3. Hongman Hou*, Gongliang Zhang, Jie Ding, et al. Bacterial flora in turbot Scophthalmus maximus cultured in deepwell seawater of Liaodong Peninsula. Journal of Aquatic Food Product Technology, DOI: 10.1080/10498850.2012.736924.
4. Hongman Hou, Jiti Zhou, Jing Wang, et al. Enhancement of laccase production by Pleurotus ostreatus and its use for the decolourization of anthraquinone. Process Biochemistry,2004, 39: 1415-1419.
5. Bin Yan, Hongman Hou, Jiti Zhou*, et al. expression and characteristics of the gene encoding azoreductase from Rhodobacter sphaeroides AS 1.1737. FEMS Microbiology Letters, 2004 ,236 : 129–136.
6. Hongman Hou*, Yuna Cui, Tang Liang, et al. The sensory quality and textural property of ready-to-eat sea cucumber in storage period. Advanced Materials research,2014,888:619-621 .
7. Hongman Hou*, Gongliang Zhang, Jie Ding, et al. Preliminary analysis of bacterial flora in turbot Scophthalmus maximus cultured in deep well seawater. Advanced Materials research, 781-784(2013) pp1677-1680.
8. Hongman Hou*, Gongliang Zhang, Liming Sun, et al. Isolation and Characteristics of cholesterol-lowering L. casei subsp.casei strain GL-03 isolated from cheese. Advanced Materials Research Vols. 781-784 (2013) pp 1681-1684.
