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DANCR contributed to hepatocellular carcinoma malignancy via sponging miR‐216a‐5p and modulating KLF12
Long noncoding RNA (lncRNA) differentiation antagonizing nonprotein coding RNA (DANCR) has been identified as an oncogene in several cancers. However, the biological function and role of DANCR inExpand
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Four long noncoding RNAs as potential prognostic biomarkers for hepatocellular carcinoma
The study aimed to identify the long noncoding RNAs (lncRNAs) biomarkers for occurrence and prognosis of patients with hepatocellular carcinoma (HCC), and simultaneously to investigate the potentialExpand
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LINC00707 promotes hepatocellular carcinoma progression through activating ERK/JNK/AKT pathway signaling pathway
Increasing evidence has demonstrated that abnormal expression of lncRNA is correlated with various malignant tumors, including hepatocellular carcinoma (HCC). Our current study was aimed toExpand
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Long noncoding RNA HAGLROS promotes cell proliferation, inhibits apoptosis and enhances autophagy via regulating miR-5095/ATG12 axis in hepatocellular carcinoma cells.
In this research, we planned to dig the possible influences and mechanism of long noncoding (lnc) RNA HAGLROS in the development and progression of hepatocellular carcinoma (HCC). The levels ofExpand
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Exosome-transmitted long non-coding RNA SENP3-EIF4A1 suppresses the progression of hepatocellular carcinoma
Extracellular communication mediated by exosomes in a tumor microenvironment can substantially affect tumor progression. However, the effect of exosomal long non-coding RNA SENP3-EIF4A1 onExpand
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Laparoscopic resection of hemangiomas in the right posterior hepatic section without any blood flow occlusion: a study on 28 patients
Objective To study the safety and efficacy of laparoscopic resection of hemangioma in the right posterior hepatic section without any blood flow occlusion. Methods Patients with hemangiomas inExpand
Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd
As a highly hydrated gel-type food, soybean curd is perishable and the development of spoilage bacteria has been described. Whole soybean curd (WSC), an innovative soy product retains the mostExpand