◆发表论文
1.Hai-yan Kang; Xiao-lin Ao; Qing Tang; Hongli Li; Yang Fan; Ai-ping Liu; Li-kou Zou; Shuliang Liu; Yong Yang; Ning Zhao; Jian-long Li ; Effects of yeast screened from traditional fermented milk on commercial fermented milk as adjunct flavor culture, Food Bioscience, 2024, 57: 103551
2.Xiao-Lin Ao; Yi-Mo Liao; Hai-Yan Kang; Hong-Li Li; Tian He; Li-Kou Zou; Shu-Liang Liu; Shu-Juan Chen; Yong Yang; Xing-Yan Liu ; Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk, Foods, 2023, 12(19): 3704
3.Xiaolin Ao,*, Junling Yan, Shuliang Liu, Shujuan Chen*, Likou Zou, Yong Yang, Li He, Shanshan Li, Aiping Liu, Ke Zhao. Extraction, isolation and identification of four phenolic compounds from Pleioblastus amarus shoots and their antioxidant and anti-inflammatory properties in vitro. Food Chemistry，2022, 374,131743
4.Xiaolin Ao; Jiawei Zhao; Junling Yan; Shuliang Liu; Ke Zhao ; Comparative transcriptomic analysis of Lactiplantibacillus plantarum RS66CD biofilm in high-salt conditions and planktonic cells, PeerJ, 2020, 8: e9639
5.Xiaolin Ao, Junling Yan, Ceng Chen, Jiawei Zhao, Shuliang Liu, Ke Zhao, Shujuan Chen. Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety, Food science & nutrition, 2019, 00, 1-9
6.Xiao-lin Ao*, Xi Yu?, Ding-tao Wu, Chao Li, Tong Zhang, Shu-liang Liu, Shu-juan Chen, Li He, Purifcation and characterization of neutral protease from Aspergillus oryzae Y1 isolated from naturally fermented broad beans, AMB Expr 2018， 8，96
7.Xiaolin Ao#, Xiaoping Zhang*, Xianqin Zhang, Ling Shi, Ke Zhao, Jie Yu, Yang Cao, Yiming Cai*, Identification of Lactic Acid Bacteria Isolated from Xueo Traditional Fermented Yak Milk and Their Application for Fermented Milk, Journal of Dairy Science,2012,95(3):1073-1084
8.欧雪，敖晓琳*等.泡酸菜辐照杀菌应用效果评价，食品与发酵工业，2021.6
9.晏俊玲，敖晓琳*等.苦笋总黄酮提取工艺优化及其抗炎抗氧化活性研究，四川农业大学学报，2021.4
10.向显玉，敖晓琳*等.即食干发酵香肠生产过程中干预措施对沙门氏菌的影响及其应激机制研究进展，食品科学，2020.12
11.晏俊玲, 樊扬, 秦川, 敖晓琳*等. 苦竹笋总黄酮大孔树脂纯化工艺及其体外抗炎活性研究[J]. 食品与发酵工业, 2020, 46(23):9.
12.赵佳伟，敖晓琳*，蔡义民，刘书亮，陈安均，万胡，徐飞，王帆，何金阳.金属离子对植物乳杆菌RS66CD生物膜形成及环境耐受性的影响[J]. 食品与发酵工业, 2019(21):46-52.
13.赵佳伟，敖晓琳*，赵珂，金属离子对乳酸菌生物膜形成的影响及其机制研究进展，食品科学，2019，40（9），341-345
14.杨维维，高联酉，王帆，谭琴琴，敖晓琳*，刘书亮，万胡，酸渍与发酵苦笋品质对比分析，食品与发酵工业，2019, 45(9), 268-273
15.余茜，张国丽，敖晓琳*，金属离子对微生物蛋白酶活性的影响及机理，中国食品学报，2019,19（4），287-293
16.张国丽，杨陈文，余茜，陈安均，刘书亮，敖晓琳*. 生物膜形成对植物乳杆菌 PG3-1 耐受性及功能基因表达的影响，食品与发酵工业，2018，44（5），29-34
17.胡爱华，敖晓琳*，蒲彪，陈安均，陈岑，张国丽.不同发酵度茶叶的主要理化及香气成分分析，食品与生物技术学报，2017,36（12）,1283-1289
18.梅源，唐佳颖，何惠容，敖晓琳*，霉豆瓣中优势微生物蛋白酶活性的测定，食品与发酵工业，2017,43（9）：130-136
19.张国丽，彭瑶，魏露，余茜，敖晓琳*，刘书亮，赵珂，植物乳杆菌SCP53生物膜的形成条件及其耐受性研究，食品与发酵工业，2017,43（4）：7-14
20.胡爱华，敖晓琳*，余佳佳，李诚，陈安均，传统酥油茶工业化加工中重要工艺参数的优化，食品与发酵工业，2016, 42（3）：131-136