1. Investigating the core microbiota and its influencing factors in traditional Chinese pickles;An;Food Research International,2021
2. Biogeographic patterns of abundant and rare bacterial and microeukaryotic subcommunities in connected freshwater lake zones subjected to different levels of nutrient loading;Cao;Journal of Applied Microbiology,2020
3. Microbial community, newly sequestered soil organic carbon, and δ15N variations driven by tree roots;Chen;Frontiers in Microbiology,2020
4. Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu);Chen;Journal of the Institute of Brewing,2013
5. Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources;Feng;Food Research International,2023