Yang Chen
Xuzhou, China
Last Updated: 09/26/2026
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Found 14 publications
eIF6 deficiency alleviates colorectal cancer by modulating the gut microbiota and related metabolites.
Journal: Cell death and differentiation
Published: August 30, 2025
Bifidobacterium inhibits the progression of colorectal tumorigenesis in mice through fatty acid isomerization and gut microbiota modulation.
Journal: Gut microbes
Published: February 10, 2025
Genomic and Transcriptomic Analysis of Mutant Bacillus subtilis with Enhanced Nattokinase Production via ARTP Mutagenesis.
Journal: Foods (Basel, Switzerland)
Published: January 20, 2025
A novel clinically relevant human fecal microbial transplantation model in humanized mice.
Journal: Microbiology spectrum
Published: August 20, 2024
Simultaneous mitigation of heterocyclic aromatic amines and advanced glycation end products in roasted beef patties by plasma-activated water: Effects and mechanisms.
Journal: Food chemistry
Published: March 12, 2024
Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods.
Journal: Food chemistry
Published: May 16, 2023
Isotope dilution-HPLC-MS/MS to investigate the production patterns and possible pathways of free and protein-bound AGEs and 4-MI in cookies.
Journal: Food research international (Ottawa, Ont.)
Published: May 02, 2023
Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate.
Journal: Antioxidants (Basel, Switzerland)
Published: February 06, 2023
Exploiting lactic acid bacteria for colorectal cancer: a recent update.
Journal: Critical reviews in food science and nutrition
Published: December 19, 2022
Accumulation of Heterocyclic Amines and Advanced Glycation End Products in Various Processing Stages of Plant-Based Burgers by UHPLC-MS/MS.
Journal: Journal of agricultural and food chemistry
Published: November 14, 2022
The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations.
Journal: Foods (Basel, Switzerland)
Published: October 27, 2022
Effects of volatile organic compounds of smoke from different woods on the heterocyclic amine formation and quality changes in pork patty.
Journal: Food research international (Ottawa, Ont.)
Published: September 09, 2022
Last Updated: 09/26/2026