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Biodegradation|April 20, 2020
Characterization of carbaryl-degrading strain Bacillus licheniformis B-1 and its hydrolase identificationKaidi Hu, Xingjie Wang, Jiawen Zhu, et al.Food Research International (Ottawa, Ont.)|May 5, 2026
Regulatory roles of rpoS and rpoE on the response profiles of Salmonella enterica serovar Typhimurium to acid and osmosis sequential cross-stress treatmentNing Zhao, Xianyu Xiang, Dongge Liu, et al.Food Research International (Ottawa, Ont.)|December 6, 2021
Multiple rounds of Aspergillus niger biofortification confer relatively stable quality with minor changes of microbial community during industrial-scale Baoning vinegar productionAiping Liu, Rui Wang, Jianlong Li, et al.Frontiers in Microbiology|July 5, 2022
Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A ReviewAiping Liu, Ruixia Xu, Shun Zhang, et al.Microbial Drug Resistance (Larchmont, N.Y.)|July 14, 2015
Antibiotic and Disinfectant Resistance of Escherichia coli Isolated from Retail Meats in Sichuan, ChinaAnyun Zhang, Xuemei He, Yue Meng, et al.Carbohydrate Polymers|May 12, 2023
Photodynamic antibacterial chitosan/nitrogen-doped carbon dots composite packaging film for food preservation applicationsShujuan Chen, Qiuyan Zeng, Xinyu Tan, et al.Journal of Food Science|April 21, 2016
Antimicrobial Activities of Nisin, Tea Polyphenols, and Chitosan and their Combinations in Chilled MuttonLi He, Likou Zou, Qianru Yang, et al.Foods (Basel, Switzerland)|January 28, 2026
Construction of N/S CQDs@Fe-TCPP Nanocatalyst-Induced Electrochemical Sensors for Rapid and Sensitive Detection of Enrofloxacin Residues in MilkWenjing Wang, Shujuan Chen, Yifan Fu, et al.Journal of Food Science|July 24, 2025
Effect of Chlorine Dioxide Bacteria-Reducing Pretreatment on Quality of Fermented Chili PasteYunxiao Wan, Min Zhang, Linglong Sheng, et al.Materials Today. Bio|July 21, 2025
Polyphenol-based self-assembled nanoparticles treating uveitis by inflammation-oxidative stress suppressionHaoxiang Chen, Qiwei Yang, Minghao Li, et al.Pageof 14