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Aging|April 16, 2020
AKT3 deficiency in M2 macrophages impairs cutaneous wound healing by disrupting tissue remodelingSong Gu, Hanhao Dai, Xilian Zhao, et al.International Journal of Biological Macromolecules|September 11, 2023
Insight into the structure, biosynthesis, isolation method and biological function of teichoic acid in different gram-positive microorganisms: A reviewJiarun Han, Xin Zhao, Xilian Zhao, et al.Journal of Agricultural and Food Chemistry|October 4, 2023
Microbial-Derived γ-Aminobutyric Acid: Synthesis, Purification, Physiological Function, and ApplicationsJiarun Han, Xilian Zhao, Xin Zhao, et al.Frontiers in Nutrition|March 23, 2023
Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomicsJiarun Han, Tao Kong, Jialan Jiang, et al.Food Chemistry|September 10, 2023
Comparative analysis of key precursors and metabolites involved in flavor formation of different rapid-fermented Chinese fish sauces based on untargeted metabolomics analysisJiarun Han, Jialan Jiang, Xin Zhao, et al.Journal of Cancer Research and Clinical Oncology|April 27, 2025
Clinical pathological characteristics and prognostic analysis of renal primitive neuroectodermal tumours: a multicentre retrospective study of 16 cases in Northwest ChinaJing Du, Bo Guo, Jiayan Liu, et al.Food & Function|October 7, 2025
High GABA-producing <i>Lactococcus lactis</i> ZFM559 and its derived GABA alleviate chronic unpredictable mild stress (CUMS)-induced depression <i>via</i> the "microbiota-brain" axisJiarun Han, Shi Hu, Xilian Zhao, et al.Food Research International (Ottawa, Ont.)|November 30, 2024
An isolated salt-tolerant Tetragenococcus halophilus 2MH-3 improved the volatile flavor of low-salt fermented fish sauce by regulating the microbial communityJiarun Han, Shi Hu, Xin Zhao, et al.Stem Cell Research & Therapy|May 27, 2020
Eliminating senescent chondrogenic progenitor cells enhances chondrogenesis under intermittent hydrostatic pressure for the treatment of OAHanhao Dai, Ran Chen, Chang Gui, et al.Pageof 1