Guodong Niu, Jian Mao (2026). The effects of Ce on aluminum and its alloys– A systematic review. Materials Science and Technology.DOI
Run Li, Siqi Xue, Ruyi Ji, Leying Chen, Jian Mao (2026). Integration of machine learning and traditional methods for accurate prediction of hot deformation behavior in TC4-Ce titanium alloy. Journal of Materials Science.DOI
Runxiang Tan, Xu Jia, Kaiwen Yang, Jian Mao (2026). Ce3+-Driven Rapid Surface Reconstruction Strategy for Nano-engineered Superhydrophobic Ultrathin Copper Foil. ACS Applied Materials and Interfaces.DOI
Kaiwen Yang, Runxiang Tan, Xu Jia, Jian Mao (2026). Construction of micro/nano-structured cerium-based coatings on copper via interfacial charge regulation and their superhydrophobic anti-corrosion characteristics. Surface & Coatings Technology.DOI
Guoqiang Yuan, Yu Wang, Guodong Niu, Jian Mao (2026). Effect of rare earth element Ce on hot tearing susceptibility of Al-Si-Mg alloy. Proceedings of the Institution of Mechanical Engineers, Part L: Journal of Materials: Design and Applications.DOI
Runxiang Tan, Kaiwen Yang, Jian Mao (2026). Interfacial Anchoring of CeO2 on Cu(OH)2 Nanoneedle Arrays for Corrosion-Resistant and Patternable SuperhydrophobicCopper Surfaces. ACS Applied Materials and Interfaces.DOI
Wenxin Tian, Tiantian Liu, Dongliang Ren, Peiqin Shi, Hui Qin, Xin Li, Yongwu Guo, Shuangping Liu, Jian Mao (2026). Integrated process optimization and microbial-flavor interactions during rapid Jiuyao–Zaopocu fermentation. Systems Microbiology and Biomanufacturing.DOI
Huan Tian, Zhilei Zhou, Zhimin Zhang, Chaomei Huang, Lei Fan, Zhongwei Ji, Jian Mao (2026). Differential analysis of odor characteristics and volatile compounds of oyster hydrolysates prepared by different proteases based on lipid oxidation. Food Bioscience.DOI
Haiwei Ren, Jiaqi Fan, Xiaopeng Guo, Bingyun ZHANG, Hongyuan Zhao, Donglin Ma, Shuangping Liu, Jian Mao, Bo Zhang, Jing Qiao, Chao Jia, Xiaobing Ding (2026). Deciphering the characteristics of strong-flavor Daqu at different grades through integrated microbiome and metabolome analysis. Food Chemistry X.DOI
Sai Zhao, Huan Ren, Zhiming Hu, Aibao Sun, Qixiao Zhai, Haipo Liu, Ting Zhao, Cuiping You, Shuangping Liu, Jian Mao (2026). Industrial upgrading reshapes production-environment microbiomes and quality traits of Shaoxing wheat Qu: a comparison of enclosed intelligentized and semi-mechanized systems. Food Quality and Safety.DOI
Runxiang Tan, Xu Jia, Dan Li, Jie-Qian Liu, Xinyue Hu, Jian Mao (2025). Ce Salt-Assisted Construction of Bilayer Cu-Ce-O Nanostructure Arrays on Cu Foil Enhances Methanol Oxidation Performance. Inorganic Chemistry.DOI
Zhongming Zhuo, Ruyi Ji, Lei Wang, Jian Mao (2025). Reusability of Ti-6Al-4V powder in laser powder bed fusion: Influence on powder morphology, oxygen uptake, and mechanical properties. Journal of Materials Processing Technology.DOI
Guoqiang Yuan, Yu Wang, Guodong Niu, Jian Mao (2025). A review: Investigation, insights and perspectives on current hot tearing criteria of aluminum alloys. Proceedings of the Institution of Mechanical Engineers, Part L: Journal of Materials: Design and Applications.DOI
Xu Jia, Lele Tong, Xinyue Hu, Jian Mao (2025). General Mechanism Review of Aluminum‐Based Thermite Reaction. Advanced Engineering Materials.DOI
Leying Chen, Ruyi Ji, Run Li, Liwei Cheng, Heng-Jun Luo, Jian Mao (2025). Enhanced strength of TA15 alloy via chemical gradient region induced by element diffusion during quenching. Materials Science & Engineering: A.DOI
Ruyi Ji, Leying Chen, Run Li, Haicheng Zhang, Liwei Cheng, Heng-Jun Luo, Jian Mao (2025). The key approach to fabricate ultra-high strength dual-phase titanium alloys and its practice. Nanoscale.DOI
