Association analyses identify six new psoriasis susceptibility loci in the Chinese population

Liangdan Sun, Hui Cheng, Zaixing Wang, +64

Nature Genetics

Disease SusceptibilityGenetic EpidemiologyClinical DermatologyDermatologyPublic Health +4

Genome-wide association study for vitiligo identifies susceptibility loci at 6q27 and the MHC

Cheng Quan, Yunqing Ren, Leihong Xiang, +63

Nature Genetics

Genome-wide Association StudyDisease SusceptibilityMedicineGeneticsPathogenesis +8

Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

Rina Wu, Yu MeiLing, Xiaoyu Liu, +5

International Journal of Food Microbiology

Food FermentationNortheast ChinaMedicineFood AnalysisMicrobial Ecology +8

Antimicrobial peptides: An alternative to traditional antibiotics

Shuaiqi Ji, Feiyu An, Taowei Zhang, +6

European Journal of Medicinal Chemistry

MedicineTraditional AntibioticsMicrobiologyAntimicrobial CompoundPharmacology +1

Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

Feiyu An, Mo Li, Yue Zhao, +6

Food Chemistry

Microbial DiversityFood FermentationBiochemistryNortheast ChinaMicrobial Ecology +8

Whole-exome SNP array identifies 15 new susceptibility loci for psoriasis

Xianbo Zuo, Liangdan Sun, Xianyong Yin, +45

Nature Communications

Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia

Rina Wu, Liping Wang, Jicheng Wang, +5

Journal of Basic Microbiology

PrebioticsProbioticPreliminary Probiotic SelectionFood FermentationInner Mongolia +10

Comparative proteomic analysis of milk-derived exosomes in human and bovine colostrum and mature milk samples by iTRAQ-coupled LC-MS/MS

Mei Yang, Dahe Song, Xueyan Cao, +5

Food Research International

Comparative Proteomic AnalysisProteomic TechnologyMedicineNatural SciencesBioanalysis +7

Proteomic analysis of responses of a new probiotic bacterium Lactobacillus casei Zhang to low acid stress

Rina Wu, Wenyi Zhang, Tiansong Sun, +4

International Journal of Food Microbiology

ProbioticBiochemistryAcid StressNatural SciencesLactic Acid Bacteria +7

Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis

Hui Yang, Yezhi Qu, Jiantao Li, +3

LWT

NutritionEngineeringAllergyBiochemistryFood Analysis +9