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2025	The potential of transforming dried noni fruit slurry into novel functional beverages with selected probiotic lactic acid bacteria Food Bioscience Zhuoran Zhang, Shao Quan Liu, Yuyun Lu
2025	Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, Galangal Foods Minglong Li, Kaiyue Zheng, Ling Li, Yuxin He
2025	Production, characterization and antioxidant analysis on the Undaria-based alcoholic beverages using response surface method and HS-SPME-GC × GC-TOF-MS Food Chemistry: X Fangru Nan, Xinyi Li, Jia Feng, Junping Lv, Qi Liu, Xudong Liu, Yang Liu, Ruikai Zhang, Baoqing Bai, Shulian Xie
2024	Noni (Morinda citrifolia) fruit and by-products: A comprehensive review of its chemical compositions, health-promoting effects, safety assessment and industrial applications Trends in Food Science & Technology Xiaoze Liu, Xue Lin, Xiaoping Hu, Congfa Li, Lu Wang, Tao Fei
2024	Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology Cogent Food & Agriculture Priyada Sittisart, Thitikorn Mahidsanan
2024	Optimization of the preparation process of Spirulina blended liquor and Spirulina fermented wine, analysis of volatile components and in vitro antioxidant study Journal of Food Science Xinyi Li, Jia Feng, Junping Lv, Qi Liu, Xudong Liu, Yang Liu, Shulian Xie, Fangru Nan
2023	Response surface optimization of light conditions for organic matter accumulation in two different shapes of Arthrospira platensis Frontiers in Nutrition Sun Jian-Fei, Shang Meng-hui, Zang Xiao-nan
2023	Effects of main ecological factors on the growth of marine green alga Caulerpa sertularioides using the response surface methodology Acta Oceanologica Sinica Bingxin Huang, Yue Chu, Rongjuan Wang, Yixiao Wang, Lanping Ding