1. A partial proteome reference map of Tetragenococcus halophilus and comparative proteomic and physiological analysis under salt stress. Issue 21 (23rd February 2017) Authors: He, Guiqiang; Deng, Jingcheng; Wu, Chongde; Huang, Jun Journal: RSC advances Issue: Volume 7:Issue 21(2017) Page Start: 12753 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Acid tolerance response of Tetragenococcus halophilus: A combined physiological and proteomic analysis. Issue 2 (February 2016) Authors: He, Guiqiang; Wu, Chongde; Huang, Jun; Zhou, Rongqing Journal: Process biochemistry Issue: Volume 51:Issue 2(2016:Feb.) Page Start: 213 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis. (August 2019) Authors: He, Guiqiang; Dong, Yi; Huang, Jun; Wang, Xiaojun; Zhang, Suyi; Wu, Chongde; Jin, Yao; Zhou, Rongqing Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 111(2019) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem. (March 2020) Authors: He, Guiqiang; Huang, Jun; Wu, Chongde; Jin, Yao; Zhou, Rongqing Journal: Food research international Issue: Volume 129(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor‐type Douchi. (19th March 2016) Authors: He, Guiqiang; Huang, Jun; Liang, Ru; Wu, Chongde; Zhou, Rongqing Journal: International journal of food science & technology Issue: Volume 51:Number 5(2016) Page Start: 1252 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Correlation between microbial diversity and flavor metabolism in Huangshui: A by-product of solid-state fermentation Baijiu. (1st May 2023) Authors: Gao, Lei; Xie, Fei; Ren, Xue; Wang, Jiahui; Du, Liquan; Wei, Yanxia; Zhou, Jian; He, Guiqiang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 181(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Hydrous titanium oxide and bayberry tannin co-immobilized nano collagen fibrils for uranium extraction from seawater and recovery from nuclear wastewater. (January 2022) Authors: Yu, Jie; Yu, Chunhui; Zhu, Wenkun; He, Guiqiang; Wei, Yanxia; Zhou, Jian Journal: Chemosphere Issue: Volume 286:Part 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Identification of core microbiota in the fermented grains of a Chinese strong-flavor liquor from Sichuan. (15th March 2022) Authors: Jiao, Wenjing; Xie, Fei; Gao, Lei; Du, Liquan; Wei, Yanxia; Zhou, Jian; He, Guiqiang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 158(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Physiological and proteomic analysis of Lactobacillus casei in response to acid adaptation. (1st October 2014) Authors: Wu, Chongde; He, Guiqiang; Zhang, Juan Journal: Journal of industrial microbiology & biotechnology Issue: Volume 41:Number 10(2014) Page Start: 1533 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Physiological and proteomic analysis of Lactobacillus casei in response to acid adaptation. (1st October 2014) Authors: Wu, Chongde; He, Guiqiang; Zhang, Juan Journal: Journal of industrial microbiology & biotechnology Issue: Volume 41:Number 10(2014) Page Start: 1533 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