Xiaosong Hu

发表

Protective Effects of Dietary Resveratrol against Chronic Low-Grade Inflammation Mediated through the Gut Microbiota in High-Fat Diet Mice

Fang Chen, Pan Wang, Wenting Zhao, 2022, Nutrients.

Targeting microbiota-host interactions with resveratrol on cancer: Effects and potential mechanisms of action

Fang Chen, Runze Shang, Pan Wang, 2022, Critical reviews in food science and nutrition.

Exploring the mechanism of action of Xuanfei Baidu granule (XFBD) in the treatment of COVID-19 based on molecular docking and molecular dynamics

Tian Chen, Xingyu Yang, L. Xiong, 2022, Frontiers in Cellular and Infection Microbiology.

Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods

Jianbo Xiao, Fang Chen, Daotong Li, 2022, Critical reviews in food science and nutrition.

Barley Leaf Ameliorates Citrobacter rodentium-Induced Colitis through Preventive Effects

Fang Chen, Daotong Li, Xiaosong Hu, 2022, Nutrients.

Two sides of the same coin: Meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale

Jiachao Zhang, Shuaiming Jiang, Zeng Zhang, 2022, Frontiers in Microbiology.

Protective Effect of Rhus chinensis Mill. Fruits on 3,5-Diethoxycarbonyl-1,4-Dihydrocollidine-Induced Cholestasis in Mice via Ameliorating Oxidative Stress and Inflammation

Junjie Yi, S. Cai, Xiaosong Hu, 2022, Nutrients.

Engineered symbiotic bacteria interfering Nosema redox system inhibit microsporidia parasitism in honeybees

Hao Wang, Haoyu Lang, Hao Zheng, 2023, bioRxiv.

A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing

Yongli Jiang, Junjie Yi, Yantong Li, 2023, Foods.

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process.

Junjie Yi, Shiyao Zhang, Meiqi Li, 2022, Food research international.

Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation

Yongli Jiang, Tao Wang, Junjie Yi, 2022, Foods.

Cellulose nanocrystals produced using recyclable sulfuric acid as hydrolysis media and their wetting molecular dynamics simulation.

Xiaosong Hu, Jing Zhao, Shuyu Lu, 2021, International journal of biological macromolecules.

Effects of lipid type and toxicological properties on the digestion of cellulose nanocrystals in simulated gastrointestinal tract.

Shuyu Lu, Tao Ma, Xinna Hu, 2022, Food chemistry.

Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods

X. Liao, Fang Chen, Junfu Ji, 2023, Food Reviews International.

Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Yongli Jiang, Junjie Yi, Shiyao Zhang, 2022, Current Research in Food Science.

Analysis of phenolic compounds in pickled chayote and their effects on antioxidant activities and cell protection.

Junjie Yi, S. Cai, Meiqi Li, 2022, Food research international.

Exploring the phytochemicals and inhibitory effects against α-glucosidase and dipeptidyl peptidase-IV in Chinese pickled chili pepper: Insights into mechanisms by molecular docking analysis

Junjie Yi, S. Cai, Meiqi Li, 2022, LWT.

Specific Strains of Honeybee Gut Lactobacillus Stimulate Host Immune System to Protect against Pathogenic Hafnia alvei

Haoyu Lang, Jun Guo, Hao Zheng, 2022, Microbiology spectrum.

Strain-level analysis reveals the vertical microbial transmission during the life cycle of bumblebee

Xiaohuan Mu, Qinzhi Su, Hao Zheng, 2021, Microbiome.

Combination of α-lactalbumin and gum arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydration.

Fang Chen, Siyi Peng, Junfu Ji, 2023, Food research international.

Nanocellulose: a promising green treasure from food wastes to available food materials

Xiaosong Hu, X. Liao, Shuyu Lu, 2020, Critical reviews in food science and nutrition.

Honeybee gut Lactobacillus modulates host learning and memory behaviors via regulating tryptophan metabolism

Xiaohuan Mu, Hao Zheng, Xiaosong Hu, 2022, Nature Communications.

