People

Wes Schilling

Wes Schilling

Contact Information:
Department of Food Science, Nutrition
and Health Promotion
Box 9805
Mississippi State University, MS 39762
Phone: (662) 325-9456
Fax: (662) 325-8728
Schilling@foodscience.msstate.edu


View Full Biographical Sketch

Current Position:

  • Professor

Education:

  • Virginia Polytechnic Institute & Technology, 1999-2002, Ph.D., Food Science & State University (Virginia Tech)
  • Virginia Tech, 1999-2002, M.S., Statistics
  • Virginia Tech, 1997-1999, M.S., Food Science & Technology
  • Virginia Tech, 1993-1997, B.S., Food Science & Technology

Research Interests:

  • Protein Functionality and Quality of Muscle Foods (Meat/Muscle Foods Processing)
  • Sensory Science (Preference Mapping, Consumer Testing, Shelf-Life)
  • Evaluating Nutrition Effects on Meat Composition and Meat Quality
  • Food Chemistry (Flavor Chemistry)
  • Ingredient Technology
  • Novel Utilization of Statistical Methods to Add Value to Foods and Optimize Processing Conditions

Honors and Awards:

  • Outstanding Graduate Student Mentor, Office of the Graduate School, Mississippi State University (2014)
  • Lead21 Class of 2014
  • Adjunct Professor: Department of Entomology, Kansas State University (2012-current)
  • American Meat Science Association Achievement Award (June 2011)
  • MAFES Outstanding Worker Award - Mississippi State University (2010)
  • State Pride Award-Mississippi State University (2010, 2011)
  • IFT Muscle Foods Division Outstanding Volunteer- Institute of Food Technologists – 2010
  • Corresponding Author for the paper that was judged to have the Most Impact on Mississippi Agriculture (2010), Mississippi State University.
  • Rosalind and Rodney Foil Teamwork Award (2010) - Mississippi Agricultural and Forestry Experiment Station, Mississippi State University

Professional Association Service:

  • American Meat Science Association – Professional Member (1999-2004, 2006-present)
  • Institute of Food Technologists (IFT) – Professional Member (1996-present)
  • Association of American Meat Processors
  • Mississippi Academy of Sciences
  • Phi Tau Sigma (2004-present)
  • Gamma Sigma Delta (2003-present), Treasurer (2007-2008), Vice-President (2008-2009)
  • Associate Editor: Poultry Science (2007-2011, 2012-2016)
  • Ad Hoc Reviewer

Michael Byron

Michael Byron

Contact Information:
Department of Food Science, Nutrition
and Health Promotion
Room 157, Herzer Building
mdb696@foodscience.msstate.edu

Current Position:

  • Graduate Research Assistant

Education:

  • Currently pursuing a Master's in Food Science Nutrition and Health Promotion, Mississippi State University
  • B.S. 2017 Food Science Nutrition and Health Promotion, Mississippi State University
  • A.S. 2015 Pearl River Community College Forrest County Center

Research Interests:

  • Food and Meat Processing; Sensory Science; Food Safety; Research and Development

Honors and Awards:

  • Phi Theta Kappa
  • Honors Scholar, Phi Theta Kappa, 47th Annual Honors Institute
  • Outstanding Undergraduate Student of the Year, Department of Food Science, Nutrition, and Health Promotion, Mississippi State University

Professional Activities:

  • Member, Institute of Food Technologists (IFT)
  • Member, American Meat Science Association (AMSA)

Career Goals:

  • Food Scientist

Publications:

  • Zhang, X., Byron, M. D., Goddard, J., Phillips, T. W., Schilling, M. W. 2017. Application of food-grade ingredients infused into nets to control Tyrophagus putresentiae (Schrank) (Sarcoptiformes: Acaridae) infestation on dry cured hams. Meat and Muscle Biology. Submitted.

