Xiu-Ting Li (Xiuting Li)

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 40

Top Topics

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Gels (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

He Zhao, Binghao Du, Pengju Zhao, Xi Chen, Jingrong Zhao, Qiuhua Wu, Lining Zhu, Huifeng Ma, Baoguo Sun, Weihong Min, Xiu-Ting Li
Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods. Journal of applied microbiology 135 (4) (2024)
Weijun Leng, Ying Li, Li Yuan, Xiu-Ting Li, Ruichang Gao
Functional and Mechanistic Dissection of Protein Glutaminase PG3 and Its Rational Engineering for Enhanced Modification of Myofibrillar Proteins. Journal of agricultural and food chemistry (2024)
Zhong-Fu Duan, Mei-Yue Han, Jia-Liang Niu, Jing-Rong Zhao, Wei-Wei Li, Li-Ning Zhu, Hui-Feng Ma, Yan-Fang Wu, Xiu-Ting Li, Bao-Guo Sun
Evolution of fermented grain yeast communities in strong-flavored baijiu and functional validation of yeasts that produce superior-flavored substances. Journal of the science of food and agriculture 104 (10) (2024)
He Zhao, Binghao Du, Pengju Zhao, Xi Chen, Jingrong Zhao, Qiuhua Wu, Lining Zhu, Huifeng Ma, Baoguo Sun, Weihong Min, Xiu-Ting Li
Analysis of Ester-Producing Performance in High-Yield Ethyl Hexanoate Yeast and the Effect on Metabolites in Bio- Enhanced Daqu, the starter for Baijiu and other traditional fermented foods. Journal of applied microbiology (2024)
Zhong-Fu Duan, Mei-Yue Han, Jia-Liang Niu, Jing-Rong Zhao, Wei-Wei Li, Li-Ning Zhu, Hui-Feng Ma, Yan-Fang Wu, Xiu-Ting Li, Bao-Guo Sun
Evolution of fermented grain yeast communities in strong-flavored baijiu and functional validation of yeasts that produce superior-flavored substances. Journal of the science of food and agriculture 104 (10) (2024)
Weiwei Li, Hui Zhang, Runnan Wang, Chengnan Zhang, Xiu-Ting Li
Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region. Foods (Basel, Switzerland) 13 (5) (2024)
Weiwei Li, Hui Zhang, Runnan Wang, Chengnan Zhang, Xiu-Ting Li
Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region. Foods (Basel, Switzerland) 13 (5) (2024)
Zhong-Fu Duan, Mei-Yue Han, Jia-Liang Niu, Jing-Rong Zhao, Wei-Wei Li, Li-Ning Zhu, Hui-Feng Ma, Yan-Fang Wu, Xiu-Ting Li, Bao-Guo Sun
Evolution of fermented grain yeast communities in strong-flavored baijiu and functional validation of yeasts that produce superior-flavored substances. Journal of the science of food and agriculture (2024)
Yanlong Liu, Yuqing Lei, Xu Kang, Hui Ouyang, Xiu-Ting Li, Xiongwei Yu, Qianhui Gu, Shu-Gang Li
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels (Basel, Switzerland) 9 (2) (2023)
Yanlong Liu, Yuqing Lei, Xu Kang, Hui Ouyang, Xiu-Ting Li, Xiongwei Yu, Qianhui Gu, Shu-Gang Li
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels (Basel, Switzerland) 9 (2) (2023)
Zemin Pang, Weiwei Li, Jing Hao, Youqiang Xu, Binghao Du, Chengnan Zhang, Kun Wang, Hua Zhu, Hongan Wang, Xiu-Ting Li, Changhong Guo
Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China. Foods (Basel, Switzerland) 12 (2) (2023)
Weijia Zhu, Liqin Qin, Youqiang Xu, Hongyun Lu, Qiuhua Wu, Weiwei Li, Chengnan Zhang, Xiu-Ting Li
Three Molecular Modification Strategies to Improve the Thermostability of Xylanase XynA from Streptomyces rameus L2001. Foods (Basel, Switzerland) 12 (4) (2023)
