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1. Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape NATURAL PRODUCT RESEARCH 2015.09
2. Construction of car1 Deletion Mutant from Saccharomyces cerevisiae and Evaluation of Its Fermentation Ability FOOD BIOTECHNOLOGY 2015.09
3. Effects of glycerol on pigments and monacolin K production by the high-monacolin K-producing but citrinin-free strain, Monascus pilosus MS-1 EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2015.04
4. Genotypic Analyses and Virulence Characterization of Listeria monocytogenes Isolates from Crayfish (Procambarus clarkii) CURRENT MICROBIOLOGY 2015.04
5. Overview on mechanisms of acetic acid resistance in acetic acid bacteria WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY 2015.03
6. Overview on mechanisms of acetic acid resistance in acetic acid bacteria World Journal of Microbiology and Biotechnology, v 31, n 2, p 255-263, 2015 2015.01
7. Construction of car1 Deletion Mutant from Saccharomyces cerevisiae and Evaluation of Its Fermentation Ability Food Biotechnology, v 29, n 3, p 237-247, July 3, 2015 2015.01
8. Development of Double Loop-Mediated Isothermal Amplification to Detect Listeria monocytogenes in Food CURRENT MICROBIOLOGY 2014.11
9. Monacolin K production by citrinin-free Monascus pilosus MS-1 and fermentation process monitoring ENGINEERING IN LIFE SCIENCES 2014.10
10. Production and optimization of monacolin K by citrinin-free Monascus pilosus MS-1 in solid-state fermentation using non-glutinous rice and soybean flours as substrate EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2014.10
11. Efficient gene targeting in ligase IV-deficient Monascus ruber M7 by perturbing the non-homologous end joining pathway FUNGAL BIOLOGY 2014.10
12. Insights into Monascus biology at the genetic level APPLIED MICROBIOLOGY AND BIOTECHNOLOGY 2014.05
13. Cloning and functional analysis of the G beta gene Mgb1 and the G gamma gene Mgg1 in Monascus ruber JOURNAL OF MICROBIOLOGY 2014.01
14. MpigE, a gene involved in pigment biosynthesis in Monascus ruber M7 APPLIED MICROBIOLOGY AND BIOTECHNOLOGY 2014.01
15. Effects of soup on the main compositions, texture and odour of grey sufu during ripening process Modern Food Science and Technology 2014.01
16. Comparison of volatile compounds in traditional and commercial Pixian broad-bean sauce by HS-SPME-GC-MS and electronic nose Modern Food Science and Technology 2014.01
17. Monacolin K production by citrinin-free Monascus pilosus MS-1 and fermentation process monitoring Engineering in Life Sciences 2014.01
18. Production and optimization of monacolin K by citrinin-free Monascus pilosus MS-1 in solid-state fermentation using non-glutinous rice and soybean flours as substrate European Food Research and Technology 2014.01
19. Effects of glycerol on pigments and monacolin K production by the high-monacolin K-producing but citrinin-free strain, Monascus pilosus MS-1 European Food Research and Technology 2014.01
20. Monacolin K production by citrinin-free Monascus pilosus MS-1 and fermentation process monitoring Engineering in Life Sciences, v 14, n 5, p 538-545, September 1, 2014 2014.01
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