Shuxin Tang

Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode

Yuxin Cheng, Ting Wu, Xueqi Chu et al. · LWT · 2020 · 123 citations

Agriculture, Food Science, Nutritional Sciences +17

Fermented blueberry pomace ameliorates intestinal barrier function through the NF-κB-MLCK signaling pathway in high-fat diet mice

Yuxin Cheng, Ting Wu, Shuxin Tang et al. · Food & Function · 2020 · 48 citations

Life Sciences, Nutrition, Nutritional Sciences +17

Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community

Shuxin Tang, Yuxin Cheng, Ting Wu et al. · LWT · 2021 · 48 citations · Full text

Agriculture, Food Science, Microbiology +16

Modulation of Gut Microbiota by Lactobacillus casei Fermented Raspberry Juice In Vitro and In Vivo

Ting Wu, Xueqi Chu, Yuxin Cheng et al. · Foods · 2021 · 35 citations · Full text

Agriculture, Microbiology, Nutrition +17

<i>Lactobacillus casei</i>-fermented blueberry pomace augments sIgA production in high-fat diet mice by improving intestinal microbiota

Yuxin Cheng, Shuxin Tang, Yu‐Ting Huang et al. · Food & Function · 2020 · 30 citations

Life Sciences, Microbiology, Nutrition +17