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IEEE Transactions on Bio-Medical Engineering|January 12, 2026
Multimodal Spiking Neural Network With Generalized Distributive Law for Biosignal and Sensory FusionZenan Huang, Bingrui Guo, Hailing Xu, et al.
Frontiers in Microbiology|February 22, 2021
Antibacterial Activity of Chrysanthemum buds Crude Extract Against Cronobacter sakazakii and Its Application as a Natural DisinfectantYunhe Chang, Min Xing, Xinying Hu, et al.
Food Research International (Ottawa, Ont.)|March 7, 2026
Microbial community steering via lactic acid bacteria-yeast co-inoculation: Developing a safety control strategy against nitrosamines and their precursors in Northeastern Chinese dried sausagesYing Yue, Xu Yan, Bingrui Guo, et al.
International Journal of Food Microbiology|May 10, 2025
Insights into the balance of safety, flavor, and texture in fermented fish: A study based on full-length sequencing of fermented largemouth bass (Micropterus salmoides)Xianhao Zhang, Bingrui Guo, Bing Dai, et al.
Food Research International (Ottawa, Ont.)|January 8, 2025
Exploring the synergistic effect of Lactiplantibacillus plantarum 1-24-LJ and lipase on improving Quality, Flavor, and safety of SuanzharouQixuan Pei, Bingrui Guo, Ying Yue, et al.
Food Research International (Ottawa, Ont.)|January 29, 2026
Microbial succession and changes of nutritional components, volatile compounds of Chouguiyu, traditional Chinese fermented fishBingrui Guo, Qixuan Pei, Liting Mao, et al.
International Journal of Food Microbiology|June 28, 2024
The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentationHao Shang, Ying Yue, Bingrui Guo, et al.
Food Chemistry|May 4, 2024
Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding modeXu Yan, Ying Yue, Bingrui Guo, et al.
Food Microbiology|July 9, 2026
Controlling nitrosamine accumulation in dry fermented sausages using Lacticaseibacillus rhamnosus H7: The role of physicochemical drivers and precursor depletionYing Yue, Ning Zhao, Bingrui Guo, et al.
Food Chemistry|March 26, 2025
Binding modes and in vitro digestion profiles of an iron-binding peptide (EEEWDRE) derived from fermented scallop skirtsXu Yan, Ying Yue, Bingrui Guo, et al.
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