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International Journal of Food Microbiology|December 9, 2025
From phyllosphere to fermentation: Impact of fermentation scale and temperature on sauerkraut fermentationNanzhen Qiao, Michael G GänzleInternational Journal of Food Microbiology|October 8, 2023
The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter culturesMichael G Gänzle, Nanzhen Qiao, Julia BechtnerFood Microbiology|November 23, 2021
Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?Felicitas Pswarayi, Nanzhen Qiao, Gautam Gaur, et al.International Journal of Systematic and Evolutionary Microbiology|December 18, 2025
Proposal of <i>Furfurilactobacillus cerevisiae</i> sp. nov. isolated from spoiled beer and <i>Furfurilactobacillus cerealis</i> sp. nov. isolated from sourdoughDor Zipori, Nanzhen Qiao, Merlin Brychcy, et al.JDS Communications|November 7, 2022
After the storm-Perspectives on the taxonomy of <i>Lactobacillaceae</i>Nanzhen Qiao, Stijn Wittouck, Paola Mattarelli, et al.Toxicon : Official Journal of the International Society on Toxinology|June 6, 2020
Progress in the distribution, toxicity, control, and detoxification of patulin: A reviewChaozhi Wei, Leilei Yu, Nanzhen Qiao, et al.Foods (Basel, Switzerland)|September 30, 2020
<i>Latilactobacillus curvatus</i>: A Candidate Probiotic with Excellent Fermentation Properties and Health BenefitsYing Chen, Leilei Yu, Nanzhen Qiao, et al.Critical Reviews in Food Science and Nutrition|August 23, 2022
<i>Latilactobacillus sakei</i>: a candidate probiotic with a key role in food fermentations and health promotionLeilei Yu, Ying Chen, Hui Duan, et al.Peerj|June 15, 2019
Dietary supplementation with probiotics regulates gut microbiota structure and function in Nile tilapia exposed to aluminumLeilei Yu, Nanzhen Qiao, Tianqi Li, et al.Pageof 2