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AJR. American Journal of Roentgenology|January 24, 2007
MRI features of bone marrow necrosisYu Ming Tang, Susanne Jeavons, Stephen Stuckey, et al.
International Journal of Food Microbiology|January 24, 2024
Microbiologic surveys for Baijiu fermentation are affected by experimental designMao-Ke Liu, Xin-Hui Tian, Cheng-Yuan Liu, et al.
Food Chemistry: X|February 3, 2026
Innovative use of unhulled rice in Baijiu brewing: impact on flavor and microbial compositionMao-Ke Liu, Cheng-Yuan Liu, Yu-Ming Tang, et al.
Food Microbiology|September 10, 2022
Bioremediation of degraded pit mud by indigenous microbes for Baijiu productionMao-Ke Liu, Cheng-Yuan Liu, Xin-Hui Tian, et al.
3 Biotech|February 26, 2019
Contrasting bacterial community structure in artificial pit mud-starter cultures of different qualities: a complex biological mixture for Chinese strong-flavor Baijiu productionMao-Ke Liu, Yu-Ming Tang, Ke Zhao, et al.
Apoptosis : an International Journal on Programmed Cell Death|January 10, 2026
Cross-regulation of autophagy and pyroptosis: a new perspective on the inflammatory microenvironment of atherosclerosisYu-Mei Gan, Nai-Shen Qin, Jun Ouyang, et al.
IEEE Transactions on Pattern Analysis and Machine Intelligence|June 16, 2026
XOV-Action: Towards Generalizable Open-Vocabulary Action RecognitionKun-Yu Lin, Henghui Ding, Jia-Run Du, et al.
Msystems|March 27, 2020
Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu ProductionMao-Ke Liu, Yu-Ming Tang, Xiao-Jiao Guo, et al.
International Journal of Food Microbiology|April 21, 2023
Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghumMao-Ke Liu, Yu-Ming Tang, Cheng-Yuan Liu, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor BaijiuMao-Ke Liu, Yu-Ming Tang, Xiao-Jiao Guo, et al.
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