学术论文 | Fang X, Du M, Liu T, Fang Q, Liao Z, Zhong Q, Chen J, Meng X, Zhou S, Wang J. 2019. Changes in the Biotransformation of Green Tea Catechins Induced by Different Carbon and Nitrogen Sources in Aspergillus niger RAF106. FRONTIERS IN MICROBIOLOGY, 10(2521) Cao X, Zhao L, Zhang J, Chen X, Shi L, Fang X, Xie H, Chang Y, Wang L. 2019. Detection of viable but nonculturable Vibrio parahaemolyticus in shrimp samples using improved real-time PCR and real-time LAMP methods. FOOD CONTROL, 103: 145-152. Zhong Q, Wang B, Wang J, Liu Y, Fang X, Liao Z. 2019. Global Proteomic Analysis of the Resuscitation State of Vibrio parahaemolyticus Compared With the Normal and Viable but Non-culturable State. FRONTIERS IN MICROBIOLOGY, 10(1045) Wang J, Zhong Q, Yang Y, Li H, Wang L, Tong Y, Fang X, Liao Z. 2018. Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing. FRONTIERS IN MICROBIOLOGY, 9(1053) Wang L, Zeng B, Liu Z, Liao Z, Zhong Q, Gu L, Wei H, Fang X. 2018. Green Tea Polyphenols Modulate Colonic Microbiota Diversity and Lipid Metabolism in High-Fat Diet Treated HFA Mice. JOURNAL OF FOOD SCIENCE, 83(3): 864-873. Zhong Q, Tian J, Wang J, Fang X, Liao Z. 2018. iTRAQ-based proteomic analysis of the viable but nonculturable state of Vibrio parahaemolyticus ATCC 17802 induced by food preservative and low temperature. FOOD CONTROL, 85: 369-375. Zhou G, Ying S, Hu Y, Fang X, Feng M, Wang J. 2018. Roles of Three HSF Domain-Containing Proteins in Mediating Heat-Shock Protein Genes and Sustaining Asexual Cycle, Stress Tolerance, and Virulence in Beauveria bassiana. FRONTIERS IN MICROBIOLOGY, 9(1677) Xie T, Liao Z, Lei H, Fang X, Wang J, Zhong Q. 2017. Antibacterial activity of food-grade chitosan against Vibrio parahaemolyticus biofilms. MICROBIAL PATHOGENESIS, 110: 291-297. Liao Z, Zeng B, Wang W, Li G, Wu F, Wang L, Zhong Q, Wei H, Fang X. 2016. Impact of the Consumption of Tea Polyphenols on Early Atherosclerotic Lesion Formation and Intestinal Bifidobacteria in High-Fat-Fed ApoE-/- Mice. Frontiers in nutrition, 3: 42. Zhong Q, Chen Y, Wang L, Fang X, Liao Z. 2016. Development of PMA-LAMP for Rapid Detection of Staphylococcus aureus in Viable but Nonculturable State.: 451-456. Wang L, Zeng B, Zhang X, Liao Z, Gu L, Liu Z, Zhong Q, Wei H, Fang X. 2016. The effect of green tea polyphenols on gut microbial diversity and fat deposition in C57BL/6J HFA mice. FOOD & FUNCTION, 7(12): 4956-4966. Zheng J, Fang X, Cao Y, Xiao H, He L. 2013. Monitoring the Chemical Production of Citrus-Derived Bioactive 5-Demethylnobiletin Using Surface-Enhanced Raman Spectroscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 61(34): 8079-8083. Peng H, Jiang C, Fang X, Liu J. 2014. Variable selection for Fisher linear discriminant analysis using the modified sequential backward selection algorithm for the microarray data. APPLIED MATHEMATICS AND COMPUTATION, 238: 132-140. Miao J, Guo H, Ou Y, Liu G, Fang X, Liao Z, Ke C, Chen Y, Zhao L, Cao Y. 2014. Purification and characterization of bacteriocin F1, a novel bacteriocin produced by Lactobacillus paracasei subsp tolerans FX-6 from Tibetan kefir, a traditional fermented milk from Tibet, China. FOOD CONTROL, 42: 48-53. Zhang X, Zeng B, Liu Z, Liao Z, Li W, Wei H, Fang X. 2014. Comparative Diversity Analysis of Gut Microbiota in Two Different Human Flora-Associated Mouse Strains. CURRENT MICROBIOLOGY, 69(3): 365-373. Zheng J, Li Y, Song M, Fang X, Cao Y, McClements D J, Xiao H. 2014. Improving intracellular uptake of 5-demethyltangeretin by food grade nanoemulsions. FOOD RESEARCH INTERNATIONAL, 62: 98-103. Peng H, Fu Y, Liu J, Fang X, Jiang C. 2013. Optimal gene subset selection using the modified SFFS algorithm for tumor classification. NEURAL COMPUTING & APPLICATIONS, 23(6): 1531-1538.
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