Xiang Xiao

Biotransformation of Phenolic Acids in Foods: Pathways, Key Enzymes, and Technological Applications

Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement

Enzymatic Mechanism of a β-Glucosidase from <i>Lactiplantibacillus plantarum</i> Dy-1 with Potential Applications in the Release of Bound Phenolics in Fermentation Barley

Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review

Recent Advances in Integrating Machine Learning with Omics Approaches in Food Science and Nutrition Research

Advanced Modification Strategies of Plant-Sourced Dietary Fibers and Their Applications in Functional Foods

Advances in Intestinal-Targeted Release of Phenolic Compounds

Nutritional and functional enhancement of cereal-based foods through lactic acid bacteria Fermentation: Focusing on postbiotics

Shaping the future of probiotics, live biotherapeutic products, and fecal microbiota transplantation: 30 scientific recommendations from the CHINAGUT Conference

Tripartite synergy in fermented barley: probiotic-driven enhancement of bioactive metabolites restores the gut barrier and microbiota in colitis

Mass spectrometry imaging: Applications and advances in analyzing bioactive components in foods

Momordica Charantia L. polysaccharides ameliorate colonic mucus barrier damage induced by high fat diet through regulation of gut microbiota and MUC2 expression

Types of polyphenolic compounds in cereals and their microbial transformation

Inter-individual variation in human microbiota drives differential impacts on the fermentability of insoluble bran by soluble β-glucans from whole barley

Effects of <i>Lactiplantibacillus plantarum</i> dy-1 fermentation on multi-scale structure and physicochemical properties of barley starch

Nitrite self-degradation process in radish paocai under the synergistic regulation of prokaryotic microorganisms

Changes in the structural, physicochemical and functional properties and <i>in vitro</i> fecal fermentation characteristics of barley dietary fiber fermented by <i>Lactiplantibacillus plantarum</i> dy-1

Study on the Mechanism of Effect of Protein on Starch Digestibility in Fermented Barley

Heterologous expression and enzymatic characteristics of sulfatase from <i>Lactobacillus plantarum</i> dy-1

Fermented red rice improved the antioxidant activity, bioaccessibility of polyphenols, and lipid‐lowering activity in <i>C. elegans</i>

Comparative analysis of barley dietary fiber fermented with and without <i>Lactiplantibacillus plantarum</i> dy-1 in promoting gut health and regulating hepatic energy metabolism in high-fat diet-induced obese mice

<i>Momordica charantia</i> Bioactive Components: Hypoglycemic and Hypolipidemic Benefits Through Gut Health Modulation

Influences of Lactiplantibacillus plantarum dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities

Impacts of superfine grinding on structural characteristics and lipid‐lowering effect of bitter melon polysaccharides

Mechanism of protein component addition on digestive properties of starch in fermented barley

Cold Plasma Controls Nitrite Hazards by Modulating Microbial Communities in Pickled Radish

Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley

Antiobesity Effect of Lactiplantibacillus plantarum Fermented Barley Extracts via the Interactions with Gut Microbiota of the Obese Adult Humans

Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits

Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits