Evolution for exogenous octanoic acid tolerance improves carboxylic acid production and membrane integrity
2015 · Metabolic Engineering · 121 citations
https://doi.org/10.1016/j.ymben.2015.03.014
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Yingxi Chen
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Yingxi Chen is an academic researcher from National Institutes of Health. The author has contributed to research in topics: Probiotics and Fermented Foods & Protein Hydrolysis and Bioactive Peptides & Health disparities and outcomes. The author has an h-index of 33, co-authored 135 publications.
ORCID: 0000-0002-3565-1052Papers by this author
worksPremature mortality from all causes and drug poisonings in the USA according to socioeconomic status and rurality: an analysis of death certificate data by county from 2000–15
2019 · The Lancet Public Health · 61 citations
https://doi.org/10.1016/s2468-2667(18)30208-1
Cancer mortality rates by racial and ethnic groups in the United States, 2018-2020
2023 · JNCI Journal of the National Cancer Institute · 47 citations
https://doi.org/10.1093/jnci/djad069
CTCF coordinates cell fate specification via orchestrating regulatory hubs with pioneer transcription factors
2023 · Cell Reports · 34 citations
https://doi.org/10.1016/j.celrep.2023.113259
ABO genotypes and the risk of esophageal and gastric cancers
2021 · BMC Cancer · 17 citations
https://doi.org/10.1186/s12885-021-08334-1
Combined effects of lipase and <i>Lactiplantibacillus plantarum</i><scp>1‐24‐LJ</scp> on physicochemical property, microbial succession and volatile compounds formation in fermented fish product
2023 · Journal of the Science of Food and Agriculture · 15 citations
https://doi.org/10.1002/jsfa.12445
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