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Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce

Food research international, 2022-06, Vol.156, p.111153-111153, Article 111153

2022

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Acid stress induces cross-protection for cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii by regulating cadmium transport and antioxidant defense system

Journal of hazardous materials, 2019-03, Vol.366, p.151-159

2019

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The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview

Food Chemistry: X, 2022-03, Vol.13, p.100252-100252, Article 100252

2022

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Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics

Ultrasonics sonochemistry, 2023-11, Vol.100, p.106597-106597, Article 106597

2023

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Biogenic amines in commercial fish and fish products sold in southern China

Food control, 2012-05, Vol.25 (1), p.303-308

2012

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Effect of a high-collagen peptide diet on the gut microbiota and short-chain fatty acid metabolism

Journal of functional foods, 2020-12, Vol.75, p.104278, Article 104278

2020

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Structural characterization and hypolipidemic activity of Gracilaria lemaneiformis polysaccharide and its degradation products

Food Chemistry: X, 2022-06, Vol.14, p.100314-100314, Article 100314

2022

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Preparation and Characterization of Mg-Doped Calcium Phosphate-Coated Phycocyanin Nanoparticles for Improving the Thermal Stability of Phycocyanin

Foods, 2022-02, Vol.11 (4), p.503

2022

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Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish (Chouguiyu)

Food science and human wellness, 2023-11, Vol.12 (6), p.2408-2416

2023

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Comparative Genomic and Secretomic Analysis Provide Insights Into Unique Agar Degradation Function of Marine Bacterium Vibrio fluvialis A8 Through Horizontal Gene Transfer

Frontiers in microbiology, 2020-08, Vol.11, p.1934-1934

2020

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Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis

Fermentation (Basel), 2023-06, Vol.9 (6), p.515

2023

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Changes of activated factors and activation of calpain in tilapia muscle during storage

Fisheries science, 2018-09, Vol.84 (5), p.889-895

2018

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Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis

Food Science and Human Wellness, 2024-01, Vol.13 (1), p.101-114

2024

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Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide

Food Chemistry: X, 2021-12, Vol.12, p.100153-100153, Article 100153

2021

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Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish ( Siniperca chuatsi ) Fermentation

Foods, 2022-03, Vol.11 (7), p.944

2022

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Immunomodulatory effects of the polysaccharide from Sinonovacula constricta on RAW264.7 macrophage cells

Food science & nutrition, 2022-04, Vol.10 (4), p.1093-1102

2022

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Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

Frontiers in nutrition (Lausanne), 2022-04, Vol.9, p.851895-851895

2022

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Exploring plant polyphenols as anti-allergic functional products to manage the growing incidence of food allergy

Frontiers in nutrition (Lausanne), 2023-06, Vol.10, p.1102225-1102225

2023

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Case report: Shock after percutaneous vertebroplasty of the 5th thoracic vertebra

Frontiers in surgery, 2023-05, Vol.10, p.1120346

2023

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Formation and inhibition mechanism of novel angiotensin I converting enzyme inhibitory peptides from Chouguiyu

Frontiers in nutrition (Lausanne), 2022-07, Vol.9, p.920945-920945

2022

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Comparative analysis of lipid components in fresh Crassostrea Hongkongensis (raw) and its dried products by using high-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (HPLC/Q-TOF-MS)

Frontiers in nutrition (Lausanne), 2023-03, Vol.10, p.1123636-1123636

2023

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Preparation and Antioxidant Activities In Vitro of a Designed Antioxidant Peptide from Pinctada fucata by Recombinant Escherichia coli

Journal of microbiology and biotechnology, 2018-01, Vol.28 (1), p.1-11

2018

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Novel Antioxidant Peptides from Grateloupia livida Hydrolysates: Purification and Identification

Foods, 2022-05, Vol.11 (10), p.1498

2022

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Influence of emulsion composition and spray-drying conditions on microencapsulation of tilapia oil

Journal of food science and technology, 2014-09, Vol.51 (9), p.2148-2154

2014

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Isolation and characterization of antioxidant peptides from oyster (Crassostrea rivularis) protein enzymatic hydrolysates

Food science & nutrition, 2023-01, Vol.11 (1), p.261-273

2023

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Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce

Acid stress induces cross-protection for cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii by regulating cadmium transport and antioxidant defense system

The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview

Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics

Biogenic amines in commercial fish and fish products sold in southern China

Effect of a high-collagen peptide diet on the gut microbiota and short-chain fatty acid metabolism

Structural characterization and hypolipidemic activity of Gracilaria lemaneiformis polysaccharide and its degradation products

Preparation and Characterization of Mg-Doped Calcium Phosphate-Coated Phycocyanin Nanoparticles for Improving the Thermal Stability of Phycocyanin

Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish (Chouguiyu)

Comparative Genomic and Secretomic Analysis Provide Insights Into Unique Agar Degradation Function of Marine Bacterium Vibrio fluvialis A8 Through Horizontal Gene Transfer

Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis

Changes of activated factors and activation of calpain in tilapia muscle during storage

Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis

Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish ( Siniperca chuatsi ) Fermentation

Immunomodulatory effects of the polysaccharide from Sinonovacula constricta on RAW264.7 macrophage cells

Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

Exploring plant polyphenols as anti-allergic functional products to manage the growing incidence of food allergy

Case report: Shock after percutaneous vertebroplasty of the 5th thoracic vertebra

Formation and inhibition mechanism of novel angiotensin I converting enzyme inhibitory peptides from Chouguiyu

Comparative analysis of lipid components in fresh Crassostrea Hongkongensis (raw) and its dried products by using high-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (HPLC/Q-TOF-MS)

Preparation and Antioxidant Activities In Vitro of a Designed Antioxidant Peptide from Pinctada fucata by Recombinant Escherichia coli

Novel Antioxidant Peptides from Grateloupia livida Hydrolysates: Purification and Identification

Influence of emulsion composition and spray-drying conditions on microencapsulation of tilapia oil

Isolation and characterization of antioxidant peptides from oyster (Crassostrea rivularis) protein enzymatic hydrolysates

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