Ni L - Search Results

1

The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage.

Wu P, Yang J, Meng X, Weng Y, Lin Y, Li R, Lv X, Ni L, Han JZ, Fu C. Wu P, et al. Among authors: ni l. J Sci Food Agric. 2024 May;104(7):4015-4027. doi: 10.1002/jsfa.13284. Epub 2024 Jan 31. J Sci Food Agric. 2024. PMID: 38294304

2

Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing.

Lv XC, Huang ZQ, Zhang W, Rao PF, Ni L. Lv XC, et al. Among authors: ni l. J Gen Appl Microbiol. 2012;58(1):33-42. doi: 10.2323/jgam.58.33. J Gen Appl Microbiol. 2012. PMID: 22449748 Free article.

3

In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus).

Liu Z, Wang W, Huang G, Zhang W, Ni L. Liu Z, et al. Among authors: ni l. J Sci Food Agric. 2016 Mar 30;96(5):1836-43. doi: 10.1002/jsfa.7604. Epub 2016 Feb 16. J Sci Food Agric. 2016. PMID: 26749248 Free PMC article.

4

Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine.

Lv XC, Jiang YJ, Liu J, Guo WL, Liu ZB, Zhang W, Rao PF, Ni L. Lv XC, et al. Among authors: ni l. Int J Food Microbiol. 2017 Aug 16;255:58-65. doi: 10.1016/j.ijfoodmicro.2017.05.010. Epub 2017 May 15. Int J Food Microbiol. 2017. PMID: 28595086

5

Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine.

Liu Z, Wang Z, Lv X, Zhu X, Chen L, Ni L. Liu Z, et al. Among authors: ni l. Food Microbiol. 2018 Feb;69:105-115. doi: 10.1016/j.fm.2017.07.019. Epub 2017 Jul 26. Food Microbiol. 2018. PMID: 28941890

6

Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine.

Huang ZR, Hong JL, Xu JX, Li L, Guo WL, Pan YY, Chen SJ, Bai WD, Rao PF, Ni L, Zhao LN, Liu B, Lv XC. Huang ZR, et al. Among authors: ni l. Food Microbiol. 2018 Dec;76:487-496. doi: 10.1016/j.fm.2018.07.014. Epub 2018 Jul 27. Food Microbiol. 2018. PMID: 30166178

7

Monascus yellow, red and orange pigments from red yeast rice ameliorate lipid metabolic disorders and gut microbiota dysbiosis in Wistar rats fed on a high-fat diet.

Zhou W , Guo R , Guo W , Hong J , Li L , Ni L , Sun J , Liu B , Rao P , Lv X . Zhou W , et al. Among authors: ni l. Food Funct. 2019 Feb 20;10(2):1073-1084. doi: 10.1039/c8fo02192a. Food Funct. 2019. PMID: 30720827

8

Preparation of a novel Grifola frondosa polysaccharide-chromium (III) complex and its hypoglycemic and hypolipidemic activities in high fat diet and streptozotocin-induced diabetic mice.

Guo WL, Shi FF, Li L, Xu JX, Chen M, Wu L, Hong JL, Qian M, Bai WD, Liu B, Zhang YY, Ni L, Rao PF, Lv XC. Guo WL, et al. Among authors: ni l. Int J Biol Macromol. 2019 Jun 15;131:81-88. doi: 10.1016/j.ijbiomac.2019.03.042. Epub 2019 Mar 7. Int J Biol Macromol. 2019. PMID: 30851330

9

Grifola frondosa polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats.

Li L , Guo WL , Zhang W , Xu JX , Qian M , Bai WD , Zhang YY , Rao PF , Ni L , Lv XC . Li L , et al. Among authors: ni l. Food Funct. 2019 May 22;10(5):2560-2572. doi: 10.1039/c9fo00075e. Food Funct. 2019. PMID: 30994668

10

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine.

Huang ZR, Guo WL, Zhou WB, Li L, Xu JX, Hong JL, Liu HP, Zeng F, Bai WD, Liu B, Ni L, Rao PF, Lv XC. Huang ZR, et al. Among authors: ni l. Food Res Int. 2019 Jul;121:593-603. doi: 10.1016/j.foodres.2018.12.024. Epub 2018 Dec 21. Food Res Int. 2019. PMID: 31108786

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