Publications by authors named "Ruixia Xue"

Article Synopsis
  • The flavors of fermented foods are super important for people when they decide what to buy, and scientists are really curious about how these flavors are made.
  • Fermented soy foods are especially popular in Asia because of their special tastes, and they are a big part of people's diets there.
  • This review talks about the tiny organisms that help create the flavors in soy ferments like soy sauce and soybean paste, and how understanding these can help improve flavor and create new types of bacteria for better tasting foods.
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The coronavirus disease 2019 (COVID-19) epidemic has been almost controlled in China under a series of policies, including "early diagnosis and early treatment". This study aimed to explore the association between early treatment with Qingfei Paidu decoction (QFPDD) and favorable clinical outcomes. In this retrospective multicenter study, we included 782 patients (males, 56 %; median age 46) with confirmed COVID-19 from 54 hospitals in nine provinces of China, who were divided into four groups according to the treatment initiation time from the first date of onset of symptoms to the date of starting treatment with QFPDD.

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Background: Detection of human hepatitis B virus (HBV) DNA in the urine of patients with chronic hepatitis B infection (CHB) has been reported previously, suggesting urine could provide a potential route of horizontal HBV transmission. However, it is not clear whether the HBV DNA detected in urine is indeed full-length, infectious viral DNA. The aim of this study is to assess the potential infectivity of urine from patients with CHB and to correlate HBV DNA detection in urine with clinical parameters, such as serum viral load and HBeAg status.

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