Yilin You

发表

Dietary regulation of the SIgA-gut microbiota interaction

Weidong Huang, J. Zhan, Xue Han, 2022, Critical reviews in food science and nutrition.

Coniferaldehyde ameliorates the lipid and glucose metabolism in palmitic acid-induced HepG2 cells via the LKB1/AMPK signaling pathway.

Weidong Huang, J. Zhan, Jingya Ai, 2020, Journal of food science.

Rutin ameliorates obesity through brown fat activation

Zengqiang Yuan, Yuanyuan Huang, Weidong Huang, 2017, FASEB journal : official publication of the Federation of American Societies for Experimental Biology.

Mulberry and mulberry wine extract increase the number of mitochondria during brown adipogenesis.

Weidong Huang, W. Jin, J. Zhan, 2015, Food & function.

Grape Extract Activates Brown Adipose Tissue Through Pathway Involving the Regulation of Gut Microbiota and Bile Acid.

Weidong Huang, J. Zhan, Xue Han, 2020, Molecular nutrition & food research.

Brown Adipose Tissue Transplantation Reverses Obesity in Ob/Ob Mice.

J. Speakman, Yuanyuan Huang, W. Jin, 2015, Endocrinology.

Mulberry anthocyanins, cyanidin 3-glucoside and cyanidin 3-rutinoside, increase the quantity of mitochondria during brown adipogenesis

Weidong Huang, J. Zhan, Xue Han, 2017 .

IgA dysfunctions induced by the early-lifetime disruption of gut microbitoa result in metabolic syndrome in mice

Weidong Huang, J. Zhan, Zhang Jicheng, 2020 .

A fundamental landscape of fungal biogeographical patterns across the main Chinese wine-producing regions and the dominating shaping factors

Weidong Huang, J. Zhan, Xiaoyu Han, 2021, Food Research International.

The Biphasic Effect of Flavonoids on Oxidative Stress and Cell Proliferation in Breast Cancer Cells

Weidong Huang, J. Zhan, Yilin You, 2022, Antioxidants.

Enhancing Ethanol Tolerance via the Mutational Breeding of Pichia terricola H5 to Improve the Flavor Profiles of Wine

Weidong Huang, Xiuli He, Jie Gao, 2022, Fermentation.

IgA dysfunction induced by the early-lifetime disruption of gut microbiota aggravates diet–induced metabolic syndrome in mice

Weidong Huang, J. Zhan, Zhang Jicheng, 2021 .

Coconut oil and medium-chain fatty acids attenuate high-fat diet-induced obesity in mice through increased thermogenesis by activating brown adipose tissue

Weidong Huang, J. Zhan, Xue Han, 2022, Frontiers in Nutrition.

Clarifying effect of different fining agents on mulberry wine

Weidong Huang, Mengmeng Ren, J. Zhan, 2020 .

Prognostic Value of MUC1 and its Correlation with Tumor-Infiltrating Immune Cells in Breast Cancer

Weidong Huang, J. Zhan, Yilin You, 2021 .

Research progress on intervention effect and mechanism of protocatechuic acid on nonalcoholic fatty liver disease

Weidong Huang, J. Zhan, H. Xue, 2021, Critical reviews in food science and nutrition.

Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine

Weidong Huang, J. Zhan, Yanyu Wang, 2022, Frontiers in Nutrition.

Sweet potato extract alleviates high-fat-diet-induced obesity in C57BL/6J mice, but not by inhibiting pancreatic lipases

Dejian Huang, Kejing Chen, Xifeng Yin, 2022, Frontiers in Nutrition.

Mulberry Ethanol Extract and Rutin Protect Alcohol-Damaged GES-1 Cells by Inhibiting the MAPK Pathway

J. Liang, J. Zhan, Jingya Ai, 2022, Molecules.

Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer.

Ying Chen, Weidong Huang, J. Zhan, 2022, Food chemistry.

Vanillic acid activates thermogenesis in brown and white adipose tissue.

Weidong Huang, J. Liang, J. Zhan, 2018, Food & function.

A fast and accurate way to determine short chain fatty acids in mouse feces based on GC-MS.

Weidong Huang, J. Zhan, Xue Han, 2018, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Chlorogenic Acid Stimulates the Thermogenesis of Brown Adipocytes by Promoting the Uptake of Glucose and the Function of Mitochondria.

Weidong Huang, J. Zhan, Xue Han, 2019, Journal of food science.

Nutrient compositions and antioxidant capacity of kiwifruit (Actinidia) and their relationship with flesh color and commercial value.

Tingting Ma, Yushan Lei, Xiangyu Sun, 2017, Food chemistry.

Indigenous Saccharomyces cerevisiae Could Better Adapt to the Physicochemical Conditions and Natural Microbial Ecology of Prince Grape Must Compared with Commercial Saccharomyces cerevisiae FX10

Min Wang, Weidong Huang, Jie Gao, 2022, Molecules.

Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage

Weidong Huang, J. Zhan, Xue Han, 2018, Innovative Food Science & Emerging Technologies.

Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine.

Weidong Huang, J. Zhan, Xue Han, 2018, Journal of food science.

Profiling the occurrence of biogenic amines in wine from Chinese market and during fermentation using an improved chromatography method

Weidong Huang, B. Han, J. Zhan, 2022, Food Control.

Grape seed flour intake decreases adiposity gain in high-fat-diet induced obese mice by activating thermogenesis

Weidong Huang, J. Zhan, Xue Han, 2019, Journal of Functional Foods.

