| Use of kombucha consortium to transform soy whey into a novel functional beverage C Tu, S Tang, F Azi, W Hu, M Dong Journal of Functional Foods 52, 81-89, 2019 | 120 | 2019 |
| Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains C Tu, F Azi, J Huang, X Xu, G Xing, M Dong Lwt 113, 108258, 2019 | 71 | 2019 |
| Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium F Azi, C Tu, L Meng, L Zhiyu, MT Cherinet, Z Ahmadullah, M Dong Food Chemistry 342, 128225, 2021 | 46 | 2021 |
| Purification and partial characterization of a novel bacteriocin produced by bacteriocinogenic Lactobacillus fermentum BZ532 isolated from Chinese fermented cereal beverage (Bozai) HA Rasheed, T Tuoheti, Y Zhang, F Azi, M Tekliye, M Dong LWT 124, 109113, 2020 | 35 | 2020 |
| Reclamation of DPK hydrocarbon polluted agricultural soil using a selected bulking agent AS Nwankwegu, CO Onwosi, MU Orji, CG Anaukwu, UC Okafor, F Azi, ... Journal of environmental management 172, 136-142, 2016 | 35 | 2016 |
| Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota F Azi, C Tu, HA Rasheed, M Dong International journal of food science & technology 55 (4), 1689-1697, 2020 | 33 | 2020 |
| Inhibition of biofilm formation and quorum sensing by soy isoflavones in Pseudomonas aeruginosa L Yin, Y Zhang, F Azi, J Zhou, X Liu, Y Dai, Z Wang, M Dong, X Xia Food Control 133, 108629, 2022 | 32 | 2022 |
| Heavy metal and microbial safety assessment of raw and cooked pumpkin and Amaranthus viridis leaves grown in Abakaliki, Nigeria F Azi, MO Odo, PA Okorie, HA Njoku, VN Nwobasi, E David, TC Onu Food science & nutrition 6 (6), 1537-1544, 2018 | 30 | 2018 |
| Use of rice husk as bulking agent in bioremediation of automobile gas oil impinged agricultural soil AS Nwankwegu, CO Onwosi, F Azi, P Azumini, CG Anaukwu Soil and Sediment Contamination: An International Journal 26 (1), 96-114, 2017 | 27 | 2017 |
| Recent progress in high-throughput droplet screening and sorting for bioanalysis G Sun, L Qu, F Azi, Y Liu, J Li, X Lv, G Du, J Chen, CH Chen, L Liu Biosensors and Bioelectronics 225, 115107, 2023 | 22 | 2023 |
| Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation C Tu, W Hu, S Tang, L Meng, Z Huang, X Xu, X Xia, F Azi, M Dong Food science and human wellness 9 (4), 355-362, 2020 | 22 | 2020 |
| Bio-conversion of kitchen waste into bacterial cellulose using a new multiple carbon utilizing Komagataeibacter rhaeticus: Fermentation profiles and genome-wide analysis ZY Li, F Azi, ZW Ge, YF Liu, XT Yin, MS Dong International Journal of Biological Macromolecules 191, 211-221, 2021 | 18 | 2021 |
| Transcriptomic analysis reveals the antibacterial mechanism of phenolic compounds from kefir fermented soy whey against Escherichia coli 0157: H7 and Listeria monocytogenes F Azi, Z Li, P Xu, M Dong International Journal of Food Microbiology 383, 109953, 2022 | 14 | 2022 |
| Sustainable production of genistin from glycerol by constructing and optimizing Escherichia coli Z Wang, X Li, Y Dai, L Yin, F Azi, J Zhou, M Dong, X Xia Metabolic Engineering 74, 206-219, 2022 | 14 | 2022 |
| Green and efficient in-situ biosynthesis of antioxidant and antibacterial bacterial cellulose using wine pomace Z Li, F Azi, J Dong, L Liu, Z Ge, M Dong International Journal of Biological Macromolecules 193, 2183-2191, 2021 | 13 | 2021 |
| The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties Z Li, W Hu, J Dong, F Azi, X Xu, C Tu, S Tang, M Dong Food Science and Human Wellness 12 (2), 669-679, 2023 | 10 | 2023 |
| Neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide-induced oxidative injury in PC12 cells L Yin, Y Zhang, L Wang, H Wu, F Azi, M Tekliye, J Zhou, X Liu, M Dong, ... European Journal of Nutrition, 1-14, 2022 | 8 | 2022 |
| Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans Y Zhang, R Wei, F Azi, L Jiao, H Wang, T He, X Liu, R Wang, B Lu Frontiers in Nutrition 9, 972860, 2022 | 7 | 2022 |
| Effect of processing aid on the chemical composition and metagenomics of fermented African oil bean seed (Pentaclethra macrophylla, Benth) F Azi, HA Njoku, EI David, MO Odo, VN Nwobasi, C Tu, M Dong LWT 111, 429-435, 2019 | 7 | 2019 |
| Advanced genome-editing technologies enable rapid and large-scale generation of genetic variants for strain engineering and synthetic biology Y Zeng, Y Hong, F Azi, Y Liu, Y Chen, C Guo, D Lin, Z Wu, W Chen, P Xu Current Opinion in Microbiology 69, 102175, 2022 | 6 | 2022 |
