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2025	From Salt to Gut: The Health Benefits of Halophiles in Fermented Foods and Gut Microbiota Food Reviews International Chidiebele Nwankwo, Ya-Ling Mao, Jing Hou, Heng-Lin Cui
2025	An anoxic/oxic membrane bioreactor for treating saline pickle wastewater: Carrier selection, process optimization, and microbial analysis Journal of Water Process Engineering Tingting Yao, Nuonan Shen, Li Xu, Huiqiang Li, Ping Yang
2025	Proteomic changes associated with health benefit properties in fresh and preserved mustard greens Food Chemistry: Molecular Sciences Charanya Saekampang, Vipawan Pimpak, Poowadol Promwat, Pongsakorn Kruaweangmol, Narumon Phaonakrop, Sittiruk Roytrakul, Ulaiwan Withayagiat, Paiboon Tunsagool
2024	Metabolomics as a critical tool for deeper understanding of pickled foods: From biomarker discovery to nutrition function Trends in Food Science & Technology Chenna Di, Wei Jia
2024	Changes of Antioxidant and Functional Components in Various Salt-Aged and Fresh Radishes after Fermentation Fermentation Chih-Feng Wang, Cui-Rou Huang, Ying-Chen Lu
2024	Salinity controlling enhanced high-salinity pickle wastewater treatment coupling with high-value fatty acid production by Dunaliella salina Journal of Cleaner Production Hao Hu, Bang-Lei Wu, Dong Wei, Li Yu, Wei-Hua Li, Shu-Guang Zhu
2024	Influence of the initial microbiota on eggplant shibazuke pickle and eggplant juice fermentation Microbiology Spectrum Kazunori Sawada, Takuji Yamada
2023	Improvement of physicochemical properties and flavour of pickled radish through the use of a direct‐vat set starter consisting of Lactiplantibacillus plantarum and Leuconostoc mesenteroides International Journal of Food Science & Technology Jie Xiong, Ya‐Ying Wang, Muhammad Yousaf, Dong‐Mei Liu
2023	Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their Mixture Food and Bioprocess Technology Johma Tagawa, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi
2023	Relationship between microorganisms and volatile components in each fermentation process in the kusaya gravy that plays an important role in the manufacturing of kusaya, a traditional Japanese fermented fish product Bioscience, Biotechnology, and Biochemistry Kosuke Kita, Ryosuke Unno, Takahiro Osada, Hiromori Yoshiyama, Sachiko Masaki, Sakura Nogimura, Minenosuke Matsutani, Morio Ishikawa, Toshihiro Suzuki
2022	Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization Food Chemistry: X Yunxuan Hu, Xiaoze Liu, Xiuna Wu, Zhengxiao Zhang, Daren Wu, Chaoxiang Chen, Wenjin Su, Lingyu Zhang, Jian Li, Hui-Min David Wang
2022	Long-term population dynamics of viable microbes in a closed ecosystem of fermented vegetables Food Research International Joon Yong Kim, Seong-Eun Park, Eun-Ju Kim, Seung-Ho Seo, Tae Woong Whon, Kwang-Moon Cho, Sun Jae Kwon, Seong Woon Roh, Hong-Seok Son
2022	A novel propylene glycol alginate gel based colorimetric tube for rapid detection of nitrite in pickled vegetables Food Chemistry Jing Zhang, Jianfei Yang, Jing Chen, Yuanting Zhu, Kun Hu, Qian Ma, Yong Zuo
2021	Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity Food Research International Bianca Beatriz Torres de Assis, Tatiana Colombo Pimentel, Aline Macedo Dantas, Marcos dos Santos Lima, Graciele da Silva Campelo Borges, Marciane Magnani
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