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Journal of the Science of Food and Agriculture|March 21, 2022
Effects of fructooligosaccharides (FOS) on the composition of cecal and fecal microbiota and the quantitative detection of FOS-metabolizing bacteria using species-specific primersJiayu Gu, Shumao Cui, Xin Tang, et al.
Life Sciences|October 28, 2025
Endocrine and metabolic drivers of sebum dysregulation: Mechanisms and therapeutic strategiesJie Li, Bingyong Mao, Xin Tang, et al.
Food Science & Nutrition|December 15, 2025
Characterization of Peptide Utilization by Bifidobacterium bifidum: Insights From Computer Simulations and In Vitro Verification to Enhance Nitrogen Source UtilizationXin Qian, Zheming Gu, Xin Tang, et al.
Inflammation|February 26, 2025
Microbiological and Metabolomic Analysis of Biomarkers for Grades A and B in Stage II PeriodontitisWenjie Dai, Yuhan Ye, Bingyong Mao, et al.
World Journal of Microbiology & Biotechnology|August 16, 2023
Population genomics of Lacticaseibacillus paracasei: pan-genome, integrated prophage, antibiotic resistance, and carbohydrate utilizationZhangming Pei, Xiaoshu Li, Shumao Cui, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Sources, metabolism, health benefits and future development of saponins from plantsJiang Wang, Xin Tang, Fei Liu, et al.
International Journal of Molecular Sciences|November 11, 2022
The Effect of Proline on the Freeze-Drying Survival Rate of Bifidobacterium longum CCFM 1029 and Its Inherent MechanismShumao Cui, Wenrui Zhou, Xin Tang, et al.
International Journal of Molecular Sciences|November 11, 2022
Postbiotics Prepared Using Lactobacillus paracasei CCFM1224 Prevent Nonalcoholic Fatty Liver Disease by Modulating the Gut Microbiota and Liver MetabolismZhenghao Pan, Bingyong Mao, Qiuxiang Zhang, et al.
Microbiological Research|May 22, 2017
Restoration of cefixime-induced gut microbiota changes by Lactobacillus cocktails and fructooligosaccharides in a mouse modelYing Shi, Qixiao Zhai, Dongyao Li, et al.
Foods (Basel, Switzerland)|November 11, 2022
Improvement of the Lyophilization Survival Rate of Lactobacillus casei via Regulation of Its Surface SubstancesShumao Cui, Ziyi Pan, Sheng Wu, et al.
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