[1]Slight Fermentation with Lactobacillus fermentium Improves the Taste (Sugar:Acid Ratio) of Citrus (Citrus reticulata cv. chachiensis) Juice. Yu, Yuanshan,Xiao, Gengsheng,Xu, Yujuan,Wu, Jijun,Fu, Manqin,Wen, Jing.

[2]Sporulation, Inoculation Methods and Pathogenicity of Ustilaginoidea albicans, the Cause of White Rice False Smut in China. Wang, Shu,Dong, Hai,Liu, Xiao-Zhou,Bai, Yuan-Jun,Yang, Hao,Li, Min,Li, Min.

[3]Fermentative production of Harpin protein by a recombinant E. coli strain and its toxicity determination. Wang, Min,Sun, Xiaohong,Qiu, Tianlei,Han, Meilin,Wang, Xuming. 2011

[4]Optimization of culture conditions for violacein production by a new strain of Duganella sp B2. Jiang, Peixia,Lu, Yuan,Xing, Xin-Hui,Wang, Haisheng,Ruan, Zhiyong,Jiang, Ruibo,Lou, Kai,Wei, Dong. 2009

[5]Effects of Dimethyl Dicarbonate (DMDC) on the Fermentation of Litchi Juice by Lactobacillus casei as an Alternative of Heat Treatment. Yu, Yuanshan,Xiao, Gengsheng,Xu, Yujuan,Wu, Jijun,Wen, Jing. 2014

[6]Optimization of expression conditions for a novel NZ2114-derived antimicrobial peptide-MP1102 under the control of the GAP promoter in Pichia pastoris X-33. Mao, Ruoyu,Teng, Da,Wang, Xiumin,Zhang, Yong,Jiao, Jian,Cao, Xintao,Wang, Jianhua,Mao, Ruoyu,Teng, Da,Wang, Xiumin,Zhang, Yong,Jiao, Jian,Cao, Xintao,Wang, Jianhua. 2015

[7]Effect of fermentation on the nutritive value of maize. Cui, Li,Li, Da-jing,Liu, Chun-quan,Cui, Li,Li, Da-jing,Liu, Chun-quan. 2012

[8]Starch processing wastewater as a new medium for production of Bacillus thuringiensis. Chang, Ming,Lu, Na,Ni, Jin-Ren,Chang, Ming,Lu, Na,Ni, Jin-Ren,Zhou, Shun-Gui. 2008

[9]Effect of Fermentation on Chemical Composition and Nutritional Quality of Extruded and Fermented Soya Products. Ojokoh, Anthony O.,Wei Yimin. 2011

[10]Textural properties of stinky mandarin fish (Siniperca chuatsi) during fermentation: effects of the state of moisture. Yang, Song,Yan, Yan,Xie, Ningning,Song, Yaqiong,Yan, Xiaoming,He, Yongling,Ding, Zhien. 2017

[11]Effect of Different Fermentation Parameters on Lactic Acid Production from Kitchen Waste by Lactobacillus TY50. Wang, Q. -H.,Ma, H. -Z.,Wang, X. -M.,Wang, X. -Q.. 2011

[12]Prediction of black tea fermentation quality indices using NIRS and nonlinear tools. Dong, Chunwang,Zhao, Jiewen,Chen, Quansheng,Dong, Chunwang,Zhu, Hongkai,Wang, Jinjin,Yuan, Haibo. 2017

[13]Morpho-anatomical and physiological responses to waterlogging of sesame (Sesamum indicum L.). Wei, Wenliang,Li, Donghua,Wang, Linhai,Ding, Xia,Zhang, Yanxin,Gao, Yuan,Zhang, Xiurong. 2013

[14]Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates. Zheng, Xin,Yu, Yuanshan,Xiao, Gengsheng,Xu, Yujuan,Wu, Jijun,Tang, Daobang,Zhang, Yousheng,Zheng, Xin. 2014

[15]Biosynthesis of polyglutamic acid and its application on agriculture. Yu, Xiang,Wang, Min,Wang, Xuming,Yu, Xiang,Wang, Qunhui. 2011

[16]Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation. Zou, Bo,Wu, Jijun,Yu, Yuanshan,Xiao, Gengsheng,Xu, Yujuan. 2017

[17]Effect of some extrusion variables on fermented maize-soybean blend. Ojokoh, Anthony O.,Wei Yimin,Eromosele, Ojokoh S..

[18]Effects of cyclic AMP on development and secondary metabolites of Monascus ruber M-7. Chen, F.,Chen, F.,Lai, Y.,Wang, L.,Qing, L.,Chen, F.. 2011

[19]Analysis of batch and repeated fedbatch productions of Candida utilis cell mass using mathematical modeling method. Lin, Yutian,Liu, Guoli,Lin, Jianqiang,Liu, Guoli,Lin, Huibin,Gao, Ling. 2013

[20]Enhanced alkaline catalase production by Serratia marcescens FZSF01: Enzyme purification, characterization, and recombinant expression. Jia, Xianbo,Lin, Xinjian,Lin, Chenqiang,Chen, Jichen,Jia, Xianbo,Lin, Lirong,Chen, Jichen. 2017