Xiaomin Li

发表

Proteomic analysis of hepatic tissue of ciguatoxin (CTX) contaminated coral reef fish Cephalopholis argus and moray eel Gymnothorax undulatus

L. Chan, S. Cheng, Y. S. D. Mitcheson, 2012 .

Grape seed extract and chromium nicotinate reduce impacts of heat stress in Simmental × Qinchuan steers

Zhaoliang Wu, Zhiru Tang, Zhihong Sun, 2019, Animal Production Science.

Grape seed extract supplementation attenuates the heat stress-induced responses of jejunum epithelial cells in Simmental × Qinchuan steers

Zhihong Sun, Shimin Liu, Xiaomin Li, 2014, British Journal of Nutrition.

Grape seed extract supplementation attenuates the heat stress-induced responses of jejunum epithelial cells in Simmental 3 Qinchuan steers

Zhihong Sun, Shimin Liu, Xiaomin Li, 2014 .

Effects of Protein and/or Energy Restriction for Six Weeks, Followed with Nutritional Recovery on the Antioxidant Capacity and Development of Liver, Spleen and Muscle of Weaned Kids

Chuanshe Zhou, Shaoxun Tang, Min Wang, 2012 .

Identification of sex-specific molecular markers and development of PCR-based sex detection techniques in tropical sea cucumber (Stichopus monotuberculatus)

Li Xiaomin, Chao-qun Hu, Peng Luo, 2022, Aquaculture.

The role of ferulic acid and arabinoxylan in inducing premature yeast flocculation

G. Cai, Jian Lu, Xiaomin Li, 2015 .

Alteration of Antioxidant Enzymes and Associated Genes Induced by Grape Seed Extracts in the Primary Muscle Cells of Goats In Vitro

Z. Tan, Tan Yang, Zhihong Sun, 2014, PloS one.

Levan from Bacillus amyloliquefaciens JN4 acts as a prebiotic for enhancing the intestinal adhesion capacity of Lactobacillus reuteri JN101.

G. Cai, Jian Lu, Dianhui Wu, 2019, International journal of biological macromolecules.

Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation

Guangfa Xie, G. Cai, Jian Lu, 2020, Applied Microbiology and Biotechnology.

The overexpression of DUR1,2 and deletion of CAR1 in an industrial Saccharomyces cerevisiae strain and effects on nitrogen catabolite repression in Chinese rice wine production

Liang Zhang, Guangfa Xie, Jian Lu, 2016 .

Cultivar discrimination/segregation of representative Australian malting barley by quantitative real‐time PCR using seed hordein marker

G. Cai, Jian Lu, Dianhui Wu, 2016 .

Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae.

Hong Gu, Junyong Sun, G. Cai, 2019, Journal of food biochemistry.

First echinoderm alpha-amylase from a tropical sea cucumber (Holothuria leucospilota): Molecular cloning, tissue distribution, cellular localization and functional production in a heterogenous E.coli system with codon optimization

Xiaofen Wu, C. Ren, Yao Ruan, 2020, PloS one.

Dextrin as the main turbidity components in wort produced from major malting barley cultivars of Jiangsu province in China

Chendong Zhang, G. Cai, Jian Lu, 2016 .

Aquaculture of the tropical sea cucumber, Stichopus monotuberculatus: Induced spawning, detailed records of gonadal and embryonic development, and improvements in larval breeding by digestive enzyme supply in diet

Li Xiaomin, Chao-qun Hu, Peng Luo, 2021, Aquaculture.

Amylolytic lactic acid bacteria as starter cultures for malt quality improvement

G. Cai, Jian Lu, Dianhui Wu, 2022, European Food Research and Technology.

Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine.

Junyong Sun, G. Cai, Jian Lu, 2020, Food chemistry.

Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (Pyrus spp.) Wine.

G. Cai, Jian Lu, Dianhui Wu, 2021, Journal of agricultural and food chemistry.

Characterization of barley serpin Z7 that plays multiple roles in malt and beer.

Jian-Jun Dong, Junhong Yu, Zhao Jin, 2014, Journal of agricultural and food chemistry.

Structure and functional characterization of melanoidins from crystal malt

Cun-Zhi Li, G. Cai, Jian Lu, 2022, European Food Research and Technology.

A new levan-type exopolysaccharide from Bacillus amyloliquefaciens as anti-adhesive agent againsts enterotoxigenic Escherichia coli.

