| Effects of Bacillus subtilis KN-42 on growth performance, diarrhea and faecal bacterial flora of weaned piglets Y Hu, Y Dun, S Li, S Zhao, N Peng, Y Liang Asian-Australasian journal of animal sciences 27 (8), 1131, 2014 | 142 | 2014 |
| Diversity and contributions to nitrogen cycling and carbon fixation of soil salinity shaped microbial communities in Tarim Basin M Ren, Z Zhang, X Wang, Z Zhou, D Chen, H Zeng, S Zhao, L Chen, Y Hu, ... Frontiers in microbiology 9, 431, 2018 | 126 | 2018 |
| Purification and characterization of a novel, highly potent fibrinolytic enzyme from Bacillus subtilis DC27 screened from Douchi, a traditional Chinese fermented … Y Hu, D Yu, Z Wang, J Hou, R Tyagi, Y Liang, Y Hu Scientific reports 9 (1), 9235, 2019 | 100 | 2019 |
| Purification and identification of antioxidant peptides from enzymatic hydrolysate of Spirulina platensis J Yu, Y Hu, M Xue, Y Dun, S Li, N Peng, Y Liang, S Zhao Journal of Microbiology and Biotechnology 26 (7), 1216-1223, 2016 | 78 | 2016 |
| Dietary Enterococcus faecalis LAB31 improves growth performance, reduces diarrhea, and increases fecal Lactobacillus number of weaned piglets Y Hu, Y Dun, S Li, D Zhang, N Peng, S Zhao, Y Liang PLoS One 10 (1), e0116635, 2015 | 74 | 2015 |
| Simultaneous fermentation and hydrolysis to extract chitin from crayfish shell waste Y Dun, Y Li, J Xu, Y Hu, C Zhang, Y Liang, S Zhao International journal of biological macromolecules 123, 420-426, 2019 | 65 | 2019 |
| Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies Y Hu, Q Yang, D Chen, B Fu, Y Zhang, Y Zhang, X Xia, N Peng, Y Liang, ... Food Research International 140, 109876, 2021 | 63 | 2021 |
| Changes in microbial community during fermentation of high‐temperature Daqu used in the production of Chinese ‘Baiyunbian’ liquor Y Hu, Y Dun, S Li, B Fu, X Xiong, N Peng, Y Liang, S Zhao Journal of the Institute of Brewing 123 (4), 594-599, 2017 | 46 | 2017 |
| PCR-DGGE Analysis of the Microbial Communities in Three Different Chinese X Xiong, Y Hu, N Yan, Y Huang, N Peng, Y Liang, S Zhao Journal of Microbiology and Biotechnology 24 (8), 1088-1095, 2014 | 41 | 2014 |
| Characteristics of the microbial community in the production of Chinese rice-flavor baijiu and comparisons with the microflora of other flavors of baijiu Y Hu, X Lei, X Zhang, T Guan, L Wang, Z Zhang, X Yu, J Tu, N Peng, ... Frontiers in microbiology 12, 673670, 2021 | 38 | 2021 |
| Efficient production of succinic acid in engineered Escherichia coli strains controlled by anaerobically-induced nirB promoter using sweet potato waste hydrolysate M Huang, J Cheng, P Chen, G Zheng, D Wang, Y Hu Journal of environmental management 237, 147-154, 2019 | 36 | 2019 |
| Characterisation and comparison of the microflora of traditional and pure culture xiaoqu during the baijiu liquor brewing process W Dong, Q Yang, Y Liao, Y Liu, Y Hu, N Peng, Y Liang, S Zhao Journal of the Institute of Brewing 126 (2), 213-220, 2020 | 33 | 2020 |
| Tetramethylpyrazine in Chinese baijiu: Presence, analysis, formation, and regulation X Shi, S Zhao, S Chen, X Han, Q Yang, L Zhang, X Xia, J Tu, Y Hu Frontiers in Nutrition 9, 1004435, 2022 | 26 | 2022 |
| Mitsuaria chitosanase with unrevealed important amino acid residues: characterization and enhanced production in Pichia pastoris N Peng, W Xu, F Wang, J Hu, M Ma, Y Hu, S Zhao, Y Liang, X Ge Applied microbiology and biotechnology 97, 171-179, 2013 | 26 | 2013 |
| Control of Streptomyces alfalfae XY25T Over Clubroot Disease and Its Effect on Rhizosphere Microbial Community in Chinese Cabbage Field Trials Y Hu, L Qiu, Z Zhang, K Liu, X Xia, S Xiong, S Zhao, Z Zhao, Y Hu, ... Frontiers in microbiology 12, 641556, 2021 | 25 | 2021 |
| Optimization of Saccharomyces boulardii production in solid-state fermentation with response surface methodology Y Hu, H Qin, Z Zhan, Y Dun, Y Zhou, N Peng, H Ling, Y Liang, S Zhao Biotechnology & Biotechnological Equipment 30 (1), 173-179, 2016 | 23 | 2016 |
| Microbial community changes during the mechanized production of light aroma Xiaoqu baijiu Y Hu, L Wang, Z Zhang, Q Yang, S Chen, L Zhang, X Xia, J Tu, Y Liang, ... Biotechnology & Biotechnological Equipment 35 (1), 487-495, 2021 | 20 | 2021 |
| An auto-inducible Escherichia coli strain obtained by adaptive laboratory evolution for fatty acid synthesis from ionic liquid-treated bamboo hydrolysate D Qin, Y Hu, J Cheng, N Wang, S Li, D Wang Bioresource technology 221, 375-384, 2016 | 20 | 2016 |
| Conversion of yellow wine lees into high-protein yeast culture by solid-state fermentation Y Hu, L Pan, Y Dun, N Peng, Y Liang, S Zhao Biotechnology & Biotechnological Equipment 28 (5), 843-849, 2014 | 20 | 2014 |
| Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region H Liu, G Tan, Q Chen, W Dong, P Chen, K Cai, Y Hu, W Zhang, N Peng, ... BMC microbiology 21, 1-12, 2021 | 18 | 2021 |
