Yuzhi Miao

Effects of soaking with natural additives in combinations with vacuum or modified atmosphere packaging on microbial populations and shelf life of fresh truffles (Chinese Tuber indicum).

Qinqin Ma, Wei Li, Bin Yong, 2014, Journal of food science.

Expression of food-grade phytase in Lactococcus lactis from optimized conditions in milk broth.

Hui Xu, D. Qiao, Yi Cao, 2013, Journal of bioscience and bioengineering.

PCR-RFLP analysis of the diversity of phytate-degrading bacteria in the Tibetan Plateau.

Hui Xu, D. Qiao, Yi Cao, 2013, Canadian journal of microbiology.

Extraction of water-soluble polysaccharides (WSPS) from Chinese truffle and its application in frozen yogurt

Yu Cao, D. Qiao, Yi Cao, 2011 .

Isolation and Abiotic Stress Resistance Analyses of a Catalase Gene from Ipomoea batatas (L.) Lam

Haiyan Zheng, Xiaoyang Wang, Zixi Hong, 2017, BioMed research international.

Inhibitory effect of edible natural compounds with di- and tri-carboxyl moiety on endogenous protease inducing disassembly and degradation of myofibrils from grass carp (Ctenopharyngodon idella).

N. Zhao, H. Lai, Yali Wang, 2020, Food research international.

Inhibition of endogenous protease activity and protection of histomorphical integrity during refrigerated storage of grass carp fillets by treatment with natural edible di‐ and tri‐carboxylic acids

Yan Chen, Xinyu Yang, Yuli Huang, 2021, International Journal of Food Science & Technology.