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Antitumor polysaccharides from mushrooms: a review on the structural characteristics, antitumor mechanisms and immunomodulating activities

Carbohydrate research, 2016-04, Vol.424, p.30-41

2016

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Mechanisms of Cr(VI) reduction by Bacillus sp. CRB-1, a novel Cr(VI)-reducing bacterium isolated from tannery activated sludge

Ecotoxicology and environmental safety, 2019-12, Vol.186, p.109792, Article 109792

2019

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Reversible Image Watermarking Using Interpolation Technique

IEEE transactions on information forensics and security, 2010-03, Vol.5 (1), p.187-193

2010

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Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar

Applied microbiology and biotechnology, 2016-05, Vol.100 (10), p.4395-4411

2016

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Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter

Frontiers in microbiology, 2016-08, Vol.7, p.1237-1237

2016

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Characterizing the Intra-Vineyard Variation of Soil Bacterial and Fungal Communities

Frontiers in microbiology, 2019-05, Vol.10, p.1239-1239

2019

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Isolation and identification of algicidal compound from Streptomyces and algicidal mechanism to Microcystis aeruginosa

PloS one, 2013-10, Vol.8 (10), p.e76444

2013

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Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar

Applied microbiology and biotechnology, 2014-07, Vol.98 (13), p.6073-6084

2014

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Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis

Food microbiology, 2017-02, Vol.61, p.83-92

2017

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Comparison of microbial community and metabolites in spontaneous fermentation of two types Daqu starter for traditional Chinese vinegar production

Journal of bioscience and bioengineering, 2019-09, Vol.128 (3), p.307-315

2019

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Characterization of DinJ-YafQ toxin–antitoxin module in Tetragenococcus halophilus: activity, interplay, and evolution

Applied microbiology and biotechnology, 2021-05, Vol.105 (9), p.3659-3672

2021

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Seasonal succession of bacterial communities, metabolic potential and ecological functions in soy sauce wastewater treatment system

International biodeterioration & biodegradation, 2020-10, Vol.154, p.105083, Article 105083

2020

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Dynamic genome-wide association analysis and identification of candidate genes involved in anaerobic germination tolerance in rice

Rice (New York, N.Y.), 2021-01, Vol.14 (1), p.1-1, Article 1

2021

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Identification of stable QTLs and candidate genes involved in anaerobic germination tolerance in rice via high-density genetic mapping and RNA-Seq

BMC genomics, 2019-05, Vol.20 (1), p.355-355, Article 355

2019

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Dynamic transcriptome and metabolome analyses of two types of rice during the seed germination and young seedling growth stages

BMC genomics, 2020-08, Vol.21 (1), p.603-603, Article 603

2020

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Corrigendum: Characterizing the Intra-Vineyard Variation of Soil Bacterial and Fungal Communities

Frontiers in microbiology, 2019-07, Vol.10, p.1551-1551

2019

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Total and active microbial communities in a full-scale system treating wastewater from soy sauce production

International biodeterioration & biodegradation, 2017-09, Vol.123, p.206-215

2017

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DUSP5 regulated by YTHDF1-mediated m6A modification promotes epithelial-mesenchymal transition and EGFR-TKI resistance via the TGF-β/Smad signaling pathway in lung adenocarcinoma

Cancer cell international, 2024-06, Vol.24 (1), p.1-19, Article 208

2024

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GWAS Combined with WGCNA of Transcriptome and Metabolome to Excavate Key Candidate Genes for Rice Anaerobic Germination

Rice (New York, N.Y.), 2023-12, Vol.16 (1), p.49-49, Article 49

2023

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Diversity and dynamics stability of bacterial community in traditional solid-state fermentation of Qishan vinegar

Annals of microbiology, 2017-09, Vol.67 (10), p.703-713

2017

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Fine mapping and candidate gene analysis of qGL10 affecting rice grain length

The Crop journal, 2023-04, Vol.11 (2), p.540-548

2023

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Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR‐denaturing gradient gel electrophoresis, HPLC and plate techniques

International journal of food science & technology, 2014-11, Vol.49 (11), p.2499-2505

2014

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Characterization of activity and microbial diversity of typical types of Daqu for traditional Chinese vinegar

Annals of microbiology, 2015-12, Vol.65 (4), p.2019-2027

2015

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Characterization of GshAB of Tetragenococcus halophilus: a two-domain glutathione synthetase

Applied microbiology and biotechnology, 2023-05, Vol.107 (9), p.2997-3008

2023

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Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process

Food research international, 2022-06, Vol.156, p.111347-111347, Article 111347

2022

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Antitumor polysaccharides from mushrooms: a review on the structural characteristics, antitumor mechanisms and immunomodulating activities

Mechanisms of Cr(VI) reduction by Bacillus sp. CRB-1, a novel Cr(VI)-reducing bacterium isolated from tannery activated sludge

Reversible Image Watermarking Using Interpolation Technique

Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar

Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter

Characterizing the Intra-Vineyard Variation of Soil Bacterial and Fungal Communities

Isolation and identification of algicidal compound from Streptomyces and algicidal mechanism to Microcystis aeruginosa

Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar

Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis

Comparison of microbial community and metabolites in spontaneous fermentation of two types Daqu starter for traditional Chinese vinegar production

Characterization of DinJ-YafQ toxin–antitoxin module in Tetragenococcus halophilus: activity, interplay, and evolution

Seasonal succession of bacterial communities, metabolic potential and ecological functions in soy sauce wastewater treatment system

Dynamic genome-wide association analysis and identification of candidate genes involved in anaerobic germination tolerance in rice

Identification of stable QTLs and candidate genes involved in anaerobic germination tolerance in rice via high-density genetic mapping and RNA-Seq

Dynamic transcriptome and metabolome analyses of two types of rice during the seed germination and young seedling growth stages

Corrigendum: Characterizing the Intra-Vineyard Variation of Soil Bacterial and Fungal Communities

Total and active microbial communities in a full-scale system treating wastewater from soy sauce production

DUSP5 regulated by YTHDF1-mediated m6A modification promotes epithelial-mesenchymal transition and EGFR-TKI resistance via the TGF-β/Smad signaling pathway in lung adenocarcinoma

GWAS Combined with WGCNA of Transcriptome and Metabolome to Excavate Key Candidate Genes for Rice Anaerobic Germination

Diversity and dynamics stability of bacterial community in traditional solid-state fermentation of Qishan vinegar

Fine mapping and candidate gene analysis of qGL10 affecting rice grain length

Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR‐denaturing gradient gel electrophoresis, HPLC and plate techniques

Characterization of activity and microbial diversity of typical types of Daqu for traditional Chinese vinegar

Characterization of GshAB of Tetragenococcus halophilus: a two-domain glutathione synthetase

Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process

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