江南大学传统酿造食品研究中心在国内外权威期刊发表学术论文230余篇，其中SCI收录98篇。

2015——2024年发表的SCI论文列表如下（点击文章名称可进入下载页面）：

1. Yao, H.L.; Liu, S.P.; Chang, R.; Liu, T.T.; Ma, D.N.; Han, X.; Lin, C.Y.; Zhou, Z.L.; Mao, J.，Purification, characterisation and visualisation of soybean protein hydrolysis by aspergillopepsin I from mangrove Aspergillus tubingensis-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). International Biodeterioration & Biodegradation[J]. 2024

2. Liu, S.P.; Zheng, Z.Y.; Liu, T.T.; Ren, D.L.; Yang, C.; Qian, B.; Xu, Y.Z.; Mao, J., Identification and reconstruction of the core microbiota in natural fermentation systems: a case study of jiuyao-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Systems Microbiology and Biomanufacturing[J]. 2024

3. Zhao, H.Y.; Zhang, S.Y.; Qin, H.; Liu, X.G.; Ma, D.N.; Han, X.; Mao, J.; Liu, S.P., DSNetax: a deep learning species annotation method based on a deep-shallow parallel framework-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Briefings in Bioinformatics[J]. 2024

4. Liu, Y.F.; Cao, X.N.; Zhou, Z.L.; Ren, Q.X.; Ji, Z.W.; Gong, M.; Xu, Y.Z.; Zhou, W.B.; Chen, S.G.; Mao, J., Application of SPE-GC/MS in resolution of metabolism pattern of higher alcohols in rat plasma-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Food Science and Human Wellness[J]. 2024

5. Zhang, R.B.; Zhou, Z.L.; Ji, Z.W.; Ren, Q.X.; Liu, S.P.; Xu, Y.Z.; Mao, J., Identification and characterization of novel dual-function antioxidant and umami peptides from protein hydrolysates of Huangjiu lees-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Food Quality and Safety[J]. 2024

6. Dong, Y.; Chang, R.; Ji, Z.W.; Xu, Y,Z.; Ren, Q.X.; Zhou, Z.L.; Mao, J., Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Food Bioscience[J]. 2024

7. Liu, Y.F.; Ren, Q.X.; Zhou, Z.L.; Ji, Z.W.; Ren, D.L.; Yang, Y.; Mao, J., Baijiu hangover: Correlation analysis between neurobiochemical and behavioral parameters in a mouse model and clinical symptoms-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Food Bioscience[J]. 2024

8. Chen, X.L.; Liu, H.; Liu, S.P.; Mao, J., Impact of bacteriocins on multidrug-resistant bacteria and their application in aquaculture disease prevention and control-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Reviews in Aquaculture[J]. 2024

9. Chen, X.L.; Liu, H.; Liu, S.P.; Zhang, Z.F.; Li, X.; Mao, J., Excessive dietary iron exposure increases the susceptibility of largemouth bass (Micropterus salmoides) to Aeromonas hydrophila by interfering with immune response, oxidative stress, and intestinal homeostasis-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Fish & Shellfish Immunology[J]. 2024

10. Zhang, Z.F.; Liu, F.; Liu, L.R.; Li, M.; Cai, L.; Liu, S.P.; Mao, J., Culturing the uncultured marine fungi in the omics age Opportunities and challenges-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Fungal Biology Reviews[J]. 2024

11. Zhou, Z.L.; Wang, Y.; Zhang, Z.M.; Ren, Q.X.; Ji, Z.W; Xu, X.B.; Xu, Y.Z.; Mao, J., Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Food Research International[J]. 2024

12. Ma, D.L.; Liu, S.P.; Liu, H.P.; Zhang, S.Y.; Xu, Y.Z.; Mao, J., Environmental factors drive microbial community succession in biofortified wheat Qu and its improvement on the quality of Chinese huangjiu-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Journal of Bioscience and Bioengineering[J]. 2023

13. Zhou, Z.L.; Liu, S.P.; Zhu, Y.; Liu, S.P.; Ji, Z.W.; Ren, Q.X.; Pan, X.X.; Mao, J., Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Journal of Food Composition and Analysis[J]. 2023

