◆发表论文
部分论文如下：
中文
1) 高压脉冲电场对调理牛肉杀菌效果的研究，核农学报，2019
2) 中国传统食醋微生物污染及控制措施研究进展，食品与发酵工业，2019
3) 沙门氏菌噬菌体裂解酶LysLorf22的制备及溶菌活性分析，江苏农业学报，2020
4) 胀气变质食醋理化指标及细菌多样性分析，食品与发酵工业，2021
5) 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
6) 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
7) 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
8) 酸面团发酵技术在无麸质食物中的应用，中国粮油学报，2023
9) 不同乳酸菌发酵枇杷汁的特性分析，食品与发酵工业，2024
SCI
1) A sandwich-type ELISA for the detection of Listeria monocytogenes using the well-oriented single chain Fv antibody fragment, Food Control, 2017
2) The bacterial diversity of ripened Guangyuan Suancai and in vitro evaluation of potential probiotic lactic acid bacteria isolated from Suancai, LWT-Food Science and Technology, 2017
3) Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products, Journal of Agricultural and Food Chemistry, 2017
4) Diversity of isolated lactic acid bacteria in Yaan sourdoughs and evaluation of their exopolysaccharide production characteristics, LWT-Food Science and Technology, 2018
5) Non-competitive immunoassay for low-molecular-weight contaminant detection in food, feed and agricultural products: A mini-review, Trends in Food Science & Technology, 2018
6) Simultaneous degradation of β-cypermethrin and 3-phenoxybenzoic acid by Eurotium cristatum ET1, a novel “golden flower fungus” strain isolated from Fu Brick Tea, MicrobiologyOpen, 2018
7) Textural and sensory characteristics of oven baked and steamed bread, Emirates Journal of Food and Agriculture, 2019
8) Characterization of the narrow-spectrum bacteriophage LSE7621 towards Salmonella Enteritidis and its biocontrol potential on lettuce and tofu, LWT-Food Science and Technology,2020
9) Effects of Aspergillus niger biofortification on the microbial community and quality of Baoning vinegar, LWT-Food Science and Technology, 2020
10) Multiple rounds of Aspergillus niger biofortification confer relatively stable quality with minor changes of microbial community during industrial-scale Baoning vinegar production, Food Research International, 2021
11) Bacteriophages LSA2308 and LSA2366 infecting drug-resistant Staphylococcus aureus: Isolation, characterization and potential application for milk safety, LWT-Food Science and Technology, 2021
12) Antifungal mechanisms and application of lactic acid bacteria in bakery products: A Review, Frontiers in Microbiology, 2022
13) Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar, Food Chemistry: X, 2022
14) Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review. Current Research in Food Science, 2022
15) Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety. LWT, 2023
16) Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths. Frontiers in Microbiology, 2023
17) Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts, Archives of Microbiology, 2024
18) Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant. LWT, 2024