World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
61
Citations
13464
World Ranking
11337
National Ranking
356

Overview

Zhaoxin Lu is affiliated with Nanjing Agricultural University in China, contributing extensively to research within biochemistry, genetics, and molecular biology. Their work spans several disciplines including agricultural and biological sciences and medicine, with significant output in molecular biology, food science, plant science, biotechnology, and nutrition and dietetics.

The scientist's main topics of research focus on probiotics and fermented foods, Vibrio bacteria research studies, bacterial biofilms and quorum sensing, gut microbiota and health, antimicrobial peptides and activities, bacteriophages and microbial interactions, and enzyme production and characterization.

Recent papers by Zhaoxin Lu include the following:

  • A mini-review: mechanism of antimicrobial action and application of surfactin, 2022, World Journal of Microbiology and Biotechnology
  • The potential of probiotics in the amelioration of hyperuricemia, 2022, Food & Function
  • Protective and ameliorating effects of probiotics against diet-induced obesity: A review, 2021, Food Research International
  • Combating biofilms of foodborne pathogens with bacteriocins by lactic acid bacteria in the food industry, 2022, Comprehensive Reviews in Food Science and Food Safety
  • Lacticaseibacillus rhamnosus Fmb14 prevents purine induced hyperuricemia and alleviate renal fibrosis through gut-kidney axis, 2022, Pharmacological Research

Frequent co-authors in Zhaoxin Lu's research network include:

  • Fanqiang Meng
  • Fengxia Lü
  • Yingjian Lu
  • Xiaomei Bie
  • Haizhen Zhao

Publishing regularly, Zhaoxin Lu has contributed to several scientific venues such as:

  • Journal of Agricultural and Food Chemistry (17 publications)
  • Food Control (9 publications)
  • International Journal of Biological Macromolecules (8 publications)
  • Foods (8 publications)
  • Molecules (7 publications)

The body of work presented by Zhaoxin Lu demonstrates a strong focus on microbiology as applied to food science and health-related research topics. The interdisciplinary nature of the scientific output covers microbial activity, probiotics, biofilms, health impacts of gut microbiota, and biochemical mechanisms related to antimicrobial substances and enzyme functions.

Best Publications

  • Preservation of fresh-cut celery by treatment of ozonated water

    Likui Zhang;Zhaoxin Lu;Zhifang Yu;Xiang Gao

  • Production, characterization and antioxidant activities in vitro of exopolysaccharides from endophytic bacterium Paenibacillus polymyxa EJS-3

    Jun Liu;Jianguang Luo;Hong Ye;Yi Sun

  • Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto

    Jiaxi Chu;Haizhen Zhao;Zhaoxin Lu;Fengxia Lu

  • Study on microencapsulation of curcumin pigments by spray drying

    Yu Wang;Zhaoxin Lu;Fengxia Lv;Xiaomei Bie

  • Production of γ-aminobutyric acid by Streptococcus salivarius subsp. thermophilus Y2 under submerged fermentation

    S.-Y. Yang;F.-X. Lü;Z.-X. Lu;X.-M. Bie

  • In vitro and in vivo antioxidant activity of exopolysaccharides from endophytic bacterium Paenibacillus polymyxa EJS-3

    Jun Liu;Jun Liu;Jianguang Luo;Hong Ye;Yi Sun

  • Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran

    Yu Zhu;Jiaxi Chu;Zhaoxin Lu;Fengxia Lv

  • Optimization of processing parameters for the mycelial growth and extracellular polysaccharide production by Boletus spp. ACCC 50328

    Yun-Xiang Wang;Zhao-Xin Lu

  • Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies.

    Lei Zhong;Jason Carere;Zhaoxin Lu;Fengxia Lu

  • Identification of bacillomycin D from Bacillus subtilis fmbJ and its inhibition effects against Aspergillus flavus

    Qingwei Gong;Chong Zhang;Fengxia Lu;Haizhen Zhao

  • Purification and Characterization of Plantaricin JLA-9: A Novel Bacteriocin against Bacillus spp. Produced by Lactobacillus plantarum JLA-9 from Suan-Tsai, a Traditional Chinese Fermented Cabbage.

    Shengming Zhao;Jinzhi Han;Xiaomei Bie;Zhaoxin Lu

  • Purification and characterization of xylanase from Aspergillus ficuum AF-98

    Fengxia Lu;Mei Lu;Zhaoxin Lu;Xiaomei Bie

  • Scavenging and anti-fatigue activity of fermented defatted soybean peptides

    Bo Yu;Bo Yu;Zhao-Xin Lu;Xiao-Mei Bie;Feng-Xia Lu

  • Antifungal activity and mechanism of fengycin in the presence and absence of commercial surfactin against Rhizopus stolonifer

    Yang Tao;Xiao-mei Bie;Feng-xia Lv;Hai-zhen Zhao

  • A Newly Isolated Organic Solvent Tolerant Staphylococcus saprophyticus M36 Produced Organic Solvent-Stable Lipase

    Yaowei Fang;Zhaoxin Lu;Fengxia Lv;Xiaomei Bie

  • Study on the spray-drying encapsulation of lutein in the porous starch and gelatin mixture

    Yufeng Wang;Hong Ye;Chunhong Zhou;Fengxia Lv

  • Purification and characterization of plantaricin 163, a novel bacteriocin produced by Lactobacillus plantarum 163 isolated from traditional Chinese fermented vegetables.

    Meizhong Hu;Haizhen Zhao;Chong Zhang;Jiansheng Yu

  • Effect of γ irradiation on quality-maintaining of fresh-cut lettuce

    Likui Zhang;Zhaoxin Lu;Fengxia Lu;Xiaomei Bie

  • Effects of fengycin from Bacillus subtilis fmbJ on apoptosis and necrosis in Rhizopus stolonifer.

    Qunyong Tang;Xiaomei Bie;Zhaoxin Lu;Fengxia Lv

  • Medium optimization and structural characterization of exopolysaccharides from endophytic bacterium Paenibacillus polymyxa EJS-3

    Jun Liu;Jianguang Luo;Hong Ye;Yi Sun

Frequent Co-Authors

Jun Liu
Jun Liu Yangzhou University
Xiaoxiong Zeng
Xiaoxiong Zeng Nanjing Agricultural University
Yang Tao
Yang Tao Nanjing Agricultural University
Pau Loke Show
Pau Loke Show UCSI University
Min Wang
Min Wang University of Hong Kong
Ian F. Connerton
Ian F. Connerton University of Nottingham
Kim Stanford
Kim Stanford University of Lethbridge
Tim A. McAllister
Tim A. McAllister Agriculture and Agriculture-Food Canada
Wei Tang
Wei Tang Chinese Academy of Sciences
Kuldeep Dhama
Kuldeep Dhama Indian Veterinary Research Institute

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