Changcheng Zhao
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View article: Development and validation of a prediction model for invasive syndrome in liver abscess patients based on LASSO regression: a multi-center retrospective cohort study in China
Development and validation of a prediction model for invasive syndrome in liver abscess patients based on LASSO regression: a multi-center retrospective cohort study in China Open
Background Patients with liver abscess are at high risk of developing invasive K. pneumonia liver abscess syndrome (IKPLAS), which can worsen survival and quality of life. Early identification of high-risk patients is crucial. This study a…
View article: A Comprehensive Study of Meat Quality and Flavor Characteristics of Different Sexes of Yanbian Yellow Cattle Using GC-IMS and LC-MS/MS Technologies
A Comprehensive Study of Meat Quality and Flavor Characteristics of Different Sexes of Yanbian Yellow Cattle Using GC-IMS and LC-MS/MS Technologies Open
Differences in sex among cattle are associated with distinct physiological traits and endocrine profiles, which significantly influence meat quality and flavor characteristics. This study is the first to explore the effect of sex on meat q…
View article: Analysis of the detection efficacy of Xpert MTB/RIF, Lowenstein–Jensen medium culture, and fluorescence smear microscopy methods for Mycobacterium tuberculosis diagnosis
Analysis of the detection efficacy of Xpert MTB/RIF, Lowenstein–Jensen medium culture, and fluorescence smear microscopy methods for Mycobacterium tuberculosis diagnosis Open
Objectives: Tuberculosis (TB) remains a major global health threat, necessitating accurate, rapid, and cost-effective diagnostic methods to improve early detection and control of the disease. The traditional methods for detecting Mycobacte…
View article: The Influence of <i>Lentinus edodes</i> Stems Powder on the Physicochemical, Sensory Properties and Volatile Flavor Compounds of Wheat Flour Cookies
The Influence of <i>Lentinus edodes</i> Stems Powder on the Physicochemical, Sensory Properties and Volatile Flavor Compounds of Wheat Flour Cookies Open
In this study, Lentinus edodes stem powder, a nutrient‐dense byproduct containing 76 ± 1.8% dietary fiber, was incorporated into wheat flour at varying proportions (0%, 2%, 4%, 6%, 8%) to evaluate its effects on the texture, color, sensory…
View article: A critical review on research status and future prospects of fermented soybean products in China
A critical review on research status and future prospects of fermented soybean products in China Open
View article: Radioprotective effects of polysaccharides from Poria cocos peels against 60Co-γ induced oxidative damage in vitro and in vivo
Radioprotective effects of polysaccharides from Poria cocos peels against 60Co-γ induced oxidative damage in vitro and in vivo Open
Ionizing radiation (IR) can produce superfluous reactive oxygen species (ROS) and induce oxidative damage to human health. In view of the shortcomings of chemosynthetic radioprotectors, natural radioprotectors have garnered attention due t…
View article: Study on the Quality Characteristics of Different Parts of Yanbian Yellow Cattle Beef and Their Suitability for Specialty Meat Product Processing
Study on the Quality Characteristics of Different Parts of Yanbian Yellow Cattle Beef and Their Suitability for Specialty Meat Product Processing Open
View article: Radiation stress protein LlrG from <em>Lactococcus lactis</em> subsp <em>. Lactis</em>IL1403 alleviates <sup>60</sup>Co&gamma;-induced injury in mice
Radiation stress protein LlrG from <em>Lactococcus lactis</em> subsp <em>. Lactis</em>IL1403 alleviates <sup>60</sup>Coγ-induced injury in mice Open
View article: Widely Targeted Metabolomic Analysis Reveals Dynamic Metabolic Changes in Yanbian Cattle during Dry-Aging Process
Widely Targeted Metabolomic Analysis Reveals Dynamic Metabolic Changes in Yanbian Cattle during Dry-Aging Process Open
Dry-aging is a postmortem process that can substantially enhance the texture and flavour of beef. This study entailed suspending Yanbian cattle M. gluteus medius in the aging cabinet, maintained at a temperature of 2–4 °C and a relative hu…
