Yuxin Cheng

发表

Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode

Siyi Pan, Fuqiang Liang, Xiaoyun Xu, 2020, LWT.

Cardamine hupingshanensis aqueous extract improves intestinal redox status and gut microbiota in Se-deficient rats.

Siyi Pan, Kunyuan Liu, Yuting Huang, 2020, Journal of the science of food and agriculture.

Protective effects of di-caffeoylquinic acids from Artemisia selengensis Turcz leaves against monosodium urate-induced inflammation via the modulation of NLRP3 inflammasome and Nrf2 signaling pathway in THP-1 macrophages.

Siyi Pan, Fuqiang Liang, Xiaoyun Xu, 2022, Journal of food biochemistry.

Isoflavone biochanin A, a novel nuclear factor erythroid 2-related factor 2 (Nrf2)-antioxidant response element activator, protects against oxidative damage in HepG2 cells.

Siyi Pan, Fuqiang Liang, Yuting Huang, 2019, BioFactors.

Diverse structure and characteristics of the fungal community during the different rounds of Jiang-flavoured Baijiu production in Moutai town

Yongguang Huang, Huan-Huan Wang, Yuxin Cheng, 2022, LWT.

Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics

Yongguang Huang, Yuxin Cheng, Xuefeng Guo, 2022, Frontiers in Nutrition.

Fermented blueberry pomace ameliorates intestinal barrier function through the NF-κB-MLCK signaling pathway in high-fat diet mice.

Siyi Pan, Fuqiang Liang, Xiaoyun Xu, 2020, Food & function.

Modulation of Gut Microbiota by Lactobacillus casei Fermented Raspberry Juice In Vitro and In Vivo

Siyi Pan, Xiaoyun Xu, Daniel Zogona, 2021, Foods.

Lactobacillus casei-fermented blueberry pomace augments sIgA production in high-fat diet mice by improving intestinal microbiota.

Siyi Pan, Fuqiang Liang, Yuting Huang, 2020, Food & function.

Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons

Yongguang Huang, Lamei Wang, Yuxin Cheng, 2023, Frontiers in Nutrition.

Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community

Siyi Pan, Xiaoyun Xu, Ting Wu, 2021, LWT.

Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces

Yongguang Huang, Qili Shi, Yuxin Cheng, 2023, Food Research International.

Insights from multispectral and molecular docking investigation on the xanthine oxidase inhibition by 1,4-dicaffeoylquinic acid

Siyi Pan, Fuqiang Liang, Xiaoyun Xu, 2020 .

Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu.

Lei Wang, Yongguang Huang, Yuxin Cheng, 2022, Food research international.

Effect of free and bound polyphenols from Rosa roxburghii Tratt distiller's grains on moderating fecal microbiota

Yongguang Huang, Yuxin Cheng, Jiang Zhong, 2023, Food chemistry: X.

Lactobacillus casei-fermented blueberry pomace ameliorates colonic barrier function in high fat diet mice through MAPK-NF-κB-MLCK signaling pathway

Siyi Pan, Xiaoyun Xu, Ting Wu, 2022, Journal of Functional Foods.