Yongfu Chen

发表

Complete Genome Sequence of Lactobacillus helveticus H10

Heping Zhang, Zhemin Zhou, Lei Wang, 2011, Journal of bacteriology.

A phylo-functional core of gut microbiota in healthy young Chinese cohorts across lifestyles, geography and ethnicities

Jiachao Zhang, Heping Zhang, Liping Zhao, 2015, The ISME Journal.

Fermentation characteristics and angiotensin I-converting enzyme-inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk.

Heping Zhang, Yongfu Chen, Jicheng Wang, 2015, Journal of dairy science.

Koumiss consumption induced changes in the fecal metabolomes of chronic atrophic gastritis patients

Heping Zhang, Zhihong Sun, Yongfu Chen, 2019, Journal of Functional Foods.

Effect of probiotic Lactobacillus casei Zhang on fermentation characteristics of set yogurt

Heping Zhang, Xia Chen, Wei Chen, 2010 .

Isolation and characterisation of a Lactobacillus delbrueckii subsp. bulgaricus mutant with low H+-ATPase activity

Heping Zhang, Xia Chen, Yongfu Chen, 2015 .

Screening for Lactobacillus plantarum with potential inhibitory activity against enteric pathogens

Yongfu Chen, T. Sun, L. Kwok, 2014, Annals of Microbiology.

Acetate kinase and peptidases are associated with the proteolytic activity of Lactobacillus helveticus isolated from fermented food.

Wenjun Liu, Heping Zhang, Jie Zhao, 2021, Food microbiology.

Screening for Lactobacillus plantarum Strains That Possess Organophosphorus Pesticide-Degrading Activity and Metabolomic Analysis of Phorate Degradation

Heping Zhang, Zhihong Sun, Yongfu Chen, 2018, Front. Microbiol..

Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9.

Wenjun Liu, Heping Zhang, Xia Chen, 2014, Journal of dairy science.

Gene expression of proteolytic system of Lactobacillus helveticus H9 during milk fermentation

Wenjing Zhao, Yongfu Chen, L. Kwok, 2015, Annals of Microbiology.

Preparation of pure gum raw materials-low brown algae application

Yongfu Chen, Xiaomei Wang, Zhongdong Liu, 2019, Journal of Oceanology and Limnology.

Development of a non-target metabolomics-based screening method for elucidating metabolic and probiotic potential of bifidobacteria

Yongfu Chen, L. Kwok, S. Guo, 2022, Innovative Food Science & Emerging Technologies.

Comparative proteomic analysis of three Lactobacillus plantarum under salt stress by iTRAQ.

R. Wu, Yongfu Chen, Mo Li, 2020, Journal of the science of food and agriculture.

Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review

Heping Zhang, Xia Chen, Yongfu Chen, 2021, Food Reviews International.

Metabolomic analysis of significant changes in Lactobacillus casei Zhang during culturing to generation 4,000 under conditions of glucose restriction.

Yongfu Chen, B. Menghe, Jie Yu, 2019, Journal of dairy science.

ACE-inhibitory activity and gamma-aminobutyric acid content of fermented skim milk by Lactobacillus helveticus isolated from Xinjiang koumiss in China

Heping Zhang, Yongfu Chen, T. Sun, 2009 .

Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage.

Yongfu Chen, L. Kwok, Changkun Li, 2019, Journal of dairy science.

A new probiotic cheddar cheese with high ACE-inhibitory activity and γ-aminobutyric acid content produced with koumiss-derived Lactobacillus casei Zhang.

Yongfu Chen, Henan Zhang, Cheng-ming Dong, 2010 .

Characterization of the angiotensin-converting enzyme inhibitory activity of fermented milks produced with Lactobacillus casei.

Heping Zhang, Yongfu Chen, L. Kwok, 2017, Journal of dairy science.

Untargeted mass spectrometry-based metabolomics approach unveils molecular changes in milk fermented by Lactobacillus plantarum P9

Wenyi Zhang, Zhihong Sun, Yongfu Chen, 2021, LWT.

Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis

H. Liu, Yongfu Chen, Yanan Xia, 2022, Foods.

Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage.

Q. Hou, Heping Zhang, Yongfu Chen, 2017, Journal of dairy science.

Comparison of nutrition and microbiological compositions between two types of fermented milk from Tibet in China

Heping Zhang, Yongfu Chen, Jicheng Wang, 2009, International journal of food sciences and nutrition.

Characterization of angiotensin-converting enzyme inhibitory activity of fermented milk produced by Lactobacillus helveticus.

Heping Zhang, Yongfu Chen, L. Kwok, 2015, Journal of dairy science.

Intake of Bifidobacterium lactis Probio-M8 fermented milk protects against alcoholic liver disease.

Heping Zhang, Yongfu Chen, L. Kwok, 2022, Journal of dairy science.

Population structure of Lactobacillus helveticus isolates from naturally fermented dairy products based on multilocus sequence typing.

Wenjun Liu, Heping Zhang, Zhihong Sun, 2015, Journal of dairy science.

Fermentation dynamics of Lactobacillus helveticus H9 revealed by ultra‐performance liquid chromatography quadrupole time‐of‐flight mass spectrometry

Heping Zhang, Yongfu Chen, L. Kwok, 2018 .

Analyses of physicochemical properties, bacterial microbiota, and lactic acid bacteria of fresh camel milk collected in Inner Mongolia.

Yongfu Chen, L. Kwok, Hui Fan, 2020, Journal of dairy science.

Gene expression of proteolytic system of Lactobacillus helveticus H9 during milk fermentation

Wenjing Zhao, Yongfu Chen, L. Kwok, 2015, Annals of Microbiology.

Microbial diversity analysis of jiaoke from Xilingol, Inner Mongolia.

Heping Zhang, Yongfu Chen, L. Kwok, 2020, Journal of dairy science.

Screening for Lactobacillus plantarum with potential inhibitory activity against enteric pathogens

Yongfu Chen, T. Sun, L. Kwok, 2015, Annals of Microbiology.

Effect of a co-fermentation system with high-GABA-yielding strains on soymilk properties: microbiological, physicochemical, and aromatic characterisations.

Yankai Li, Yongfu Chen, Yanan Xia, 2023, Food chemistry.

DNA microarray analysis of the antihypertensive effect of milk fermented by Lactobacillus helveticus H9 on spontaneously hypertensive rats

Heping Zhang, Yongfu Chen, Z. Zhong, 2015 .

Variation and Correlation Analysis of Flavour and Bacterial Diversity of Low-Salt Hotpot Sauce during Storage

Yankai Li, Yongfu Chen, Yanan Xia, 2023, Foods.

Selection of potential probiotic lactobacilli for cholesterol-lowering properties and their effect on cholesterol metabolism in rats fed a high-lipid diet.

Xia Chen, Yongfu Chen, Jicheng Wang, 2012, Journal of dairy science.

Identification of potential probiotic Lactobacillus plantarum isolates with broad-spectrum antibacterialactivity

Heping Zhang, Xia Chen, Yongfu Chen, 2015 .