Zhimin Zhang, Zhilei Zhou, Qingxi Ren, Zhongwei Ji, Xibiao Xu, Yuezheng Xu, Jian Mao (2025). Investigation on the relationship between 1-hydroxyethyl radical and chemical composition using targeted characterization and multivariate statistical analysis: A case study on Huangjiu. Food Research International.DOI
Ruilin Xie, Hui Zhang, Jinlong Peng, Shuangping Liu, Jian Mao (2025). Uncovering the differentiation mechanisms of wheat Qu under different processes based on Qu-omics: from metabolic phenotypes to mechanism analysis. Food Bioscience.DOI
Peiqin Shi, Shuangping Liu, Jieqi Mao, Jieqi Mao, Xiaogang Liu, Rongkun Tu, Hui Qin, Aibao Sun, Dachuan Zhang, Jian Mao, Jian Mao (2025). AI-driven exploration of microbial resources in fermented foods. Trends in Food Science & Technology.DOI
Gang He, Zhilei Zhou, Zhimin Zhang, Nan Meng, Yanfei Xiong, Qingxi Ren, Ling Ao, Xiaotao Sun, Jian Mao (2025). Characterization of key compounds influencing the lubrication properties of strong-aroma Baijiu. Food Bioscience.DOI
Siying Yuan, Xiaogang Liu, Xiaogang Liu, Rongkun Tu, Dongliang Ren, Lei Yuan, Xiao Han, Shuangping Liu, Jian Mao (2025). Unveiling the terroir of Chinese baijiu: How altitude shapes the brewing microbiome and flavor chemistry in the Chishui River basin. Food Bioscience.DOI
Fengyi Guo, Yuanbo Li, Hongyuan Zhao, Xiaogang Liu, Jian Mao, Dongna Ma, Shuangping Liu (2025). GKNnet: an relational graph convolutional network-based method with knowledge-augmented activation layer for microbial structural variation detection. Briefings in Bioinformatics.DOI
Qilin Yang, Shuangping Liu, Aibao Sun, Xin Li, Tiantian Liu, Xiao Han, Jian Mao (2025). Salt-Resistant and Ethanol-Resistant Monoamine Oxidases: New Sight for yobN Mining from Bacillus and Biogenic Amine Degradation Mechanism in Fermented Food. Journal of Agricultural and Food Chemistry.DOI
Chunyan Tian, Dongliang Ren, Junpu Zhang, Ting Zhao, Haipo Liu, Aibao Sun, Shuangping Liu, Jian Mao (2025). Unraveling the impact of geographic distance on the microbial communities of jiuyao samples in the Yangtze River Basin: From upstream to downstream. Food Bioscience.DOI
Zheli Song, Yuanbo Li, Hongyuan Zhao, Xiaogang Liu, Hailong Ding, Qiansu Ding, Dongna Ma, Shuangping Liu, Jian Mao (2025). Application of computer vision techniques to fermented foods: An overview. Trends in Food Science & Technology.DOI
Lu Jin, Zhilei Zhou, Mengyang Huang, Zhongwei Ji, Hui Qin, Jian Mao (2025). Impact of Pulsed Electric Fields Combined with Dissolved Oxygen and Ferrous Ions on the Aroma and Components of Strong-Flavor Baijiu. Foods.DOI
Kai Liu, Hongyuan Zhao, Dongliang Ren, Dongna Ma, Shuangping Liu, Jian Mao (2025). FungiLT: A Deep Learning Approach for Species-Level Taxonomic Classification of Fungal ITS Sequences. Computers.DOI
Hongli Yao, Shuangping Liu, Rui Chang, Tiantian Liu, Zhilei Zhou, Jian Mao (2025). Probing the mechanistic role of Virgibacillus proteases in the hydrolysis of shrimp proteins: Genome mining, molecular docking and volatile compound evolution. LWT.DOI
Yiwen Wang, Zhilei Zhou, Rui Chang, Zhimin Zhang, Xibiao Xu, Yuezheng Xu, Jian Mao (2025). New Method of Direct Sampling Gas Chromatography–Ion Mobility Spectrometry to Identify the Dynamic Retronasal Volatile Compounds in the Alcoholic Beverage and Their Release Behaviors: A Case Study on Huangjiu. Journal of Agricultural and Food Chemistry.DOI
Qingxiang Wang, Tiantian Liu, Bin Qian, Aibao Sun, Gang Han, Shuangping Liu, Jian Mao (2025). Analysis, traceability, and screening of terpenoid-producing microorganisms in traditional Chinese Huangjiu. Food Bioscience.DOI
