Hao Dong

发表

Bioprocess production of sea cucumber rice wine and characterization of functional components and antioxidant activities

C. Xue, Hong Lin, Xiangzhao Mao, 2014, Food Science and Biotechnology.

Analysis of physicochemical properties during the processing of Yiluxian, a traditional chinese low‐salt fish product

Zhenxing Li, Hong Lin, Zina Hao, 2016 .

Astaxanthin with different configurations: sources, activity, post-modification and application in foods

Xiangzhao Mao, Jianan Sun, Kexin Yu, 2022, Current Opinion in Food Science.

Hydrogen-rich syngas production form biomass char by chemical looping gasification with Fe/Ca-based oxygen carrier

Wenju Wang, Chenlong Liu, Siddig Abuelgasim, 2022, Separation and Purification Technology.

Astaxanthin preparation by fermentation of esters from Haematococcus pluvialis algal extracts with Stenotrophomonas species

C. Xue, Xiangzhao Mao, Xuemin Li, 2016, Biotechnology progress.

Complete genome sequencing and diversity analysis of lipolytic enzymes in Stenotrophomonas maltophilia OUC_Est10

Xiangzhen Li, Xiangzhao Mao, Jianan Sun, 2017 .

Identification of a Novel Esterase from Marine Environmental Genomic DNA Libraries and Its Application in Production of Free All- trans-Astaxanthin.

P. Lu, C. Xue, Xiangzhao Mao, 2018, Journal of agricultural and food chemistry.

Whole-Cell Biocatalytic Synthesis of Cinnamyl Acetate with a Novel Esterase from the DNA Library of Acinetobacter hemolyticus.

C. Xue, Xiangzhao Mao, F. Secundo, 2017, Journal of agricultural and food chemistry.

A rapid and environmentally friendly method for determination of parabens preservatives in flavors by supercritical fluid chromatography tandem mass spectrometry.

Shanshan Liu, Gangling Tang, Fei Yang, 2022, Journal of Separation Science.