Area of research
Food Science · Molecular Biology
Research interest
Research interests include Lactobacillus plantarum, Fermentation, Food science, Chemistry, Lactobacillus, and Biology.
Influence of two sorghum varieties on metabolic factors, microbial community, and flavor component precursors of strong-flavor Baijiu Zaopei
Transcriptomics and metabolomics reveal effects of Lactiplantibacillus plantarum NCU116 fermentation on carrot flavor
Effect of Limosilactobacillus fermentum NCU001464 fermentation on physicochemical properties, xanthine oxidase inhibitory activity and flavor profile of Pueraria Lobata
Effects of Lactobacillus plantarum NCU1546 fermentation on active components, in vitro uric acid lowering activity and flavor of Lilium
Identification and Functional Analysis of <i>WOX</i> Genes in <i>Macadamia</i> <scp>spp.</scp> Reveal <i>WOX1</i> and <i>WOX4</i> Homologs Involved in Shoot Regeneration
Preparation, flavor component and antioxidant activity analysis of Lactiplantibacillus plantarum NCU137 fermented rice protein
Lactobacillus plantarum NCU1125 mitigates intestinal barrier injury induced by cyclophosphamide in mice
The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots
Exopolysaccharides from <i>Lactobacillus plantarum</i> NCU116 Facilitate Intestinal Homeostasis by Modulating Intestinal Epithelial Regeneration and Microbiota
Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation
Intervention of five strains of Lactobacillus on obesity in mice induced by high-fat diet
Composition and functional diversity of fecal bacterial community of wild boar, commercial pig and domestic native pig as revealed by 16S rRNA gene sequencing
Polysaccharides from fermented<i>Asparagus officinalis</i>with<i>Lactobacillus plantarum</i>NCU116 alleviated liver injury<i>via</i>modulation of glutathione homeostasis, bile acid metabolism, and SCFA production
The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables
Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables
Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage
Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile
Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA
Fermented Momordica charantia L. juice modulates hyperglycemia, lipid profile, and gut microbiota in type 2 diabetic rats
Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed
Polysaccharides from fermented <i>Momordica charantia</i> ameliorate obesity in high-fat induced obese rats
Physicochemical, structural and rheological properties of alkali-extracted polysaccharide from fruiting body of Hericium erinaceus
<b>Exopolysaccharides from</b> <b><i>Lactobacillus plantarum</i></b> <b>NCU116 Enhances Colonic</b> Mucosal <b>Homeostasis by Controlling Epithelial Cell Differentiation and c-Jun/Muc2 Signaling</b>
Origin of Hypoglycemic Benefits of Probiotic-Fermented Carrot Pulp
Comparison of the bacterial communities in home-made Nanfeng yancai with and without salt
Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai
Polysaccharide from fermented Momordica charantia L. with Lactobacillus plantarum NCU116 ameliorates type 2 diabetes in rats
Exopolysaccharides from <i>Lactobacillus plantarum</i> NCU116 Regulate Intestinal Barrier Function via STAT3 Signaling Pathway
Effect of <i>Lactobacillus plantarum</i> NCU116 Fermentation on <i>Asparagus officinalis</i> Polysaccharide: Characterization, Antioxidative, and Immunoregulatory Activities
Fast evaluation by quantitative PCR of microbial diversity and safety of Chinese Paocai inoculated with Lactobacillus plantarum NCU116 as the culture starter