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The Interplay of Dietary Fibers and Intestinal Microbiota Affects Type 2 Diabetes by Generating Short-Chain Fatty Acids

Foods, 2023-02, Vol.12 (5), p.1023

2023

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Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus

Frontiers in microbiology, 2021-05, Vol.12, p.594631-594631

2021

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Increases of Lipophilic Antioxidants and Anticancer Activity of Coix Seed Fermented by Monascus purpureus

Foods, 2021-03, Vol.10 (3), p.566

2021

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Comparative Study of Camellia oleifera Seed Oil on Chemical Constituents, Antioxidant Activities and Physicochemical Characteristics from Southern China

Journal of Oleo Science, 2024, Vol.73(7), pp.943-952

2024

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Whole-Genome Sequencing and Comparative Genomics Analysis of the Wild Edible Mushroom (Gomphus purpuraceus) Provide Insights into Its Potential Food Application and Artificial Domestication

Genes, 2022-09, Vol.13 (9), p.1628

2022

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The cause of germination increases the phenolic compound contents of Tartary buckwheat (Fagopyrum tataricum)

Journal of future foods, 2022-12, Vol.2 (4), p.372-379

2022

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Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food

International journal of food properties, 2018-01, Vol.21 (1), p.2714-2729

2018

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Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup

Food science and human wellness, 2023-01, Vol.12 (1), p.45-56

2023

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Effects of Geographic Region and Cultivar on Fatty Acid Profile and Thermal Stability of Zanthoxylum bungeanum Seed Oil

Journal of Oleo Science, 2022, Vol.71(5), pp.631-639

2022

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Physiological response of chestnuts (Castanea mollissima Blume) infected by pathogenic fungi and their correlation with fruit decay

Food Chemistry: X, 2024-06, Vol.22, p.101450-101450, Article 101450

2024

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Functional components profile and glycemic index of kidney beans

Frontiers in nutrition (Lausanne), 2022-11, Vol.9, p.1044427-1044427

2022

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Tetramethylpyrazine from adlay (Coix lacryma-jobi) biotransformation by Bacillus subtilis and its quality characteristics

Journal of food science and technology, 2020-11, Vol.57 (11), p.4092-4102

2020

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Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri

Food science & nutrition, 2022-09, Vol.10 (9), p.3143-3153

2022

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Effect of Coix Seed Extracts on Growth and Metabolism of Limosilactobacillus reuteri

Foods, 2022-01, Vol.11 (2), p.187

2022

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Screening and application of lactic acid bacteria and yeasts with L‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid

Food science & nutrition, 2020-11, Vol.8 (11), p.6095-6111

2020

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The mechanisms of hydroxy-α-sanshool from Zanthoxyum bungeanum maxim activates AMPK-HIF1-PKM2 pathway to fix the obesity

Journal of functional foods, 2023-08, Vol.107, p.105599, Article 105599

2023

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Fortified Fermented Rice-Acid Can Regulate the Gut Microbiota in Mice and Improve the Antioxidant Capacity

Nutrients, 2021-11, Vol.13 (12), p.4219

2021

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Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods

Food science & nutrition, 2020-04, Vol.8 (4), p.2124-2133

2020

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Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions

Food science and human wellness, 2023-11, Vol.12 (6), p.2195-2210

2023

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Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods

Food science and human wellness, 2022-03, Vol.11 (2), p.277-288

2022

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Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans

Frontiers in nutrition (Lausanne), 2022-12, Vol.9, p.1063602-1063602

2022

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Effects of Hydroxy-Alpha-Sanshool on Intestinal Metabolism in Insulin-Resistant Mice

Foods, 2022-07, Vol.11 (14), p.2040

2022

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Coix Seed-Based Milk Fermented With Limosilactobacillus reuteri Improves Lipid Metabolism and Gut Microbiota in Mice Fed With a High-Fat Diet

Frontiers in nutrition (Lausanne), 2022-07, Vol.9, p.921255-921255

2022

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Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste

Foods, 2024-04, Vol.13 (8), p.1209

2024

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Metabolite profiling, antioxidant and anti-glycemic activities of Tartary buckwheat processed by solid-state fermentation(SSF)with Ganoderma lucidum

Food Chemistry: X, 2024-06, Vol.22, p.101376-101376, Article 101376

2024

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The Interplay of Dietary Fibers and Intestinal Microbiota Affects Type 2 Diabetes by Generating Short-Chain Fatty Acids

Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus

Increases of Lipophilic Antioxidants and Anticancer Activity of Coix Seed Fermented by Monascus purpureus

Comparative Study of Camellia oleifera Seed Oil on Chemical Constituents, Antioxidant Activities and Physicochemical Characteristics from Southern China

Whole-Genome Sequencing and Comparative Genomics Analysis of the Wild Edible Mushroom (Gomphus purpuraceus) Provide Insights into Its Potential Food Application and Artificial Domestication

The cause of germination increases the phenolic compound contents of Tartary buckwheat (Fagopyrum tataricum)

Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food

Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup

Effects of Geographic Region and Cultivar on Fatty Acid Profile and Thermal Stability of Zanthoxylum bungeanum Seed Oil

Physiological response of chestnuts (Castanea mollissima Blume) infected by pathogenic fungi and their correlation with fruit decay

Functional components profile and glycemic index of kidney beans

Tetramethylpyrazine from adlay (Coix lacryma-jobi) biotransformation by Bacillus subtilis and its quality characteristics

Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri

Effect of Coix Seed Extracts on Growth and Metabolism of Limosilactobacillus reuteri

Screening and application of lactic acid bacteria and yeasts with L‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid

The mechanisms of hydroxy-α-sanshool from Zanthoxyum bungeanum maxim activates AMPK-HIF1-PKM2 pathway to fix the obesity

Fortified Fermented Rice-Acid Can Regulate the Gut Microbiota in Mice and Improve the Antioxidant Capacity

Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods

Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions

Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods

Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans

Effects of Hydroxy-Alpha-Sanshool on Intestinal Metabolism in Insulin-Resistant Mice

Coix Seed-Based Milk Fermented With Limosilactobacillus reuteri Improves Lipid Metabolism and Gut Microbiota in Mice Fed With a High-Fat Diet

Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste

Metabolite profiling, antioxidant and anti-glycemic activities of Tartary buckwheat processed by solid-state fermentation(SSF)with Ganoderma lucidum

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