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Food Science and Biotechnology|September 29, 2018
Formation of ethyl carbamate in Goji wines: Effect of Goji fruit compositionQiang Xia, Meican Niu, Chongde Wu, et al.Journal of Microbiology and Biotechnology|July 6, 2018
Microbial Community of Tannery Wastewater Involved in Nitrification Revealed by Illumina MiSeq SequencingXiaojian Ma, Chongde Wu, Jun Huang, et al.Food Research International (Ottawa, Ont.)|February 11, 2020
Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystemGuiqiang He, Jun Huang, Chongde Wu, et al.International Journal of Biological Macromolecules|April 13, 2025
Identification and characterization of a novel bacteriocin produced by Lactiplantibacillus pentosus and the antibacterial mechanism on Listeria monocytogenesBuqing Xu, Siheng Tao, Huan Yang, et al.Food Microbiology|December 4, 2025
A synthetic microbial community enhances flavor and safety in reduced-salt soy sauce fermentation: Multi-omics insights into microbial stabilization and metabolic regulationLin Zhang, Yi Zhang, Jun Huang, et al.Physical Chemistry Chemical Physics : PCCP|November 23, 2016
An atomically thin layer of Ru/MoS2 heterostructure: structural, electronic, and magnetic propertiesChenghuan Jiang, Rongqing Zhou, Zhaohui Peng, et al.Journal of Food Science|October 15, 2016
Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing MethodsLiqiang Zhang, Rongqing Zhou, Ruiying Cui, et al.Food Research International (Ottawa, Ont.)|March 27, 2026
Co-design of processing mode and synthetic microbial community for improving the quality of reduced-salt soy sauceLin Zhang, Yi Zhang, Jun Huang, et al.RSC Advances|May 6, 2022
Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life propertiesHao Guo, Jun Huang, Rongqing Zhou, et al.Journal of Food Science|November 14, 2014
Spatial distribution of bacterial communities and related biochemical properties in Luzhou-flavor liquor-fermented grainsJia Zheng, Chongde Wu, Jun Huang, et al.Pageof 10