14. Liu, T.T.; Sun, L.; Zhang, C.L., Liu, Y.F.; Li, J.H.; Du, G.C.; Lv, X.Q.; Liu, L., Combinatorial metabolic engineering and process optimization enables highly efficient production of L-lactic acid by acid-tolerant Saccharomyces cerevisiae-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Bioresource Technology[J]. 2023

15. Zhang, Z.F.; Mao, J.; Cai, L.., Dispersal Limitation Controlling the Assembly of the Fungal Community in Karst Caves-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Journal of Fungi[J]. 2023

16. Ma, D.N.; Ding, Q.S.; Zhao, Z.Z.; Han, X.; Zheng, H.L., Chloroplast genome analysis of three Acanthus species reveal the adaptation of mangrove to intertidal habitats-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Gene[J]. 2023

17. Chang, R.; Zhou, Z.L.; Dong, Y.; Xu, Y.Z.; Ji, Z.W.; Liu, S.P.; Gong, M.; Mao, J., Ion-exchange purification, nano-HPLC-MS/MS identification and molecular dynamics simulation of novel umami peptides from fermented grain wine (Huangjiu)-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Journal of Food Composition and Analysis[J]. 2024

18. Yang, Y.; Ren, Q.X.; Zhou, Z.L.; Li, X.; Ren, D.L.; Ji, Z.W.; Mao, J., Structural elucidation of a highly branched α-D-glucan from Huangjiu and its hepatoprotective activity via gut microbiome regulation and intestinal barrier repairment-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Carbohydrate Polymers[J]. 2024

19. Yang, Q.L.; Liu, S.P.; Zhao, Y.Z.; Han, X.; Chang, R.; Mao, J., Enzymatic properties and inhibition tolerance analysis of key enzymes in β-phenylethanol anabolic pathway of Saccharomyces cerevisiae HJ-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Synthetic and Systems Biotechnology[J]. 2023

20. Ren, D.L.; Liu, S.P.; Qin, H.; Zhang, S.Y.; Huang, M.Y.; Han, X.; Mao, J., Microbial spatiotemporal succession and metabolic difference in multidimensional pit mud used for the production of Luzhou-flavor baijiu-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Food Bioscience[J]. 2023

21. Yao, H.L; Liu, S.P.; Liu, T.T.; Ren, D.L.; Zhou, Z.L; Yang, Q.L.; Mao, J., Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review-江南大学传统酿造食品研究中心 (jiangnan.edu.cn), Bioresources and Bioprocessing[J]. 2023

22. Chang, R.; Zhou, Z.L.; Dong, Y.; Xu, Y.Z.; Ji, Z.W.; Liu, S.P.; Mao, J. Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu)-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Foods[J]. 2023

23. Liu, S.P.; Zhang, Z.F; Mao, J.Q; Zhou, Z.L.; Zhang, J.; Shen, C.H.; Wang, S.T.; Marco, M. L.; Mao, J., Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). npj Biofilms and Microbiomes[J]. 2023

24. Liu, X.G.; Chang, R.; Zhou, Z.L.; Ren, Q.X.; Sheng, C.H.; Lan, Y.; Cao, X.N.; Mao, J., Conversion of Baijiu distillers' grains to functional peptides: Process optimization and antioxidant activity evaluation-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Journal of Functional Foods[J]. 2023

25. Hu, J.; Liu, S.P.; Nan, M.J; Liu, C.X.; Han, X.; Mao, J., Development of a Monitoring System for Huangjiu Storage based on Electrical Conductivity-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Food Quality and Safety[J]. 2023

26. Liu, Y.Z.; Li, X.; Qin, H.; Huang, M.Y.; Liu, S.P.; Chang, R.; Xi, B.D.; Mao, J.; Zhang, S.Y., Obtaining non-digestible polysaccharides from distillers' grains of Chinese Baijiu after extrusion with enhanced antioxidation capability-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). International Journal of Biological Macromolecules[J]. 2023

27. Liu, S.P.; Ren, D.L.; Qin, H.; Yin, Q.Q.; Yang, Y.; Liu, T.T.; Zhang, S.Y.; Mao, J., Exploring major variable factors influencing flavor and microbial characteristics of upper jiupei-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Food Research International[J]. 2023

28. Liu, S.P.; Zhang, H.; Peng, J.L.; Yao, Z.; Han, X; Liu, T.T.; Zhang, S.J.; Mao, J., Effects of degree of milling on japonica and glutinous rice used for huangjiu brewing physicochemical properties-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). LWT-Food Science and Technology[J]. 2023

