsed light-ultraviolet combined mutagenesis.

Liu L, Yang S, Wang R, Li S, Qi J, Wang L, Yue T, Wang Z, Yuan Y. Liu L, et al. Among authors: li s. Food Chem. 2024 Dec 1;460(Pt 2):140725. doi: 10.1016/j.foodchem.2024.140725. Epub 2024 Aug 2. Food Chem. 2024. PMID: 39106812

10

Novel strategies for efficiently detoxifying mycotoxins in plant-derived foods inspired by non-thermal technologies and biological resources: a review.

Wang X, Li S, Han Y, Hou M, Gao Z. Wang X, et al. Among authors: li s. Crit Rev Food Sci Nutr. 2024 Nov 28:1-27. doi: 10.1080/10408398.2024.2434723. Online ahead of print. Crit Rev Food Sci Nutr. 2024. PMID: 39610154 Review.

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