Yan Campbell

Yan Campbell

Contact Information:
Department of Food Science, Nutrition
and Health Promotion
Room 112
James Garrison Sensory Evaluation Laboratory
(662) 325-8366
ycampbell@foodscience.msstate.edu

Current Position:

  • Research Associate

Education:

  • Ph.D. 2017 Food Science and Technology
    Department of Food Science, Nutrition, and Heath Promotion, Mississippi State University
  • M.S. 2013 Plant Pathology
    Department of Biochemistry, Molecular Biology, Plant Pathology and Entomology, Mississippi State University
  • B.S. 2011 Biosecurity focusing on plant pathology
    Department of Biosecurity, Hunan Agricultural University, China

Research Interests:

  • Muscle foods processing
  • Sensory science
  • Production
  • Product development
  • Ingredient functionality

Honors and Awards:

  • Gamma Sigma Delta
  • 2017 IFT Annual Meeting - Muscle Food Division Poster Competition 1st place
  • IFT Mid-South Section Member-at-Large 2017-2018
  • RMC Planning Committee and Volunteer 2017-2018

Professional Memberships:

  • Institute of Food Technologists (IFT)
  • American Meat Science Association (AMSA)

Career Goals:

  • Food Scientist

Publications:

  • Li, Y., Lawrence, G.W., Lu, S., Balbalian, C., Klink, V.P. 2014.Quantitative field testing Heterodera glycines from metagenomic DNA samples isolated directly from soil under agronomic production. PLoS ONE 9(2): e89887
  • Zhang, X., Campbell, Y.L.., Phillips, T.W., Abbar, S., Goddard, J., Schilling, M.W. 2017. Application of food-grade ingredients to nets for dry cured hams to control mite infestation. Meat and Muscle Biology. 1:53-60.
  • Campbell, Y.L., Zhao, Y., Abbar, S. Phillips, T.W., Schilling, M.W. 2017. Mite control and sensory evaluations of dry-cured hams with food-grade coatings. Meat and Muscle Biology. 1:100-108.
  • Kezhou, C., Shao, W., Chen, X., Campbell, Y.L., Nair, M.N., Suman, S.P., Beach, C.M., Guyton, M.C., Schilling, M.W. 2017. Meat quality traits and proteome profile of woody broiler breast Pectoralis major) meat. Poultry Science. doi.org/10.3382/ps/pex284
  • Campbell, Y.L., Zhang, X., Shao, W., Williams, J.B., Kim, T., Goddard, J., Abbar, S., Phillips, T.W., Schilling, M.W. 2017. Use of nets treated with food-grade coatings on dry-cured ham to control Tyrophagus putrescentiae infestations without impacting sensory properties. Journal of Stored Product Research. (Accepted 12/8/2017)
  • Sukumaran, A.T., Holtcamp, A.J., Englishbey, A.K., Campbell, Y.L., Kim, T., Schilling, M.W., Dinh, T.T.N. 2017. Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacterial in various steps of beef sausage production and during storage. Meat Science. (Under Revision).

Jasmine D. Hendrix

Jasmine D. Hendrix

Contact Information:
Department of Food Science, Nutrition
and Health Promotion
Room 114
James Garrison Sensory Evaluation Laboratory
(662) 325-8366
jdy35@msstate.edu

Current Position:

  • Graduate Research Assistant

Education:

  • Philosophy of Doctorate in Food Science and Technology
    Mississippi State University, Starkville, MS. January 2018- present
  • Masters of Science in Food Science and Technology
    Mississippi State University, Starkville, MS. December 2017
  • Bachelor of Science in Chemical Engineering
    Concentration in Biomolecular Engineering
    Mississippi State University, Starkville, MS. May 2015

Professional and Research Experience:

  • Undergraduate Research Assistant
    Department of Food Science, Nutrition, and Health Promotion, Supervisor Dr. Tae Jo Kim
    Mississippi State University, Starkville, MS, August 2014- December 2015
  • Undergraduate Research Student
    Harvard School of Engineering and Applied Sciences, Principal Investigator Dr. Kevin Parker
    Harvard University, Cambridge, Massachusetts, June 2014- August 2014
  • Product Development Engineer
    The Clorox Company, Pleasanton, California, June 2013- August 2013
  • Environmental Engineering Co-op
    Georgia Pacific LLC, Monticello, Mississippi, January 2012- August 2012
  • Undergraduate Research Assistant
    Department of Chemical Engineering, Supervisor Dr. Keisha Walters
    Mississippi State University, Starkville, MS, July 2011- December 2011

Research Interests:

  • Food Processing
  • Food Safety
  • Meat/Muscle Proteomics
  • Agriculture and Extension Education

Honors, Awards, and Certifications:

  • The Honor Society of Phi Kappa Phi, member
  • The Honor Society of Agriculture- Gamma Sigma Delta, member
  • 2016-2017 Outstanding Master Graduate Student of the Year, Department of Food Science, Nutrition, and Health Promotion, Mississippi State University
  • Hazard Analysis and Critical Control Points Certified
  • Produce Safety Alliance- Grower Training Course Completion
  • Food Safety Preventive Controls Alliance- Preventive Controls for Human Foods Trained