29. Hu, J.; Liu, S.P.; Liu, C.X.; Huang, Y.Y.; Mao, J., Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). CyTA-Journal of Food[J]. 2023

30. Yao, H.L.; Liu, S.P.; Liu, T.T.; Ren, D.L.; Yang, Q.L.; Zhou, Z.L.; Mao, J., Screening of marine sediment-derived microorganisms and their bioactive metabolites: a review-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). World Journal of Microbiology and Biotechnology[J]. 2023

31. Yu, J,T.; Zhou, Z.L.; Xu, X.B; Ren, H.; Gong, M.; Ji, Z.W.; Liu, S.P.; Hu, Z.M.; Mao, J., Differentiating Huangjiu with varying sugar contents from different regions based on targeted metabolomics analyses of volatile carbonyl compounds-江南大学传统酿造食品研究中心 (jiangnan.edu.cn). Foods[J] 2023

32. Zhao, Y.Z.; Liu, S.P.; Yang, Q.L.; Zhou, Z.L.; Han, X.; Mao, J., Effects of simultaneous inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae jiangnan1# on overall quality, flavor compounds, and sensory analysis of huangjiu. Food Bioscience[J]. 2023

33. Liu, X.G.; Ma, D.N.; Yang, C.; Yin, Q.Q.; Liu, S.P.; Shen, C.H.; Mao, J., Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation. Frontiers in Microbiology[J]. 2023

34. Zhao, G.L.; Zhou, Z.L.; Li, Z.J.; Liu, S.P.; Shan, Z.C.; Cheng, F.; Zhou, W.B.; Mao, J., The differences in main components, enzyme activity, and microbial composition between substandard and normal jiuyao. Journal of the Science of Food and Agriculture[J]. 2023

35. Yu, H.K.; Liu, S.P.; Zhou, Z.L.;  Zhao, H.Y.; Xu, Y.Z.; Mao, J., Impact of aging microbiome on metabolic profile of natural aging huangjiu through machine learning. Foods[J]. 2023

36. Liu, S.P.; Zhou, Y.; Ma,D.N.;  Zhang, S.Y.; Dong, Y.; Zhang, X.; Mao, J., Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu. Food Bioscience[J]. 2023

37. Zhu, Y.; Liu, S.P.; Ma, D.L.;  Xu, Y.Z.; Yang, C.; Mao, J., Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis. Food Bioscience[J]. 2023

38. Liu, S.P.; Zhou, Y.; Zhou, Z.L.; Zhou, Z.L.; Han, X.; Xu, Y.Z.; Mao J., Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation. Food Bioscience[J]. 2022

39. Liu, S.P.; Jiang, Z.F.; Ma, D.N.; Liu, X.G.; Li, Y.L.; Ren, D.L.; Zhu, Y.; Zhao, H.Y.; Qin, H.; Huang, M.Y.; Zhang, S.Y.; Mao, J., Distance decay pattern of fermented-related microorganisms in the sauce-flavor Baijiu producing region. Food Bioscience[J]. 2022

40. Zhang, R.B.; Liu, Y.Z.; Liu, S.P.; Mao, J., The Existing Recovery Approaches of the Huangjiu Lees and the Future Prospects: A Mini Review. Bioengineering[J]. 2022

41. Yu, H.K.; Liu, S.P.; Qin, H.; Zhou, Z.L.; Zhao, H.Y.; Zhang, S.Y.; Mao, J., Artificial intelligence-based approaches for traditional fermented alcoholic beverages' development: review and prospect. Critical Reviews in Food Science and Nutrition[J]. 2022

42. Ma, D.L.; Liu, S.P.; Han, X.; Nan, M.J.; Xu, Y.Z.; Qian, B.; Wang, L.; Mao, J., Complete genome sequence, metabolic model construction, and huangjiu application of Saccharopolyspora rosea A22, a thermophilic, high amylase and glucoamylase actinomycetes. Frontiers in Microbiology[J]. 2022

43. Liu, Shuangping; Yao, Hongli; Sun, Mengfei; Zhou, Zhilei; Mao, Jian., Heterologous expression and characterization of amine oxidases from Saccharopolyspora to reduce biogenic amines in huangjiu. LWT-Food Science and Technology[J]. 2022

