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Journal of the Science of Food and Agriculture|November 7, 2020
The fermentation properties and microbial diversity of soy sauce fermented by germinated soybeanGuozhong Zhao, Jingjing Li, Fuping Zheng, et al.Applied and Environmental Microbiology|August 31, 2015
Metabolism of Fructooligosaccharides in Lactobacillus plantarum ST-III via Differential Gene Transcription and Alteration of Cell Membrane FluidityChen Chen, Guozhong Zhao, Wei Chen, et al.Food Chemistry|August 28, 2025
Intracellular regulation in response to environmental stresses, production processes of flavor substances, and potential applications of Debaryomyces hansenii in the food industry: a reviewBin Dong, Yijie Wang, Yunping Yao, et al.Journal of Agricultural and Food Chemistry|July 30, 2013
Comparison and analysis of the genomes of two Aspergillus oryzae strainsGuozhong Zhao, Yunping Yao, Wei Chen, et al.Optics Express|May 4, 2026
High-sensitivity biosensing of tryptophan based on a MoS2-modified QBIC terahertz metasurfaceLiqi Cui, Jiangkun Tian, Lingyu Liu, et al.Iscience|June 15, 2026
Hemoglobin concentration sensing via a high-Q-factor Q-BIC-excited heterogeneous dielectric terahertz metasurface biosensorLingyu Liu, Zhongmin Wang, Weilin Shi, et al.Toxins|January 26, 2020
Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented PastesGuozhong Zhao, Yi-Fei Wang, Junliang Chen, et al.Journal of Proteomics|May 29, 2012
Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: Towards the production of different soy sauce flavorsGuozhong Zhao, Lihua Hou, Yunping Yao, et al.Food Chemistry|March 8, 2026
N-Propionyl aromatic Amino acids restore taste balance in reduced-salt soy sauceTing Guo, Xinyun Zhou, Yunping Yao, et al.International Journal of Food Microbiology|April 6, 2024
Research advancements in the maintenance mechanism of Sporidiobolus pararoseus enhancing the quality of soy sauce during fermentationShuoshuo Zhao, Ting Guo, Yunping Yao, et al.Pageof 7