2016年以来主要发表学术论著(作者、论文题目、期刊名称、发表时间、期卷页码) 1. Yuxin Cheng, Ting Wu, Shuxin Tang, Fuqiang Liang, Yajing Fang, Weiwei Cao, Siyi Pan, Xiaoyun Xu*, Fermented blueberry pomace ameliorates intestinal barrier function through NF-κB-MLCK signaling pathway in high-fat diet mice,Food & Function,2020,11,3167-3179. 2. Yuxin Cheng, Shuxin Tang, Yuting Huang, Fuqiang Liang, Yajing Fang, Siyi Pan, Ting Wu*, Xiaoyun Xu*, Lactobacillus casei-fermented blueberry pomace augments sIgA production in high-fat diet mice by improved intestinal microbiota, Food & Function, 2020, 11, 6552-6564. 3. Yuxin Cheng, Ting Wu, Xueqi Chu, Shuxin Tang, Weiwei Cao, Fuqiang Liang, Yajing Fang, Siyi Pan, Xiaoyun Xu*, Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an invitro mode, LWT-Food Science and Technology, 2020, 125, 109260. 4. Yuxin Cheng, Yuting Huang, Kunyuan Liu, Siyi Pan, Zhiguo Qin, Ting Wu* and Xiaoyun Xu*, Cardamine hupingshanensis aqueous extract improves intestinal redox status and gut microbiota in Se-deficient rats, Journal of the Science of Food and Agriculture, 2020, 101, 989-996. 5.曹伟伟,吴婷,方雅静,程玉鑫,潘思轶,徐晓云*,藜蒿叶中1,4-双咖啡酰奎宁酸的鉴定及双咖啡酰奎宁酸类化合物体外抑制黄嘌呤氧化酶和抑制尿酸钠诱导IL-1β的构效关系,中国食品学报,2020,20:2,1-8。 6.黄行健,程玉鑫,刘思宇,徐晓云,胡婉峰*,潘思轶,红肉桃皮中多酚氧化酶的酶学特性及结构表征,华中农业大学学报,2016,35:3,114-121。 7.程玉鑫,吴婷,唐舒鑫,曹伟伟,潘思轶,徐晓云*,发酵蓝莓果渣基于NF-κB-MLCK途径发挥调节高脂膳食小鼠小肠肠道屏障功能的研究,中国食品科学技术学会第十六届年会暨第十届中美食品业高层论坛,2019,武汉。 |