1. Sun J, Hu XL, Le GW and Shi YH. Lactobacilli prevent hydroxy radical production and inhibit Escherichia coli and Enterococcus growth in system mimicking colon fermentation. Letters in Applied Microbiology 2010, 50(3): 264 – 269.（被引4次）
2. Sun J, Zhou TT, Le GW, Shi YH. Association of Lactobacillus acidophilus with mice Peyer's patches. Nutrition. 2010, 26：1008-13.（被引1次）
3. Sun J, Le GW, Hou LX, Wang NF, Chang GF and Shi YH. Nonpsonic phagocytosis of lactobacilli by mice Peyer’s patches macrophages. Asin Pacific Journal of Clinical Nutrition 2007,16（S1）:204-207. （被引3次）
4. Sun J, Le G. W, Shi YH and Su GW. Factors involved in binding of Lactobacillus plantarum Lp6 to rat small intestinal mucus. Letters in applied microbiology 2007,44（1）:79-85. （被引19次）
5. Sun J, Shi YH, Le GW, Ma XY. Distinct immune response induced by peptidoglycan derived from Lactobacillus sp. World Journal of Gastroenterology. 2005,11:6330-6337. （被引16次）
6. Chang GF, Shi YH, Le GW, Xu Z, Sun J, Li J. Effects of Lactobacillus plantarum on genes expression pattern in mice jejunal Peyer's patches. Cell Immunol 2009;258(1):1-8. （被引4次）
7. Amadou I, Gbadamosi OS,Shi YH, Kamara MT, Jin S and Le GW. Identification of antioxidative peptides from Lactobacillus plantarum Lp6 fermented soybean protein meal. Res J Microbiol, 2010,5: 372-380.
8. Amadou I, Le GW, Shi YH and Sun J. Reducing, radical scavenging and chelation properties of fermented soy protein meal hydrolysate by Lactobacillus plantarum Lp6. Int J Food Prop,2011,14：654-665 .
9. Amadou I, Jin S, Kamara MT, Shi YH, Gbadamosi OS, Guo-Wei Le. Characterization, in vitro Trypsin Digestibility and Antioxidant Activity of Fermented Soybean Protein Meal with Lactobacillus plantarum Lp6.American Journal of Food Technology,2009,4: 268-276
10. Wang NF, Chen Q, Le G.W, Shi YH and Sun J. Effect of lactic acid fermented soyabean meal on the growth performance, intestinal microfloraandmorphology of weaned piglets. Journal of Animal and Feed Sciences, 16, 2007, 75–85.
11. Wang NF, Shi YH, Sun J, Le GW. evaluation of peanut flour fermented with lactic acid bacteria as a probiotic food. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2007,13: 469-475
Human Functional Physiology is science about function of human organization and the theory. It contains basic knowledge of anatomy, histology, physiology and biochemistry. It introduces generating process, mechanisms, influencing factor and regulation of functional activity, on molecule, organizational and system level.
Functional Food is an interdisciplinaryscience about food science and preventive medicine. It contains basic knowledge of food chemistry, nutrition and engineering of function food and factors. Physiological function is the third function of food beside nutrition and sense. It is a topical subject in food research and development.
