Guo H - Search Results

1

Mechanism analysis of acid tolerance response of bifidobacterium longum subsp. longum BBMN 68 by gene expression profile using RNA-sequencing.

Jin J, Zhang B, Guo H, Cui J, Jiang L, Song S, Sun M, Ren F. Jin J, et al. Among authors: guo h. PLoS One. 2012;7(12):e50777. doi: 10.1371/journal.pone.0050777. Epub 2012 Dec 7. PLoS One. 2012. PMID: 23236393 Free PMC article.

2

In vitro reconstitution of antimicrobial pathogen activity by expressed recombinant bovine lactoferrin N-terminal peptide in Escherichia coli.

Luo H, Chen S, Ren F, Guo H, Lin S, Xu W. Luo H, et al. Among authors: guo h. J Dairy Res. 2007 May;74(2):233-8. doi: 10.1017/S0022029907002531. Epub 2007 Apr 30. J Dairy Res. 2007. PMID: 17466115

3

[Optimizing spectral region in using near-infrared spectroscopy for donkey milk analysis].

Zheng LM, Zhang LD, Guo HY, Pang K, Zhang WJ, Ren FZ. Zheng LM, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2007 Nov;27(11):2224-7. Guang Pu Xue Yu Guang Pu Fen Xi. 2007. PMID: 18260400 Chinese.

4

Orally administered lactoferrin preserves bone mass and microarchitecture in ovariectomized rats.

Guo HY, Jiang L, Ibrahim SA, Zhang L, Zhang H, Zhang M, Ren FZ. Guo HY, et al. J Nutr. 2009 May;139(5):958-64. doi: 10.3945/jn.108.100586. Epub 2009 Mar 25. J Nutr. 2009. PMID: 19321577 Free article.

5

[A quantitative trabecular structural analysis using X-ray micro CT in ovariectomized rats].

Guo HY, Zhang LD, Zheng LM, Zhang H, Ren FZ. Guo HY, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2009 Aug;29(8):2276-80. Guang Pu Xue Yu Guang Pu Fen Xi. 2009. PMID: 19839357 Chinese.

6

Complete genome sequence of Bifidobacterium longum subsp. longum BBMN68, a new strain from a healthy chinese centenarian.

Hao Y, Huang D, Guo H, Xiao M, An H, Zhao L, Zuo F, Zhang B, Hu S, Song S, Chen S, Ren F. Hao Y, et al. Among authors: guo h. J Bacteriol. 2011 Feb;193(3):787-8. doi: 10.1128/JB.01213-10. Epub 2010 Nov 19. J Bacteriol. 2011. PMID: 21097614 Free PMC article.

7

Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese.

Wang F, Zhang X, Luo J, Guo H, Zeng SS, Ren F. Wang F, et al. Among authors: guo h. J Food Sci. 2011 Apr;76(3):E248-53. doi: 10.1111/j.1750-3841.2011.02085.x. J Food Sci. 2011. PMID: 21535824

8

[Interaction of lactoferrin and its peptides with DPPC and DPPG liposomes studied by Raman spectroscopy].

Zhang W, Ren FZ, Ge SY, Zhang LD, Jiang L, Mao XY, Guo HY. Zhang W, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2011 Jun;31(6):1533-6. Guang Pu Xue Yu Guang Pu Fen Xi. 2011. PMID: 21847927 Chinese.

9

FTIR analysis of protein secondary structure in cheddar cheese during ripening.

Wang F, Liu AP, Ren FZ, Zhang XY, Stephanie C, Zhang LD, Guo HY. Wang F, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2011 Jul;31(7):1786-9. Guang Pu Xue Yu Guang Pu Fen Xi. 2011. PMID: 21942024

10

[FTIR analysis of cosrelation between emulsifying properties and the secondary structure of the proteins in modified egg yolk powder ].

Ge SY, Liu MY, Zhu J, Wang F, Ren FZ, Zhang LD, Guo HY. Ge SY, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2011 Aug;31(8):2090-3. Guang Pu Xue Yu Guang Pu Fen Xi. 2011. PMID: 22007391 Chinese.

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