Guiran Xiao
Hefei, China
Last Updated: 09/26/2026
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Found 34 publications
Identification of transmembrane channel-like 4-targeting saltiness-enhancing peptides derived from chicken skin collagen and evaluation of their antioxidant abilities.
Journal: Food chemistry
Published: February 12, 2025
Thymoquinone Ameliorates Gut Epithelial Injury by Suppressing the JNK Signaling Pathway Based on Its Anti-Oxidant Property.
Journal: Food science & nutrition
Published: February 10, 2025
The expression of Catsup in the hindgut is essential for zinc homeostasis in Drosophila melanogaster.
Journal: Insect molecular biology
Published: December 12, 2023
Assessing metal ion transporting activity of ZIPs: Intracellular zinc and iron detection.
Journal: Methods in enzymology
Published: September 04, 2023
Angiotensin-converting enzyme inhibitory peptide IVGFPAYGH protects against liver injury in mice fed a high‑sodium diet by inhibiting the RAS and remodeling gut microbial communities.
Journal: International journal of biological macromolecules
Published: July 30, 2023
Angiotensin I-Converting Enzyme Inhibitory Activity of Two Peptides Derived from In Vitro Digestion Products of Pork Sausage with Partial Substitution of NaCl by KCl.
Journal: Journal of agricultural and food chemistry
Published: July 05, 2023
Identification of antioxidant peptides targeting Keap1-Nrf2-ARE pathway from in vitro digestion of pork sausage with partial substitution of NaCl by KCl.
Journal: Food research international (Ottawa, Ont.)
Published: April 15, 2023
The expression of Catsup in escort cells affects Drosophila ovarian stem cell niche establishment and germline stem cells self-renewal via Notch signaling.
Journal: Biochemical and biophysical research communications
Published: November 20, 2022
Partial Replacement of NaCl with KCl in Cooked Meat Could Reduce the Liver Damage Through Renin-Angiotensin System in Mice.
Journal: Molecular nutrition & food research
Published: November 11, 2022
In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl.
Journal: Meat science
Published: September 28, 2022
Last Updated: 09/26/2026