Shiyong Huang

Evaluation and Optimization of a Superior Extraction Method for the Characterization of the Volatile Profile of Black Tea by HS-SPME/GC-MS

D. Xiao, L. Du, Lijuan Ma, 2017, Food Analytical Methods.

An efficient CRISPR/Cas9‐based genome editing system for alkaliphilic Bacillus sp. N16‐5 and application in engineering xylose utilization for d‐lactic acid production

Yanhe Ma, Yanfen Xue, Cheng Zhou, 2022, Microbial biotechnology.

Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae

D. Xiao, L. Du, Jian Guo, 2016, Journal of Industrial Microbiology & Biotechnology.

Optimization of an Aqueous Two-Phase System for the Determination of Trace Ethyl Carbamate in Red Wine.

D. Xiao, L. Du, Lijuan Ma, 2019, Journal of food protection.

Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2.

D. Xiao, L. Du, Lijuan Ma, 2017, Journal of agricultural and food chemistry.

Microbial (E)-4-hydroxy-3-methylbut-2-enyl pyrophosphate reductase (IspH) and its biotechnological potential: A mini review

Yanhe Ma, Yanfen Xue, Cheng Zhou, 2022, Frontiers in Bioengineering and Biotechnology.