Advances in the study of bitter compounds in alcoholic beverages: A review and implications for the production of Chinese HuangjiuJournal of Food Composition and AnalysisIF4.62026-01-290OAAI
Indole compounds from fermented soybean products activate the aryl hydrocarbon receptor to reduce liver injury发酵大豆产品中的吲哚化合物通过激活芳烃受体来减轻肝脏损伤NPJ SCIENCE OF FOODIF7.82025-03-240OA
Analyzing the contribution of top-down and bottom-up methods to the construction of synthetic microbial communities in Jiuyao分析自上而下和自下而上方法对九瑶合成微生物群落构建的贡献FOOD MICROBIOLOGYIF4.62025-02-270PRE
Therapeutic Potential of Foodborne Indole Derived from Chinese Stinky Tofu in Reducing Intestinal Inflammation and Enhancing Barrier Function to Mitigate Alcoholic Liver InjuryJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYIF6.22024-09-200PRE
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