Bo Yang

Jiangnan University

1800 Lihu Ave.

Wuxi, 214122

China

  • Jiangnan University

SCHOLARLY PAPERS

4

DOWNLOADS

80

TOTAL CITATIONS

1

Scholarly Papers (4)

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1.

In Silico, in Vitro and in Vivo Safety Assessment of Three Limosilactobacillus Mucosae Strains for Probiotic Candidates

Number of pages: 38 Posted: 24 Aug 2023
Danting Dang, Xiaoming Liu, Haiqin Chen, Jianxin Zhao, Wei Chen and Bo Yang
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology and Jiangnan University
Downloads 33 (1,009,245)
Citation 1

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safety assessment, Limosilactobacillus mucosae, probiotic

2.

Comparative Genomics of Lactobacillus Johnsonii Reveals Extensive Intraspecific Genetic Variation

Number of pages: 28 Posted: 13 Jul 2023
Kexue Chen, Xingya Zhou, Jianxin Zhao, R. Paul Ross, Catherine Stanton, Wei Chen and Bo Yang
Jiangnan University, Jiangnan University, Jiangnan University, University College Cork - School of MicroBiology, University College Cork - School of MicroBiology, Jiangnan University - State Key Laboratory of Food Science and Technology and Jiangnan University
Downloads 22 (1,137,742)

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Lactobacillus johnsonii, comparative genomics, ANI, bacteriocin, extracellular polysaccharide, bile salt hydrolase

3.

Structural Elucidation and Antioxidant Activity of Trans9, Trans11, Cis15-Clna

Number of pages: 41 Posted: 19 Nov 2023
Zihuan Wu, Haiqin Chen, Bo Yang, Jianxin Zhao and Wei Chen
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University and Jiangnan University - State Key Laboratory of Food Science and Technology
Downloads 15 (1,223,507)

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trans9, trans11, cis15-conjugated linolenic acid, nuclear magnetic resonance spectroscopy, Mass Spectrometry, Antioxidant capacity

4.

Effect of Mixed Fermentation with L. Paracasei Smn-Lbk And L. Reuteri Smn-Lbk On the Flavor Precursor and Flavor Formation of Kazak Cheese

Number of pages: 31 Posted: 11 Mar 2025
Yuechenfei Shen, Ning Kang, Jie Shen, Yu Gao, Zhexin Fan, Zhifeng Fang, Jiancheng Wang, Baokun Li and Bo Yang
affiliation not provided to SSRN, affiliation not provided to SSRN, Shihezi University, affiliation not provided to SSRN, Shihezi University, Shihezi University, Shihezi University, Shihezi University and Jiangnan University
Downloads 10 (1,278,299)

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Mixed fermentation, flavor, L. paracasei SMN-LBK, L. reuteri SMN-LBK