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Journal of Cellular Biochemistry|January 7, 2017
Long Non-Coding RNA MALAT1 Interacts With miR-204 to Modulate Human Hilar Cholangiocarcinoma Proliferation, Migration, and Invasion by Targeting CXCR4Xinyu Tan, Zhiguo Huang, Xiaogang Li
Frontiers in Nutrition|January 23, 2023
Effects of beer, wine, and baijiu consumption on non-alcoholic fatty liver disease: Potential implications of the flavor compounds in the alcoholic beveragesYabin Zhou, Jin Hua, Zhiguo Huang
International Journal of Food Microbiology|October 9, 2025
Deciphering the environmental response and assembly of rare and abundant taxa in zaopei employing daqu produced by different pressing patternsPing Huang, Rongqing Zhou, Zhiguo Huang, et al.
Foods (Basel, Switzerland)|October 16, 2025
Effect of Intensified Fermentation with Wickerhamomyces anomalus on Fungal Community Structure of Fermented Grains and Flavor Compounds of Xiaoqu BaijiuJie Deng, Bo Zeng, Chunhui Wei, et al.
Food Science and Biotechnology|February 17, 2025
Unraveling the water source and formation process of Huangshui in solid-state fermentationZhiqiang Ren, Qiuxu Chen, Tuoxian Tang, et al.
Polish Journal of Microbiology|April 28, 2024
Short-Chain Carboxylates Facilitate the Counting of Yeasts in Sub-High Temperature DaquZhiqiang Ren, Juan Xie, Tuoxian Tang, et al.
Heliyon|December 22, 2022
Lipofectamine 2000™ at transfection dose promotes EphA2 transcription in an HDAC4-dependent manner to reduce its cytotoxicityZhiguo Huang, Jie Liu, Canzhi Zhang, et al.
Bioresource Technology|March 20, 2021
High-efficiency recovery, regeneration and recycling of 1-ethyl-3-methylimidazolium hydrogen sulfate for levulinic acid production from sugarcane bagasse with membrane-based techniquesXiaocong Liang, Junyu Wang, Yongkang Guo, et al.
Foods (Basel, Switzerland)|July 15, 2026
L-Lactic Acid-Enriched Wheat Bran Qu Containing Bacillus cereus Regulates L-Lactic Acid and Ester Formation in Light-Flavor Baijiu FermentationZhiguo Huang, Lvchang Liu, Jin Hua, et al.
Food Science and Biotechnology|November 4, 2024
Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and estersZhiguo Huang, Bo Zeng, Jie Deng, et al.
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