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Current Research in Microbial Sciences|November 10, 2025
Microbial function in food fermentations: Current research and future directionsJunlin Wei, Yongguang HuangInternational Journal of Food Microbiology|April 18, 2026
Amino acids in yeast fermentation: A review of their roles from nutrients to modulatorsJunlin Wei, Panpan Xian, Yongguang HuangFood Chemistry: X|August 16, 2024
Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentationJiaxin Gong, Qiancheng Zuo, Zhaoqing Wu, et al.Food Research International (Ottawa, Ont.)|May 22, 2026
Quantitative monitoring of Bacillus licheniformis during fermentation using PCR-CRISPR/Cas12aGuoning Zhao, Junlin Wei, Yuanlin Li, et al.Food Research International (Ottawa, Ont.)|May 13, 2025
Regional fingerprint, enrichment and flavor contribution of Bacillus community in Daqu for Chinese BaijiuChutian Zhu, Junlin Wei, Yong Yang, et al.Foods (Basel, Switzerland)|June 12, 2026
Decoding the Flavor Structure of Jiang-Flavor Low-Alcohol Base Baijiu: A Machine Learning-Driven Approach to Reveal the Flavor Evolution Patterns and Key Quality Control NodesJiaxing Geng, Yongguang HuangTrends in Molecular Medicine|April 4, 2026
Mitochondrial transfer as a therapeutic target for peripheral neuropathyJunlin Wei, Fang WangFood Research International (Ottawa, Ont.)|May 13, 2025
Differences in structure, antioxidant capacity and gut microbiota modulation of red raspberry pectic polysaccharides extracted by different methodsYou Luo, Ruling Tang, Yongguang HuangFrontiers in Nutrition|October 17, 2022
Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristicsXuefeng Guo, Yuxin Cheng, Yongguang HuangJournal of Microencapsulation|June 12, 2020
Encapsulation of tartary buckwheat flavonoids and application to yoghurtYali Sun, Wenmei Zhou, Yongguang HuangPageof 4