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, +5

LWT

ProbioticBlueberry PomaceDysbiosisFood FermentationIn Vitro Fermentation +7

Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces

Chutian Zhu, Yuxin Cheng, Qili Shi, +3

Food Research International

BiologyMicrobial DiversityReveal Microbial CommunitiesFunctional DifferencesMicrobial Ecology +6

Isoflavone biochanin A, a novel nuclear factor erythroid 2‐related factor 2 (Nrf2)‐antioxidant response element activator, protects against oxidative damage in HepG2 cells

Fuqiang Liang, Weiwei Cao, Yu‐Ting Huang, +3

BioFactors

Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu

Chutian Zhu, Yuxin Cheng, Qiancheng Zuo, +2

Food Research International

Microbial EcologyMicrobial Community SuccessionEnvironmental MicrobiologyMicrobiologyMedicine +2

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, +4

Food & Function

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

Shuxin Tang, Yuxin Cheng, Ting Wu, +2

LWT

ProbioticFood FermentationMedicineFood MicrobiologyMicrobiology +5

Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

Jiaxin Gong, Yu Ma, Lili Li, +2

Food Chemistry X

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

Ting Wu, Xueqi Chu, Yuxin Cheng, +3

Foods

NutritionDysbiosisGut MicrobiotaProbioticsPolyphenolics +21

Sensory profile and the contribution of key aroma compounds in Jiang-flavor rounded-base Baijiu produced in the Chishui river basin

Qiuyun Liu, Dongmei He, Yu Ma, +4

LWT

Food ChemistryKey Aroma CompoundsEnvironmental ChemistryEngineeringHealth Sciences +12

Diverse structure and characteristics of the fungal community during the different rounds of Jiang-flavoured Baijiu production in Moutai town

Yaoyi Li, Yuxin Cheng, Huan Wang, +3

LWT

Microbial EvolutionFungal DiversityJiang-flavoured Baijiu ProductionMicrobial EcologyEnvironmental Microbiology +15