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Journal of Agricultural and Food Chemistry|March 21, 2023
Oral Delivery of Mouse β-Defensin 14 (mBD14)-Producing <i>Lactococcus lactis</i> NZ9000 Attenuates Experimental Colitis in MiceHaizhi Tian, Jiahong Li, Xiaopei Chen, et al.
Frontiers in Nutrition|January 22, 2026
Effect of type and concentration of hydrocolloids on the rheology, water mobility, and 3D printing properties of pitaya fruit-based inkJacob Ojobi Omedi, Cheng Chen, Angelo Uriho, et al.
Foods (Basel, Switzerland)|November 11, 2022
Potential Health Benefits of Yeast-Leavened Bread Containing LAB <i>Pediococcus pentosaceus</i> Fermented Pitaya (<i>Hylocereus undatus</i>): Both In Vitro and In Vivo AspectsJacob Ojobi Omedi, Ning Li, Cheng Chen, et al.
Foods (Basel, Switzerland)|September 14, 2024
The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice ModelChengye Huang, Binle Zhang, Jing Huang, et al.
Heliyon|November 15, 2021
Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of breadJacob Ojobi Omedi, Jing Huang, Weining Huang, et al.
Antioxidants (Basel, Switzerland)|November 27, 2024
Functional Breads with Encapsulated Vitamin C and Fish Oil: Nutritional, Technological, and Sensory AttributesAngelo Uriho, Kaiwen Chen, Fanlin Zhou, et al.
Food & Function|July 18, 2025
Attenuation of colitis-related metabolic dysregulation <i>via</i> consumption of wholemeal sourdough bread but not wholemeal bread: a molecular discoveryCheng Chen, Gaoheng Li, Anqi Wang, et al.
Acta Oto-Laryngologica|March 17, 2017
Acoustic analysis of snoring sounds originating from different sources determined by drug-induced sleep endoscopyHao Peng, Huijie Xu, Zhiyong Xu, et al.
Foods (Basel, Switzerland)|February 11, 2023
Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (<i>Vigna angularis</i>) Sourdough Induced by LAB <i>Weissella confusa</i> QS813 Strain FermentationChengye Huang, Jing Huang, Binle Zhang, et al.
Food & Function|July 21, 2023
Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiotaCheng Chen, Jing Huang, Jacob Ojobi Omedi, et al.
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