Yu Y - Search Results

1

Hengshun Aromatic Vinegar Ameliorates Vascular Endothelial Injury via Regulating PKCζ-Mediated Oxidative Stress and Apoptosis.

Li X, Gao M, Zhu S, Yin L, Zhang B, Qi Y, Zhao Y, Yu Y, Xu L. Li X, et al. Among authors: yu y. Front Nutr. 2021 May 28;8:635232. doi: 10.3389/fnut.2021.635232. eCollection 2021. Front Nutr. 2021. PMID: 34124116 Free PMC article.

2

Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process.

Zhao C, Xia T, Du P, Duan W, Zhang B, Zhang J, Zhu S, Zheng Y, Wang M, Yu Y. Zhao C, et al. Among authors: yu y. Molecules. 2018 Nov 12;23(11):2949. doi: 10.3390/molecules23112949. Molecules. 2018. PMID: 30424522 Free PMC article.

3

Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar.

Yu Y, Li X, Zhang J, Chai LJ, Lu ZM, Xu ZH. Yu Y, et al. Antonie Van Leeuwenhoek. 2020 Jan;113(1):43-54. doi: 10.1007/s10482-019-01316-1. Epub 2019 Aug 12. Antonie Van Leeuwenhoek. 2020. PMID: 31407135

4

Bacterial Acid Resistance Toward Organic Weak Acid Revealed by RNA-Seq Transcriptomic Analysis in Acetobacter pasteurianus.

Yang H, Yu Y, Fu C, Chen F. Yang H, et al. Among authors: yu y. Front Microbiol. 2019 Aug 6;10:1616. doi: 10.3389/fmicb.2019.01616. eCollection 2019. Front Microbiol. 2019. PMID: 31447789 Free PMC article.

5

Inoculation strategies affect the physicochemical properties and flavor of Zhenjiang aromatic vinegar.

Ye X, Yu Y, Liu J, Zhu Y, Yu Z, Liu P, Wang Y, Wang K. Ye X, et al. Among authors: yu y, yu z. Front Microbiol. 2023 Mar 9;14:1126238. doi: 10.3389/fmicb.2023.1126238. eCollection 2023. Front Microbiol. 2023. PMID: 36970705 Free PMC article.

6

Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions.

Han D, Yang Y, Guo Z, Chen K, Dai S, Zhu Y, Wang Y, Yu Z, Wang K, Liu P, Rong C, Yu Y. Han D, et al. Among authors: yu y, yu z. Front Microbiol. 2024 May 2;15:1389737. doi: 10.3389/fmicb.2024.1389737. eCollection 2024. Front Microbiol. 2024. PMID: 38756727 Free PMC article.

7

Seasonal environmental factors drive microbial community succession and flavor quality during acetic acid fermentation of Zhenjiang aromatic vinegar.

Ye X, Yu Y, Liu J, Zhu Y, Yu Z, Liu P, Wang Y, Wang K. Ye X, et al. Among authors: yu y, yu z. Front Microbiol. 2024 Aug 7;15:1442604. doi: 10.3389/fmicb.2024.1442604. eCollection 2024. Front Microbiol. 2024. PMID: 39171262 Free PMC article.

8

Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process.

Wang K, Shi Y, Feng J, Zhao Y, Zhu H, Chen D, Gong X, Fang M, Yu Y. Wang K, et al. Among authors: yu y. Foods. 2024 Mar 31;13(7):1071. doi: 10.3390/foods13071071. Foods. 2024. PMID: 38611375 Free PMC article.

9

Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar.

Wang ZM, Lu ZM, Yu YJ, Li GQ, Shi JS, Xu ZH. Wang ZM, et al. Food Microbiol. 2015 Sep;50:64-9. doi: 10.1016/j.fm.2015.03.012. Epub 2015 Apr 8. Food Microbiol. 2015. PMID: 25998816

10

Metagenomics of Virus Diversities in Solid-State Brewing Process of Traditional Chinese Vinegar.

Yu Z, Ma Y, Guan Y, Zhu Y, Wang K, Wang Y, Liu P, Chen J, Yu Y. Yu Z, et al. Among authors: yu y. Foods. 2022 Oct 21;11(20):3296. doi: 10.3390/foods11203296. Foods. 2022. PMID: 37431044 Free PMC article.

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