Wang X - Search Results

1

Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides.

Wang Y, Fan L, Huang J, Liang J, Wang X, Ren Y, Li H, Yue T, Gao Z. Wang Y, et al. Among authors: wang x. Food Chem. 2023 Feb 1;401:134122. doi: 10.1016/j.foodchem.2022.134122. Epub 2022 Sep 7. Food Chem. 2023. PMID: 36096003

2

Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation.

Li H, Huang J, Wang Y, Wang X, Ren Y, Yue T, Wang Z, Gao Z. Li H, et al. Among authors: wang x, wang z, wang y. Food Chem. 2021 Nov 30;363:130351. doi: 10.1016/j.foodchem.2021.130351. Epub 2021 Jun 11. Food Chem. 2021. PMID: 34147897

3

Edible fungal polysaccharides, the gut microbiota, and host health.

Liang J, Zhang M, Wang X, Ren Y, Yue T, Wang Z, Gao Z. Liang J, et al. Among authors: wang x, wang z. Carbohydr Polym. 2021 Dec 1;273:118558. doi: 10.1016/j.carbpol.2021.118558. Epub 2021 Aug 14. Carbohydr Polym. 2021. PMID: 34560969 Review.

4

Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid.

Zhang M, Wang X, Wang X, Han M, Li H, Yue T, Wang Z, Gao Z. Zhang M, et al. Among authors: wang x, wang z. J Sci Food Agric. 2022 Jun;102(8):3405-3415. doi: 10.1002/jsfa.11688. Epub 2021 Dec 14. J Sci Food Agric. 2022. PMID: 34825372

5

Effects of sulfite treatment on the quality of black fungus.

Ren Y, Huang J, Wang X, Wang Y, Li H, Yue T, Gao Z. Ren Y, et al. Among authors: wang x, wang y. Food Chem. 2022 Aug 15;385:132685. doi: 10.1016/j.foodchem.2022.132685. Epub 2022 Mar 11. Food Chem. 2022. PMID: 35290951

6

Sequentially fermented dealcoholized apple juice intervenes fatty liver induced by high-fat diets via modulation of intestinal flora and gene pathways.

Li H, Liang J, Han M, Wang X, Ren Y, Wang Y, Huang J, Li S, Liu C, Wang Z, Yue T, Gao Z. Li H, et al. Among authors: wang x, wang z, wang y. Food Res Int. 2022 Jun;156:111180. doi: 10.1016/j.foodres.2022.111180. Epub 2022 Mar 23. Food Res Int. 2022. PMID: 35651041

7

Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions.

Li S, Liu X, Wang L, Wang K, Li M, Wang X, Yuan Y, Yue T, Cai R, Wang Z. Li S, et al. Among authors: wang x, wang l, wang k, wang z. Crit Rev Food Sci Nutr. 2024;64(28):10456-10483. doi: 10.1080/10408398.2023.2225191. Epub 2023 Jun 26. Crit Rev Food Sci Nutr. 2024. PMID: 37357963 Review.

8

A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions.

Li S, Wang X, Luo Y, Chen Z, Yue T, Cai R, Muratkhan M, Zhao Z, Wang Z. Li S, et al. Among authors: wang x, wang z. Int J Biol Macromol. 2023 Sep 30;249:126134. doi: 10.1016/j.ijbiomac.2023.126134. Epub 2023 Aug 4. Int J Biol Macromol. 2023. PMID: 37543266

9

Development of a polyphenol-enriched whole kiwifruit dietary supplement and its potential in ameliorating hyperlipidemia.

Wang X, Ren Y, Li S, Guo C, Gao Z. Wang X, et al. J Sci Food Agric. 2024 Mar 15;104(4):2142-2155. doi: 10.1002/jsfa.13099. Epub 2023 Nov 20. J Sci Food Agric. 2024. PMID: 37926484

10

Unraveling symbiotic microbial communities, metabolomics and volatilomics profiles of kombucha from diverse regions in China.

Li S, Wang S, Wang L, Liu X, Wang X, Cai R, Yuan Y, Yue T, Wang Z. Li S, et al. Among authors: wang x, wang l, wang z, wang s. Food Res Int. 2023 Dec;174(Pt 2):113652. doi: 10.1016/j.foodres.2023.113652. Epub 2023 Nov 2. Food Res Int. 2023. PMID: 37981364

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