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Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto

Food chemistry, 2019-10, Vol.294, p.79-86

2019

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Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies

Toxins, 2018-11, Vol.10 (11), p.475

2018

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Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran

Journal of cereal science, 2018-01, Vol.79, p.456-461

2018

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Study on the antibiotic activity of microcapsule curcumin against foodborne pathogens

International journal of food microbiology, 2009-11, Vol.136 (1), p.71-74

2009

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Characterization of a novel type I l-asparaginase from Acinetobacter soli and its ability to inhibit acrylamide formation in potato chips

Journal of bioscience and bioengineering, 2020-06, Vol.129 (6), p.672-678

2020

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Improvement of the activity of l-asparaginase I improvement of the catalytic activity of l-asparaginase I from Bacillus megaterium H-1 by in vitro directed evolution

Journal of bioscience and bioengineering, 2019-12, Vol.128 (6), p.683-689

2019

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Identification of bacillomycin D from Bacillus subtilis fmbJ and its inhibition effects against Aspergillus flavus

Food control, 2014-02, Vol.36 (1), p.8-14

2014

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Bacillomycin D effectively controls growth of Malassezia globosa by disrupting the cell membrane

Applied microbiology and biotechnology, 2020-04, Vol.104 (8), p.3529-3540

2020

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Surfactin Mitigates a High-Fat Diet and Streptozotocin-Induced Type 2 Diabetes through Improving Pancreatic Dysfunction and Inhibiting Inflammatory Response

International journal of molecular sciences, 2022-10, Vol.23 (19), p.11086

2022

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Iturin A Induces Resistance and Improves the Quality and Safety of Harvested Cherry Tomato

Molecules (Basel, Switzerland), 2021-11, Vol.26 (22), p.6905

2021

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Cis-Element Engineering Promotes the Expression of Bacillus subtilis Type I L-Asparaginase and Its Application in Food

International journal of molecular sciences, 2022-06, Vol.23 (12), p.6588

2022

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Purification and Characterization of Plantaricin 163, a Novel Bacteriocin Produced by Lactobacillus plantarum 163 Isolated from Traditional Chinese Fermented Vegetables

Journal of agricultural and food chemistry, 2013-11, Vol.61 (47), p.11676-11682

2013

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Overproduction of lipoxygenase from Pseudomonas aeruginosa in Escherichia coli by auto-induction expression and its application in triphenylmethane dyes degradation

Journal of bioscience and bioengineering, 2020-03, Vol.129 (3), p.327-332

2020

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Computational Insights and In Silico Characterization of a Novel Mini-Lipoxygenase from Nostoc Sphaeroides and Its Application in the Quality Improvement of Steamed Bread

International journal of molecular sciences, 2023-04, Vol.24 (9), p.7941

2023

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In vitro and in vivo antioxidant activity of exopolysaccharides from endophytic bacterium Paenibacillus polymyxa EJS-3

Carbohydrate polymers, 2010-11, Vol.82 (4), p.1278-1283

2010

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Correction: Transcriptomic analysis reveals that bacillomycin D-C16 induces multiple pathways of disease resistance in cherry tomato

BMC genomics, 2023-08, Vol.24 (1), p.451-451, Article 451

2023

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Transcriptomic analysis reveals that Bacillomycin D-C16 induces multiple pathways of disease resistance in cherry tomato

BMC genomics, 2023-04, Vol.24 (1), p.218-218, Article 218

2023

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Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread

Molecules (Basel, Switzerland), 2022-05, Vol.27 (11), p.3510

2022

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β-Glucan Extracted from Highland Barley Alleviates Dextran Sulfate Sodium-Induced Ulcerative Colitis in C57BL/6J Mice

Molecules (Basel, Switzerland), 2021-09, Vol.26 (19), p.5812

2021

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Purification and Characterization of a Temperature- and pH-Stable Laccase from the Spores of Bacillus vallismortis fmb-103 and Its Application in the Degradation of Malachite Green

