Xiaoyu Wang

Fe_3O_4 nanoparticles synthesized by one-step reduction with nanoscale size-dependent magnetic properties

Fan Yang, Song-wei Ge, Fan Yang, 2022, Journal of Sol-Gel Science and Technology.

Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat.

P. Hu, Yulong Zhang, Yaoyao Xie, 2020, Meat science.

Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation

Ping Hu, Juan Li, Dandan Feng, 2022, Microorganisms.

Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose

Yulong Zhang, Lei Zhang, Wenyan Wu, 2023, LWT.

Detonation exfoliated mechanism of graphene-like MoS2 prepared by the intercalation-detonation method and promising exfoliation for 2D materials

Yang Fan, A. Volinsky, P. Hu, 2020 .