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Genome Announcements|June 7, 2014
Draft Genome Sequence of Aspergillus oryzae 100-8, an Increased Acid Protease Production StrainGuozhong Zhao, Yunping Yao, Lihua Hou, et al.International Journal of Food Microbiology|May 16, 2013
Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentationGuozhong Zhao, Yunping Yao, Chunling Wang, et al.Biotechnology Letters|July 23, 2014
Comparison of the genomes and transcriptomes associated with the different protease secretions of Aspergillus oryzae 100-8 and 3.042Guozhong Zhao, Yunping Yao, Lihua Hou, et al.Micromachines|September 23, 2022
Mathematical Model for Skin Pain Sensation under Local Distributed Mechanical Compression for Electronic Skin ApplicationsDongcan Ji, Yingli Shi, Jiayun Chen, et al.Food & Function|January 3, 2020
Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysisGuozhong Zhao, Chong Liu, Shu Li, et al.Food Chemistry|November 28, 2020
Determination of microbial diversities and aroma characteristics of Beitang shrimp pasteYunping Yao, Xinyun Zhou, Hadiatullah Hadiatullah, et al.Frontiers in Microbiology|January 25, 2021
Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS AnalysesGuozhong Zhao, Yixu Feng, Hadiatullah Hadiatullah, et al.Advances in Colloid and Interface Science|June 11, 2026
Lactic acid bacteria fermentation-driven protein-based gelation: Mechanisms, structure-function relationships, and food applicationsChonghao Zhao, Bin Dong, Yunping Yao, et al.Scientific Reports|February 16, 2019
A dual-port THz Time Domain Spectroscopy System optimized for recovery of a sample's Jones matrixGuozhong Zhao, Giorgio Savini, Yang Yu, et al.Biomed Research International|March 20, 2013
Formation and resuscitation of viable but nonculturable Salmonella typhiBin Zeng, Guozhong Zhao, Xiaohong Cao, et al.Pageof 7