Jinyu Hu, Xiaogang Liu, Tiantian Liu, Ting Zhao, Mingliang Li, Qilin Yang, Xiaofeng Jiang, Yanfei Xiong, Caihong Shen, Shuangping Liu, Jian Mao, Rongkun Tu (2025). Development of high-precision quantitative analysis detection for three yeasts based on CRISPR/Cas12a. Food Quality and Safety.DOI
J.-F. Zhang, Mingliang Li, Dongliang Ren, Qilin Yang, Jian Mao, Shuangping Liu (2025). High-throughput screening of probiotics in fermented foods and their potential application in alleviating alcohol-induced damage. Food & Function.DOI
Leying Chen, Yahong Ding, Ruyi Ji, Run Li, Shaoyan Wang, Haicheng Zhang, Heng-Jun Luo, Jian Mao (2024). A review in the primary nanophases in titanium alloys: formation, evolution and their effects on mechanical properties. Journal of Materials Research and Technology.DOI
Ruyi Ji, Haicheng Zhang, Leying Chen, Liwei Cheng, Heng-Jun Luo, Jian Mao (2024). Improving the strength and maintaining good ductility of as-forged Ti6Al4V alloy by regulating the microstructural defects. Materials Science & Engineering: A.DOI
Run Li, Yahong Ding, Ruyi Ji, Leying Chen, Jian Mao (2024). The accelerated globularization kinetics of titanium alloys with lamellar microstructure: a brief review. Journal of Materials Science.DOI
Guodong Niu, Zhongming Zhuo, Jian Mao (2024). Inclined θ′ precipitates with terraced Cu/Mn-rich multilayers in Al–Cu alloys. Journal of Materials Research and Technology.DOI
Gang Han, Zhilei Zhou, Rui Chang, Qingxi Ren, Zhongwei Ji, Xibiao Xu, Yuezheng Xu, Jian Mao (2024). Role of a noval amadori rearrangement product: N- (1-deoxy-D-fructos-1-yl) -γ-aminobutyric acid in changing the taste of Huangjiu. Food Bioscience.DOI
Rongbin Zhang, Shuangping Liu, Tiantian Liu, Rui Chang, Guixiao Liu, Mingliang Li, Jian Mao (2024). The Microbial Diversity and Flavor Metabolism Regulation of Xiangzao During Different Natural Fermentation Time Periods. Foods.DOI
Dongna Ma, Lei Yuan, Jieqi Mao, Tiantian Liu, Yuzong Zhao, Han Xiao, Zhongwei Ji, Shuangping Liu, Jian Mao (2024). Optimizing Huangjiu fermentation for enhanced aroma: Insights into Saccharomyces cerevisiae jiangnan1# strain. Journal of Food Composition and Analysis.DOI
Hongli Yao, Shuangping Liu, Rui Chang, Tiantian Liu, Zhilei Zhou, Jian Mao (2024). Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation. Food Research International.DOI
Peiqi Lu, Tiantian Liu, Jingqiu Ma, Tao Kan, Xiao Juan Han, Zhongwei Ji, Jian Mao (2024). Investigation of Efficient Pullulan Synthesis Utilizing Huangjiu Lees as a Substrate. Foods.DOI
Rui Chang, Zhilei Zhou, Yuezheng Xu, Xibiao Xu, Zhongwei Ji, Shuangping Liu, Jian Mao (2024). Peptidomics and computational peptidology insights into the taste peptide profile of different extraction methods: A case study of fermented rice wine (Huangjiu). Food Bioscience.DOI
Tiantian Liu, Mujia Nan, Suyi Zhang, Hui Qin, Zesu Zhao, Shuangping Liu, Jian Mao (2024). Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle. Food Chemistry X.DOI
Dongliang Ren, Shuangping Liu, Hui Qin, Mengyang Huang, Xiaolin Bai, Xiao Juan Han, Suyi Zhang, Jian Mao (2024). Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud. Food Microbiology.DOI
Congyu Lin, Peiqi Lu, Jingqiu Ma, Tao Kan, Xiao Han, Shuangping Liu, Zhongwei Ji, Jian Mao (2024). Investigation into the Production of Melanin from By-Products of Huangjiu Brewing. Foods.DOI
Zhilei Zhou, Zhang Jiang, Zhimin Zhang, Shuangping Liu, Zhongwei Ji, Jichen Han, Jian Mao (2024). Identification and interaction of the key odorants in Jimo Huangjiu by means of molecular sensory science. Journal of Food Composition and Analysis.DOI
Congyu Lin, Peiqi Lu, Jingqiu Ma, Zhihui Li, Xiao Han, Zhongwei Ji, Shuangping Liu, Jian Mao (2024). Transcriptome Analysis Reveals the Variations in Enzyme Production of Saccharopolyspora rosea A22 under Different Temperatures. Foods.DOI
