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Biotechnology Advances|June 25, 2026
Enzymes for CO2 fixation: Discovery, engineering, and applicationsZhimian Bai, Jie Gu, Yan Xu, et al.
Biotechnology Advances|December 8, 2024
From discovery to application: Enabling technology-based optimizing carbonyl reductases biocatalysis for active pharmaceutical ingredient synthesisJie Gu, Wanmeng Mu, Yan Xu, et al.
Foods (Basel, Switzerland)|March 6, 2021
Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type BaijiuYan Yan, Shuang Chen, Yao Nie, et al.
Metabolic Engineering|February 12, 2021
Improving the production of NAD+ via multi-strategy metabolic engineering in Escherichia coliLinyan Yang, Xiaoqing Mu, Yao Nie, et al.
Wei Sheng Wu Xue Bao = Acta Microbiologica Sinica|May 10, 2018
[High efficient co-expression of leucine dehydrogenase and glucose dehydrogenase in Escherichia coli]Xinglong Yang, Xiaoqing Mu, Yao Nie, et al.
Food Chemistry|March 14, 2022
Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of BaijiuYamin Yu, Shuang Chen, Yao Nie, et al.
Applied Microbiology and Biotechnology|April 30, 2021
Enhanced catalytic efficiency and coenzyme affinity of leucine dehydrogenase by comprehensive screening strategy for L-tert-leucine synthesisFeng Zhou, Xiaoqing Mu, Yao Nie, et al.
Frontiers in Bioengineering and Biotechnology|January 27, 2022
A Sustainable Approach for Synthesizing (R)-4-Aminopentanoic Acid From Levulinic Acid Catalyzed by Structure-Guided Tailored Glutamate DehydrogenaseFeng Zhou, Yan Xu, Xiaoqing Mu, et al.
Food Research International (Ottawa, Ont.)|April 6, 2020
Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysisYan Yan, Shuang Chen, Yao Nie, et al.
Applied and Environmental Microbiology|February 21, 2023
Ratio of Histamine-Producing/Non-Histamine-Producing Subgroups of Tetragenococcus halophilus Determines the Histamine Accumulation during Spontaneous Fermentation of Soy SauceJinjin Ma, Yao Nie, Lijie Zhang, et al.
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