44. Feng, X.J.; Shi, Y.; Zhou, Z.L.;  Ji, Z.W.; Zhou, W.B.; Chen, S.G.; Mao, J., Alleviation of loperamide-induced constipation with sticky rice fermented huangjiu by the regulation of serum neurotransmitters and gut microbiota. Journal of the Science of Food and Agriculture[J]. 2022

45. Zhao, Y.z.; Liu, S.P.; Yang, Q.L. Han, X.; Zhou, Z.L.; Mao,  J., Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu. Food Research International[J]. 2022

46. Sun, H.L.; Liu, S.P.; Zhang, J.; Zhang, S.J.; Mao, J.Q.; Xu, Y.Z.; Zhou, J.D.; Mao, J., Safety evaluation and comparative genomics analysis of the industrial strain Aspergillus flavus SU-16 used for huangjiu brewing. International Journal of Food Microbiology[J]. 2022

47. Zhao, Y.Z.; Liu, S.P.; Han, X.; Zhou, Z.L.; Mao, J., Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation. Food Microboilogy[J]. 2022

48. Ma, D.L.; Liu, S.P.; Liu, H.P.; Nan, M.J.; Xu, Y.Z.; Han, X.; Mao, J., Developing an innovative raw wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu. Journal of the Science of Food and Agriculture[J]. 2022

49. Hu, J.; Liu, S.P.; Nan, M.J.;  Liu, C.X.; Liu, G.X.; Mao, J., Analysis of changes in simulated rancidification process during the storage of Huangjiu. Food Science & Nurtrition[J]. 2022

50. Xu, X.; Guo, Y.; Chen, S.Q.; Ma, W.L.; Xu, X.L.; Hu, S.N.; Jin, L.F.; Sun, J.Q.; Mao, J.; Shen, C., The Positive Influence of Polyphenols Extracted From Pueraria lobata Root on the Gut Microbiota and Its Antioxidant Capability. Frontiers in Nurtrition.Foods[J]. 2022

51. Yang, Y.; Zhou, Z.L.; Liu, Y.F.; Xu, X.B.; Xu, Y.Z.; Zhou, W.B.;  Chen, S.G.; Mao, J., Non-alcoholic components in Huangjiu as potential factors regulating the intestinal barrier and gut microbiota in mouse model of alcoholic liver injury. Foods[J]. 2022

52. Yang, Q.L.; Yao,H.L.; Liu,S.P.; Mao,J., Interaction and application of molds and yeasts in Chinese fermented foods.Frontiers in Microbiology[J]. 2022

53. Li,Y.L.; Liu,S.P.; Zhang,S.Y.; Liu,T.T.; Qin,H.; Shen,C.H.; Liu,H.P.; Yang,F.; Yang,C.; Yin,Q.Q.; Mao,J., Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu. Food Research International.[J]. 2022

54. Liu,S.P.; Bai,M.; Zhou,J.B.; Jin,Z.M.; Xu,Y.Z.; Yang,Q.L.; Zhou,J.D.; Zhang,S.J.; Mao,J., Analysis of genes from Saccharomyces cerevisiae HJ01 participating in aromatic alcohols biosynthesis during huangjiu fermentation. LWT-Food Science and Technology[J]. 2022

55. Liu,Y.Z.; Liu,S.P.; Huang,C.H.; Ge,X.Y.; Xi,B.D.; Mao,J., Chinese Baijiu distiller's grains resourcing: Current progress and future prospects. Resources Conservation and Recycling[J]. 2022

56. Zhang,J.; Liu,S.P.; Sun,H.L.; Jang,Z.F.; Xu,Y.Z.; Mao,J.Q.; Qian,B.; Wang,L.; Mao,J., Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu. Food Research International[J]. 2022

57. Liu,S.P.; Sun,H.L.; Liu,C.X.; Zhou,Z.L.; Mao,J.Q.; Hu,Z.M.; Xu,X.B.; Han,X.; Zhang,S.J.; Mao,J., Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01. Food Research International[J]. 2021

58. Zhang,J.; Liu,S.P.; Sun,H.L.; Jiang,Z.F.; Zou,Z.L.; Han,X.; Zhou,Y.X.; Sun,H.G.; Zhou,W.B.; Mao,J., Enzyme production potential of Penicillium oxalicum M1816 and its application in ferulic acid production. Foods[J]. 2021

