Ai, Lianzhong

Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu

Yu, H., Xie, T., Xie, J., Chen, C., Ai, L., & Tian, H. (2020) · Food Research International

Fermentation and Sensory AnalysisSensory Analysis and Statistical Methods

Cited by 104

Preparation, Partial Characterization and Bioactivity of Exopolysaccharides from Lactobacillus casei LC2W

Ai, L., Zhang, H., Guo, B., Chen, W., Wu, Z., & Wu, Y. (2008) · Carbohydrate Polymers

Polysaccharides Composition and ApplicationsProbiotics and Fermented Foods

Cited by 93

Exopolysaccharide Produced by Streptococcus thermophiles S-3: Molecular, Partial Structural and Rheological Properties

Xu, Z., Guo, Q., Zhang, H., Wu, Y., Hang, X., & Ai, L. (2018) · Carbohydrate Polymers

Polysaccharides Composition and ApplicationsProbiotics and Fermented Foods

Cited by 79

A Surface Protein From Lactobacillus plantarum Increases the Adhesion of Lactobacillus Strains to Human Epithelial Cells

Wang, G., Zhang, M., Zhao, J., Xia, Y., Lai, P. F.-H., & Ai, L. (2018) · Frontiers in Microbiology

Probiotics and Fermented FoodsReproductive tract infections research

Cited by 58

Purification and characteristics of a new milk-clotting enzyme from Bacillus licheniformis BL312

Zhang, Y., Xia, Y., Ding, Z., H. Lai, P. F., Wang, G., Xiong, Z., Liu, X., & Ai, L. (2019) · LWT

Enzyme Production and CharacterizationEnzyme Catalysis and Immobilization

Cited by 21

Anti-inflammatory potential of teichoic acids from Lactiplantibacillus plantarum AR113 and their effects on host immune responses

Li, X., Wang, G., Zhang, M., Zhai, Q., Cui, S., Zhao, L., Song, X., Xia, Y., Xiong, Z., & Ai, L. (2026) · Food Bioscience

Probiotics and Fermented FoodsImmune Response and Inflammation

Cited by 1