Professional Activities:

  • American Meat Science Association (AMSA)

Career Goals:

  • Food Scientist
  • Agriculture Extension Specialist

Kavitha Krishnan

Kavitha Krishnan

Contact Information:
Department of Food Science, Nutrition
and Health Promotion
Lab 156
Herzer Building
(662) 497-6080
krk283@msstate.edu

Current Position:

  • Graduate Research Assistant

Education:

  • Masters in Food Science and Technology, August 2018
    Department of Food Science, Nutrition, and Heath Promotion, Mississippi State University
  • M.Sc Microbiology
    Department of Microbiology, Jain University, Bangalore, India
  • B.Sc Biotechnology
    Department of Biotechnology, Christ University, Bangalore, India

Employment:

  • Non-Profit Organization Worker – May 2013 – September 2013
    Action Aid, Bangalore, India
  • Food Artist – Subway September 2016- January 2017
    Starkville, Mississippi
  • Student Worker January 2017 – August 2017
    Department of Food Science, Nutrition, and Heath Promotion, Mississippi State University
  • Research Assistant August 2017 – August 2018
    Department of Food Science, Nutrition, and Heath Promotion, Mississippi State University

Research Interests:

  • Microbiota; Sensory Science; Food Safety; Food Preservation

Honors and Awards:

  • IFT Student Mid-south Section Scholarship 2017

Professional Activities:

  • Member, Institute of Food Technologists (IFT)
  • Secretary of Food Science Club at MSU

Career Goals:

  • Food Scientist/Product development/QA/Food Business

Morgan Von Staden

Morgan Von Staden

Current Position:

  • Graduate Teaching Assistant

Education:

  • M.S. (current) Food Science and Technology
    Department of Food Science, Nutrition & Health Promotion, Mississippi State University
  • B.S. 2017 Food Science, Nutrition & Health Promotion
    Department of Food Science, Nutrition & Health Promotion, Mississippi State University

Employment/Internships:

  • Research and Development Summer Intern May 2017 – August 2017
    Newly Weds Foods, Horn Lake, MS.
  • Research and Development Food Technician (Internship) June 2016 – August 2016
    Ajinomoto Windsor Foods, Oakland, MS.

Honors and Awards:

  • MSU Food Science, Nutrition & Health Promotion's Undergraduate Student of the Year - Food Science, 2017
  • IFTSA Undergraduate Excellence in Leadership Award, 2016
  • MSU Food Science, Nutrition & Health Promotion Service Award, 2016
  • MSU Food Science, Nutrition & Health Promotion's Achievement Award of Excellence, 2016

Professional Activities:

  • President, Institute of Food Technologists Student Association
  • Member, MSU Food Science Club

Career Goals:

  • Product Development Scientist

Nitin Dhowlaghar

Nitin Dhowlaghar

Contact Information:
Department of Food Science, Nutrition
and Health Promotion
Room 156
Herzer Building
(662) 325-7698
dhowlaghar.nitin@gmail.com

Current Position:

  • Postdoctoral Researcher

Education:

  • Bachelor of Technology (B-tech), Biotechnology (May 2008) Jawaharlal Nehru Technological University, India
  • Master of Science (MSc), Biotechnology (August 2010) University of Hertfordshire, U.K
  • Ph.D., Food Science and Technology (December 2017) Mississippi State University, Starkville, Mississippi, U.S.A.

Professional Experience:

  • Graduate Research Assistant (Aug 2013-July 2017), Molecular Food Microbiology lab, Department of Food Science Nutrition and Health Promotion, Mississippi State, Mississippi
  • Quality Assurance Intern (July 2016-Dec 2016), Reed Food and Technology, Pearl, Jackson, Mississippi
  • Research Scholar (July 2012-Dec 2012), Department of Infection, Immunity and Inflammation, University of Leicester, U.K
  • Research Assistant (Jan 2010-July 2011), School of Life Sciences, University of Hertfordshire, U.K

Membership and Honor Society:

  • Member of Institute of Food Technologist (IFT)
  • Member of Mississippi Academy of Sciences (JMAS)
  • Member of International Association for Food Protection (IAFP)
  • Member of American Society of Microbiology (ASM)-South Central Branch
  • Member of Arkansas Association of Food Protection (AAFP)

Career Goal:

  • Food Scientist/Food Microbiologist

Publications:

