Yuting Luo

Spoilage Lactic Acid Bacteria in the Brewing Industry

B. Kjellerup, Junyan Liu, Jianyu Su, 2020, Journal of microbiology and biotechnology.

Food pathogens

B. Kjellerup, Zhenbo Xu, Junyan Liu, 2021, Innovative Food Analysis.

1 H-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing.

Guiying Wang, C. Ge, G. Liao, 2018, Journal of the science of food and agriculture.

Laboratory Diagnostic Tools for Syphilis: Current Status and Future Prospects

Yongjian Xiao, Yafeng Xie, Yuting Luo, 2021, Frontiers in Cellular and Infection Microbiology.

Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing

Yuanrui Yu, Guiying Wang, C. Ge, 2020 .

Treponema pallidum FlaA2 inducing the release of pro-inflammatory cytokines is mediated via TLR2 in keratinocytes.

T. Zeng, F. Zhao, Shuangquan Liu, 2022, Microbial pathogenesis.

The survival and enterotoxin gene expression of Staphylococcus aureus planktonic and biofilm cells in quick-frozen food

Lijuan Yuan, Zhenbo Xu, Thanapop Soteyome, 2023, LWT.