Ke Lin

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation

Yu Chen, Jie Li, Xuewei Shi, 2020, Frontiers in Microbiology.

Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese

Jing Xiao, Yu Chen, Xuewei Shi, 2021 .

Comparison of sugars, organic acids and aroma components of five table grapes in Xinjiang

Xuewei Shi, Bin Wang, Weidong Cheng, 2021 .

Current climate overrides past climate change in explaining multi-site beta diversity of Lauraceae species in China

Mohammed A. Dakhil, N. Zimmermann, M. Nobis, 2022, Forest Ecosystems.