Renga Wu, Dong Li, Qihang Chen, Zhengshan Luo, Jingwen Zhou, Jian Mao (2024). Optimization of vanillin biosynthesis in Escherichia coli K12 MG1655 through metabolic engineering. Bioresource Technology.DOI
Qilin Yang, Yitao Bai, Shuangping Liu, Xiao Han, Tiantian Liu, Dongna Ma, Jian Mao (2024). Multicopper Oxidase from Lactobacillus hilgardii: Mechanism of Degradation of Tyramine and Phenylethylamine in Fermented Food. Journal of Agricultural and Food Chemistry.DOI
Dongliang Ren, Shuangping Liu, Hui Qin, Mengyang Huang, Xiao Juan Han, Suyi Zhang, Jian Mao (2024). Heterogenetic mechanism in multidimensional pit mud with different fermentation years: From microbial structure dynamic succession to metabolism phenotypes. Food Research International.DOI
Yizhou Liu, Xiong Li, Hui Qin, Mengyang Huang, Beidou Xi, Jian Mao, Suyi Zhang (2024). Comparing the antioxidation and bioavailability of polysaccharides from extruded and unextruded Baijiu vinasses via in vitro digestion and fecal fermentation. International Journal of Biological Macromolecules.DOI
Xiaogang Liu, Lei Yuan, Dongna Ma, Shuangping Liu, Zhongwei Ji, Xiao Han, Caihong Shen, Jian Mao (2024). Relationship between microbial protein and amino acid metabolism in fermented grains of long fermentation period strong-flavor Baijiu. Systems Microbiology and Biomanufacturing.DOI
Shuangping Liu, Zhuoyue Zheng, Tiantian Liu, Dongliang Ren, Yang Chen, Bin Qian, Yuezheng Xu, Jian Mao (2024). Identification and reconstruction of the core microbiota in natural fermentation systems: a case study of jiuyao. Systems Microbiology and Biomanufacturing.DOI
Hongli Yao, Shuangping Liu, Rui Chang, Tiantian Liu, Dongna Ma, Xiao Han, Congyu Lin, Zhilei Zhou, Jian Mao (2024). Purification, characterisation and visualisation of soybean protein hydrolysis by aspergillopepsin I from mangrove Aspergillus tubingensis. International Biodeterioration & Biodegradation.DOI
Hongyuan Zhao, Suyi Zhang, Hui Qin, Xiaogang Liu, Dongna Ma, Xiao Wei Han, Jian Mao, Shuangping Liu (2024). DSNetax: a deep learning species annotation method based on a deep-shallow parallel framework. Briefings in Bioinformatics.DOI
Yong Dong, Rui Chang, Zhongwei Ji, Yuezheng Xu, Qingxi Ren, Zhilei Zhou, Jian Mao (2024). Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms. Food Bioscience.DOI
Zhilei Zhou, Yan Wang, Zhimin Zhang, Qingxi Ren, Zhongwei Ji, Xibiao Xu, Yuezheng Xu, Jian Mao (2024). Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage. Food Research International.DOI
Rongbin Zhang, Zhilei Zhou, Zhongwei Ji, Qingxi Ren, Shuangping Liu, Yuezheng Xu, Jian Mao (2024). Identification and characterization of novel dual-function antioxidant and umami peptides from protein hydrolysates of Huangjiu lees. Food Quality and Safety.DOI
Dan Li, Fei Wang, Jian Mao (2023). Surface-Reconstructed Copper Foil Free-Standing Electrode with Nanoflower Cu/Ce2O3 by In Situ Electrodeposition Reduction for Electrocatalytic Nitrate Reduction to Ammonia. Inorganic Chemistry.DOI
Xiaoqiang Wang, Zhiwei Wu, Bing Li, Wenxiong Chen, Jun Zhang, Jian Mao (2023). Inclusions modification by rare earth in steel and the resulting properties: A review. Journal of Rare Earths.DOI
Fei Wang, Lele Tong, Dan Li, Xinlin Wei, Jian Mao (2023). Effective chloride ion resistance of aluminum powder through interface electric field designing. Heliyon.DOI
Ruyi Ji, Kai Zhu, Haicheng Zhang, Heng-Jun Luo, Jian Mao (2023). Microstructure evolution, mechanical response and strengthening models for TA15 titanium alloy during thermal processes: A brief review. Journal of Materials Research and Technology.DOI
