Wu R - Search Results

1

Akkermansia muciniphila: A Potential Target for the Prevention of Diabetes.

He K, An F, Zhang H, Yan D, Li T, Wu J, Wu R. He K, et al. Among authors: wu r, wu j. Foods. 2024 Dec 25;14(1):23. doi: 10.3390/foods14010023. Foods. 2024. PMID: 39796314 Free PMC article. Review.

2

Research Progress on the Correlation between the Intestinal Microbiota and Food Allergy.

Yang H, Qu Y, Gao Y, Sun S, Wu R, Wu J. Yang H, et al. Among authors: wu r, wu j. Foods. 2022 Sep 19;11(18):2913. doi: 10.3390/foods11182913. Foods. 2022. PMID: 36141041 Free PMC article. Review.

3

Isolation of a New Polysaccharide from Dandelion Leaves and Evaluation of Its Antioxidant, Antibacterial, and Anticancer Activities.

Li M, Zhang H, Hu X, Liu Y, Liu Y, Song M, Wu R, Wu J. Li M, et al. Among authors: wu r, wu j. Molecules. 2022 Nov 7;27(21):7641. doi: 10.3390/molecules27217641. Molecules. 2022. PMID: 36364468 Free PMC article.

4

Therapeutic Potential of Bacteroides fragilis SNBF-1 as a Next-Generation Probiotic: In Vitro Efficacy in Lipid and Carbohydrate Metabolism and Antioxidant Activity.

Cang W, Li X, Tang J, Wang Y, Mu D, Wu C, Shi H, Shi L, Wu J, Wu R. Cang W, et al. Among authors: wu c, wu r, wu j. Foods. 2024 Feb 28;13(5):735. doi: 10.3390/foods13050735. Foods. 2024. PMID: 38472847 Free PMC article.

5

Investigating the core microbiota and its influencing factors in traditional Chinese pickles.

An F, Sun H, Wu J, Zhao C, Li T, Huang H, Fang Q, Mu E, Wu R. An F, et al. Among authors: wu r, wu j. Food Res Int. 2021 Sep;147:110543. doi: 10.1016/j.foodres.2021.110543. Epub 2021 Jun 19. Food Res Int. 2021. PMID: 34399520

6

Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms.

Shi H, An F, Lin H, Li M, Wu J, Wu R. Shi H, et al. Among authors: wu r, wu j. Front Microbiol. 2022 Dec 14;13:1044820. doi: 10.3389/fmicb.2022.1044820. eCollection 2022. Front Microbiol. 2022. PMID: 36590428 Free PMC article. Review.

7

A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways.

An F, Wu J, Feng Y, Pan G, Ma Y, Jiang J, Yang X, Xue R, Wu R, Zhao M. An F, et al. Among authors: wu r, wu j. Compr Rev Food Sci Food Saf. 2023 Jul;22(4):2773-2801. doi: 10.1111/1541-4337.13162. Epub 2023 Apr 20. Compr Rev Food Sci Food Saf. 2023. PMID: 37082778

8

Microbial influence on triggering and treatment of host cancer: An intestinal barrier perspective.

Zhang H, Wu J, Li N, Wu R, Chen W. Zhang H, et al. Among authors: wu r, wu j. Biochim Biophys Acta Rev Cancer. 2023 Nov;1878(6):188989. doi: 10.1016/j.bbcan.2023.188989. Epub 2023 Sep 22. Biochim Biophys Acta Rev Cancer. 2023. PMID: 37742727 Review.

9

Meta-omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product.

Xie M, An F, Wu J, Liu Y, Shi H, Wu R. Xie M, et al. Among authors: wu r, wu j. J Sci Food Agric. 2019 Nov;99(14):6522-6534. doi: 10.1002/jsfa.9932. Epub 2019 Aug 27. J Sci Food Agric. 2019. PMID: 31321764

10

Antimicrobial peptides: An alternative to traditional antibiotics.

Ji S, An F, Zhang T, Lou M, Guo J, Liu K, Zhu Y, Wu J, Wu R. Ji S, et al. Among authors: wu r, wu j. Eur J Med Chem. 2024 Feb 5;265:116072. doi: 10.1016/j.ejmech.2023.116072. Epub 2023 Dec 21. Eur J Med Chem. 2024. PMID: 38147812 Review.

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