59. Gong,M.; Zhou,Z.L.; Liu,S.P.; Zhu,S.H.; Li,G.Q.; Zhong,F.; Mao,J., Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production. Food Chemistry[J]. 2021

60. Gong,M.; Zhou,Z.L.; Liu,S.P.; Zhu,S.H.; Li,G.Q.; Zhong,F.; Mao,J., Dynamic changes in physico-chemical attributes and volatile compounds during fermentation of Zhenjiang vinegars made with glutinous and non-glutinous japonica rice. Journal of Cereal Science[J]. 2021

61. Shi,Y.; Feng,R.X.; Mao,J.Q.; Liu,S.P.; Zhou,Z.L.; Ji,Z.W.; Chen,S.G.; Mao, J., Structural characterization of peptides from huangjiu and their regulation of hepatic steatosis and gut microbiota dysbiosis in hyperlipidemia mice. Frontiers in Pharmacology[J]. 2021

62. Peng,L.; Kong,X.; Wang,Z.; Ai-Lati,A.; Mao,J., Baijiu vinasse as a new source of bioactive peptides with antioxidant and anti-inflammatory activity. Food Chemistry[J]. 2021

63. Liu,S.P.; Ma,D.L.; Li,Z.H..; Sun,H.L.; Mao,J.Q.; Shi,;Y.; Han,X.; Zhou,Z.L.; Mao,J.,  Assimilable nitrogen reduces the higher alcohols content of huangjiu. Food   Control[J]. 2021

64. Liu,S.P.; Yang,Q.L.; Mao,J.Q.; Bai,M.; Zhou,J.D.; Han,X.; Mao,J., Feedback inhibition of the prephenate dehydratase from Saccharomyces cerevisiae and its mutation in huangjiu (Chinese rice wine) yeast. LWT-Food Science and   Technology[J]. 2020

65. Zhou,Z.L.;   Jian,D.Z.; Gong,M.; Zhu,S.H.; Li,G.Q.; Zhang,S.; Zhong,F.; Mao,J., Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements,  aroma recombination and omission experiments. Food  Research International[J]. 2020

66. Wang,Z.M.;   Wang,C.T.; Shen, C.H.; Wang, S.T.; Mao, J.Q.; Gaenzle,M., Mao,J., Microbiota stratification and succession of amylase-producing Bacillus in traditional Chinese Jiuqu (fermentation starters). Journal of the Science of Food and Agriculture[J]. 2020

67. Peng,L.;   Ailati, A.; Liu,S.P.; Ji,Z.W.; Mao,J.; Che,X., Effects of Chinese medicines  on monacolin K production and related genes transcription of Monascus ruber in red mold rice fermentation. Food Science & Nutrition[J]. 2020

68. Gong,M.;   Zhou,Z.L.; Yu,Y.J.; Liu,S.P.; Zhu,S.H.; Jian,D.Z.; Cui,P.J.; Zhong,F.;   Mao,J., Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermented vinegars from different regions and its correlation with the saccharide and amino acid content. LWT-Food Science and Technology[J]. 2020

69. Liu,S.P.;   Hu,J.; Xu,Y.Z.; Xue,J.B.; Zhou,J.D.; Han,X.; Ji,Z.W.; Mao,J., Combined use of  single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat qu. Food Research International[J]. 2020

70. Zhou,Z.L.; Ni,W.; Ji, Z.W.; Liu,S.P.; Han,X.; Li,X.T.; Mao, J., Development of a rapid method for determination of main higher alcohols in   fermented alcoholic beverages based on dispersive liquid-liquid microextraction and gas chromatography-mass spectrometry. Food Analytical   Methods[J]. 2020

71. Sun,H.L.;   Liu,S.P.; Mao,J.Q.; Yu,Z.W.; Lin,Z.J.; Mao,J., New insights into the impacts of huangjiu compontents on intoxication. Food Chemistry[J]. 2020

72. Gong,M.;   Zhou,Z.L.; Jin,J.S.; Yu,Y.J.; Liu,S.P.; Han,X.; Zhong,F.; Mao,J., Effects of soaking on physicochemical properties of four kinds of rice used in Huangjiu   brewing.  Journal of Cereal Science[J]. 2020

73. Ji,Z.W.;   Feng,R.X.; Mao,J., Separation and identification of antioxidant peptides from foxtail millet (Setaria italica) prolamins enzymatic hydrolysate. Cereal Chemistry[J]. 2019

