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Current Drug Delivery|December 15, 2020
Preparation and Characterization of Natural Quercetin-Based Mongolia Medicine Sendeng-4 Nanoemulsion (N-QUE-NE) and its Antibacterial ActivityYanfang Zhang, Rina Du, Pengwei Zhao, et al.
Foods (Basel, Switzerland)|January 11, 2025
<i>Akkermansia muciniphila</i>: A Potential Target for the Prevention of DiabetesKairu He, Feiyu An, Henan Zhang, et al.
Ecology and Evolution|March 26, 2021
Fine root dynamic characteristics and effect on plantation's carbon sequestration of three <i>Salix</i> shrub plantations in Tibetan Plateau alpine sandy landLingxianzi He, Zhiqing Jia, Qingxue Li, et al.
Food Research International (Ottawa, Ont.)|January 3, 2019
An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast ChinaMengxi Xie, Junrui Wu, Feiyu An, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
A new decontamination method for Bacillus subtilisin pasteurized milk: Thermosonication treatmentShanshan Yang, Yuqiong Piao, Xinfei Li, et al.
International Journal of Biological Macromolecules|April 17, 2020
Purification, characterization and antitumor activity of an exopolysaccharide produced by Bacillus velezensis SN-1Chengxu Cao, Yang Li, Cong Wang, et al.
Materials (Basel, Switzerland)|March 13, 2025
Preparation and Characteristics of Porous Mullite Ceramics by 3D Printing and In-Situ SynthesisRina Wu, Chaochao Wang, Guodong Xu, et al.
International Journal of Food Microbiology|May 13, 2011
Proteomic analysis of responses of a new probiotic bacterium Lactobacillus casei Zhang to low acid stressRina Wu, Wenyi Zhang, Tiansong Sun, et al.
Food Research International (Ottawa, Ont.)|August 23, 2018
The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang, a Chinese popular traditional fermented condimentJunrui Wu, Tian Tian, Yiming Liu, et al.
Applied Microbiology and Biotechnology|February 20, 2024
Production of polyunsaturated fatty acids in pork backfat fermented by Mucor circinelloidesHaisu Shi, Yingtong Zhang, Hao Lin, et al.
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