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Tongjie Liu | doi.page

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Tongjie Liu

Institute of Food Science and Technology(CN)Institute for Fermentation(JP)Ocean University of China(CN)

Publications by Year

Research Areas

Probiotics and Fermented Foods, Gut microbiota and health, Microbial Metabolites in Food Biotechnology, Fermentation and Sensory Analysis, Infant Nutrition and Health

Most-Cited Works

→ Milk-derived extracellular vesicles alleviate ulcerative colitis by regulating the gut immunity and reshaping the gut microbiota(2021)298 cited
→ Effect of Extracellular Vesicles Derived From Lactobacillus plantarum Q7 on Gut Microbiota and Ulcerative Colitis in Mice(2021)222 cited
→ Milk-derived extracellular vesicles protect intestinal barrier integrity in the gut-liver axis(2023)190 cited
→ Lactobacillus rhamnosus GG Derived Extracellular Vesicles Modulate Gut Microbiota and Attenuate Inflammatory in DSS-Induced Colitis Mice(2021)159 cited
→ Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread(2017)114 cited
→ Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches(2015)97 cited

→ The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing(2019)

85 cited

→ Bifidobacterium bifidum Ameliorates DSS-Induced Colitis in Mice by Regulating AHR/NRF2/NLRP3 Inflammasome Pathways through Indole-3-lactic Acid Production(2023)83 cited

→ Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes(2018)77 cited

→ Insights into Bacterial Milk Spoilage with Particular Emphasis on the Roles of Heat-Stable Enzymes, Biofilms, and Quorum Sensing(2018)71 cited