  • Dhowlaghar N, Abeysundara PD, Nannapaneni R, Schilling MW, Chang S, Cheng WH, Sharma CS. 2018. Growth and biofilm formation by Listeria monocytogenes in catfish mucus extract on four food-contact surfaces at 22°C and 10°C and their reduction. Journal of Food Protection 81:59-67. Download
  • Dhowlaghar N, Abeysundara PD, Nannapaneni R, Schilling MW, Chang S, Cheng WH, Sharma CS. 2018. Biofilm formation by Salmonella spp. in catfish mucus extract under industrial conditions. Food Microbiology 70: 172-180. Download
  • Abeysundara PD, Dhowlaghar N, Nannapaneni R, Schilling MW, Mahmoud BSM, Sharma CS, and Ma DP. 2017. Growth and biofilm formation by Listeria monocytogenes in cantaloupe flesh and peel extracts on four food-contact surfaces at 22°C and 10°C. Food Control 80:131-142. Download
  • Saha S, Dhowlaghar N, Lawrence A, Nannapaneni R, Sharma CS, Mahmoud BS. (2015). Transmission electron microscopy study of Listeria monocytogenes serotype 1/2a cells exposed to sublethal heat stress and carvacrol. Journal of Mississippi Academy of Science 60: 300-304.
  • Dhowlaghar N, Bansal M, Schilling MW and Nannapaneni R (2017). Scanning electron microscopy of Salmonella biofilms on various food-contact surfaces in catfish mucus. Food Microbiology (Under review 30 November 2017)
  • Saxon P, Dhowlaghar N, Taejo K, Siberio L, Heiti V, Cord CL, and Schilling MW (2018). Evaluating the impact of Cetylpyridinium Chloride and Peroxyacetic Acid treatment of broiler frames on the incidence of Salmonella spp. and quality attributes of mechanically deboned chicken meat. Meat and Muscle Biology (Under review 30 November 2017).

Papers, Abstracts and Presentations:

  • Dhowlaghar N and Garikipati, R (2011). Comparing the gene expression of proliferating and non-proliferating chondrocyte cell types in growth plates to identify the factors causing Hypertrophy, European Molecular Biology Laboratories, Heidelberg, Germany. July 11-15, 2011.
  • Dhowlaghar N and Garikipati, R (2012). Tuberculosis and Co-infection, University of Hertfordshire, Hatfield, United Kingdom. May 10, 2012.
  • Dhowlaghar N and Nannapaneni, R (2015). Differences in survival of heat stress adapted cells of Listeria monocytogenes serotype 1/2a in different sanitizers/disinfectants and in essential oils. 79th Annual MAS meeting, University of Southern Mississippi, Hattiesburg, MS, Feb 22-23, 2015.
  • Dhowlaghar N, Abeysundara PD, Nannapaneni R, Cheng WH, Sharma CS, Haque Z, Mahmoud BSM (2016). Growth and Biofilm formation by Salmonella spp. in catfish mucus. Graduate Student Research Symposium, Mississippi State University, MS, April 2, 2016.
  • Dhowlaghar N, Abeysundara PD, Nannapaneni R, Sharma CS, Mahmoud B, Haque Z, Cheng WH (2016). Growth and biofilm formation by L. monocytogenes in high and low level of catfish mucus. Institute of Food Technology (IFT), Chicago, IL, July 17, 2016.
  • Abeysundara PD, Dhowlaghar N, Nannapaneni R (2016). Growth and biofilm formation by L. monocytogenes in cantaloupe flesh and peel extracts. Food Safety Research Poster Session, International Association for Food Protection, Chicago, IL, June 21, 2016.
  • Abeysundara PD, Dhowlaghar N, Nannapaneni R, Sharma CS, Mahmoud BSM, Schilling MW (2016). Growth and biofilm formation by L. monocytogenes in cantaloupe flesh and peel extracts. Institute of Food Technology (IFT), Chicago, IL, July 17, 2016.
  • Dhowlaghar N and Nannapaneni R (2017). Survival of low, medium and high heat tolerant Listeria monocytogenes strains upon exposure to carvacrol. Presented at Mississippi Academy of Sciences (MAS) Summer Student Science Symposium, United States Department of Agriculture (USDA), Charles Capps Center, Stoneville, MS, July 26, 2017.
  • Dhowlaghar N and Nannapaneni R (2017). Biofilm formation of Listeria monocytogenes on four food-contact surfaces containing catfish extract. Presented at Mississippi Academy of Sciences (MAS) Summer Student Science Symposium, United States Department of Agriculture (USDA), Charles Capps center, Stoneville, MS. July 26, 2017.
  • Dhowlaghar N, Shen Q, Schilling MW and Nannapaneni R (2017). Survival of acid stress adapted cells of Listeria monocytogenes serotypes 1/2a and 4b in lethal concentrations of disinfectants in broth and water. Presented at Arkansas Association of Food Protection (AAFP)-Annual Conference, Springdale, Arkansas, AR. September 19-21, 2017.
  • Dhowlaghar N, Bansal M, Schilling MW and Nannapaneni R (2017). Scanning electron microscopy of Salmonella biofilms on various food-contact surfaces in catfish mucus. Presented American Association of Microbiology-South Central Branch Meeting (ASM-SCB), Little Rock, Arkansas, AR. October 19-21, 2017.
  • Dhowlaghar N, Crossatti ML, Umar U, Garikipati R, Rajakumar K (2017). In vivo competitive fitness between susceptible and resistant strains of Staphylococcus aureus using Galleria mellonella as a host model. Presented at American Association of Microbiology-South Central Branch Meeting (ASM-SCB), Little Rock, Arkansas, AR. October 19-21, 2017.
  • Dhowlaghar N (2017). Foodborne pathogens uses catfish mucus as a nutrient source for their growth and biofilm formation. Presented at 3MT (Three minute Competition) at Mississippi State University. Mississippi State, MS. November 14-15, 2017.
  • Dhowlaghar N, Shen Q, Abeysundara PD, Jadhav AU, Schilling MW, Sharma CS (2018). Strain differences of Heat adapted L. monocytogenes cells exposed to carvacrol, alkali, H2O2, and Lauric arginate (LAE). 82nd Annual MAS meeting, University of Southern Mississippi, Hattiesburg, MS, February 22-23, 2018.

