1. Ameliorative effect of Lactobacillus plantarum WW-fermented soy extract on rat fatty liver via the PPAR signaling pathway. (September 2019) Authors: Cao, Chengxu; Wu, Rina; Zhu, Xinyuan; Li, Yang; Li, Mo; An, Feiyu; Wu, Junrui Journal: Journal of functional foods Issue: Volume 60(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China. (15th December 2019) Authors: Xie, Mengxi; An, Feiyu; Yue, Xiqing; Liu, Yiming; Shi, Haisu; Yang, Mei; Cao, Xueyan; Wu, Junrui; Wu, Rina Journal: Food chemistry Issue: Volume 301(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Meta‐omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product. (27th August 2019) Authors: Xie, Mengxi; An, Feiyu; Wu, Junrui; Liu, Yiming; Shi, Haishu; Wu, Rina Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 14(2019) Page Start: 6522 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Metagenomic analysis of bacterial community structure and functions during the fermentation of da-jiang, a Chinese traditional fermented food. (July 2020) Authors: Xie, Mengxi; An, Feiyu; Zhao, Yue; Wu, Rina; Wu, Junrui Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 129(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China. (January 2019) Authors: Xie, Mengxi; Wu, Junrui; An, Feiyu; Yue, Xiqing; Tao, Dongbing; Wu, Rina; Lee, Yuankun Journal: Food research international Issue: Volume 115(2019) Page Start: 414 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide. (15th March 2023) Authors: An, Feiyu; Cao, Kaixin; Ji, Shuaiqi; Wang, Yusheng; Pan, Guoyang; Ma, Yuanyuan; Zhao, Yue; Wu, Junrui; Wu, Rina Journal: Food chemistry Issue: Volume 404:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China. (1st May 2021) Authors: An, Feiyu; Li, Mo; Zhao, Yue; Zhang, Yan; Mu, Delun; Hu, Xinyu; You, Shengbo; Wu, Junrui; Wu, Rina Journal: Food chemistry Issue: Volume 343(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods. Issue 5 (17th February 2023) Authors: Wang, Ruhong; Wu, Junrui; Jiang, Nan; Lin, Hao; An, Feiyu; Wu, Chen; Yue, Xiqing; Shi, Haisu; Wu, Rina Journal: Critical reviews in food science and nutrition Issue: Volume 63:Issue 5(2023) Page Start: 569 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Investigating the core microbiota and its influencing factors in traditional Chinese pickles. (September 2021) Authors: An, Feiyu; Sun, Huijun; Wu, Junrui; Zhao, Chunyan; Li, Tong; Huang, Heting; Fang, Qiang; Mu, Endong; Wu, Rina Journal: Food research international Issue: Volume 147(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da‐jiang. Issue 5 (18th April 2018) Authors: Zhang, Ping; Zhang, Pengfei; Xie, Mengxi; An, Feiyu; Qiu, Boshu; Wu, Rina Journal: Journal of food science Issue: Volume 83:Issue 5(2018) Page Start: 1342 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