Recent Applications and Prospects of Enzymes in Quality and Safety Control of Fermented Foods by Yiwei Dai, Yingxi Chen, Xinping Lin, Sufang Zhang

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VariGAN: Enhancing Image Style Transfer via UNet Generator, Depthwise Discriminator, and LPIPS Loss in Adversarial Learning Framework by Dawei Guan, Xinping Lin, Haoyi Zhang, Hang Zhou

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Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products by Jing Yang, Zihan Li, Xinping Lin, Sufang Zhang, Chaofan Ji

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A visualized nomogram to predict intravenous immunoglobulin resistance in Kawasaki disease: a study based on the population in Southern China by Xinping Lin, Yunsong Li, Sihuang Chen, Shiteng Lin, Xiaoqing Yang, Wei Zhuang

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The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-<i>Saccharomyces</i> Yeasts <i>Hanseniaspora uvarum</i> a... by Ruipeng Wang, Bo Yang, Saihong Jia, Yiwei Dai, Xinping Lin, Chaofan Ji, Yingxi Chen

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Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat by Mengyang Liu, Xinping Lin, Jing Yang, Xu Yan, Chaofan Ji, Huipeng Liang, Sufang Zhang, Liang Dong

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Effects of prebiotics on the fermentation of traditional suancai of Northeast China by Mingwei Zhao, Xinying Cao, Yuzheng Wu, Sibo Zou, Zhigao Li, Xinping Lin, Chaofan Ji, Liang Dong, Sufang Zhang, Chenxu Yu, Huipeng Liang

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