1. Bacterial community succession and metabolite changes during sufu fermentation. (November 2018) Authors: Huang, Xiaoning; Yu, Shizhe; Han, Beizhong; Chen, Jingyu Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 97(2018) Page Start: 537 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Biochemical characterisation and dominance of different hydrolases in different types of Daqu – a Chinese industrial fermentation starter. (10th July 2017) Authors: Liu, Jingjing; Chen, Jingyu; Fan, Yi; Huang, Xiaoning; Han, Beizhong Journal: Journal of the science of food and agriculture Issue: Volume 98:Number 1(2018) Page Start: 113 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in proteases and chemical compounds in the exterior and interior of sufu, a Chinese fermented soybean food, during manufacture. (January 2018) Authors: Liu, Jingjing; Han, Beizhong; Deng, Shuhan; Sun, Shiping; Chen, Jingyu Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 87(2018) Page Start: 210 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation. Issue 1 (1st January 2021) Authors: Liu, Jingjing; Chen, Jingyu; Li, shuangshi; Tian, weina; Wu, Haigang; Han, Beizhong Journal: International journal of food properties Issue: Volume 24:Issue 1(2021) Page Start: 553 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Contrasting summer versus winter dynamic microbial communities and their environmental driving factors in the solid-state saccharification process of Fuyu-flavor Baijiu. (April 2022) Authors: Kang, Jiamu; Zheng, Xiaowei; Yang, Xin; Li, Haoran; Cheng, Jun; Fan, Lin; Zhao, Hu; Xue, Yansong; Ding, Ziyuan; Han, Beizhong Journal: Food research international Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of benzalkonium chloride and ethanol on dual-species biofilms of Serratia liquefaciens S1 and Shewanella putrefaciens S4. (August 2017) Authors: Liu, Jingjing; Yu, Shuyue; Han, Beizhong; Chen, Jingyu Journal: Food control Issue: Volume 78(2017:Aug.) Page Start: 196 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Improvement of oxidative stress tolerance in Saccharomyces cerevisiae through global transcription machinery engineering. (1st May 2014) Authors: Zhao, Hongwei; Li, Jingyuan; Han, Beizhong; Li, Xuan; Chen, Jingyu Journal: Journal of industrial microbiology & biotechnology Issue: Volume 41:Number 5(2014) Page Start: 869 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of Lactobacillus brevis on metabolite changes in bacteria‐fermented sufu. Issue 1 (3rd January 2020) Authors: Bao, Wenjing; Huang, Xiaoning; Liu, Jingjing; Han, Beizhong; Chen, Jingyu Journal: Journal of food science Issue: Volume 85:Issue 1(2020) Page Start: 165 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Transcriptome analysis reveals the oxidative stress response in Saccharomyces cerevisiae1. Issue 29 (2nd April 2015) Authors: Zhao, Hongwei; Chen, Jingyu; Liu, Jingjing; Han, Beizhong Journal: RSC advances Issue: Volume 5:Issue 29(2015) Page Start: 22923 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