| Antibacterial activity of selenium-enriched lactic acid bacteria against common food-borne pathogens in vitro J Yang, J Wang, K Yang, M Liu, Y Qi, T Zhang, M Fan, X Wei Journal of Dairy Science 101 (3), 1930-1942, 2018 | 86 | 2018 |
| Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine D Liu, Y Qi, N Zhao, Y Cao, J Xu, M Fan Food Chemistry 329, 127086, 2020 | 56 | 2020 |
| Young astringent persimmon tannin inhibits methicillin-resistant Staphylococcus aureus isolated from pork M Liu, K Yang, J Wang, J Zhang, Y Qi, X Wei, M Fan Lwt 100, 48-55, 2019 | 55 | 2019 |
| Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation J Xu, Y Qi, J Zhang, M Liu, X Wei, M Fan Food chemistry 300, 125130, 2019 | 53 | 2019 |
| New insights into thermo-acidophilic properties of Alicyclobacillus acidoterrestris after acid adaptation N Zhao, J Zhang, Y Qi, J Xu, X Wei, M Fan Food Microbiology 94, 103657, 2021 | 38 | 2021 |
| First Insight into the Probiotic Properties of Ten Streptococcus thermophilus Strains Based on In Vitro Conditions J Zhang, M Liu, J Xu, Y Qi, N Zhao, M Fan Current Microbiology 77, 343-352, 2020 | 31 | 2020 |
| Quantitative proteomics analysis reveals proteins and pathways associated with anthocyanin accumulation in barley G Zhang, W Xue, J Dai, Q Xu, Y Wang, H Yuan, K Yang, Y Qi, X Zeng, ... Food chemistry 298, 124973, 2019 | 31 | 2019 |
| Fermentation temperature and the phenolic and aroma profile of persimmon wine M Liu, K Yang, Y Qi, J Zhang, M Fan, X Wei Journal of the Institute of Brewing 124 (3), 269-275, 2018 | 31 | 2018 |
| Homology analysis of 35 β-glucosidases in Oenococcus oeni and biochemical characterization of a novel β-glucosidase BGL0224 J Zhang, N Zhao, J Xu, Y Qi, X Wei, M Fan Food Chemistry 334, 127593, 2021 | 29 | 2021 |
| Free and bound volatile compounds in ‘Hayward’and ‘Hort16A’kiwifruit and their wines N Zhao, Y Zhang, D Liu, J Zhang, Y Qi, J Xu, X Wei, M Fan European Food Research and Technology 246, 875-890, 2020 | 29 | 2020 |
| Performance of a novel β-glucosidase BGL0224 for aroma enhancement of Cabernet Sauvignon wines J Zhang, T Wang, N Zhao, J Xu, Y Qi, X Wei, M Fan Lwt 144, 111244, 2021 | 25 | 2021 |
| Surface characteristics and proteomic analysis insights on the response of Oenococcus oeni SD-2a to freeze-drying stress K Yang, M Liu, J Wang, H Hassan, J Zhang, Y Qi, X Wei, M Fan, G Zhang Food chemistry 264, 377-385, 2018 | 21 | 2018 |
| Deep learning in RNA structure studies H Yu, Y Qi, Y Ding Frontiers in Molecular Biosciences 9, 869601, 2022 | 20 | 2022 |
| Altered Metabolic Strategies: Elaborate Mechanisms Adopted by Oenococcus oeni in Response to Acid Stress Y Qi, H Wang, X Chen, G Wei, S Tao, M Fan Journal of Agricultural and Food Chemistry 69 (9), 2906-2918, 2021 | 19 | 2021 |
| Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine D Liu, J Xu, Y Cao, Y Qi, K Yang, X Wei, Y Xu, M Fan Journal of Food Processing and Preservation 44 (3), e14347, 2020 | 19 | 2020 |
| G4Atlas: a comprehensive transcriptome-wide G-quadruplex database H Yu, Y Qi, B Yang, X Yang, Y Ding Nucleic Acids Research 51 (D1), D126-D134, 2023 | 18 | 2023 |
| Physicochemical characteristics and antioxidant activity of persimmon wine by technology of pectinase addition and different pre‐macerations M Liu, K Yang, Y Qi, M Fan, X Wei Journal of Food Processing and Preservation 42 (2), e13452, 2018 | 18 | 2018 |
| Effect of Skin Maceration Treatment on Aroma Profiles of Kiwi Wines Elaborated with Actinidia deliciosa “Xuxiang” and A. chinensis “Hort16A” Q Yiman, L Miaomiao, Y Kun, F Mingtao Journal of AOAC International 102 (2), 683-685, 2019 | 14 | 2019 |
| Integrated transcriptomic and proteomic analysis reveals the response mechanisms of Alicyclobacillus acidoterrestris to heat stress N Zhao, L Jiao, J Xu, J Zhang, Y Qi, M Qiu, X Wei, M Fan Food Research International 151, 110859, 2022 | 13 | 2022 |
| Optimization of ultrasonic‐assisted extraction of antioxidant tannin from young astringent persimmon (Diospyros kaki L.) using response surface methodology M Liu, J Wang, K Yang, Y Qi, J Zhang, M Fan, X Wei Journal of Food Processing and Preservation 42 (7), e13657, 2018 | 11 | 2018 |