Youqiang Xu, Mengqin Wu, Jialiang Niu, Mengwei Lin, Hua Zhu, Kun Wang, Xiu-Ting Li, Baoguo Sun
Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu. Foods (Basel, Switzerland) 12 (1) (2023)
Youqiang Xu, Mengqin Wu, Jialiang Niu, Mengwei Lin, Hua Zhu, Kun Wang, Xiu-Ting Li, Baoguo Sun
Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu. Foods (Basel, Switzerland) 12 (1) (2023)
Weijia Zhu, Liqin Qin, Youqiang Xu, Hongyun Lu, Qiuhua Wu, Weiwei Li, Chengnan Zhang, Xiu-Ting Li
Three Molecular Modification Strategies to Improve the Thermostability of Xylanase XynA from Streptomyces rameus L2001. Foods (Basel, Switzerland) 12 (4) (2023)
Yanlong Liu, Yuqing Lei, Xu Kang, Hui Ouyang, Xiu-Ting Li, Xiongwei Yu, Qianhui Gu, Shu-Gang Li
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels (Basel, Switzerland) 9 (2) (2023)
Weijia Zhu, Liqin Qin, Youqiang Xu, Hongyun Lu, Qiuhua Wu, Weiwei Li, Chengnan Zhang, Xiu-Ting Li
Three Molecular Modification Strategies to Improve the Thermostability of Xylanase XynA from Streptomyces rameus L2001. Foods (Basel, Switzerland) 12 (4) (2023)
Youqiang Xu, Mengqin Wu, Dong Zhao, Jia Zheng, Mengqi Dai, Xiu-Ting Li, Weiwei Li, Chengnan Zhang, Baoguo Sun
Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals. Foods (Basel, Switzerland) 12 (3) (2023)
Prasanna J Patil, Subodh A Kamble, Maruti J Dhanavade, Xin Liang, Chengnan Zhang, Xiu-Ting Li
Molecular Modeling Insights into Metal-Organic Frameworks (MOFs) as a Potential Matrix for Immobilization of Lipase: An In Silico Study. Biology 12 (8) (2023)
Zemin Pang, Weiwei Li, Jing Hao, Youqiang Xu, Binghao Du, Chengnan Zhang, Kun Wang, Hua Zhu, Hongan Wang, Xiu-Ting Li, Changhong Guo
Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China. Foods (Basel, Switzerland) 12 (2) (2023)
Qiuhua Wu, Chengnan Zhang, Wenqi Dong, Hongyun Lu, Yue Yang, Weiwei Li, Youqiang Xu, Xiu-Ting Li
Simultaneously Enhanced Thermostability and Catalytic Activity of Xylanase from Streptomyces rameus L2001 by Rigidifying Flexible Regions in Loop Regions of the N-Terminus. Journal of agricultural and food chemistry (2023)
Youqiang Xu, Mengqin Wu, Dong Zhao, Jia Zheng, Mengqi Dai, Xiu-Ting Li, Weiwei Li, Chengnan Zhang, Baoguo Sun
Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals. Foods (Basel, Switzerland) 12 (3) (2023)
Youqiang Xu, Mengqin Wu, Jialiang Niu, Mengwei Lin, Hua Zhu, Kun Wang, Xiu-Ting Li, Baoguo Sun
Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu. Foods (Basel, Switzerland) 12 (1) (2023)
Yanlong Liu, Yuqing Lei, Xu Kang, Hui Ouyang, Xiu-Ting Li, Xiongwei Yu, Qianhui Gu, Shu-Gang Li
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels (Basel, Switzerland) 9 (2) (2023)
Yanlong Liu, Yuqing Lei, Xu Kang, Hui Ouyang, Xiu-Ting Li, Xiongwei Yu, Qianhui Gu, Shu-Gang Li
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels (Basel, Switzerland) 9 (2) (2023)
Bingqian Ni, Weiwei Li, Kiren Ifrah, Binghao Du, Youqiang Xu, Chengnan Zhang, Xiu-Ting Li
Dynamic Transcriptome Analysis Reveals Transcription Factors Involved in the Synthesis of Ethyl Acetate in Aroma-Producing Yeast. Genes 13 (12) (2022)
Yuhan Lu, Chengnan Zhang, He Zhao, Weihong Min, Hua Zhu, Hongan Wang, Hongyun Lu, Xiu-Ting Li, Youqiang Xu, Weiwei Li
