Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods. Food Microbiology, 2013, 34(1):189-195.
Monitoring the ecology of Bacillus during the incubation of Fen-Daqu, a fermentation starter, using culture-dependent and culture-independent methods. Journal of Microbiology and Biotechnology, 2013, 23(5): 614-622.
metabolic profiling of Staphylococcus aureus cultivated under aerobic and anaerobic conditions with H-1 NMR-based nontargeted analysis. Canadian Journal of Microbiology, 2012, 58, 709-718.
Efficacy of acidic and basic electrolyzed water in eradicating Staphylococcus aureus biofilm. Canadian Journal of Microbiology, 2012, 58, 448-454.
Characterization of volatile compounds in Fen-Daqu - a traditional Chinese liquor fermentation starter. Journal of the Institute of Brewing, 2012, 118, 107-113.
Cell surface properties of Lactobacillus salivarius under osmotic stress. European Food Research and Technology, 2012, 234, 671-678.
Characterization of Fen-Daqu through multivariate statistical analysis of H-1 NMR spectroscopic data. Journal of the Institute of Brewing, 2011, 117, 516-522.
Yeast species associated with wine grapes in China. International Journal of Food Microbiology, 2010, 138(1-2): 85-90.