代表性論文：（*為通訊作者） 1. Liu, Z., de Bruijn, W. J., Sanders, M. G., Wang, S., Bruins, M. E., & Vincken, J. P. (2021). Insights in the recalcitrance of theasinensin a to human gut microbial degradation. Journal of agricultural and food chemistry, 69(8), 2477-2484. 2. Liu, Z., de Bruijn, W. J., Bruins, M. E., & Vincken, J. P. (2020). Microbial metabolism of theaflavin-3, 3′-digallate and its gut microbiota composition modulatory effects. Journal of agricultural and food chemistry, 69(1), 232-245. 3. Liu, Z., de Bruijn, W. J., Bruins, M. E., & Vincken, J. P. (2020). Reciprocal interactions between epigallocatechin-3-gallate (EGCG) and human gut microbiota in vitro. Journal of Agricultural and Food Chemistry, 68(36), 9804-9815. 4. Liu, Z., Guo, H., Zhang, W., & Ni, L. (2020). Salivary Microbiota Shifts under Sustained Consumption of Oolong Tea in Healthy Adults. Nutrients, 12(4), 966. 5. Liu, Z., Bruins, M. E., de Bruijn, W. J., & Vincken, J. P. (2020). A comparison of the phenolic composition of old and young tea leaves reveals a decrease in flavanols and phenolic acids and an increase in flavonols upon tea leaf maturation. Journal of Food Composition and Analysis, 86, 103385. 6. Liu, Z., Wang, Z., Sun, J., & Ni, L. (2020). The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine. Food microbiology, 86, 103347. 7. Liu, Z., Esveld, E., Vincken, J. P., & Bruins, M. E. (2019). Pulsed electric field as an alternative pre-treatment for drying to enhance polyphenol extraction from fresh tea leaves. Food and bioprocess technology, 12(1), 183-192. 8. Liu, Z., Bruins, M. E., Ni, L., & Vincken, J. P. (2018). Green and black tea phenolics: Bioavailability, transformation by colonic microbiota, and modulation of colonic microbiota. Journal of Agricultural and Food Chemistry, 66(32), 8469-8477. 9. Liu, Z., Wang, Z., Lv, X., Zhu, X., Chen, L., & Ni, L. (2018). Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine. Food microbiology, 69, 105-115. 10. Liu, Z., Chen, Z., Guo, H., He, D., Zhao, H., Wang, Z., ... & Ni, L. (2016). The modulatory effect of infusions of green tea, oolong tea, and black tea on gut microbiota in high-fat-induced obese mice. Food & function, 7(12), 4869-4879. 11. Liu, Z., Wang, W., Huang, G., Zhang, W., & Ni, L. (2016). In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus). Journal of the Science of Food and Agriculture, 96(5), 1836-1843. 12. Liu, Z., Lin, X., Huang, G., Zhang, W., Rao, P., & Ni, L. (2014). Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans. Anaerobe, 26, 1-6. |
