1. 454 pyrosequencing reveals changes in the faecal microbiota of adults consuming Lactobacillus casei Zhang. Issue 3 (10th April 2014) Authors: Zhang, Jiachao; Wang, Lifeng; Guo, Zhuang; Sun, Zhihong; Gesudu, Qimu; Kwok, Laiyu; Menghebilige, ; Zhang, Heping Journal: FEMS microbiology ecology Issue: Volume 88:Issue 3(2014) Page Start: 612 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 454 pyrosequencing reveals changes in the faecal microbiota of adults consuming Lactobacillus casei Zhang. Issue 3 (2nd June 2014) Authors: Zhang, Jiachao; Wang, Lifeng; Guo, Zhuang; Sun, Zhihong; Gesudu, Qimu; Kwok, Laiyu; Menghebilige, ; Zhang, Heping Journal: FEMS microbiology ecology Issue: Volume 88:Issue 3(2014) Page Start: 612 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A modified spectral-velocity-based earthquake intensity measure for super high-rise buildings. Issue 162 (November 2022) Authors: Lai, Xiao; He, Zheng; Chen, Yuanyuan; Zhang, Yantai; Li, Zhenhui; Guo, Zhuang; Ma, Ling Journal: Soil dynamics and earthquake engineering Issue: Issue 162(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu. Issue 2 (17th December 2020) Authors: Wang, Yurong; Cai, Wenchao; Wang, Wenping; Shu, Na; Zhang, Zhendong; Hou, Qiangchuan; Shan, Chunhui; Guo, Zhuang Journal: Food science & nutrition Issue: Volume 9:Issue 2(2021) Page Start: 1003 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Assessment of the bacterial and fungal diversity in home‐made yoghurts of Xinjiang, China by pyrosequencing. (15th October 2014) Authors: Xu, Haiyan; Liu, Wenjun; Gesudu, Qimu; Sun, Zhihong; Zhang, Jiachao; Guo, Zhuang; Zheng, Yi; Hou, Qiangchuan; Yu, Jie; Qing, Yanting; Kwok, Lai‐Yu; Menhe, Bilige; Zhang, Heping Journal: Journal of the science of food and agriculture Issue: Volume 95:Number 10(2015:Aug. 15) Page Start: 2007 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Bacterial community structure in acidic gruel from different regions and its influence on quality. (March 2021) Authors: Wang, Yurong; Hou, Qangchuan; Guo, Zhuang; Wu, Nan; Yang, Yang; Zhang, Fengmei; Shuang, Quan Journal: Food research international Issue: Volume 141(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China. (March 2021) Authors: Cai, Wenchao; Tang, Fengxian; Wang, Yurong; Zhang, Zhendong; Xue, Yuang; Zhao, Xinxin; Guo, Zhuang; Shan, Chunhui Journal: Food research international Issue: Volume 141(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Bacterial diversity and its correlation with sensory quality of two types of zha-chili from Shennongjia region, China. (June 2023) Authors: Zhang, Zhendong; Zhao, Huijun; Deng, Yumei; Luo, Wen; Luo, Xiyun; Wang, Chan; Quan, Changbin; Guo, Zhuang; Wang, Yurong Journal: Food research international Issue: Volume 168(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. C3N4–Mn/CNT composite as a heterogeneous catalyst in the electro-peroxone process for promoting the reaction between O3 and H2O2 in acid solution. Issue 23 (14th November 2018) Authors: Guo, Zhuang; Zhou, Linbi; Cao, Hongbin; Xie, Yongbing; Xiao, Jiadong; Yang, Jin; Zhang, Yi Journal: Catalysis science & technology Issue: Volume 8:Issue 23(2018) Page Start: 6241 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Characterization of bacterial community and flavor differences of different types of Douchi. Issue 7 (18th May 2021) Authors: Wang, Yurong; Xiang, Fanshu; Zhang, Zhendong; Hou, Qiangchuan; Guo, Zhuang Journal: Food science & nutrition Issue: Volume 9:Issue 7(2021) Page Start: 3460 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