Jingxia Tu

Reduction and restoration of culturability of beer-stressed and low-temperature-stressed Lactobacillus acetotolerans strain 2011-8.

Bing Li, Junyan Liu, Lin Li, 2015, International journal of food microbiology.

An improved plate culture procedure for the rapid detection of beer-spoilage lactic acid bacteria

Lin Li, Junyan Liu, Yang Deng, 2014 .

Detection of culturable and viable but non-culturable cells of beer spoilage lactic acid bacteria by combined use of propidium monoazide and horA-specific polymerase chain reaction

Junyan Liu, T. Xiong, Zhenbo Xu, 2016 .

Genomic Insights into the Adaptability of the Spoilage Bacterium Lactobacillus acetotolerans CN247 to the Beer Microenvironment

Feike Hao, Y. Bao, Jian-shu Hao, 2021, Journal of the American Society of Brewing Chemists.

Discrimination of Fruit Beer Based on Fingerprints by Static Headspace-Gas Chromatography-Ion Mobility Spectrometry

Xiao-li Gong, Ming Chen, Jingxia Tu, 2021, Journal of the American Society of Brewing Chemists.

Factors influencing proteinase A activity during the production of unpasteurised beer

Jian-shu Hao, Deliang Wang, Cheng Wang, 2020, Journal of the Institute of Brewing.