Wenjie Shao

Wenjie Shao

Contact Information:
Department of Food Science, Nutrition
and Health Promotion
Room 157
Herzer Building
(662) 325-7698
ws525@msstate.edu

Current Position:

  • Graduate Assistant

Education:

  • Master of Science in Food Science and Technology, December 2015. Mississippi State University, Starkville, MS
  • Bachelor of Science in Food Science and Engineering. August 2012 Heilongjiang Traditional Chinese Medicine University, Herbin, Heilongjiang Province, PR China

Professional Experience:

  • Research Assistant August 2013 – Present
    Department of Food Science, Nutrition, and Health Promotion, Mississippi State University.
  • Research Associate July 2012-July 2013
    Comprehensive Agricultural Products Quality Inspection Center, Ministry of Agriculture, Huhehaote, PR China.
  • Research Assistant December 2010-December 2011
    Inner Mongolia Academy of Agricultural and Animal Science, Huhehaote, PR China.

Membership and Honor Society:

  • Gamma Sigma Delta
  • Member of Institute of Food Technologist (IFT)
  • Member of American Meat Science Association (AMSA)

Professional Activities:

  • Member, MSU Food Science Club

Career Goal:

  • Food Scientist

Publications:

  • Haque, Z; Shao, WJ "Fractionation of crude chymotryptic hydrolyzate of sodium caseinate based on hydrophobicity", Mississippi Academy of Science annual meeting 2015.
  • Haque, Z; Shao, WJ "Effect of Black Tea on the Antioxidative Properties of Cheddar and Edam Whey determined by the Total Radical Trapping Potentials (TRAP)", Mississippi Academy of Science annual meeting 2014.
  • Shao, WJ, "Linseed-a New Healthy Care Food in Twenty-first Century" (2012), The Food Industry, Vol. 33, No.12, 145-147. (in Chinese)
  • Shao, WJ, "Preliminary study on the methods of extracting secoisolariciresinol diglycoside (SDG) from flax", Inner Mongolia Agricultural Science and Technology, 2013, Vol. 41, No.1, 51-52. (in Chinese)

Xue Zhang

Xue Zhang

Contact Information:
Department of Food Science, Nutrition
and Health Promotion
Room 113
James Garrison Sensory Evaluation Laboratory
(662) 325-7698
xzhang@foodscience.msstate.edu

Current Position:

  • Postdoctoral Associate

Education:

  • Ph.D. 2017 Food Science and Technology
    Department of Food Science, Nutrition, and Heath Promotion, Mississippi State University
  • M.S. 2005 Food Science and Technology
    Department of Food Science and Technology, Northeast Agricultural University, China
  • B.S. 2002 Food Science and Technology
    Department of Food Science and Technology, Northeast Agricultural University, China

