◆发表论文
@近三年第一或通讯作者论文：
中文
1) 乳酸菌发酵豆渣酸面团对馒头面团特性和馒头品质的影响，核农学报，2022
2) 基于宏基因组测序的四川麸醋醋醅微生物组和关键风味基因分析，江苏农业学报，2022
3) 酸面团发酵技术在无麸质食物中的应用，中国粮油学报，2023
4) 酸面团中的优势微生物及其相互作用研究进展，食品与发酵工业，2023
5) 不同乳酸菌发酵枇杷汁的特性分析，食品与发酵工业，2024
6) 青稞酸面团的微生物群落组成及酸面团粉制备保护剂筛选，中国粮油学报，2024
7) 四川麸醋中芽孢杆菌的多样性及产乙偶姻的优良芽孢杆菌筛选，食品与发酵工业，2025
SCI
1) Antifungal mechanisms and application of lactic acid bacteria in bakery products: A Review, Frontiers in Microbiology, 2022
2) Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar, Food Chemistry: X, 2022
3) Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review, Current Research in Food Science, 2022
4) Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths, Frontiers in Microbiology, 2023
5) Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety, LWT, 2023
6) Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum, Food and Bioprocess Technology, 2024
7) Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant, LWT, 2024
8) Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts, Archives of Microbiology, 2024
9) Metagenomics and Metagenome-Assembled Genomes: Analysis of Cupei from Sichuan Baoning Vinegar, One of the Four Traditional Renowned Vinegars in China, foods, 2025