Zhilei Zhou, Shaopu Liu, Ying Yang Zhu, Shuangping Liu, Zhongwei Ji, Qingxi Ren, Xingxiang Pan, Jian Mao (2023). Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu. Journal of Food Composition and Analysis.DOI
Donglin Ma, Shuangping Liu, Haipo Liu, Suyi Zhang, Yuezheng Xu, Jian Mao (2023). Environmental factors drive microbial community succession in biofortified wheat Qu and its improvement on the quality of Chinese huangjiu. Journal of Bioscience and Bioengineering.DOI
Dongliang Ren, Shuangping Liu, Hui Qin, Suyi Zhang, Mengyang Huang, Xiao Juan Han, Jian Mao (2023). Microbial spatiotemporal succession and metabolic difference in multidimensional pit mud used for the production of Luzhou-flavor baijiu. Food Bioscience.DOI
Qilin Yang, Shuangping Liu, Yuzong Zhao, Xiao Han, Rui Chang, Jian Mao (2023). Enzymatic properties and inhibition tolerance analysis of key enzymes in β-phenylethanol anabolic pathway of Saccharomyces cerevisiae HJ. Synthetic and Systems Biotechnology.DOI
Hongli Yao, Shuangping Liu, Tiantian Liu, Dongliang Ren, Zhilei Zhou, Qilin Yang, Jian Mao (2023). Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review. Bioresources and Bioprocessing.DOI
Rui Chang, Zhilei Zhou, Yong Dong, Yue Xu, Zhongwei Ji, Shuangping Liu, Min Gong, Jian Mao (2023). Ion-exchange purification, nano-HPLC–MS/MS identification and molecular dynamics simulation of novel umami peptides from fermented grain wine (Huangjiu). Journal of Food Composition and Analysis.DOI
Shuangping Liu, Zhifeng Zhang, Jieqi Mao, Jieqi Mao, Zhilei Zhou, Jing Zhang, Caihong Shen, Songtao Wang, Maria L. Marco, Jian Mao, Jian Mao (2023). Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations. npj Biofilms and Microbiomes.DOI
Rui Chang, Zhilei Zhou, Yong Dong, Yuezheng Xu, Zhongwei Ji, Shuangping Liu, Jian Mao (2023). Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu). Foods.DOI
Xiaogang Liu, Rui Chang, Zhilei Zhou, Qingxi Ren, Caihong Shen, Yu Lan, Xiaonian Cao, Jian Mao (2023). Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation. Journal of Functional Foods.DOI
Shuangping Liu, Dongliang Ren, Hui Qin, Qianqian Yin, Yan Hui Yang, Tiantian Liu, Suyi Zhang, Jian Mao (2023). Exploring major variable factors influencing flavor and microbial characteristics of upper jiupei. Food Research International.DOI
Shuangping Liu, Hui Zhang, Jinlong Peng, Zhe Yao, Xiao Juan Han, Tiantian Liu, Songjing Zhang, Jian Mao (2023). Effects of degree of milling on japonica and glutinous rice used for huangjiu brewing physicochemical properties. LWT.DOI
Yizhou Liu, Xiong Li, Hui Qin, Mengyang Huang, Shuangping Liu, Rui Chang, Beidou Xi, Jian Mao, Suyi Zhang (2023). Obtaining non-digestible polysaccharides from distillers' grains of Chinese baijiu after extrusion with enhanced antioxidation capability. International Journal of Biological Macromolecules.DOI
Jian Hu, Shuangping Liu, Liu Caixia, Yuanyuan Huang, Jian Mao (2023). Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage. CyTA - Journal of Food.DOI
Junting Yu, Zhilei Zhou, Xibiao Xu, Huan Ren, Min Gong, Zhongwei Ji, Shuangping Liu, Zhiming Hu, Jian Mao (2023). Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds. Foods.DOI
Yuzong Zhao, Shuangping Liu, Qilin Yang, Xiaogang Liu, Yuezheng Xu, Zhilei Zhou, Xiao Juan Han, Jian Mao (2023). Effects of simultaneous inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae jiangnan1# on overall quality, flavor compounds, and sensory analysis of huangjiu. Food Bioscience.DOI
Huakun Yu, Shuangping Liu, Zhilei Zhou, Hongyuan Zhao, Yuezheng Xu, Jian Mao (2023). Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning. Foods.DOI
Xiaogang Liu, Dongna Ma, Chen Yang, Qianqian Yin, Shuangping Liu, Caihong Shen, Jian Mao (2023). Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation. Frontiers in Microbiology.DOI
