1、Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must-葡萄酒酵母生產(chǎn)高糖葡萄汁過程中的酵母的滲透耐性能的剖面研究與分子鑒定的研究, International Journal of Food Microbiology,2009, 130,179–187
2、Optimized fermentation of grape juice by laboratory strains of Saccharomyces cerevisiae,實驗室啤酒酵母菌株用于優(yōu)化發(fā)酵的葡萄汁的研究, FEMS Yeast Res,2010, 10,72–82
3、Inhibitory Compounds in Lignocellulosic Biomass Hydrolysates during Hydrolysate Fermentation Processes-水解發(fā)酵過程中的木質(zhì)纖維素生物質(zhì)水解產(chǎn)物中產(chǎn)生的抑制物, J Bioproces Biotechniq, 2012, 2:1
4、Microscale and miniscale fermentation and screening,微尺度和迷你尺度的發(fā)酵和篩選方面的研究, Current Opinion in Biotechnology 2015, 35:1–6
5、Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation-針對酵母發(fā)酵的工藝參數(shù)的研究：舊金山乳桿菌和梅林假絲酵母的增長建模研究, APPLIED AND ENVIRONMENTAL MICROBIOLOGY,1998,64, 2616–2623