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Food Microbiology|January 15, 2024
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meatBingrui Guo, Qi Wu, Cuicui Jiang, et al.
Optics Express|April 12, 2025
Magnetic field vector detection at the millitesla level using a YIG microcavity optical sensorYanran Wu, Yongpan Gao, Yisu Yang, et al.
International Journal of Food Microbiology|May 13, 2026
Genomic insights into high GABA production by Levilactobacillus brevis Q3-11 and its application in developing functional kiwifruit juiceBingrui Guo, Qi Wu, Xu Yan, et al.
Food Research International (Ottawa, Ont.)|May 5, 2026
Improving the quality and safety of fermented mandarin fish (Siniperca chuatsi) by co-inoculation with Latilactobacillus sakei A20 and Lactiplantibacillus plantarum LJ1-1Shufeng Yin, Bingrui Guo, Wenqing Wang, et al.
Small (Weinheim an Der Bergstrasse, Germany)|July 3, 2023
Electrochemical Investigation of Calcium Substituted Monoclinic Li3 V2 (PO4 )3 Negative Electrode Materials for Sodium- and Potassium-Ion BatteriesQiang Fu, Bingrui Guo, Weibo Hua, et al.
Food Research International (Ottawa, Ont.)|May 22, 2026
Effects of partial KCl substitution for NaCl combined with LAB inoculation on the overall quality of Chouguiyu: A study based on safety, bacterial community structure, and flavor characteristicsXiaohan Jia, Qixuan Pei, Bingrui Guo, et al.
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