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Jiancheng Wang

Shihezi University

China

  • Shihezi University

SCHOLARLY PAPERS

2

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51

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0

Scholarly Papers (2)

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1.

Effect of Mixed Fermentation with L. Paracasei Smn-Lbk And L. Reuteri Smn-Lbk On the Flavor Precursor and Flavor Formation of Kazak Cheese

Number of pages: 31 Posted: 11 Mar 2025
Yuechenfei Shen, Ning Kang, Jie Shen, Yu Gao, Zhexin Fan, Zhifeng Fang, Jiancheng Wang, Baokun Li and Bo Yang
affiliation not provided to SSRN, affiliation not provided to SSRN, Shihezi University, affiliation not provided to SSRN, Shihezi University, Shihezi University, Shihezi University, Shihezi University and Jiangnan University
Downloads 26 (1,372,601)

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Mixed fermentation, flavor, L. paracasei SMN-LBK, L. reuteri SMN-LBK

2.

Bacillus Coagulans Alleviates Oxidative Stress Caused by Cadmium Exposure

Number of pages: 29 Posted: 06 Jun 2024
Yibo Lu, Jie Shen, Baojie Li, Panpan Zhao, Baokun Li, Zhifeng Fang, Jiancheng Wang, Guoqi Ni and Zhexin Fan
Shihezi University, Shihezi University, Shihezi University, Shihezi University, Shihezi University, Shihezi University, Shihezi University, Shihezi University and Shihezi University
Downloads 25 (1,385,945)

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B. coagulans, Cadmium, Oxidative stress, Cecal microbes