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Msystems|July 21, 2022
Fungal Interactions Strengthen the Diversity-Functioning Relationship of Solid-State Fermentation SystemsHongxia Zhang, Yuwei Tan, Junlin Wei, et al.International Journal of Food Microbiology|November 12, 2020
Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu productionJunlin Wei, Hai Du, Hongxia Zhang, et al.Applied and Environmental Microbiology|February 20, 2021
Volatile Organic Compound-Mediated Antifungal Activity of Pichia spp. and Its Effect on the Metabolic Profiles of Fermentation CommunitiesHongxia Zhang, Hai Du, Yan XuJournal of Agricultural and Food Chemistry|November 6, 2023
Serine Improves Lactic Acid Stress Tolerance and Ethanol Production in Zygosaccharomyces bailii in Baijiu FermentationJunlin Wei, Yao Nie, Hai Du, et al.International Journal of Food Microbiology|October 16, 2019
Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making processYuwei Tan, Heping Zhong, Dong Zhao, et al.International Journal of Food Microbiology|October 31, 2020
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor BaijiuHongxia Zhang, Li Wang, Yuwei Tan, et al.Microbiology Spectrum|September 22, 2022
Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous FermentationYuwei Tan, Hai Du, Hongxia Zhang, et al.Critical Reviews in Food Science and Nutrition|January 12, 2024
The insights into the phage communities of fermented foods in the age of viral metagenomicsHuadong Zhang, Hongxia Zhang, Hai Du, et al.Microbiology Spectrum|March 21, 2023
Amino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu FermentationJunlin Wei, Jun Lu, Yao Nie, et al.Current Research in Food Science|October 13, 2025
Metagenomic insights into viral dynamics and funcation in BaijiuHuadong Zhang, Hongxia Zhang, Hai Du, et al.Pageof 846