Comparative Effects of Food Preservatives on the Production of Staphylococcal Enterotoxin I from Staphylococcus aureus Isolate by Yanying Zhao, Anni Zhu, Junni Tang, Cheng Tang, Juan Chen

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Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by <i>Weissella cibaria</i> G232 with Traditional Starters by Qian Huang, Haixiao Ye, Yangyang Yang, Chenglin Zhu, Junni Tang

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Tea Catechin Inhibits Biofilm Formation of Methicillin-Resistant S. aureus by Yanying Zhao, Yun Qu, Junni Tang, Juan Chen, Ji Liu

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Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine by Zhibo Yang, Chuan Song, Qiuyu Lan, Bin Hu, Zonghua Ao, Suyi Zhang, Junni Tang, Xin Du, Chenglin Zhu, Luca Laghi

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Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine by Qiuyu Lan, Zhibo Yang, Lu Lin, Chuan Song, Junni Tang, Yuan Liu, Zonghua Ao, Suyi Zhang, Xin Du, Chenglin Zhu, Luca Laghi

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