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Acid Leaching Vermiculite: A Multi-Functional Solid Catalyst with a Strongly Electrostatic Field and Brönsted Acid for Depolymerization of Cellulose in Water

Molecules (Basel, Switzerland), 2022-05, Vol.27 (10), p.3149

2022

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Cloudy Apple Juice Fermented by Lactobacillus Prevents Obesity via Modulating Gut Microbiota and Protecting Intestinal Tract Health

Nutrients, 2021-03, Vol.13 (3), p.971

2021

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Construction of recombinant fusant yeasts for the production of cider with low alcohol and enhanced aroma

European food research & technology, 2020-04, Vol.246 (4), p.745-757

2020

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Preparation, model construction and efficacy lipid-lowering evaluation of kiwifruit juice fermented by probiotics

Food bioscience, 2022-06, Vol.47, p.101710, Article 101710

2022

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Inactivation Effect of Thymoquinone on Alicyclobacillus acidoterrestris Vegetative Cells, Spores, and Biofilms

Frontiers in microbiology, 2021-06, Vol.12, p.679808-679808

2021

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Structure and immunomodulatory activity of Lentinus edodes polysaccharides modified by probiotic fermentation

Food Science and Human Wellness, 2024-01, Vol.13 (1), p.421-433

2024

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Sea Buckthorn Flavonoid Extracted by High Hydrostatic Pressure Inhibited IgE-Stimulated Mast Cell Activation through the Mitogen-Activated Protein Kinase Signaling Pathway

Foods, 2024-02, Vol.13 (4), p.560

2024

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Seabuckthorn juice alleviates allergic symptoms in shrimp-induced food allergy mice

Food science and human wellness, 2023-05, Vol.12 (3), p.783-788

2023

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Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

Foods, 2020-04, Vol.9 (4), p.485

2020

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Investigating the contribution of mulberry leaf Fu tea to ameliorating metabolic disorders and remodeling gut microbiota in diabetic mice

Food frontiers, 2023-09, Vol.4 (3), p.1496-1510

2023

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High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved Lactobacillus plantarum

Foods, 2023-01, Vol.12 (3), p.441

2023

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Optimized Extraction of cAMP From Jujube by Ultra-High Pressure Technology and the Anti-allergic Effect for Peanut Allergy Mouse

Frontiers in nutrition (Lausanne), 2022-05, Vol.9, p.862900-862900

2022

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Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum

Food chemistry, 2021-03, Vol.340, p.127922-127922, Article 127922

2021

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Isolation and Identification of Thermo-Acidophilic Bacteria from Orchards in China

Journal of food protection, 2010-02, Vol.73 (2), p.390-394

2010

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Immunomagnetic separation: An effective pretreatment technology for isolation and enrichment in food microorganisms detection

Comprehensive reviews in food science and food safety, 2020-11, Vol.19 (6), p.3802-3824

2020

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Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation

Food chemistry, 2021-11, Vol.363, p.130351-130351, Article 130351

2021

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Edible fungal polysaccharides, the gut microbiota, and host health

Carbohydrate polymers, 2021-12, Vol.273, p.118558-118558, Article 118558

2021

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Rapid detection of volatile compounds in apple wines using FT-NIR spectroscopy

Food chemistry, 2016-01, Vol.190, p.701-708

2016

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Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism

Critical reviews in food science and nutrition, 2024-06, p.1-17

2024

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Development of a polyphenol‐enriched whole kiwifruit dietary supplement and its potential in ameliorating hyperlipidemia

Journal of the science of food and agriculture, 2024-03, Vol.104 (4), p.2142-2155

2024

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Layer-by-layer coated probiotics with chitosan and liposomes demonstrate improved stability and antioxidant properties in vitro

International journal of biological macromolecules, 2024-02, Vol.258 (Pt 1), p.128826-128826, Article 128826

2024

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In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice

Food science & technology, 2021-01, Vol.136, p.110363, Article 110363

2021

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Evaluating the changes in phytochemical composition, hypoglycemic effect, and influence on mice intestinal microbiota of fermented apple juice

Food research international, 2022-05, Vol.155, p.110998-110998, Article 110998

2022

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The inhibition of pectin oligosaccharides on degranulation of RBL-2H3 cells from apple pectin with high hydrostatic pressure assisted enzyme treatment

Food chemistry, 2022-03, Vol.371, p.131097-131097, Article 131097

2022

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The single-cell modification strategies for probiotics delivery in inflammatory bowel disease: A review

Carbohydrate polymers, 2024-01, Vol.324, p.121472-121472, Article 121472

2024

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Acid Leaching Vermiculite: A Multi-Functional Solid Catalyst with a Strongly Electrostatic Field and Brönsted Acid for Depolymerization of Cellulose in Water

Cloudy Apple Juice Fermented by Lactobacillus Prevents Obesity via Modulating Gut Microbiota and Protecting Intestinal Tract Health

Construction of recombinant fusant yeasts for the production of cider with low alcohol and enhanced aroma

Preparation, model construction and efficacy lipid-lowering evaluation of kiwifruit juice fermented by probiotics

Inactivation Effect of Thymoquinone on Alicyclobacillus acidoterrestris Vegetative Cells, Spores, and Biofilms

Structure and immunomodulatory activity of Lentinus edodes polysaccharides modified by probiotic fermentation

Sea Buckthorn Flavonoid Extracted by High Hydrostatic Pressure Inhibited IgE-Stimulated Mast Cell Activation through the Mitogen-Activated Protein Kinase Signaling Pathway

Seabuckthorn juice alleviates allergic symptoms in shrimp-induced food allergy mice

Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

Investigating the contribution of mulberry leaf Fu tea to ameliorating metabolic disorders and remodeling gut microbiota in diabetic mice

High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved Lactobacillus plantarum

Optimized Extraction of cAMP From Jujube by Ultra-High Pressure Technology and the Anti-allergic Effect for Peanut Allergy Mouse

Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum

Isolation and Identification of Thermo-Acidophilic Bacteria from Orchards in China

Immunomagnetic separation: An effective pretreatment technology for isolation and enrichment in food microorganisms detection

Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation

Edible fungal polysaccharides, the gut microbiota, and host health

Rapid detection of volatile compounds in apple wines using FT-NIR spectroscopy

Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism

Development of a polyphenol‐enriched whole kiwifruit dietary supplement and its potential in ameliorating hyperlipidemia

Layer-by-layer coated probiotics with chitosan and liposomes demonstrate improved stability and antioxidant properties in vitro

In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice

Evaluating the changes in phytochemical composition, hypoglycemic effect, and influence on mice intestinal microbiota of fermented apple juice

The inhibition of pectin oligosaccharides on degranulation of RBL-2H3 cells from apple pectin with high hydrostatic pressure assisted enzyme treatment

The single-cell modification strategies for probiotics delivery in inflammatory bowel disease: A review

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