Alleviation Effects of Microbial Metabolites from Resveratrol on Non-Alcoholic Fatty Liver Disease

Fang Chen, Pan Wang, Xiaosong Hu, 2022, Foods.

The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation

Fang Chen, S. Miao, Junfu Ji, 2023, Food chemistry: X.

Influence of Seasonings and Spice Essential Oils on Acrylamide Production in a Low Moisture Model System

Yuchen Zhu, Yinghua Luo, Xiaosong Hu, 2022, Foods.

Role of pectin characteristics in orange juice stabilization: Effect of high-pressure processing in combination with centrifugation pretreatments.

Junjie Yi, Xiaosong Hu, Wanzhen Zhang, 2022, International journal of biological macromolecules.

Biodiversity of Lactic Acid Bacteria in Traditional Fermented Foods in Yunnan Province, China, and Comparative Genomics of Lactobacillus plantarum

Junjie Yi, Jiang Zhu, Shiyao Zhang, 2023, Fermentation.

Bamboo shoot dietary fiber alleviates gut microbiota dysbiosis and modulates liver fatty acid metabolism in mice with high-fat diet-induced obesity

Daotong Li, Lingjun Ma, Li Dong, 2023, Frontiers in Nutrition.

Short-term arecoline exposure affected the systemic health state of mice, in which gut microbes played an important role.

Jiachao Zhang, Shuaiming Jiang, Zeng Zhang, 2023, Ecotoxicology and environmental safety.

From polyphenol to o-quinone: Occurrence, significance, and intervention strategies in foods and health implications.

Fang Chen, Junfu Ji, Wei Li, 2023, Comprehensive reviews in food science and food safety.

Dietary Platycodon grandiﬂorus Attenuates Hepatic Insulin Resistance and Oxidative Stress in High-Fat-Diet Induced Non-Alcoholic Fatty Liver Disease

Fang Chen, Pan Wang, Weixin Ke, 2020 .

Barley Leaf Ameliorates Citrobacter-rodentium-Induced Colitis through Arginine Enrichment

Fang Chen, Daotong Li, Xiaosong Hu, 2023, Nutrients.

N-nitrosamines in processed meats: Exposure, formation and mitigation strategies

Fang Chen, Junfu Ji, Jinbo Yao, 2023, Journal of Agriculture and Food Research.

Protective Effects of Hydroxyphenyl Propionic Acids on Lipid Metabolism and Gut Microbiota in Mice Fed a High-Fat Diet

Fang Chen, Pan Wang, Xiaosong Hu, 2023, Nutrients.

Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis.

Junjie Yi, Shiyao Zhang, Zhixun Shang, 2022, Food research international.

Assessments of Probiotic Potentials of Lactiplantibacillus plantarum Strains Isolated From Chinese Traditional Fermented Food: Phenotypic and Genomic Analysis

Hong Li, Junjie Yi, Yuwei Sun, 2022, Frontiers in Microbiology.

Insights into Potential Mitigation Strategies for Polycyclic Aromatic Hydrocarbons in Foods

Fang Chen, Junfu Ji, Xiaosong Hu, 2023, Food Reviews International.

Toward the bioactive potential of myricitrin in food production: state-of-the-art green extraction and trends in biosynthesis.

X. Liao, Fang Chen, Junfu Ji, 2023, Critical reviews in food science and nutrition.

Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention

X. Liao, Fang Chen, Junfu Ji, 2023, Food Reviews International.

Polysaccharides from Platycodon grandiflorus attenuates high-fat diet induced obesity in mice through targeting gut microbiota.

Fang Chen, Weixin Ke, Xiaosong Hu, 2023, Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie.

Bamboo Shoots Modulate Gut Microbiota, Eliminate Obesity in High-Fat-Diet-Fed Mice and Improve Lipid Metabolism

Daotong Li, SolJu Pak, Lingjun Ma, 2023, Foods.