Wu R - Search Results

1

Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia.

Wu R, Wang L, Wang J, Li H, Menghe B, Wu J, Guo M, Zhang H. Wu R, et al. Among authors: wu j. J Basic Microbiol. 2009 Jun;49(3):318-26. doi: 10.1002/jobm.200800047. J Basic Microbiol. 2009. PMID: 19219898

2

Proteomics analysis of Lactobacillus casei Zhang, a new probiotic bacterium isolated from traditional home-made koumiss in Inner Mongolia of China.

Wu R, Wang W, Yu D, Zhang W, Li Y, Sun Z, Wu J, Meng H, Zhang H. Wu R, et al. Among authors: wu j. Mol Cell Proteomics. 2009 Oct;8(10):2321-38. doi: 10.1074/mcp.M800483-MCP200. Epub 2009 Jun 8. Mol Cell Proteomics. 2009. PMID: 19508964 Free PMC article.

3

Complete genome sequence of Lactobacillus casei Zhang, a new probiotic strain isolated from traditional homemade koumiss in Inner Mongolia, China.

Zhang W, Yu D, Sun Z, Wu R, Chen X, Chen W, Meng H, Hu S, Zhang H. Zhang W, et al. Among authors: wu r. J Bacteriol. 2010 Oct;192(19):5268-9. doi: 10.1128/JB.00802-10. Epub 2010 Jul 30. J Bacteriol. 2010. PMID: 20675486 Free PMC article.

4

Proteomic analysis of responses of a new probiotic bacterium Lactobacillus casei Zhang to low acid stress.

Wu R, Zhang W, Sun T, Wu J, Yue X, Meng H, Zhang H. Wu R, et al. Among authors: wu j. Int J Food Microbiol. 2011 Jun 30;147(3):181-7. doi: 10.1016/j.ijfoodmicro.2011.04.003. Epub 2011 Apr 16. Int J Food Microbiol. 2011. PMID: 21561676

5

Proteomic comparison of the probiotic bacterium Lactobacillus casei Zhang cultivated in milk and soy milk.

Wang J, Wu R, Zhang W, Sun Z, Zhao W, Zhang H. Wang J, et al. Among authors: wu r. J Dairy Sci. 2013 Sep;96(9):5603-24. doi: 10.3168/jds.2013-6927. Epub 2013 Jul 17. J Dairy Sci. 2013. PMID: 23871367 Free article.

6

Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China.

Wu R, Yu M, Liu X, Meng L, Wang Q, Xue Y, Wu J, Yue X. Wu R, et al. Among authors: wu j. Int J Food Microbiol. 2015 Oct 15;211:23-31. doi: 10.1016/j.ijfoodmicro.2015.06.028. Epub 2015 Jul 2. Int J Food Microbiol. 2015. PMID: 26159472

7

Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins in human and bovine colostrum and mature milk samples through iTRAQ labeling.

Yang M, Cong M, Peng X, Wu J, Wu R, Liu B, Ye W, Yue X. Yang M, et al. Among authors: wu r, wu j. Food Funct. 2016 May 18;7(5):2438-50. doi: 10.1039/c6fo00083e. Epub 2016 May 9. Food Funct. 2016. PMID: 27159491

8

Comparative proteomic exploration of whey proteins in human and bovine colostrum and mature milk using iTRAQ-coupled LC-MS/MS.

Yang M, Cao X, Wu R, Liu B, Ye W, Yue X, Wu J. Yang M, et al. Among authors: wu r, wu j. Int J Food Sci Nutr. 2017 Sep;68(6):671-681. doi: 10.1080/09637486.2017.1279129. Epub 2017 Feb 20. Int J Food Sci Nutr. 2017. PMID: 28276902

9

Comparative proteomic analysis of milk-derived exosomes in human and bovine colostrum and mature milk samples by iTRAQ-coupled LC-MS/MS.

Yang M, Song D, Cao X, Wu R, Liu B, Ye W, Wu J, Yue X. Yang M, et al. Among authors: wu r, wu j. Food Res Int. 2017 Feb;92:17-25. doi: 10.1016/j.foodres.2016.11.041. Epub 2016 Dec 27. Food Res Int. 2017. PMID: 28290293

10

The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang, a Chinese popular traditional fermented condiment.

Wu J, Tian T, Liu Y, Shi Y, Tao D, Wu R, Yue X. Wu J, et al. Among authors: wu r. Food Res Int. 2018 Oct;112:457-467. doi: 10.1016/j.foodres.2018.06.021. Epub 2018 Jun 15. Food Res Int. 2018. PMID: 30131157

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