Yongkun Ma

ORCID, self-asserted

ORCID 0000-0001-6579-9018

Publications

Citations

148

h-index

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

Publications

8 works in the graph, newest first.

Enzyme-assisted ultrasonication pretreated co-fermentation (Lactobacillus plantarum and Acetobacter pasteurianus) of jujube-based vinegar production: Optimization, volatile metabolomics, sensory, and integration of microbial pathways using metagenomics
2025Food BioscienceJournalSenior authorCorresponding3 citations10.1016/j.fbio.2025.106951
Enzymatic catalytic dynamics of lactic-acetic acid co-fermentation: Effect of cellulase on the physicochemical, phytochemicals, volatiles, and antioxidant activity of jujube puree extracts
2024Industrial Crops and ProductsJournalSenior authorCorresponding17 citations10.1016/j.indcrop.2024.119590
Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality
2024HeliyonJournalOpen accessSenior authorCorresponding17 citations10.1016/j.heliyon.2024.e24447
Advancing Sustainable Innovations in Mulberry Vinegar Production: A Critical Review on Non-Thermal Pre-Processing Technologies
2024SustainabilityJournalOpen accessSenior authorCorresponding13 citations10.3390/su16031185
Optimization of fermentation parameters for the production of a novel selenium enriched mulberry (Morus nigra) wine
2023LWTJournalOpen accessCorresponding26 citations10.1016/j.lwt.2023.114608
Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage
2023FermentationJournalOpen accessSenior authorCorresponding19 citations10.3390/fermentation9060495
Effect of optimized pulsed light treatment conditions on microbiological safety, phytochemical and sensory properties of lactic-acid-fermented mulberry juice
2023Journal of Food Measurement & CharacterizationJournalCorresponding10 citations10.1007/s11694-023-02306-8
Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology
2023BeveragesJournalOpen accessSenior authorCorresponding9 citations10.3390/beverages9030062