Epithelial Gasdermin D shapes the host-microbial interface by driving mucus layer formation
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Author:
Jian Zhang, Qianzhou Yu, Danlu Jiang, Kang Yu, Weiwei Yu, Zhexu Chi, Sheng Chen, Mobai Li, Dehang Yang, Zhen Wang, Ting Xu, Xingchen Guo, Kailian Zhang, Hui Fang, Qizhen Ye, Yong He, Xue Zhang, Di Wang
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Science Immunology
Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce
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Author:
Xinyun Zhou, Ting Guo, Yulin Lu, Hadiatullah Hadiatullah, Pei Li, Kaili Ding, Guozhong Zhao
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FOOD CHEMISTRY
Integrated Physiochemical; Hormonal; and Transcriptomic Analysis Revealed the Underlying Mechanisms for Granulation in Huyou (Citrus changshanensis) Fruit
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Author:
Kang C, Jiang A, Yang H, Zheng G, Wang Y, Cao J, Sun C
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Frontiers in Plant Science
Metabolic Engineering of Saccharomyces cerevisiae for Efficient Retinol Synthesis
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Author:
Xuan Wang; Xianhao Xu; Jiaheng Liu; Yanfeng Liu; J
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Journal of Fungi
Multi-omics analysis unravels the dynamics of flavor profile in ‘Queen Nina’ berries and the regulatory mechanism underlying volatile esters
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Author:
Jingyang Wang, Changyun Zhang, Min Li, Xiucai Fan, Ying Zhang, Jianfu Jiang, Chonghuai Liu, Lei Sun
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Food Chemistry: Molecular Sciences
Bioremediation of Aflatoxin B1 by Meyerozyma guilliermondii AF01 in Peanut Meal via Solid-State Fermentation
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Author:
Wan Zhang, Changpo Sun, Wei Wang, Zhongjie Zhang
Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities
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Author:
Gongping Huang, Yuanyuan Huang, Yu Sun, Tingting Lu, Qingwei Cao, Xiumin Chen
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JOURNAL OF FOOD SCIENCE