Shuangping Liu, Yu Zhou, Dongna Ma, Suyi Zhang, Yi Wei Dong, Zhang Xiu, Jian Mao (2023). Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu. Food Bioscience.DOI
Guoliang Zhao, Zhilei Zhou, Zhijiang Li, Shuangping Liu, Zhichu Shan, Fei Cheng, Weibiao Zhou, Jian Mao (2023). The differences in main components, enzyme activity, and microbial composition between substandard and normal jiuyao. Journal of the Science of Food and Agriculture.DOI
Ying Yang Zhu, Shuangping Liu, Donglin Ma, Yuezheng Xu, Yang Chen, Jian Mao (2023). Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis. Food Bioscience.DOI
Jian Kun Hu, Shuangping Liu, Mujia Nan, Caixia Liu, Xiao Han, Jian Mao (2023). Development of a monitoring system for Huangjiu storage based on electrical conductivity. Food Quality and Safety.DOI
Donglin Ma, Shuangping Liu, Haipo Liu, Mujia Nan, Yuezheng Xu, Xiao Han, Jian Mao (2022). Developing an innovative raw wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu. Journal of the Science of Food and Agriculture.DOI
Jian Hu, Liu Shuangping, Mujia Nan, Liu Caixia, Liu Guixiao, Jian Mao (2022). Analysis of changes in simulated rancidification process during the storage of Huangjiu. Food Science & Nutrition.DOI
Qilin Yang, Hongli Yao, Shuangping Liu, Jian Mao (2022). Interaction and Application of Molds and Yeasts in Chinese Fermented Foods. Frontiers in Microbiology.DOI
Yilun Li, Shuangping Liu, Suyi Zhang, Tiantian Liu, Hui Qin, Caihong Shen, Haipo Liu, Feng Yang, Chen Yang, Qianqian Yin, Jian Mao (2022). Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu. Food Research International.DOI
Shuangping Liu, Yu Zhou, Zhili Zhou, Zhilei Zhou, Xiao Juan Han, Yuezheng Xu, Jian Mao (2022). Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation. Food Bioscience.DOI
Shuangping Liu, Zhengfei Jiang, Dongna Ma, Xiaogang Liu, Yilun Li, Dongliang Ren, Ying Yang Zhu, Hongyuan Zhao, Hui Qin, Mengyang Huang, Suyi Zhang, Jian Mao (2022). Distance decay pattern of fermented-related microorganisms in the sauce-flavor Baijiu producing region. Food Bioscience.DOI
Rongbin Zhang, Yizhou Liu, Shuangping Liu, Jian Mao (2022). The Existing Recovery Approaches of the Huangjiu Lees and the Future Prospects: A Mini Review. Bioengineering.DOI
Huakun Yu, Shuangping Liu, Hui Qin, Zhilei Zhou, Hongyuan Zhao, Suyi Zhang, Jian Mao (2022). Artificial intelligence-based approaches for traditional fermented alcoholic beverages’ development: review and prospect. Critical Reviews in Food Science and Nutrition.DOI
Donglin Ma, Shuangping Liu, Xiao Han, Mujia Nan, Yuezheng Xu, Bin Qian, Lan Wang, Jian Mao (2022). Complete genome sequence, metabolic model construction, and huangjiu application of Saccharopolyspora rosea A22, a thermophilic, high amylase and glucoamylase actinomycetes. Frontiers in Microbiology.DOI
Yuzong Zhao, Shuangping Liu, Qilin Yang, Xiao Juan Han, Zhilei Zhou, Jian Mao (2022). Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu. Food Research International.DOI
Hailong Sun, Shuangping Liu, Jing Zhang, Songjing Zhang, Jieqi Mao, Jieqi Mao, Yuezheng Xu, Jiandi Zhou, Jian Mao, Jian Mao (2022). Safety evaluation and comparative genomics analysis of the industrial strain Aspergillus flavus SU-16 used for huangjiu brewing. International Journal of Food Microbiology.DOI
Yuzong Zhao, Shuangping Liu, Xiao Juan Han, Zhilei Zhou, Jian Mao (2022). Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation. Food Microbiology.DOI
Shuangping Liu, Mei Bai, Jiabing Zhou, Zimo Jin, Yuezheng Xu, Qilin Yang, Jiandi Zhou, Songjing Zhang, Jian Mao (2021). Analysis of genes from Saccharomyces cerevisiae HJ01 participating in aromatic alcohols biosynthesis during huangjiu fermentation. LWT.DOI
