Chenlan Xia
Ningbo, 315832, China
Last Updated: 09/26/2026
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Found 12 publications
Ultrasound-Assisted Salt Penetration in Sauced Duck: Insights from LF-NMR and MRI Combined Analysis.
Ultrasound-Assisted Salt Penetration in Sauced Duck: Insights from LF-NMR and MRI Combined Analysis.
Journal: Foods (Basel, Switzerland)
Published: September 17, 2025
Lactic acid bacteria target NF-κB signaling to alleviate gastric inflammation.
Journal: Food & function
Published: March 28, 2025
Effects of Latilactobacillus sakei LZ217 on Gastric Mucosal Colonization, Metabolic Interference, and Urease Expression in Helicobacter pylori Infection.
Journal: Helicobacter
Published: June 04, 2024
Soluble Dietary Fiber from Citrus unshiu Peel Promotes Antioxidant Activity in Oxidative Stress Mice and Regulates Intestinal Microecology.
Journal: Foods (Basel, Switzerland)
Published: April 27, 2024
Metabolism of quercitrin in the colon and its beneficial regulatory effects on gut microbiota.
Journal: Journal of the science of food and agriculture
Published: April 07, 2024
Lactiplantibacillus plantarum ZJ316 Reduces Helicobacter pylori Adhesion and Inflammation by Inhibiting the Expression of Adhesin and Urease Genes.
Journal: Molecular nutrition & food research
Published: April 18, 2023
Lactobacillus plantarum ZJ316 alleviates ulcerative colitis by inhibiting inflammation and regulating short-chain fatty acid levels and the gut microbiota in a mouse model.
Journal: Food & function
Published: March 27, 2023
Role of folic acid in regulating gut microbiota and short-chain fatty acids based on an in vitro fermentation model.
Journal: Applied microbiology and biotechnology
Published: February 24, 2023
Lactiplantibacillus plantarum ZJ316-fermented milk ameliorates dextran sulfate sodium-induced chronic colitis by improving the inflammatory response and regulating intestinal microbiota.
Journal: Journal of dairy science
Published: January 10, 2023
Free fatty acids responsible for characteristic aroma in various sauced-ducks.
Journal: Food chemistry
Published: August 02, 2020
Volatile flavor changes responding to heat stress-induced lipid oxidation in duck meat.
Journal: Animal science journal = Nihon chikusan Gakkaiho
Published: March 31, 2020
Proteomic responses to oxidative damage in meat from ducks exposed to heat stress.
Journal: Food chemistry
Published: January 25, 2019
Showing 1-12 of 12
Last Updated: 09/26/2026