An F - Search Results

1

Umami-gcForest: Construction of a predictive model for umami peptides based on deep forest.

Ji S, Wu J, An F, Lou M, Zhang T, Guo J, Wu P, Zhu Y, Wu R. Ji S, et al. Among authors: an f. Food Chem. 2025 Feb 1;464(Pt 3):141826. doi: 10.1016/j.foodchem.2024.141826. Epub 2024 Nov 1. Food Chem. 2025. PMID: 39522377

2

Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da-jiang.

Zhang P, Zhang P, Xie M, An F, Qiu B, Wu R. Zhang P, et al. Among authors: an f. J Food Sci. 2018 May;83(5):1342-1349. doi: 10.1111/1750-3841.14146. Epub 2018 Apr 18. J Food Sci. 2018. PMID: 29668035

3

An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China.

Xie M, Wu J, An F, Yue X, Tao D, Wu R, Lee Y. Xie M, et al. Among authors: an f. Food Res Int. 2019 Jan;115:414-424. doi: 10.1016/j.foodres.2018.10.076. Epub 2018 Oct 28. Food Res Int. 2019. PMID: 30599960 Review.

4

Meta-omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product.

Xie M, An F, Wu J, Liu Y, Shi H, Wu R. Xie M, et al. Among authors: an f. J Sci Food Agric. 2019 Nov;99(14):6522-6534. doi: 10.1002/jsfa.9932. Epub 2019 Aug 27. J Sci Food Agric. 2019. PMID: 31321764

5

Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China.

Xie M, An F, Yue X, Liu Y, Shi H, Yang M, Cao X, Wu J, Wu R. Xie M, et al. Among authors: an f. Food Chem. 2019 Dec 15;301:125270. doi: 10.1016/j.foodchem.2019.125270. Epub 2019 Jul 27. Food Chem. 2019. PMID: 31377619

6

Determination of allosteric and active sites responsible for catalytic activity of delta 12 fatty acid desaturase from Geotrichum candidum and Mortierella alpina by domain swapping.

Shi H, Tian J, Wu C, Li M, An F, Wu R, Shao J, Zheng Y, Luo X, Tao D, Chen X, Pi Y, Zhao C, Yue X, Wu J. Shi H, et al. Among authors: an f. Enzyme Microb Technol. 2020 Aug;138:109563. doi: 10.1016/j.enzmictec.2020.109563. Epub 2020 Apr 22. Enzyme Microb Technol. 2020. PMID: 32527532 Free article.

7

Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China.

An F, Li M, Zhao Y, Zhang Y, Mu D, Hu X, You S, Wu J, Wu R. An F, et al. Food Chem. 2021 May 1;343:128509. doi: 10.1016/j.foodchem.2020.128509. Epub 2020 Oct 31. Food Chem. 2021. PMID: 33199116

8

Investigating the core microbiota and its influencing factors in traditional Chinese pickles.

An F, Sun H, Wu J, Zhao C, Li T, Huang H, Fang Q, Mu E, Wu R. An F, et al. Food Res Int. 2021 Sep;147:110543. doi: 10.1016/j.foodres.2021.110543. Epub 2021 Jun 19. Food Res Int. 2021. PMID: 34399520

9

Structure characterization, antioxidant and emulsifying capacities of exopolysaccharide derived from Tetragenococcus halophilus SNTH-8.

Yang X, Wu J, An F, Xu J, Bat-Ochir M, Wei L, Li M, Bilige M, Wu R. Yang X, et al. Among authors: an f. Int J Biol Macromol. 2022 May 31;208:288-298. doi: 10.1016/j.ijbiomac.2022.02.186. Epub 2022 Mar 3. Int J Biol Macromol. 2022. PMID: 35248612

10

Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods.

Wang R, Wu J, Jiang N, Lin H, An F, Wu C, Yue X, Shi H, Wu R. Wang R, et al. Among authors: an f. Crit Rev Food Sci Nutr. 2023;63(5):569-584. doi: 10.1080/10408398.2022.2081127. Epub 2022 Jun 1. Crit Rev Food Sci Nutr. 2023. PMID: 35647734 Review.

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