Yanping Wu

发表

Effect of Bacillus subtilis Y61 inoculation on bacterial community and metabolic profile of sichuan paocai fermentation

Hong Gao, Zhenying Yang, Fang Luo, 2021 .

Metal-induced G-quadruplex polymorphism for ratiometric and label-free detection of lead pollution in tea.

Ruijie Deng, Sha Deng, Mi Zhou, 2020, Food chemistry.

Ratiometric-enhanced G-Quadruplex Probes for Amplified and Mix-to-Read Detection of Mercury Pollution in Aquatic Products.

Ruijie Deng, Sha Deng, Mi Zhou, 2020, Journal of agricultural and food chemistry.

Insight into effects of isolated Eurotium cristatum from Pingwu Fuzhuan brick tea on the fermentation process and quality characteristics of Fuzhuan brick tea.

Yue Xiao, Hong Gao, Kai Zhong, 2020, Journal of the science of food and agriculture.

Comprehensive evaluation of the composition of Mingshan Laochuancha green tea and demonstration of hypolipidemic activity in a zebrafish obesity model

Yue Xiao, Hong Gao, Kai Zhong, 2019, RSC advances.

Inhibitory Effect of 2R,3R-Dihydromyricetin on Biofilm Formation by Staphylococcus aureus.

E. Grosu, Hong Gao, Kai Zhong, 2018, Foodborne pathogens and disease.

Cedrus deodara pine needle as a potential source of natural antioxidants: Bioactive constituents and antioxidant activities

L. Xue, Hong Gao, Kai Zhong, 2015 .

In vitro and in vivo characterization of the antibacterial activity and membrane damage mechanism of quinic acid against Staphylococcus aureus

Hong Gao, Kai Zhong, Yanping Wu, 2018 .

Antibacterial Activity of Shikimic Acid from Pine Needles of Cedrus deodara against Staphylococcus aureus through Damage to Cell Membrane

Hong Gao, Kai Zhong, Yanping Wu, 2015, International journal of molecular sciences.

Discovering the antibacterial mode of action of 3‐ p ‐ trans ‐coumaroyl‐2‐hydroxyquinic acid, a natural phenolic compound, against Staphylococcus aureus through an integrated transcriptomic and proteomic approach

Hong Gao, Kai Zhong, Yanping Wu, 2020 .

Development and characterization of active bilayer film incorporated with dihydromyricetin encapsulated in hydroxypropyl-β-cyclodextrin for food packaging application

Ruixue Zhu, Hong Gao, Kai Zhong, 2022, Food Hydrocolloids.

Antibacterial and Antibiofilm Effects of Zanthoxylum bungeanum Leaves against Staphylococcus aureus

E. Grosu, Hong Gao, Kai Zhong, 2018, Natural Product Communications.

A 180-Day Repeat--dose Toxicity Study of Forchlorfenuron in Sprague-Dawley Rats and Its Effects on the Production of Steroid Hormones.

Zhengshu Wang, Hong Gao, Kai Zhong, 2019, Journal of agricultural and food chemistry.

Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by Aspergillus niger PW-2 Based on Metabolomic and Proteomic Approaches

Hong Gao, Kai Zhong, Yanping Wu, 2022, Foods.

The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea.

Yue Xiao, Hong Gao, Kai Zhong, 2021, Food chemistry.

Structural Characteristics and Hypolipidemic Activity of Theabrownins from Dark Tea Fermented by Single Species Eurotium cristatum PW-1

Yue Xiao, Hong Gao, Kai Zhong, 2020, Biomolecules.

The biochemical characteristics of a novel fermented loose tea by Eurotium cristatum (MF800948) and its hypolipidemic activity in a zebrafish model

Yue Xiao, Hong Gao, Kai Zhong, 2020 .

Insight into structural characteristics of theabrownin from Pingwu Fuzhuan brick tea and its hypolipidemic activity based on the in vivo zebrafish and in vitro lipid digestion and absorption models.

Yan Huang, Dongmei Yang, Hong Gao, 2022, Food chemistry.

Antibacterial effect of 3-p-trans-coumaroyl-2-hydroxyquinic acid, a phenolic compound from needles of Cedrus deodara, on cellular functions of Staphylococcus aureus

Xiao-yan Liu, Hong Gao, Kai Zhong, 2018, RSC advances.

Antibacterial Effect of 2R,3R-dihydromyricetin on the Cellular Functions of Staphylococcus aureus

Hong Gao, Kai Zhong, Yanping Wu, 2018, Bioscience, biotechnology, and biochemistry.

Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches

Jinghong Qiu, Ruixue Zhu, Hong Gao, 2022, LWT.

A dual antibacterial mechanism involved in membrane disruption and DNA binding of 2R,3R-dihydromyricetin from pine needles of Cedrus deodara against Staphylococcus aureus.