G. Cai, Jian Lu, Xiaomin Li, 2019, Journal of agricultural and food chemistry.

Effects of 5 Antibrowning Agents on the Color Parameters of Dangshan Pear (Pyrus spp.) Wine During Storage

G. Cai, Jian Lu, Dianhui Wu, 2022, Journal of Food Processing and Preservation.

Microbial community dynamics of Dan'er barley grain during the industrial malting process.

G. Cai, Jian Lu, Dianhui Wu, 2018, Food microbiology.

Enhancing the antimicrobial activity of Sus scrofa lysozyme by N-terminal fusion of a sextuple unique homologous peptide.

Liang Zhang, Dewei Zhu, G. Cai, 2017, Journal of biotechnology.

Comparative proteomic analysis of Dan'er malts produced from distinct malting processes by two-dimensional fluorescence difference in gel electrophoresis (2D-DIGE).

Jian-Jun Dong, Junhong Yu, Zhao Jin, 2014, Journal of agricultural and food chemistry.

Cloning and expression of ferulic acid esterase gene and its effect on wort filterability

G. Cai, Jian Lu, Dianhui Wu, 2018, Biotechnology Letters.

POD promoted oxidative gelation of water-extractable arabinoxylan through ferulic acid dimers. Evidence for its negative effect on malt filterability.

G. Cai, Jian Lu, Dianhui Wu, 2016, Food chemistry.

Citrulline production by lactic acid bacteria in Chinese rice wine

Guangfa Xie, Jian Lu, Wei Yu, 2018 .

Effect of citrulline metabolism in Saccharomyces cerevisiae on the formation of ethyl carbamate during Chinese rice wine fermentation

Junyong Sun, Guangfa Xie, G. Cai, 2018 .

Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production

Junyong Sun, Peihong Wang, Guangfa Xie, 2014, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

A Lactobacillus brevis strain with citrulline re-uptake activity for citrulline and ethyl carbamate control during Chinese rice wine fermentation

Guangfa Xie, Jian Lu, Dianhui Wu, 2020 .

Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain.

Guangfa Xie, Jian Lu, Dianhui Wu, 2014, International journal of food microbiology.

Constitutive expression of the DUR1,2 gene in an industrial yeast strain to minimize ethyl carbamate production during Chinese rice wine fermentation.

Liang Zhang, Guangfa Xie, Jian Lu, 2016, FEMS microbiology letters.

Enhancement of urea uptake in Chinese rice wine yeast strain N85 by the constitutive expression of DUR3 for ethyl carbamate elimination

Guangfa Xie, Jian Lu, Dianhui Wu, 2015 .

Isolation of a haploid from an industrial Chinese rice wine yeast for metabolic engineering manipulation

Che Jian, Guangfa Xie, Jian Lu, 2013 .

Effects of sterilization temperature on the concentration of ethyl carbamate and other quality traits in Chinese rice wine

Peihong Wang, Jian Lu, Dianhui Wu, 2014 .

Purification and characterisation of arabinoxylan arabinofuranohydrolase I responsible for the filterability of barley malt.

Jian-Jun Dong, Junhong Yu, Zhao Jin, 2015, Food chemistry.

Premature yeast flocculation factors from barley malt present in both malt husk and the non‐husk part

G. Cai, Jian Lu, Xiaomin Li, 2014 .

Production of recombinant barley xylanase inhibitor in Pichia pastoris and its inhibitory effect on premature yeast flocculation

G. Cai, Jian Lu, Xiaomin Li, 2022, Journal of the Institute of Brewing.

Structure, antioxidant properties, and protective effects on DNA damage of exopolysaccharides from Clostridium butyricum.

Yifan Liu, G. Cai, Jian Lu, 2023, Journal of food science.

Characterization of a putative glycoside hydrolase family 43 arabinofuranosidase from Aspergillus niger and its potential use in beer production.

G. Cai, Jian Lu, Dianhui Wu, 2020, Food chemistry.

Enhancing the antimicrobial activity of Sus scrofa lysozyme by N-terminal fusion of a sextuple unique homologous peptide.

Liang Zhang, Dewei Zhu, G. Cai, 2017, Journal of biotechnology.

Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production

Junyong Sun, Peihong Wang, Guangfa Xie, 2014, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.