◆发表论文
@近三年第一或通讯作者论文：
中文
1) 酸面团发酵技术在无麸质食物中的应用，中国粮油学报，2023
2) 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
3) 不同乳酸菌发酵枇杷汁的特性分析，食品与发酵工业，2024
4) 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
5) 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
6）抗真菌肠膜明串珠菌 D3 对黑麦麸皮酸面团和面包特性的影响，食品与发酵工业，2025
7）芽孢杆菌与优势微生物互作对四川麸醋非挥发性代谢物的影响，食品与发酵工业，2026
SCI
1) Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety, LWT, 2023
2) Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths, Frontiers in Microbiology, 2023
3) Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum, Food and Bioprocess Technology, 2024
4) Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant, LWT, 2024
5) Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts, Archives of Microbiology, 2024
6) Metagenomics and Metagenome-Assembled Genomes: Analysis of Cupei from Sichuan Baoning Vinegar, One of the Four Traditional Renowned Vinegars in China, foods, 2025
7) Development and Application of PMA-qPCR Based Methodologies on Viable Cell Quantification of Acetilactobacillus jinshanensis in Traditional Chinese Vinegar, Food Analytical Methods, 2025
8) Unrevealing the characteristics of low-alcohol citrus juice cofermented with different lactic acid bacteria and Hanseniaspora uvarum, Food Chemistry: X, 2025
9) Elucidating the effect of non-Saccharomyces yeasts on volatile and non-volatile metabolites in black plum vinegar: Insights from HS-SPME-GC–MS, e-nose and LC–MS-based metabolomics, Journal of Food Measurement and Characterization, 2026