Interaction between IgA and gut microbiota and its role in controlling metabolic syndrome

Weidong Huang, Zhang Jicheng, Xue Han, 2020, Obesity reviews : an official journal of the International Association for the Study of Obesity.

Gentisic acid prevents diet-induced obesity in mice by accelerating the thermogenesis of brown adipose tissue.

Weidong Huang, J. Zhan, Xue Han, 2021, Food & function.

Gut dysbiosis during early life: causes, health outcomes, and amelioration via dietary intervention

Weidong Huang, J. Zhan, Xue Han, 2021, Critical reviews in food science and nutrition.

Role of IgA in the early-life establishment of the gut microbiota and immunity: Implications for constructing a healthy start

Weidong Huang, J. Zhan, Xue Han, 2021, Gut microbes.

p‐Coumaric acid prevents obesity via activating thermogenesis in brown adipose tissue mediated by mTORC1‐RPS6

Weidong Huang, J. Zhan, Xue Han, 2020, FASEB journal : official publication of the Federation of American Societies for Experimental Biology.

Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine.

B. Han, J. Zhan, Tianyang Wu, 2023, Comprehensive reviews in food science and food safety.

Glycosylated modification of MUC1 maybe a new target to promote drug sensitivity and efficacy for breast cancer chemotherapy

Weidong Huang, J. Zhan, Yue Qin, 2022, Cell Death & Disease.

Effect of grapevine age on the aroma compounds in "Beihong" wine

Weidong Huang, J. Zhan, Jingyuan Li, 2016 .

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

Weidong Huang, J. Zhan, Jingyuan Li, 2012, American Journal of Enology and Viticulture.

The influence of oxygen on the metabolites of phenolic blueberry extract and the mouse microflora during in vitro fermentation.

Weidong Huang, J. Zhan, Xue Han, 2020, Food research international.

Vanillin Alleviates High Fat Diet-Induced Obesity and Improves the Gut Microbiota Composition

Weidong Huang, J. Zhan, Xue Han, 2018, Front. Microbiol..

Research progress regarding the effect and mechanism of dietary phenolic acids for improving nonalcoholic fatty liver disease via gut microbiota.

Weidong Huang, J. Zhan, Yilin You, 2023, Comprehensive reviews in food science and food safety.

Cyanidin-3-O-glucoside Regulates the Expression of Ucp1 in Brown Adipose Tissue by Activating Prdm16 Gene

Weidong Huang, Yanan Lu, J. Zhan, 2021, Antioxidants.

Blueberry Extract Improves Obesity through Regulation of the Gut Microbiota and Bile Acids via Pathways Involving FXR and TGR5

Weidong Huang, J. Zhan, Xue Han, 2019, iScience.

Hanseniaspora uvarum FS35 degrade putrescine in wine through the direct oxidative deamination pathway of copper amine oxidase 1.

Weidong Huang, B. Han, J. Zhan, 2022, Food research international.

Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by β-glucosidase activity analyses.

Weidong Huang, J. Zhan, Xiaoyu Han, 2021, Food chemistry.

Detection Method Optimization, Dynamic Changes during Alcoholic Fermentation and Content Analysis of “Brett Character” Compounds 4-Ethylphenol (4-EP) and 4-Ethylguaiacol (4-EG) in Chinese Red Wines

Tingting Ma, Weidong Huang, Xiangyu Sun, 2017, Food Analytical Methods.

Survey of the biogenic amines in craft beer from the Chinese market and the analysis of the formation regularity during beer fermentation.

Weidong Huang, B. Han, J. Zhan, 2022, Food Chemistry.

VabHLH137 promotes proanthocyanidin and anthocyanin biosynthesis and enhances resistance to Colletotrichum gloeosporioides in grapevine

Wei Wei, Zhong-qi Fan, Weidong Huang, 2022, Horticulture research.

The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage

Weidong Huang, J. Zhan, Xue Han, 2019, International Journal of Food Science & Technology.

Cranberry Polyphenolic Extract Exhibits an Antiobesity Effect on High-Fat Diet-Fed Mice through Increased Thermogenesis.

Weidong Huang, Dejian Huang, Qimin Chen, 2020, The Journal of nutrition.

The Effects of Ultra-high Pressure Treatment on the Phenolic Composition of Red Wine

J. Zhan, Yilin You, Xiaohua Chen, 2016 .

The Biogeography of Fungal Communities Across Different Chinese Wine-Producing Regions Associated With Environmental Factors and Spontaneous Fermentation Performance

Weidong Huang, Mengmeng Ren, J. Zhan, 2020, bioRxiv.

Increased Varietal Aroma Diversity of Marselan Wine by Mixed Fermentation with Indigenous Non-Saccharomyces Yeasts

Weidong Huang, J. Zhan, Yilin You, 2021, Fermentation.

Involvement of the High-Osmolarity Glycerol Pathway of Saccharomyces Cerevisiae in Protection against Copper Toxicity

Weidong Huang, J. Zhan, Gang Du, 2022, Antioxidants.

Cyanidin-3-glucoside attenuates high-fat and high-fructose diet-induced obesity by promoting the thermogenic capacity of brown adipose tissue

Weidong Huang, J. Zhan, Xue Han, 2018 .

Cyanidin-3-glucoside increases whole body energy metabolism by upregulating brown adipose tissue mitochondrial function.

Tingting Ma, Yuanyuan Huang, Weidong Huang, 2017, Molecular nutrition & food research.

Brown Adipose Tissue Transplantation Reverses Obesity in Ob/Ob Mice.

J. Speakman, Yuanyuan Huang, W. Jin, 2015, Endocrinology.