Rina Wu
Shenyang Ligong University(CN)Shanxi Agricultural University(CN)Shenyang Agricultural University(CN)Shenyang University of Technology(CN)Jilin University(CN)Inner Mongolia University(CN)Dalian University of Technology(CN)Institute for Fermentation(JP)Shenyang University of Chemical Technology(CN)Northeastern University(CN)
Publications by Year
Research Areas
Probiotics and Fermented Foods, Gut microbiota and health, Protein Hydrolysis and Bioactive Peptides, Infant Nutrition and Health, Fermentation and Sensory Analysis
Most-Cited Works
- → Association analyses identify six new psoriasis susceptibility loci in the Chinese population(2010)315 cited
- → Revisit gut microbiota and its impact on human health and disease(2019)269 cited
- → Genome-wide association study for vitiligo identifies susceptibility loci at 6q27 and the MHC(2010)216 cited
- → Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China(2015)197 cited
- → Antimicrobial peptides: An alternative to traditional antibiotics(2023)168 cited
- → Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China(2020)154 cited