Xia T - Search Results

1

Near-infrared spectroscopy and machine learning-based technique to predict quality-related parameters in instant tea.

Bai X, Zhang L, Kang C, Quan B, Zheng Y, Zhang X, Song J, Xia T, Wang M. Bai X, et al. Among authors: xia t. Sci Rep. 2022 Mar 9;12(1):3833. doi: 10.1038/s41598-022-07652-z. Sci Rep. 2022. PMID: 35264637 Free PMC article.

2

Inhibition of autophagy potentiates anticancer property of 20(S)-ginsenoside Rh2 by promoting mitochondria-dependent apoptosis in human acute lymphoblastic leukaemia cells.

Xia T, Wang J, Wang Y, Wang Y, Cai J, Wang M, Chen Q, Song J, Yu Z, Huang W, Fang J. Xia T, et al. Oncotarget. 2016 May 10;7(19):27336-49. doi: 10.18632/oncotarget.8285. Oncotarget. 2016. PMID: 27027340 Free PMC article.

3

Biocatalyst-mediated production of 11,15-dihydroxy derivatives of androst-1,4-dien-3,17-dione.

Qiao Y, Shen Y, Huang W, Wang Y, Ren J, Xia T, Wang M. Qiao Y, et al. Among authors: xia t. J Biosci Bioeng. 2017 Jun;123(6):692-697. doi: 10.1016/j.jbiosc.2017.01.008. Epub 2017 Feb 17. J Biosci Bioeng. 2017. PMID: 28215508

4

Ginsenoside Rh2 and Rg3 inhibit cell proliferation and induce apoptosis by increasing mitochondrial reactive oxygen species in human leukemia Jurkat cells.

Xia T, Wang YN, Zhou CX, Wu LM, Liu Y, Zeng QH, Zhang XL, Yao JH, Wang M, Fang JP. Xia T, et al. Mol Med Rep. 2017 Jun;15(6):3591-3598. doi: 10.3892/mmr.2017.6459. Epub 2017 Apr 11. Mol Med Rep. 2017. PMID: 28440403 Free PMC article.

5

Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process.

Xie X, Zheng Y, Liu X, Cheng C, Zhang X, Xia T, Yu S, Wang M. Xie X, et al. Among authors: xia t. J Food Sci. 2017 Oct;82(10):2479-2486. doi: 10.1111/1750-3841.13914. Epub 2017 Sep 12. J Food Sci. 2017. PMID: 28898412

6

Shanxi Aged Vinegar Protects against Alcohol-Induced Liver Injury via Activating Nrf2-Mediated Antioxidant and Inhibiting TLR4-Induced Inflammatory Response.

Xia T, Zhang J, Yao J, Zhang B, Duan W, Zhao C, Du P, Song J, Zheng Y, Wang M. Xia T, et al. Nutrients. 2018 Jun 22;10(7):805. doi: 10.3390/nu10070805. Nutrients. 2018. PMID: 29932157 Free PMC article.

7

Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging Process.

Xia T, Yao J, Zhang J, Duan W, Zhang B, Xie X, Xia M, Song J, Zheng Y, Wang M. Xia T, et al. Among authors: xia m. J Food Sci. 2018 Oct;83(10):2638-2644. doi: 10.1111/1750-3841.14356. J Food Sci. 2018. PMID: 30300464

8

Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process.

Zhao C, Xia T, Du P, Duan W, Zhang B, Zhang J, Zhu S, Zheng Y, Wang M, Yu Y. Zhao C, et al. Among authors: xia t. Molecules. 2018 Nov 12;23(11):2949. doi: 10.3390/molecules23112949. Molecules. 2018. PMID: 30424522 Free PMC article.

9

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar.

Zhang B, Xia T, Duan W, Zhang Z, Li Y, Fang B, Xia M, Wang M. Zhang B, et al. Among authors: xia m, xia t. Molecules. 2019 Oct 22;24(20):3799. doi: 10.3390/molecules24203799. Molecules. 2019. PMID: 31652563 Free PMC article.

10

Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar.

Duan W, Xia T, Zhang B, Li S, Zhang C, Zhao C, Song J, Wang M. Duan W, et al. Among authors: xia t. Molecules. 2019 Oct 31;24(21):3935. doi: 10.3390/molecules24213935. Molecules. 2019. PMID: 31683587 Free PMC article.

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