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Cancer Biotherapy & Radiopharmaceuticals|December 22, 2017
MicroRNA-497-5p Suppresses Tumor Cell Growth of Osteosarcoma by Targeting ADP Ribosylation Factor-Like Protein 2Zhibo Sun, Anjun Li, Zhihong Yu, et al.Experimental and Therapeutic Medicine|October 19, 2013
Clinical values of urinary IL-6 in asymptomatic renal hematuria and renal hematuria with proteinsMinghui Song, Lu Ma, Dan Yang, et al.International Journal of Systematic and Evolutionary Microbiology|January 7, 2026
Acidaminobacterium chupaoyuni gen. nov., sp. nov., a novel member of the family Oscillospiraceae isolated from pit clay for strong aroma-type liquor productionYing Liu, Qingwu Zhou, Anjun Li, et al.Food Research International (Ottawa, Ont.)|November 4, 2025
Multimodal integration: Mechanisms of temperature dynamics and quality formation critical period in DaquRunjie Cao, Qingwu Zhou, Yesheng Ma, et al.Food Research International (Ottawa, Ont.)|April 9, 2026
Coupling ensemble learning with multi-omics: a novel data-driven strategy for Daqu quality assessment and validationRunjie Cao, Xingyu Yan, Yesheng Ma, et al.Journal of Agricultural and Food Chemistry|March 17, 2026
Mining and Engineering a Thermostable Lipase from Baijiu DaquYuchen Wang, Lu Wang, Anjun Li, et al.Current Research in Food Science|October 6, 2025
Probiotic Levilactobacillus brevis GH1 from baijiu Daqu enhanced γ-aminobutyric acid and antioxidant ability in Cordyceps militaris fruiting body extract and brown rice beverageKaihui Shen, Zhengyan Lei, Shuqi Zhou, et al.Plos One|March 10, 2025
Screening and identification of strains for high quality and antioxidant activity of Baijiu from strong-flavor Daqu and analysis of microbial synergistic effectsRuoyu Mi, Wei Lu, Xuan Zhang, et al.Journal of Bioscience and Bioengineering|May 21, 2022
Effects of Nongxiangxing baijiu (Chinese liquor) on mild alcoholic liver injury revealed by non-target metabolomics using ultra-performance liquid chromatography quadrupole-time-of-flight mass spectrometryCuifang Wu, Xiaofan Xing, Guoying Liu, et al.Food Chemistry|January 6, 2020
Prokaryotic communities in multidimensional bottom-pit-mud from old and young pits used for the production of Chinese Strong-Flavor BaijiuHuimin Zhang, Yajing Meng, Yanli Wang, et al.Pageof 3