2. Effects of soaking on physicochemical properties of four kinds of rice used in Huangjiu brewing.  Journal of Cereal Science[J]. 2019, accepted

3. Separation and identification of antioxidant peptides from foxtail millet (Setaria italica) prolamins enzymatic hydrolysate. Cereal Chemistry[J]. 2019

4. Characterization of the volatile compounds of huangjiu using comprehensive two-dimensional gas chromatography coupled to time of flight mass spectrometry (GC×GC-TOFMS). Journal of Food Processing and Preservation[J]. 2019

5. A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized Huangjiu fermentation mashes. International Journal of Food Microbiology[J]. 2019.

6. Structure characterization of polysaccharide isolated from Huangjiu and its anti-inflammatory activity through MAPK signaling. International Journal of Food Science and Technology[J]. 2019.

7.Polyphenols extracted from Huangjiu have anti-inflammatory activity in lipopolysaccharide stimulated RAW264.7 cells. Rsc Advances[J]. 2019.

8. In vitro and in vivo evaluation of Lactobacillus strains and comparative genomic analysis of Lactobacillus plantarum CGMCC12436 reveal candidates of colonise-related genes. Food Research International[J]. 2019.

9. Characteristic of filamentous fungal diversity and dynamics associated with wheat Qu and the traditional fermentation of Chinese rice wine. International Journal of Food Science and Technology[J]. 2018.

10. Effect of Chinese rice wine sludge on the production of Chinese steamed buns. Journal of Food Processing and Preservation[J]. 2018.

11. Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function. Current Opinion in Biotechnology[J]. 2018.

12. The divergent restoration effects of Lactobacillus strains in antibiotic-induced dysbiosis. Journal of Functional Foods[J]. 2018.

13. Structural and functional alterations in the microbial community and immunological consequences in a mouse model of antibiotic-induced dysbiosis. Frontiers in Microbiology[J]. 2018.

14. A mixture of Lactobacillus species isolated from traditional fermented foods promote recovery from antibiotic-induced intestinal disruption in mice. Journal of Applied Microbiology[J]. 2018.

15. Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process. Journal of Bioscience and Bioengineering[J]. 2017.

16. Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry. Journal of Chromatography A[J]. 2017.

17. Structure and bioactivities of a polysaccharide isolated from Ganoderma lucidum in submerged fermentation. Bioengineered[J]. 2017.

18. Restoration of cefixime-induced gut microbiota changes by Lactobacillus cocktails and fructooligosaccharides in a mouse model. Microbiological Research[J]. 2017.

19. Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in Chinese rice wine. Food Control[J]. 2016.

20. Structural-based screening of L-phenylglycine aminotransferase using L-phenylalanine as the optimal amino donor: Recycling of L-phenylalanine to produce L-phenylglycine. Biotechnology and Bioprocess Engineering[J]. 2016.

21. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar. Scientific Reports[J]. 2016.

22.Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region. World Journal of Microbiology & Biotechnology[J]. 2015.

23. Metabolic   engineering of Escherichia coli for the production of phenylpyruvate derivatives. Metabolic Engineering[J]. 2015.

24. Screening, characterization and utilization of D-amino acid aminotransferase to obtain D-phenylalanine. Applied Biochemistry and Microbiology[J]. 2015.

25. Sequence-based screening and characterization of cytosolic mandelate oxidase using oxygen as electron acceptor. Enzyme and Microbial Technology[J]. 2015.

26. Extraction optimization of polysaccharides from Chinese rice wine from the Shaoxing region and evaluation of its immunity activities. Journal of the Science of Food and Agriculture[J]. 2015.

27. Stachyose-induced   apoptosis of Caco-2 cells via the caspase-dependent mitochondrial pathway.  Food & Function[J]. 2015.

28. Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar.  Food Microbiology[J]. 2015.