Xingyue Wang

Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup

Dafei Li, Feixia Duan, Qiming Tian et al. · LWT · 2021 · 57 citations

Agriculture, Food Science, Microbiology +16

Premna microphylla Turcz leaf pectin exhibited antioxidant and anti-inflammatory activities in LPS-stimulated RAW 264.7 macrophages

Xiao Li, Zeliang Wei, Xingyue Wang et al. · Food Chemistry · 2021 · 51 citations

Life Sciences, Botany, Immunology +16

Loss of CENPF leads to developmental failure in mouse embryos

Chengjie Zhou, Xingyue Wang, Zhe Han et al. · Cell Cycle · 2019 · 45 citations · Full text

Life Sciences, Developmental Biology, Genetics +15

Wnt/β-catenin signaling in the development and therapeutic resistance of non-small cell lung cancer

Zixu Zhang, David Westover, Zhantong Tang et al. · Journal of Translational Medicine · 2024 · 45 citations · Full text

Life Sciences, Molecular Biology, Oncology +17

Phycocyanin Improves Reproductive Ability in Obese Female Mice by Restoring Ovary and Oocyte Quality

Xin Wen, Zhe Han, Shujun Liu et al. · Frontiers in Cell and Developmental Biology · 2020 · 41 citations · Full text

Life Sciences, Biochemistry, Nutritional Sciences +17