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Antibacterial activity and mechanism of cell-free supernatants of Lacticaseibacillus paracasei against Propionibacterium acnes

Microbial pathogenesis, 2024-04, Vol.189, p.106598-106598, Article 106598

2024

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Antifungal Effect of Metabolites from a New Strain ILactiplantibacillus Plantarum/I LPP703 Isolated from Naturally Fermented Yak Yogurt

Foods, 2023-01, Vol.12 (1)

2023

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Antifungal Effect of Metabolites from a New Strain Lactiplantibacillus Plantarum LPP703 Isolated from Naturally Fermented Yak Yogurt

Foods, 2023-01, Vol.12 (1), p.181

2023

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Antimicrobial mechanism of Limosilactobacillus fermentum SHY10 metabolites against pickle film-producing strain by metabolomic and transcriptomic analysis

Food bioscience, 2024-02, Vol.57, p.103561, Article 103561

2024

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Apoptotic effects of insect tea in HepG2 human hepatoma cells

CYTA: journal of food, 2016-04, Vol.14 (2), p.169-175

2016

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Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions

Journal of sensory studies, 2019-02, Vol.34 (1), p.n/a

2019

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Association of serum vitamin D status with gestational diabetes mellitus and other laboratory parameters in early pregnant women

BMC pregnancy and childbirth, 2022-05, Vol.22 (1), p.400-400, Article 400

2022

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Bioactivity and metabolomics changes of plant-based drink fermented by Bacillus coagulans VHProbi C08

Food science & technology, 2022-02, Vol.156, p.113030, Article 113030

2022

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A broad-spectrum novel bacteriocin produced by Lactobacillus plantarum SHY 21–2 from yak yogurt: Purification, antimicrobial characteristics and antibacterial mechanism

Food science & technology, 2021-05, Vol.142, p.110955, Article 110955

2021

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Characterization and comparison of key aroma compounds in traditional and rapid Yongchuan douchi by molecular sensory science

Food science & technology, 2024-01, Vol.191, p.115607, Article 115607

2024

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Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard

International journal of biological macromolecules, 2024-10, Vol.278 (Pt 1), p.134335, Article 134335

2024

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Comparative analyses of microbial community diversities of Tibetan kefir grains from three geographic regions

International journal of dairy technology, 2019-11, Vol.72 (4), p.536-544

2019

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Comparison of Antioxidative Effects of Insect Tea and Its Raw Tea (Kuding Tea) Polyphenols in Kunming Mice

Molecules (Basel, Switzerland), 2018-01, Vol.23 (1), p.204

2018

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Comparison of Gut Microbiota of Yaks From Different Geographical Regions

Frontiers in microbiology, 2021-06, Vol.12, p.666940-666940

2021

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Comparison of In Vitro and In Vivo Antioxidant Activities of Six Flavonoids with Similar Structures

Antioxidants, 2020-08, Vol.9 (8), p.732

2020

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Comparison of the performance of the same panel with different training levels: Flash profile versus descriptive analysis

Food quality and preference, 2022-07, Vol.99, p.104582, Article 104582

2022

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The correlation between flavor formation and microbial community dynamics during the fermentation of zha cai

Journal of the science of food and agriculture, 2024-08, Vol.104 (10), p.6233-6241

2024

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Correlation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi

Food science & technology, 2021-04, Vol.140, p.110788, Article 110788

2021

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D. candidum has in vitro anticancer effects in HCT-116 cancer cells and exerts in vivo anti-metastatic effects in mice

Nutrition research and practice, 2014, Vol.8 (5), p.487-493

2014

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D. candidum has in vitro anticancer effects in HCT-116 cancer cells and exerts in vivo anti-metastatic effects in mice

Nutrition research and practice, 2014, Vol.8 (5), p.487-493

2014

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Editorial: Probiotics and constipation

Frontiers in nutrition (Lausanne), 2023-01, Vol.9, p.1114149-1114149

2023

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The Effect of Lactiplantibacillus plantarum SHY130 and Konjac Glucomannan on the Physicochemical, Antioxidant, and Sensory Properties of Stirred Yogurt

Foods, 2024-08, Vol.13 (15), p.2324

2024

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Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu

Food bioscience, 2023-02, Vol.51, p.102345, Article 102345

2023

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Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi

Food science and technology international, 2023-12, p.10820132231219526-10820132231219526

2023

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Effects of Lactobacillus Casei YBJ02 on Lipid Metabolism in Hyperlipidemic Mice

Journal of food science, 2019-12, Vol.84 (12), p.3793-3803

2019

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Antibacterial activity and mechanism of cell-free supernatants of Lacticaseibacillus paracasei against Propionibacterium acnes

Antifungal Effect of Metabolites from a New Strain ILactiplantibacillus Plantarum/I LPP703 Isolated from Naturally Fermented Yak Yogurt

Antifungal Effect of Metabolites from a New Strain Lactiplantibacillus Plantarum LPP703 Isolated from Naturally Fermented Yak Yogurt

Antimicrobial mechanism of Limosilactobacillus fermentum SHY10 metabolites against pickle film-producing strain by metabolomic and transcriptomic analysis

Apoptotic effects of insect tea in HepG2 human hepatoma cells

Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions

Association of serum vitamin D status with gestational diabetes mellitus and other laboratory parameters in early pregnant women

Bioactivity and metabolomics changes of plant-based drink fermented by Bacillus coagulans VHProbi C08

A broad-spectrum novel bacteriocin produced by Lactobacillus plantarum SHY 21–2 from yak yogurt: Purification, antimicrobial characteristics and antibacterial mechanism

Characterization and comparison of key aroma compounds in traditional and rapid Yongchuan douchi by molecular sensory science

Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard

Comparative analyses of microbial community diversities of Tibetan kefir grains from three geographic regions

Comparison of Antioxidative Effects of Insect Tea and Its Raw Tea (Kuding Tea) Polyphenols in Kunming Mice

Comparison of Gut Microbiota of Yaks From Different Geographical Regions

Comparison of In Vitro and In Vivo Antioxidant Activities of Six Flavonoids with Similar Structures

Comparison of the performance of the same panel with different training levels: Flash profile versus descriptive analysis

The correlation between flavor formation and microbial community dynamics during the fermentation of zha cai

Correlation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi

D. candidum has in vitro anticancer effects in HCT-116 cancer cells and exerts in vivo anti-metastatic effects in mice

D. candidum has in vitro anticancer effects in HCT-116 cancer cells and exerts in vivo anti-metastatic effects in mice

Editorial: Probiotics and constipation

The Effect of Lactiplantibacillus plantarum SHY130 and Konjac Glucomannan on the Physicochemical, Antioxidant, and Sensory Properties of Stirred Yogurt

Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu

Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi

Effects of Lactobacillus Casei YBJ02 on Lipid Metabolism in Hyperlipidemic Mice

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