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu . Foods (Basel, Switzerland) 12 (1) (2022)
Yuhan Lu, Chengnan Zhang, He Zhao, Weihong Min, Hua Zhu, Hongan Wang, Hongyun Lu, Xiu-Ting Li, Youqiang Xu, Weiwei Li
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu . Foods (Basel, Switzerland) 12 (1) (2022)
Yuhan Lu, Chengnan Zhang, He Zhao, Weihong Min, Hua Zhu, Hongan Wang, Hongyun Lu, Xiu-Ting Li, Youqiang Xu, Weiwei Li
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu . Foods (Basel, Switzerland) 12 (1) (2022)
Bingqian Ni, Weiwei Li, Kiren Ifrah, Binghao Du, Youqiang Xu, Chengnan Zhang, Xiu-Ting Li
Dynamic Transcriptome Analysis Reveals Transcription Factors Involved in the Synthesis of Ethyl Acetate in Aroma-Producing Yeast. Genes 13 (12) (2022)
Bingqian Ni, Weiwei Li, Kiren Ifrah, Binghao Du, Youqiang Xu, Chengnan Zhang, Xiu-Ting Li
Dynamic Transcriptome Analysis Reveals Transcription Factors Involved in the Synthesis of Ethyl Acetate in Aroma-Producing Yeast. Genes 13 (12) (2022)
Bingqian Ni, Weiwei Li, Kiren Ifrah, Binghao Du, Youqiang Xu, Chengnan Zhang, Xiu-Ting Li
Dynamic Transcriptome Analysis Reveals Transcription Factors Involved in the Synthesis of Ethyl Acetate in Aroma-Producing Yeast. Genes 13 (12) (2022)
Guangsen Fan, Chao Teng, Dai Xu, Zhilei Fu, Pengxiao Liu, Qiuhua Wu, Ran Yang, Xiu-Ting Li
Improving Ethyl Acetate Production in Baijiu Manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae Mixed Culture Fermentations. BioMed research international 2019 (2019)
Jin-Jie Li, Xiu-Ting Li, Xin Wang, Xiangjian Zhong, Linlin Ji, Zihan Guo, Yiran Liu, Xiaoya Shang
Sesquiterpenoids and Their Anti-Inflammatory Activity: Evaluation of Ainsliaea yunnanensis. Molecules (Basel, Switzerland) 24 (9) (2019)
Xiu-Ting Li, Huan Xia, Lingyan Wang, Guiyang Xia, Yuhong Qu, Xiaoya Shang, Sheng Lin
Lignans from the Twigs of Litsea cubeba and Their Bioactivities. Molecules (Basel, Switzerland) 24 (2) (2019)
Xiu-Ting Li, Xiangjian Zhong, Xin Wang, Jin-Jie Li, Jiachen Liu, Kaiqi Wang, Jianyu Yue, Ximiao Yang, Xiaoya Shang, Sheng Lin
Bioassay-Guided Isolation of Triterpenoids as α-Glucosidase Inhibitors from Cirsium setosum. Molecules (Basel, Switzerland) 24 (10) (2019)
Wei Tang, Dongming Lan, Zexin Zhao, Shuang Li, Xiu-Ting Li, Yonghua Wang
A Thermostable Monoacylglycerol Lipase from Marine Geobacillus sp. 12AMOR1: Biochemical Characterization and Mutagenesis Study. International journal of molecular sciences 20 (3) (2019)
Xiumei Wang, Xiaoli Qin, Xiu-Ting Li, Zexin Zhao, Bo Yang, Yonghua Wang
Insight into the Modification of Phosphatidylcholine with n-3 Polyunsaturated Fatty Acids-Rich Ethyl Esters by Immobilized MAS1 Lipase. Molecules (Basel, Switzerland) 24 (19) (2019)
Xuelian Bai, Rui Pan, Mingzhu Li, Xiu-Ting Li, Hua-Wei Zhang
HPLC Profile of Longan (cv. Shixia) Pericarp-Sourced Phenolics and Their Antioxidant and Cytotoxic Effects. Molecules (Basel, Switzerland) 24 (3) (2019)
Jun Liu, Jiqing Tang, Xiu-Ting Li, Qiaojuan Yan, Junwen Ma, Zhengqiang Jiang
Curdlan (Alcaligenes faecalis) (1→3)-β-d-Glucan Oligosaccharides Drive M1 Phenotype Polarization in Murine Bone Marrow-Derived Macrophages via Activation of MAPKs and NF-κB Pathways. Molecules (Basel, Switzerland) 24 (23) (2019)