Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1 by Yansheng Zhao, Jiayan Zhang, Yixing Wei, Lianzhong Ai, Dong Ying, Xiang Xiao

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Advanced Modification Strategies of Plant-Sourced Dietary Fibers and Their Applications in Functional Foods by Yansheng Zhao, Ying Shao, Songtao Fan, Juan Bai, Lin Zhu, Ying Zhu, Xiang Xiao

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The Role of Inactivation Methods in Shaping Postbiotic Composition and Modulating Bioactivity: A Review by Ying Zhu, Meiling Xiao, Tangying Kang, Yufeng He, Jiayan Zhang, Yansheng Zhao, Xiang Xiao

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The Effects of Carbendazim on Acute Toxicity, Development, and Reproduction in Caenorhabditis elegans by Jie Li, Xinghua Zhou, Caiqin Zhang, Yansheng Zhao, Ying Zhu, Jiayan Zhang, Juan Bai, Xiang Xiao

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Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review by Juan Bai, Zixian Zhu, Wei Luo, Miran Jang, Beibei Pan, Ying Zhu, Jiayan Zhang, Yansheng Zhao, Xiang Xiao

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Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement by Wenjing Liu, Yunxuan Tang, Jiayan Zhang, Juan Bai, Ying Zhu, Lin Zhu, Yansheng Zhao, Maria Daglia, Xiang Xiao, Yufeng He

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