Research Interests:

  • Meat Processing
  • Meat/Muscle Proteomics, Transcriptomes, and Genomics
  • Microbiota
  • Sensory Science
  • Food Safety
  • Statistical Analysis

Honor and Awards:

  • Phi Kappa Phi
  • Gamma Sigma Delta
  • 2016-2017 Outstanding Doctorate Graduate Student of the Year, Department of Food Science, Nutrition, and Health Promotion, Mississippi State University

Professional Memberships:

  • Institute of Food Technologists (IFT)
  • American Meat Science Association (AMSA)

Career Goal:

  • Food Scientist

Publications:

  • Schilling, M. W., Suman, S. P., Zhang, X., Nair, M. N., Desai, M. A., Cai, K., Ciaramella, M. A., Allen, P. J. 2017. Proteomic approach to characterize biochemistry of meat quality defects. Meat Science, 132, 131-138.
  • Zhang, X., Owens, C. M., Schilling, M. W. 2017. The case for meat: Is meat the edible flesh from mammals? What about poultry, fish and seafood? Animal Frontiers. In Press.
  • Zhang, X., Campbell, Y. L., Phillips, T. W., Abbar, S., Goddard, J., Schilling, M. W. 2017. Application of food-grade ingredients to nets for dry cured hams to control mite infestation. Meat and Muscle Biology, 1, 53-60.
  • Zhang, X., Byron, M. D., Goddard, J., Phillips, T. W., Schilling, M. W. 2017. Application of food-grade ingredients infused into nets to control Tyrophagus putresentiae (Schrank) (Sarcoptiformes: Acaridae) infestation on dry cured hams. Meat and Muscle Biology. In submission.
  • Campbell, Y. L., Zhao Y., Zhang, X., Abbar, S., Phillips, T. W., Schilling, M. W. 2017. Application of food-grade coatings to dry-cured hams to prevent mite infestations without impacting sensory properties. Meat and Muscle Biology, 1, 100-108.
  • Zhang, X., Haque, Z. Z. 2015. Generation and stabilization of whey-based monodisperse nanoemulsions using ultra-high-pressure homogenization and small amphipathic co-emulsifier combinations. Journal of Agricultural and Food Chemistry, 63(45), 10070-10077.
  • Zhang, J., Zhang, X., Zhang, L., Zhao, Y., Niu, C., Yang, Z., Li, S. 2014. Potential probiotic characterization of Lactobacillus plantarum strains isolated from Inner Mongolia “hurood” cheese. Journal of Microbiology and Biotechnology, 24(2), 225-235.
  • Yu, Z., Zhang, X., Li, S., Li, C., Li, D., Yang, Z. 2013. Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut. World Journal of Microbiology and Biotechnology, 1-10.
  • Zhang, L., Liu, C., Li, D., Zhao, Y., Zhang, X., Zeng, X., Li, S. 2013. Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88. International Journal of Biological Macromolecules, 54, 270-275.
  • Zhang, L., Zhang, X., Liu, C., Li, C., Li, S., Li, T., Yang, Z. 2013. Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum k25 and its cholesterol-lowering effects in a mice model. World Journal of Microbiology and Biotechnology, 29(1): 127-135.
  • Li, S., Zhao, Y., Zhang, L., Zhang, X., Huang, L., Li, D., Wang, Q. 2012. Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. Food Chemistry, 135(3), 1914-1919.
  • Svensson, M. V., Zhang, X., Huttunen, E., Widmalm, G. 2011. Structural studies of the capsular polysaccharide produced by Leuconostoc mesenteroides ssp. cremoris PIA2. Biomacromolecules, 12(7), 2496-2501.
  • Säwén, E., Huttunen, E., Zhang, X., Yang, Z., Widmalm, G. 2010. Structural analysis of the exopolysaccharide produced by Streptococcus thermophilus ST1 solely by NMR spectroscopy. Journal of Biomolecular NMR, 47(2), 125-134.
  • Yang, Z., Li, S., Zhang, X., Zeng, X., Li, D., Zhao, Y., Zhang, J. 2010. Capsular and slime-polysaccharide production by Lactobacillus rhamnosus JAAS8 isolated from Chinese sauerkraut: Potential application in fermented milk products. Journal of Bioscience and Bioengineering, 110(1), 53-57.
  • Zhang, X., Kong, B., Xiong, Y. L. 2007. Production of cured meat color in nitrite-free harbin red sausage by Lactobacillus fermentum fermentation. Meat Science, 77(4), 593-598.