View article: Exploring Novel Umami Peptides from Bovine Bone Soups Using Nano-HPLC-MS/MS and Molecular Docking
Exploring Novel Umami Peptides from Bovine Bone Soups Using Nano-HPLC-MS/MS and Molecular Docking Open
In this study, umami peptides were screened and characterized from bovine bone soups manufactured via atmospheric and high-pressure boiling. Peptide fractions with molecular weights less than 3 kDa were selected for peptide sequencing usin…
View article: Low Frequency Ultrasound Enhanced the Antioxidant Activity and Isoflavones Accumulation of Soybean Sprouts by Inducing Oxidant Stress
Low Frequency Ultrasound Enhanced the Antioxidant Activity and Isoflavones Accumulation of Soybean Sprouts by Inducing Oxidant Stress Open
View article: The Comparison Study of Meat Quality,Fatty Acids, Amino Acids and Volatile Flavor Compounds in Different Genders of Yanbian Yellow Beef Based on E-Nose, Gc-Ims and Metabolomic Analysis
The Comparison Study of Meat Quality,Fatty Acids, Amino Acids and Volatile Flavor Compounds in Different Genders of Yanbian Yellow Beef Based on E-Nose, Gc-Ims and Metabolomic Analysis Open
View article: The metabolic profiling of Chinese yam fermented by <i>Saccharomyces boulardii</i> and the biological activities of its ethanol extract <i>in vitro</i>
The metabolic profiling of Chinese yam fermented by <i>Saccharomyces boulardii</i> and the biological activities of its ethanol extract <i>in vitro</i> Open
Chinese yam (Dioscorea opposita Thunb.), as one of the medicinal and edible homologous plants, is rich in various nutrients and functional factors. In this study, Chinese yam fermented by Saccharomyces boulardii was performed to investigat…
View article: Exploring the Novel Antioxidant Peptides in Low-Salt Dry-Cured Ham: Preparation, Purification, Identidication and Molecular Docking
Exploring the Novel Antioxidant Peptides in Low-Salt Dry-Cured Ham: Preparation, Purification, Identidication and Molecular Docking Open
View article: Antioxidant properties and digestion behaviors of polysaccharides from Chinese yam fermented by Saccharomyces boulardii
Antioxidant properties and digestion behaviors of polysaccharides from Chinese yam fermented by Saccharomyces boulardii Open
A kind of novel polysaccharides from Chinese yam (Dioscorea opposita Thunb.) was prepared by fermentation with a fungal probiotic Saccharomyces boulardii. The preparation methods and parameters of fermented Chinese yam polysaccharides (FCY…
View article: Physicochemical, Rheological, & Sensory Characteristics of Yogurt Fortified with Ball-Milled Roasted Chickpea Powder (Cicer arietinum L.)
Physicochemical, Rheological, & Sensory Characteristics of Yogurt Fortified with Ball-Milled Roasted Chickpea Powder (Cicer arietinum L.) Open
This study was aimed at evaluation of effects of ball-milled roasted chickpea (RC) powder on physicochemical, rheological and sensorial properties of yogurt supplemented with RC levels of 1 (RCY1), 2 (RCY2), 3 (RCY3), 4 (RCY4), and 5 g/100…
View article: Physicochemical, Rheological, & Sensory Characteristics of Yogurt Fortified with Ball-Milled Roasted Chickpea Powder (Cicer arietinum L.)
Physicochemical, Rheological, & Sensory Characteristics of Yogurt Fortified with Ball-Milled Roasted Chickpea Powder (Cicer arietinum L.) Open
This study was aimed at evaluation of effects of ball-milled roasted chickpea (RC) powder on physicochemical, rheological and sensorial properties of yogurt supplemented with RC levels of 1 (RCY1), 2 (RCY2), 3 (RCY3), 4 (RCY4), and 5 g/100…
View article: VraR Binding to the Promoter Region of <i>agr</i> Inhibits Its Function in Vancomycin-Intermediate Staphylococcus aureus (VISA) and Heterogeneous VISA
VraR Binding to the Promoter Region of <i>agr</i> Inhibits Its Function in Vancomycin-Intermediate Staphylococcus aureus (VISA) and Heterogeneous VISA Open
Acquisition of vancomycin resistance in Staphylococcus aureus is often accompanied by a reduction in virulence, but the mechanisms underlying this change remain unclear. The present study was undertaken to investigate this process in a cli…