Shuangping Liu, Hailong Sun, Caixia Liu, Zhilei Zhou, Jieqi Mao, Jieqi Mao, Zhiming Hu, Xibiao Xu, Xiao Han, Songjing Zhang, Jian Mao, Jian Mao (2021). Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01. Food Research International.DOI
Jing Zhang, Shuangping Liu, Hailong Sun, Zhengfei Jiang, Zhilei Zhou, Xiao Han, Yongxiang Zhou, Honggen Sun, Weibiao Zhou, Jian Mao (2021). Enzyme Production Potential of Penicillium oxalicum M1816 and Its Application in Ferulic Acid Production. Foods.DOI
Yizhou Liu, Shuangping Liu, Caihong Huang, Xiangyang Ge, Beidou Xi, Jian Mao (2021). Chinese Baijiu distiller's grains resourcing: Current progress and future prospects. Resources Conservation and Recycling.DOI
Jing Zhang, Shuangping Liu, Hailong Sun, Zhengfei Jiang, Yuezheng Xu, Jieqi Mao, Jieqi Mao, Bin Qian, Lan Wang, Jian Mao, Jian Mao (2021). Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu. Food Research International.DOI
Ying Shi, Ruixue Feng, Jieqi Mao, Jieqi Mao, Shuangping Liu, Zhilei Zhou, Zhongwei Ji, Shuguang Chen, Jian Mao, Jian Mao (2021). Structural Characterization of Peptides From Huangjiu and Their Regulation of Hepatic Steatosis and Gut Microbiota Dysbiosis in Hyperlipidemia Mice. Frontiers in Pharmacology.DOI
Min Gong, Zhilei Zhou, Shuangping Liu, Shenghu Zhu, Guoquan Li, Fang Zhong, Jian Mao (2021). Dynamic changes in physico-chemical attributes and volatile compounds during fermentation of Zhenjiang vinegars made with glutinous and non-glutinous japonica rice. Journal of Cereal Science.DOI
Xiao Xu, Wenliang Ma, Shuning Hu, Zhengyuan Qian, Chi Shen, Jian Mao (2021). Neuroprotective Effects of Chinese Rice Wine Fermented with Fu Brick Tea on H 2 O 2 ‐induced PC12 Cells. The FASEB Journal.DOI
Min Gong, Zhilei Zhou, Shuangping Liu, Shenghu Zhu, Guoquan Li, Fang Zhong, Jian Mao (2021). Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production. Food Chemistry.DOI
Shuangping Liu, Donglin Ma, Zhihui Li, Hailong Sun, Jieqi Mao, Jieqi Mao, Ying Shi, Xiao Juan Han, Zhilei Zhou, Jian Mao, Jian Mao (2020). Assimilable nitrogen reduces the higher alcohols content of huangjiu. Food Control.DOI
Lin Peng, Xiaoyong Kong, Zongmin Wang, Aisikaer Ai‐lati, Zhongwei Ji, Jian Mao (2020). Baijiu vinasse as a new source of bioactive peptides with antioxidant and anti-inflammatory activity. Food Chemistry.DOI
Shuangping Liu, Qilin Yang, Jieqi Mao, Jieqi Mao, Mei Bai, Jiandi Zhou, Xiao Juan Han, Jian Mao, Jian Mao (2020). Feedback inhibition of the prephenate dehydratase from Saccharomyces cerevisiae and its mutation in huangjiu (Chinese rice wine) yeast. LWT.DOI
Zhilei Zhou, Dongzhen Jian, Min Gong, Shenghu Zhu, Guoquan Li, Si Zhang, Fang Zhong, Jian Mao (2020). Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments. Food Research International.DOI
Zhongwei Ji, Jieqi Mao, Jieqi Mao, Shuguang Chen, Jian Mao, Jian Mao (2020). Antioxidant and anti-inflammatory activity of peptides from foxtail millet (Setaria italica) prolamins in HaCaT cells and RAW264.7 murine macrophages. Food Bioscience.DOI
Maoshen Chen, Liping Guo, John Nsor‐Atindana, H. Douglas Goff, Wenxi Zhang, Jian Mao, Fang Zhong (2020). The effect of viscous soluble dietary fiber on nutrient digestion and metabolic responses Ⅰ: In vitro digestion process. Food Hydrocolloids.DOI
Zong‐Min Wang, Chengtao Wang, Caihong Shen, Songtao Wang, Jieqi Mao, Zhen Li, Michael G. Gänzle, Jian Mao (2020). Microbiota stratification and succession of amylase‐producing Bacillus in traditional Chinese Jiuqu (fermentation starters). Journal of the Science of Food and Agriculture.DOI
