Area of research
Nutrition and Dietetics · Food Science
Research interest
Research focused on Fermentation and Food science, with related work in Arabinoxylan, Probiotic, Dual (grammatical number). Notable publications include 'Integrated computational analysis identifies therapeutic targets with dual action in cancer cells and T cells', 'Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health', and 'Enzymatic Mechanism of a β-Glucosidase from Lactiplantibacillus plantarum Dy-1 with Potential Applications in the Release of Bound Phenolics in Fermentation Barley'.
Integrated computational analysis identifies therapeutic targets with dual action in cancer cells and T cells
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
Arabinoxylan from barley bran alleviates ulcerative colitis in mice through enhancement of mucosal barrier function and modulation of gut microbiota
Tripartite synergy in fermented barley: probiotic-driven enhancement of bioactive metabolites restores the gut barrier and microbiota in colitis
Barley fermentation on nutritional constituents: structural changes and structure–function correlations
Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health
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