| Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation XN Pang, BZ Han, XN Huang, X Zhang, LF Hou, M Cao, LJ Gao, GH Hu, ... Scientific reports 8 (1), 3396, 2018 | 118 | 2018 |
| Bacterial community succession and metabolite changes during sufu fermentation X Huang, S Yu, B Han, J Chen Lwt 97, 537-545, 2018 | 99 | 2018 |
| Biochemical characterisation and dominance of different hydrolases in different types of Daqu – a Chinese industrial fermentation starter J Liu, J Chen, Y Fan, X Huang, B Han Journal of the Science of Food and Agriculture 98 (1), 113-121, 2018 | 96 | 2018 |
| Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation X Huang, Y Fan, T Lu, J Kang, X Pang, B Han, J Chen Microorganisms 8 (9), 1281, 2020 | 68 | 2020 |
| Formation of a mixed-species biofilm is a survival strategy for unculturable lactic acid bacteria and Saccharomyces cerevisiae in Daqu, a Chinese traditional fermentation starter Y Fan, X Huang, J Chen, B Han Frontiers in Microbiology 11, 510900, 2020 | 58 | 2020 |
| Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu XN Pang, XN Huang, JY Chen, HX Yu, XY Wang, BZ Han Food microbiology 91, 103514, 2020 | 50 | 2020 |
| Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu XN Pang, C Chen, XN Huang, YZ Yan, JY Chen, BZ Han Lwt 147, 111540, 2021 | 47 | 2021 |
| Contrasting the microbial community and metabolic profile of three types of light-flavor Daqu Y Hu, X Huang, B Yang, X Zhang, Y Han, XX Chen, BZ Han Food Bioscience 44, 101395, 2021 | 36 | 2021 |
| Laboratory-scale fermentation and multidimensional screening of lactic acid bacteria from Daqu X Huang, Y Fan, J Meng, S Sun, X Wang, J Chen, BZ Han Food bioscience 40, 100853, 2021 | 34 | 2021 |
| Influence of Lactobacillus brevis on metabolite changes in bacteria‐fermented sufu W Bao, X Huang, J Liu, B Han, J Chen Journal of food science 85 (1), 165-172, 2020 | 25 | 2020 |
| Unraveling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a byproduct of Baijiu fermentation J Kang, Y Sun, X Huang, L Ye, Y Chen, X Chen, X Zheng, BZ Han Food Research International 157, 111320, 2022 | 20 | 2022 |
| Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation J Kang, Y Hu, L Jia, M Zhang, Z Zhang, X Huang, X Chen, BZ Han Food Research International 162, 111915, 2022 | 14 | 2022 |
| Osmoregulated Periplasmic Glucans Transmit External Signals Through Rcs Phosphorelay Pathway in Yersinia enterocolitica J Meng, C Huang, X Huang, D Liu, B Han, J Chen Frontiers in microbiology 11, 122, 2020 | 14 | 2020 |
| A systematic, complexity-reduction approach to dissect the kombucha tea microbiome X Huang, Y Xin, T Lu Elife 11, e76401, 2022 | 12 | 2022 |
| 浓香型和酱香型大曲微生物多样性分析 黄晓宁， 黄晶晶， 李兆杰， 韩北忠 中国酿造 35 (9), 33-37, 2016 | 12 | 2016 |
| Harnessing synthetic biology to enhance ocean health PQ Nguyen, X Huang, DS Collins, JJ Collins, T Lu Trends in Biotechnology 41 (7), 860-874, 2023 | 11 | 2023 |
| Characterization and comparison of the bacterial community on environmental surfaces through a fresh-cut vegetables processing line in China JG Xu, XN Huang, J Meng, JY Chen, BZ Han Food Research International 155, 111075, 2022 | 11 | 2022 |
| Microbial Diversity and Metabolites Dynamic of Light-Flavor Baijiu with Stacking Process Z Li, Y Fan, X Huang, B Han Fermentation 8 (2), 67, 2022 | 10 | 2022 |
| 基于酶学特性筛选大曲来源芽孢杆菌用于强化酿酒 黄晓宁， 刘晶晶， 韩北忠， 陈晶瑜 食品科学 42 (10), 218-224, 2021 | 9 | 2021 |
| Comparison of physicochemical characteristics and microbiome profiles of low-temperature Daqu with and without adding tartary buckwheat J Kang, L Jia, Z Zhang, M Zhang, X Huang, X Chen, BZ Han Food Bioscience 49, 101931, 2022 | 5 | 2022 |
