Author/Creator: Yu, Juntong - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Yu, Juntong

1. Alternating consumption of β‐glucan and quercetin reduces mortality in mice with colorectal cancer. Issue 10 (4th September 2019)

Authors:: Qi, Jiamei; Yu, Juntong; Li, Yuetong; Luo, Jianming; Zhang, Cheng; Ou, Shiyi; Zhang, Guangwen; Yang, Xinquan; Peng, Xichun
Journal:: Food science & nutrition
Issue:: Volume 7:Issue 10(2019)
Page Start:: 3273
Record Type:: Journal Article
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2. Could partial nonstarch polysaccharides ameliorate cancer by altering m6A RNA methylation in hosts through intestinal microbiota?. Issue 30 (7th November 2022)

Authors:: Luo, Jianming; Yu, Juntong; Peng, Xichun
Journal:: Critical reviews in food science and nutrition
Issue:: Volume 62:Issue 30(2022)
Page Start:: 8319
Record Type:: Journal Article
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3. Current trends and challenges in the synthesis and applications of chitosan-based nanocomposites for plants: A review. (1st June 2021)

Authors:: Yu, Juntong; Wang, Depeng; Geetha, Nagaraja; Khawar, Khalid Mahmood; Jogaiah, Sudisha; Mujtaba, Muhammad
Journal:: Carbohydrate polymers
Issue:: Volume 261(2021)
Page Start:
Record Type:: Journal Article
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4. Flaxseed oil ameliorates aging in d‐galactose induced rats via altering gut microbiota and mitigating oxidative damage. (2nd June 2022)

Authors:: Sun, Xiaoyan; Yu, Juntong; Wang, Yong; Luo, Jianming; Zhang, Guangwen; Peng, Xichun
Journal:: Journal of the science of food and agriculture
Issue:: Volume 102:Number 14(2022)
Page Start:: 6432
Record Type:: Journal Article
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5. The Alternate Consumption of Quercetin and Alliin in the Traditional Asian Diet Reshaped Microbiota and Altered Gene Expression of Colonic Epithelial Cells in Rats. Issue 3 (15th February 2019)

Authors:: Yu, Juntong; Guo, Hui; Xie, Jinli; Luo, Jianming; Li, Yuetong; Liu, Liu; Ou, Shiyi; Zhang, Guangwen; Peng, Xichun
Journal:: Journal of food science
Issue:: Volume 84:Issue 3(2019)
Page Start:: 678
Record Type:: Journal Article
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