74. Zhou,Z.L.;   Ji,Z.W.; Liu,S.P.; Han,X.; Zheng,F.P.; Mao,J., 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

75. Liu,S.P.;   Chen,Q.L.; Zou,H.J.; Yu,Y.J.; Zhou,Z.L.; Mao,J.; Zhang,S., A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized Huangjiu fermentation mashes. International Journal of Food   Microbiology[J]. 2019

76. Peng,L.; Liu,S.P.; Ji,Z.W.; Chen,S.G.; Mao,J., Structure characterization of polysaccharide isolated from Huangjiu and its anti-inflammatory activity through MAPK signaling. International Journal of Food Science and Technology[J]. 2019

77. Peng,L.; Ai-lati,A.; Ji,Z.W.; Chen,S.G.; Mao,J., Polyphenols extracted from Huangjiu have anti-inflammatory activity in lipopolysaccharide stimulated RAW264.7 cells. Rsc Advances[J]. 2019

78. Shi,Y.;   Zhao,J.X.; Kellingray,Lee.; Zhang,H.; Narbad,A.; Zhai,Q.X.; Chen,W., 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

79. Ji,Z.W.;   Jin,J.S.; Yu,G.S.; Mou,R.; Mao,J.; Liu,S.P.; Zhou,Z.L.; Peng,L., 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

80. Ai-Lati,A.;   Liu,S.P.; Li,X.T.; Qian,B.; Shan,Y.F.; Zhou,Z.L.; Peng,L.; Ji,Z.W.; Mao,J.;   Zou,H.J.; Yu,YJ..; Zhu,S.H., Effect of Chinese rice wine sludge on the production of Chinese steamed buns. Journal of Food Processing and Preservation[J]. 2018

81. Lu,Z.M.;  Wang,Z.M.; Zhang,X.J.; Mao,J.; Shi,J.S.; Xu,Z.H., Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function. Current Opinion in Biotechnology[J]. 2018

82. Shi,Y.;   Kellingray,L.; Gall,G.L.; Zhao,J.X.; Zhang,H.; Narbad,A.; Zhai,Q.X.; Chen,W., The divergent restoration effects of Lactobacillus strains in antibiotic-induced dysbiosis. Journal of Functional Foods[J]. 2018

83. Shi,Y.;   Kellingray,L.; Zhai,Q.X.; Gall,G.L.; Narbad,A.; Zhao,J.X.; Zhang,H.; Chen,W.,    Structural and functional alterations in the microbial community and immunological consequences in a mouse model of antibiotic-induced dysbiosis.  Frontiers in Microbiology[J]. 2018

84. Shi,Y.;   Zhao,X.; Zhang,H.; Zhai,Q.; Narbad,A.; Chen,W., 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

85. Wei,X.L.;   Liu,S.P.; Yu,J.S.; Yu,Y.J.; Zhu,S.H.; Zhou,Z.L.; Hu,J.; Mao,J., Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process. Journal of Bioscience and Bioengineering[J]. 2017

86. Zhou,Z.L.;   Liu,S.P.; Kong,X.W.; Ji,Z.W.; Han,X.; Wu,J.F.; Mao, J., 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

87.  Ai-lati,A.; Liu,S.P.; Ji, Z.W.; Zhang,H.; Mao, J., Structure and   bioactivities of a polysaccharide isolated from Ganoderma lucidum in submerged fermentation. Bioengineered[J]. 2017

88. Shi,Y.;   Zhai,Q.X.; Li, D.Y.; Mao,B.Y.; Liu,X.M.; Zhao,J.X.; Zhang,H.; Chen,W., Restoration of cefixime-induced gut microbiota changes by Lactobacillus cocktails and fructooligosaccharides in a mouse model. Microbiological Research[J]. 2017

89. Liu,S.P.;   Yu,J.X.; Wei,X.L,; Ji,Z.W.; Zhou,Z.L.; Meng,X.Y.; Mao,J., Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in   Chinese rice wine. Food Control[J]. 2016

90. Liu,S.P.;   Liu,R.X.; Mao,J.; Zhang,L.; Ding,Z.Y.; Gu,Z.H.; Shi,G.Y., 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

91. Wang,Z.M.;   Lu,ZM.; Shi,JS.; Xu,ZH., Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar.   Scientific Reports[J]. 2016

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