Publications by authors named "Fengling Bai"

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Isolation and Identification of a Novel Antioxidant Peptide from Fermented Sea Cucumber () Intestine and Its Protective Effects on HepG2 Cells from Oxidative Damage.
Xinran Lv, Shuo Yuan, Yichang Sun, Yanfang Zhang, Wenqi Yang, Qihan Bai, Fengling Bai

J Agric Food Chem· April 2025

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Dynamic changes in the gel properties, microbial community, and volatile flavor profile of Spanish mackerel () sausages inoculated with CY1-2.
Xinran Lv, Wenyu Wu, Shuilin Liu, Lili Ding, Anqi Ren, Fengling Bai

Food Funct· November 2024

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Antifungal activity of C10 against and its application in promotion of defense responses in muskmelon ( L.) fruit.
Xinran Lv, Huanhuan Ma, Yang Lin, Fengling Bai, Yonghong Ge

J Food Sci Technol· September 2018

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Purification, characterization and action mechanism of plantaricin JY22, a novel bacteriocin against produced by JY22 from golden carp intestine.
Xinran Lv, Luhuan Miao, Huanhuan Ma, Fengling Bai, Yang Lin

Food Sci Biotechnol· June 2018

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Purification and antibacterial mechanism of fish-borne bacteriocin and its application in shrimp (Penaeus vannamei) for inhibiting Vibrio parahaemolyticus.
Xinran Lv, Jingfang Du, Yu Jie, Bolin Zhang, Fengling Bai

World J Microbiol Biotechnol· August 2017

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Involvement of Acylated Homoserine Lactones (AHLs) of Aeromonas sobria in Spoilage of Refrigerated Turbot (Scophthalmus maximus L.).
Tingting Li, Fangchao Cui, Fengling Bai, Guohua Zhao, Jianrong Li

Sensors (Basel)· July 2016

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Antimicrobial effect and membrane-active mechanism of tea polyphenols against Serratia marcescens.
Shumin Yi, Wei Wang, Fengling Bai, Junli Zhu, Jianrong Li

World J Microbiol Biotechnol· February 2014

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Screening of Lactobacillus strains for their ability to bind benzo(a)pyrene and the mechanism of the process.
Hongfei Zhao, Fang Zhou, Yeqiong Qi, Piotr Dziugan, Fengling Bai

Food Chem Toxicol· September 2013

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Characterization of soybean protein hydrolysates able to promote the proliferation of Streptococcus thermophilus ST.
Zhao Hongfei, Bai Fengling, Zhou Fang, Piotr Walczak, Jiang Xiangning

J Food Sci· April 2013

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