He Huang

Chinese Academy of Medical Sciences & Peking Union Medical College

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Zhendong Zhao

University of Chinese Academy of Sciences

Jiaxin Hong

Beijing Technology and Business University

Dongrui Zhao

Beijing Technology and Business University

Baoguo Sun

Beijing Technology and Business University

Mingquan Huang

Beijing Technology and Business University

Hao Chen

Sino-Danish Centre for Education and Research

Bei Wang

Beijing Technology and Business University

Lulu Cao

University of Science and Technology of China

Jianwei Wang

Chinese Academy of Medical Sciences & Peking Union Medical College

Yejun Wang

Shenzhen University Health Science Center

Cooperative Institutions

Chinese Academy of Medical Sciences & Peking Union Medical College

Zhejiang University

Peking University

Chinese Academy of Sciences

Sichuan University

Capital Medical University

Central South University

Southern Medical University

Huazhong University of Science and Technology

First Affiliated Hospital Zhejiang University

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In vitro study of FUZ as a novel potential therapeutic target in non-small-cell lung cancer

Life Sciences (2018)

Minwei He Kangqi Li Chuanfei Yu Bingfeng Lv Ning Zhao

10.1016/j.lfs.2018.02.007

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Citations (6)

Acute toxic responses of embryo-larval zebrafish to zinc pyrithione (ZPT) reveal embryological and developmental toxicity

Chemosphere (2018)

Ye Zhao Yuyang Liu Jing Sun Hongtao Sha Yang Yu

Danio

Developmental toxicity

Chronic toxicity

10.1016/j.chemosphere.2018.04.010

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Citations (34)

The source file for unprocessed immuno-blots for MOLECULAR-CELL-D-17-01671

Xiaoling Li He Huang Shuang Tang Ming Ji Zhanyun Tang

10.17632/cszpvms38z.1

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Citations (0)

Enhanced Antimicrobial Cellulose/Chitosan/ZnO Biodegradable Composite Membrane

Membranes (2022)

Xiaolong Sun Longfei Yin Huayue Zhu Junhao Zhu Jiahuan Hu

In this study, chitosan and sugarcane cellulose were used as film-forming materials, while the inorganic agent zinc oxide (ZnO) and natural compound phenyllactic acid (PA) were used as the main bacteriostatic components to fabricate biodegradable antimicrobial composite membranes. The water absorption and antimicrobial properties were investigated by adjusting the concentration of PA. The scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results demonstrated that the components of the composite membrane were successfully integrated. The addition of ZnO improved the mechanical and antimicrobial properties of the composite membrane, while the addition of PA with high crystallinity significantly reduced the water absorption and swelling. Moreover, the addition of 0.5% PA greatly improved the water absorption of the composite membrane. The results of antimicrobial experiments showed that PA improved the antimicrobial activity of the composite membrane against Staphylococcus aureus, Escherichia coli, Aspergillus niger and Penicillium rubens. Among them, 0.3% PA had the best antimicrobial effect against S. aureus, E. coli and A. niger, while 0.7% PA had the best antimicrobial effect against P. rubens.

Aspergillus niger

10.3390/membranes12020239

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Citations (20)

Rapamycin Together With TGF-β1, IL-2 and IL-15 Induces The Generation Of Functional Regulatory γδT Cells From Human Peripheral Blood Mononuclear Cells

Blood (2013)

Yanjun Gu Yongxian Hu Kaimin Hu Wei‐Chao Liao Feilin Zheng

10.1182/blood.v122.21.3482.3482

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Structural Determinants for Small-Molecule Activation of Skeletal Muscle AMPK α2β2γ1 by the Glucose Importagog SC4

Cell chemical biology (2018)

Kevin R. W. Ngoei Christopher G. Langendorf Naomi X.Y. Ling Ashfaqul Hoque Swapna Varghese

10.1016/j.chembiol.2018.03.008

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Citations (46)

Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure

International Journal of Food Properties (2023)

Hao Chen Yaxin Hou He Huang Yuebing Sun Yashuai Wu

The aging process is crucial to improve the harmony and fullness of the flavor of baijiu. Nevertheless, the traditional aging process consumes space and times and significantly increased the loss of baijiu. Hence, how to shorten the aging time through manual intervention becomes the research hotspot. Thus, a new aging method of exposure to sunlight was established to accelerate the balance of flavor compounds in baijiu. It was still unclear about the quality variance factors and its influence on the flavor quality of BCSGB (banchengshaoguo baijiu) during the sun-exposure process. Hence, adsorption pen combined with GC–MS were utilized to identify trace components, and pH liquid–liquid extraction and GC–O–MS were employed to screen and assess flavor compounds. Afterward, based on the sensory evaluation of BCSGB, three assessment systems (sensory evaluation, mental test, and random forest) were created to screen the quality variance factors. Thus, the quality variance factors were responsive to changes in the flavor quality of BCSGB during the sun-exposure process, which support process quality monitoring and aging process optimization.

10.1080/10942912.2023.2281885

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Citations (3)

Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix

Food Chemistry (2023)

Jiaxin Hong He Huang Dongrui Zhao Jinyuan Sun Mingquan Huang

Ethyl hexanoate

Aroma compound

10.1016/j.foodchem.2023.136576

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Citations (28)

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu

Foods (2022)

Yashuai Wu Yaxin Hou Hao Chen Junshan Wang Chunsheng Zhang

Baijiu is the national liquor of China, which has lasted in China for more than 2000 years. Abundant raw materials, multi-strain co-fermentation, and complex processes make the secrets of baijiu flavor and taste still not fully explored. Acid substances not only have a great influence on the flavor and taste of baijiu, but also have certain functions. Therefore, this paper provides a systematic review for the reported acid substances, especially for their contribution to the flavor and functional quality of baijiu. Based on previous studies, this paper puts forward a conjecture, a suggestion, and a point of view, namely: the conjecture of “whether acid substances can be used as ‘key factor’ for baijiu quality “; the suggestion of “the focus of research on acid substances in baijiu should be transferred to evaluating their contribution to the taste of baijiu”; and the view of “acid substances are ‘regulators’ in the fermentation process of baijiu”. It is worth thinking about whether acid substances can be used as the key factors of baijiu to be studied and confirmed by practice in the future. It is hoped that the systematic review of acid substances in baijiu in this paper can contribute to further in-depth and systematic research on baijiu by researchers in the future.

10.3390/foods11192959

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Citations (55)

Cross-sectional study on the epidemiological investigation ability of professional staff from Centers for Disease Control and Prevention in Guizhou Province

Frontiers in Public Health (2024)

He Huang Guanghai Yao Jiao Huang Bin Deng Jun Wu

This study aims to evaluate the qualifications and identify skill enhancement areas for epidemiological investigators in Centers for Disease Control and Prevention (CDCs) in Guizhou's, informing future training and policy initiatives to strengthen public health responses.

Cross-sectional study

Disease Control

Disease Prevention

10.3389/fpubh.2024.1335553

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Citations (0)