Journal of agricultural and food chemistry, 2013-06, Vol.61 (23), p.5468-5473

2013

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Study on microencapsulation of curcumin pigments by spray drying

European food research & technology, 2009-07, Vol.229 (3), p.391-396

2009

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Enhancing the Catalytic Activity of Type II L-Asparaginase from Bacillus licheniformis through Semi-Rational Design

International journal of molecular sciences, 2022-09, Vol.23 (17), p.9663

2022

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Thermostability Improvement of L-Asparaginase from Acinetobacter soli via Consensus-Designed Cysteine Residue Substitution

Molecules (Basel, Switzerland), 2022-10, Vol.27 (19), p.6670

2022

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Improving Iturin A Production of Bacillus amyloliquefaciens by Genome Shuffling and Its Inhibition Against Saccharomyces cerevisiae in Orange Juice

Frontiers in microbiology, 2018-11, Vol.9, p.2683-2683

2018

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Yogurt-derived Lactobacillus plantarum Q16 alleviated high-fat diet-induced non-alcoholic fatty liver disease in mice

Food science and human wellness, 2022-09, Vol.11 (5), p.1428-1439

2022

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Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto

Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies

Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran

Study on the antibiotic activity of microcapsule curcumin against foodborne pathogens

Characterization of a novel type I l-asparaginase from Acinetobacter soli and its ability to inhibit acrylamide formation in potato chips

Improvement of the activity of l-asparaginase I improvement of the catalytic activity of l-asparaginase I from Bacillus megaterium H-1 by in vitro directed evolution

Identification of bacillomycin D from Bacillus subtilis fmbJ and its inhibition effects against Aspergillus flavus

Bacillomycin D effectively controls growth of Malassezia globosa by disrupting the cell membrane

Surfactin Mitigates a High-Fat Diet and Streptozotocin-Induced Type 2 Diabetes through Improving Pancreatic Dysfunction and Inhibiting Inflammatory Response

Iturin A Induces Resistance and Improves the Quality and Safety of Harvested Cherry Tomato

Cis-Element Engineering Promotes the Expression of Bacillus subtilis Type I L-Asparaginase and Its Application in Food

Purification and Characterization of Plantaricin 163, a Novel Bacteriocin Produced by Lactobacillus plantarum 163 Isolated from Traditional Chinese Fermented Vegetables

Overproduction of lipoxygenase from Pseudomonas aeruginosa in Escherichia coli by auto-induction expression and its application in triphenylmethane dyes degradation

Computational Insights and In Silico Characterization of a Novel Mini-Lipoxygenase from Nostoc Sphaeroides and Its Application in the Quality Improvement of Steamed Bread

In vitro and in vivo antioxidant activity of exopolysaccharides from endophytic bacterium Paenibacillus polymyxa EJS-3

Correction: Transcriptomic analysis reveals that bacillomycin D-C16 induces multiple pathways of disease resistance in cherry tomato

Transcriptomic analysis reveals that Bacillomycin D-C16 induces multiple pathways of disease resistance in cherry tomato

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread

β-Glucan Extracted from Highland Barley Alleviates Dextran Sulfate Sodium-Induced Ulcerative Colitis in C57BL/6J Mice

Purification and Characterization of a Temperature- and pH-Stable Laccase from the Spores of Bacillus vallismortis fmb-103 and Its Application in the Degradation of Malachite Green

Study on microencapsulation of curcumin pigments by spray drying

Enhancing the Catalytic Activity of Type II L-Asparaginase from Bacillus licheniformis through Semi-Rational Design

Thermostability Improvement of L-Asparaginase from Acinetobacter soli via Consensus-Designed Cysteine Residue Substitution

Improving Iturin A Production of Bacillus amyloliquefaciens by Genome Shuffling and Its Inhibition Against Saccharomyces cerevisiae in Orange Juice

Yogurt-derived Lactobacillus plantarum Q16 alleviated high-fat diet-induced non-alcoholic fatty liver disease in mice

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