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您的检索式：作者名="Linzhao He"
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| 1 | Serum IgA,IgM,and IgG responses in COVID-19显示文摘Currently,detecting SARS-CoV-2 RNAs is a standard approach for COVID-19 diagnosis.However,there is an urgent need for reliable and rapid serological diagnostic methods to screen SARS-CoV-2-infected people including those who do not have overt symptoms.Most emerging studies described serological tests based on detection of SARS-CoV-2-specific IgM and IgG.1–4 Although detection of SARS-CoV-2-specific IgA in serum has been reported in few papers,5,6 analyses of IgA levels in a larger number of COVID-19 patients are still lacking. | Huan Ma Weihong Zeng Hongliang He Dan Zhao Dehua Jiang Peigen Zhou Linzhao Cheng Yajuan Li Xiaoling Ma Tengchuan Jin | 2020 | Cellular & Molecular Immunology2020，17，7： | 12 |
| 2 | Differential Sensitivity to JAK Inhibitory Drugs by Isogenic Human Erythroblasts and Hematopoietic Progenitors Generated from Patient‐Specific Induced Pluripotent Stem Cells显示文摘 | Zhaohui Ye Cyndi F. L iu Lucie Lanikova Sarah N. Dowey Chaoxia He Xiaosong Huang Robert A. Brodsky Jerry L. Spivak Josef T. Prchal Linzhao Cheng | 2014 | Stem Cells2014，，1： | 1 |
| 3 | Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components,flavor property and lipid-lowering effect of highland barley显示文摘Highland barley is a well-known cereal in Qinghai-Tibet Plateau area with high nutritional value,which has been reported to be a health-promoting grain for the obesity and the diabetes.Fermentation by certain microbiota can improve the flavor property and nutritional characteristics.In the present study,Lactiplantibacillus plantarum and Saccharomyces cerevisiae were singly or jointly applied to ferment highland barley,and the profile of volatile substances and lipid-lowering effects of the respective extracts were analyzed.Results indicated that either L.plantarum or S.cerevisiae or co-fermentation could consume the polysaccharides of highland barley to provide energy,and dramatically increase the contents of total protein and polyphenol.Gas chromatography-mass spectrometry(GC-MS)analysis revealed that the presence of S.cerevisiae was critical for production of the pleasant flavors,especially for the ethyl ester substances including hexadecanoic acid ethyl,hexanoic acid ethyl ester and so on.Meanwhile,we found that fermented highland barley extracts by L.plantarum exhibited stronger lipid-lowering effects in Caenorhabditis elegans than that by S.cerevisiae,while the co-fermentation not only emitted pleasant odors but also exerted high hypolipidemic function.In all,co-fermentation by L.plantarum and S.cerevisiae was proposed to be a promising processing to improve the flavor and functional properties of highland barley. | Juan Bai Linzhao He Jinfu Zhang Xiangyue Gu Beiqi Wu Anlin Wang Ying Zhu Jiayan Zhang Yansheng Zhao Jie Yuan Xiang Xiao | 2024 | Journal of Future Foods2024，4，3： | 0 |
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