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Articles by Daotong Li
Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
The discovery of phages in the Substantia Nigra and its implication for Parkinson's Disease
Abstract Background: A century ago, a mystery between virus and Parkinson's disease (PD) was described. Owing to the limitation of human brain biopsy and the challenge of electron microscopy in observing virions in human brain tissue, it has been difficult to study the viral etiology of PD. Recent discovery of virobiota reveals that viruses coexist with humans as symbionts.
Gut Microbiome and Metabolome Modulation by High-Hydrostatic-Pressure-Processed Tomato Juice
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Chinese Yam and Its Active Components Regulate the Structure of Gut Microbiota and Indole-like Metabolites in Anaerobic Fermentation In Vitro
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Effects of Gut Microbiota on Hypertension and the Cardiovascular System
Cardiovascular diseases, which include hypertension and atherosclerosis, are a group of disorders that affect the heart and blood vessels. They are among the leading causes of mortality worldwide, and 17.9 million people die from cardiovascular diseases each year, accounting for about a third of global deaths. Notably, most deaths from cardiovascular diseases occur in low- and middle-income countries [1].
Barley Leaf Ameliorates Citrobacter-rodentium-Induced Colitis through Arginine Enrichment
Open AccessArticle by Yu Feng , Daotong Li , Chen Ma , Xiaosong Hu and Fang Chen * College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Engineering Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China * Author to whom correspondence should be addressed.
Bamboo Shoots Modulate Gut Microbiota, Eliminate Obesity in High-Fat-Diet-Fed Mice and Improve Lipid Metabolism
Open AccessArticle by Xiaolu Zhou , SolJu Pak , Daotong Li , Li Dong , Fang Chen , Xiaosong Hu and Lingjun Ma * National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China * Author to whom correspondence should be addressed.
The Perspectives of Plant Natural Products for Mitigation of Obesity
Open AccessEditorial by Daotong Li and Fang Chen * National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China * Author to whom correspondence should be addressed.
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