| Structural Characterization and Anticancer Activity of Cell-Bound Exopolysaccharide from Lactobacillus helveticus MB2-1 W Li, X Xia, W Tang, J Ji, X Rui, X Chen, M Jiang, J Zhou, Q Zhang, ... Journal of agricultural and food chemistry 63 (13), 3454-3463, 2015 | 130 | 2015 |
| Kombucha fermentation enhances the health-promoting properties of soymilk beverage X Xia, Y Dai, H Wu, X Liu, Y Wang, L Yin, Z Wang, X Li, J Zhou Journal of Functional Foods 62, 103549, 2019 | 93 | 2019 |
| Novel bacteriocin produced by Lactobacillus alimentarius FM-MM4 from a traditional Chinese fermented meat Nanx Wudl: Purification, identification and antimicrobial characteristics Y Hu, X Liu, C Shan, X Xia, Y Wang, M Dong, J Zhou Food Control 77, 290-297, 2017 | 80 | 2017 |
| A systematic optimization of medium chain fatty acid biosynthesis via the reverse beta-oxidation cycle in Escherichia coli J Wu, X Zhang, X Xia, M Dong Metabolic engineering 41, 115-124, 2017 | 76 | 2017 |
| Characterization of a novel polysaccharide with anti-colon cancer activity from Lactobacillus helveticus MB2-1 W Li, W Tang, J Ji, X Xia, X Rui, X Chen, M Jiang, J Zhou, M Dong Carbohydrate research 411, 6-14, 2015 | 74 | 2015 |
| Composition, antioxidant activity, and neuroprotective effects of anthocyanin-rich extract from purple highland barley bran and its promotion on autophagy Y Zhang, L Yin, L Huang, M Tekliye, X Xia, J Li, M Dong Food chemistry 339, 127849, 2021 | 50 | 2021 |
| Inhibition of biofilm formation and quorum sensing by soy isoflavones in Pseudomonas aeruginosa L Yin, Y Zhang, F Azi, J Zhou, X Liu, Y Dai, Z Wang, M Dong, X Xia Food Control 133, 108629, 2022 | 38 | 2022 |
| Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions X Xu, S Zhou, DJ McClements, L Huang, L Meng, X Xia, M Dong Food chemistry 309, 125790, 2020 | 30 | 2020 |
| Synergetic effects of Lactobacillus plantarum and Rhizopus oryzae on physicochemical, nutritional and antioxidant properties of whole-grain oats (Avena sativa L.) during solid … H Wu, HN Liu, AM Ma, JZ Zhou, XD Xia Lwt 154, 112687, 2022 | 29 | 2022 |
| Improving medium chain fatty acid production in Escherichia coli by multiple transporter engineering J Wu, Z Wang, X Zhang, P Zhou, X Xia, M Dong Food chemistry 272, 628-634, 2019 | 29 | 2019 |
| Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation C Tu, W Hu, S Tang, L Meng, Z Huang, X Xu, X Xia, F Azi, M Dong Food Science and Human Wellness 9 (4), 355-362, 2020 | 28 | 2020 |
| Soymilk residue (okara) as a natural immobilization carrier for Lactobacillus plantarum cells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell … X Xiudong, W Ying, L Xiaoli, L Ying, Z Jianzhong PeerJ 4, e2701, 2016 | 28 | 2016 |
| Improvement of the phenolic content, antioxidant activity, and nutritional quality of tofu fermented with Actinomucor elegans L Yin, Y Zhang, H Wu, Z Wang, Y Dai, J Zhou, X Liu, M Dong, X Xia LWT 133, 110087, 2020 | 26 | 2020 |
| A novel subtilin-like lantibiotics subtilin JS-4 produced by Bacillus subtilis JS-4, and its antibacterial mechanism against Listeria monocytogenes Z Wei, C Shan, L Zhang, Y Wang, X Xia, X Liu, J Zhou LWT 142, 110993, 2021 | 25 | 2021 |
| Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk H Wu, JJ Dong, YQ Dai, XL Liu, JZ Zhou, XD Xia Food Chemistry 334, 127484, 2021 | 25 | 2021 |
| Increased phenolic content and enhanced antioxidant activity in fermented glutinous rice supplemented with Fu brick tea X Xu, W Hu, S Zhou, C Tu, X Xia, J Zhang, M Dong Molecules 24 (4), 671, 2019 | 25 | 2019 |
| Effects of chitosan on the physicochemical properties, in vitro starch digestibility, antimicrobial potentials, and antioxidant activities of purple highland barley noodles Y Zhang, L Yin, HA Rasheed, X Xia, M Tekliye, Z Li, J Li, M Dong Lwt 132, 109802, 2020 | 23 | 2020 |
| Improving metabolic efficiency of the reverse beta-oxidation cycle by balancing redox cofactor requirement J Wu, X Zhang, P Zhou, J Huang, X Xia, W Li, Z Zhou, Y Chen, Y Liu, ... Metabolic engineering 44, 313-324, 2017 | 23 | 2017 |
| Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization X Xia, Y Dai, H Wu, X Liu, Y Wang, J Cao, J Zhou Journal of Food Processing and Preservation 43 (4), e13912, 2019 | 20 | 2019 |
| Sustainable production of genistin from glycerol by constructing and optimizing Escherichia coli Z Wang, X Li, Y Dai, L Yin, F Azi, J Zhou, M Dong, X Xia Metabolic Engineering 74, 206-219, 2022 | 19 | 2022 |