Hong Gao, Kai Zhong, Yanping Wu, 2017, Food chemistry.

Antibacterial Activity and Membrane-Disruptive Mechanism of 3-p-trans-Coumaroyl-2-hydroxyquinic Acid, a Novel Phenolic Compound from Pine Needles of Cedrus deodara, against Staphylococcus aureus

Hong Gao, Kai Zhong, Yanping Wu, 2016, Molecules.

Comparative study on antibacterial mechanism of shikimic acid and quinic acid against Staphylococcus aureus through transcriptomic and metabolomic approaches

Hong Gao, Kai Zhong, Yanping Wu, 2022, LWT.

Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis

Jinghong Qiu, Hong Gao, Kai Zhong, 2022, LWT.

A deep insight into mechanism for inclusion of 2R,3R-dihydromyricetin with cyclodextrins and the effect of complexation on antioxidant and lipid-lowering activities

Yinglan Zhao, Yue Xiao, Hong Gao, 2020 .

Food-grade olive oil Pickering emulsions stabilized by starch/β-cyclodextrin complex nanoparticles: Improved storage stability and regulatory effects on gut microbiota

Hong Gao, Kai Zhong, Yanping Wu, 2022, LWT.

Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model

Hong Gao, Kai Zhong, Yanping Wu, 2022, Foods.

Effects of Bacillus megaterium L222 on quality and bacterial diversity of Sichuan paocai.

Hong Gao, Zhenying Yang, Fang Luo, 2020, Food research international.

Impact of Inoculating with Indigenous Bacillus marcorestinctum YC-1 on Quality and Microbial Communities of Yibin Yacai (Fermented Mustard) during the Fermentation Process

Jianping Gao, Hong Gao, Kai Zhong, 2022, Foods.

Effects of brown sugar addition and fermentation time on metabolites and microbial communities of Yibin Yacai

Hong Gao, Kai Zhong, Yanping Wu, 2022, LWT.

Effects of solid-state fermentation with Bacillus subtilis Y4 on the quality of Yibin Yacai

Hong Gao, Kai Zhong, Yanping Wu, 2023, Food Bioscience.

Purification, Fermentation Optimization, and Antibacterial Activity of Pyrrole-2-carboxylic Acid Produced by an Endophytic Bacterium, Bacillus cereus ZBE, Isolated from Zanthoxylum bungeanum

Kai Zhong, Yanping Wu, Yuxi Yue, 2022, Industrial & Engineering Chemistry Research.

A potent antibrowning agent from pine needles of Cedrus deodara: 2R,3R-dihydromyricetin.

Jinghong Qiu, Hong Gao, Kai Zhong, 2014, Journal of food science.

Insight into the effect of quinic acid on biofilm formed by Staphylococcus aureus

Hong Gao, Kai Zhong, Yanping Wu, 2019, RSC advances.

A Comparative Study on the Effects of Quinic Acid and Shikimic Acid on Cellular Functions of Staphylococcus aureus.

Zhengshu Wang, Hong Gao, Kai Zhong, 2018, Journal of food protection.

Effects of variety on quality and taste of spontaneous fermented dried radish

Hong Gao, Kai Zhong, Yanping Wu, 2023, Food Science and Technology.

Effects of konjac glucomannan on pasting, rheological, and structural properties of low-amylose rice starch

Hong Gao, Kai Zhong, Yanping Wu, 2022, International Journal of Food Engineering.

Quality improvement of fermented chili pepper by inoculation of Pediococcus ethanolidurans M1117: Insight into relevance of bacterial community succession and metabolic profile

Yumeng Li, Hong Gao, Kai Zhong, 2023, LWT.

Antibiofilm activity of shikimic acid against Staphylococcus aureus

Hong Gao, Kai Zhong, Yanping Wu, 2019, Food Control.

Pyrrole-2-carboxylic acid inhibits biofilm formation and suppresses the virulence of Listeria monocytogenes

Kai Zhong, Yanping Wu, Yuxi Yue, 2023, Biofouling.

Inhibitory effect of a natural phenolic compound, 3-p-trans-coumaroyl-2-hydroxyquinic acid against the attachment phase of biofilm formation of Staphylococcus aureus through targeting sortase A

Xiao-yan Liu, Hong Gao, Kai Zhong, 2019, RSC advances.

Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation

Hong Gao, Kai Zhong, Yanping Wu, 2023, Food Bioscience.

Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying.

Hong Gao, Kai Zhong, Yanping Wu, 2023, Journal of food science.

An intelligent biomass aerogel label loaded with anthocyanin from wasted peanut seed coat for monitoring chilled chicken freshness

Yanping Wu, Yongju Xu, Chaomei Zhou, 2024, Food Hydrocolloids.