Lin Peng, Aisikaer Ai‐lati, Shuangping Liu, Zhongwei Ji, Jian Mao, Xin Che (2020). Effects of Chinese medicines on monacolin K production and related genes transcription of Monascus ruber in red mold rice fermentation. Food Science & Nutrition.DOI
Min Gong, Zhilei Zhou, Yongjian Yu, Shuangping Liu, Shenghu Zhu, Dongzhen Jian, Pengjing Cui, Fang Zhong, Jian Mao (2020). Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermented vinegars from different regions and its correlation with the saccharide and amino acid content. LWT.DOI
Hailong Sun, Shuangping Liu, Jieqi Mao, Jieqi Mao, Ziwei Yu, Zhijie Lin, Jian Mao, Jian Mao (2020). New insights into the impacts of huangjiu compontents on intoxication. Food Chemistry.DOI
Shuangping Liu, Jian Hu, Yuezheng Xu, Jing-Bo Xue, Jiandi Zhou, Xiao Juan Han, Zhongwei Ji, Jian Mao (2020). Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat Qu. Food Research International.DOI
Zhilei Zhou, Wei Ni, Zhongwei Ji, Shuangping Liu, Xiao Juan Han, Xiuting Li, Jian Mao (2019). Development of a Rapid Method for Determination of Main Higher Alcohols in Fermented Alcoholic Beverages Based on Dispersive Liquid-Liquid Microextraction and Gas Chromatography-Mass Spectrometry. Food Analytical Methods.DOI
Min Gong, Zhilei Zhou, Jianshun Jin, Yongjian Yu, Shuangping Liu, Xiao Juan Han, Fang Zhong, Jian Mao (2019). Effects of soaking on physicochemical properties of four kinds of rice used in Huangjiu brewing. Journal of Cereal Science.DOI
Zhilei Zhou, Zhongwei Ji, Shuangping Liu, Xiao Juan Han, Fuping Zheng, Jian Mao (2019). Characterization of the volatile compounds of huangjiu using comprehensive two‐dimensional gas chromatography coupled to time of flight mass spectrometry (GC × GC‐TOFMS). Journal of Food Processing and Preservation.DOI
Zhongwei Ji, Ruixue Feng, Jian Mao (2019). Separation and identification of antioxidant peptides from foxtail millet (Setaria italica) prolamins enzymatic hydrolysate. Cereal Chemistry.DOI
Shuangping Liu, Qingliu Chen, Huijun Zou, Yongjian Yu, Zhilei Zhou, Jian Mao, Si Zhang (2019). A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes. International Journal of Food Microbiology.DOI
Lin Peng, Shuangping Liu, Zhongwei Ji, Shuguang Chen, Jian Mao (2019). Structure characterisation of polysaccharide isolated from huangjiu and its anti‐inflammatory activity through MAPK signalling. International Journal of Food Science & Technology.DOI
Lin Peng, Aisikaer Ai‐lati, Zhongwei Ji, Shuguang Chen, Jian Mao (2019). Polyphenols extracted from huangjiu have anti-inflammatory activity in lipopolysaccharide stimulated RAW264.7 cells. RSC Advances.DOI
Zhongwei Ji, Jianshun Jin, YU Guan-song, Rang Mou, Jian Mao, Shuangping Liu, Zhilei Zhou, Lin Peng (2018). Characteristic of filamentous fungal diversity and dynamics associated with wheat Qu and the traditional fermentation of Chinese rice wine. International Journal of Food Science & Technology.DOI
Aisikaer Ai‐lati, Shuangping Liu, Xiuting Li, Bin Qian, Yunfei Shan, Zhilei Zhou, Lin Peng, Zhongwei Ji, Jian Mao, Huijun Zou, Yongjian Yu, Shenghu Zhu (2018). Effect of Chinese rice wine sludge on the production of Chinese steamed buns. Journal of Food Processing and Preservation.DOI
Zhen‐Ming Lu, Zongmin Wang, Xiaojuan Zhang, Jian Mao, Jin‐Song Shi, Zhenghong Xu (2017). Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function. Current Opinion in Biotechnology.DOI
Aisikaer Ai‐lati, Shuangping Liu, Zhongwei Ji, Hao Zhang, Jian Mao (2017). Structure and bioactivities of a polysaccharide isolated from Ganoderma lucidum in submerged fermentation. Bioengineered.DOI
Zhilei Zhou, Shuangping Liu, Xiangwei Kong, Zhongwei Ji, Xiao Juan Han, Jianfeng Wu, Jian Mao (2017). Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry. Journal of Chromatography A.DOI
Xiao Lu Wei, Shuang Ping Liu, Jian Shen Yu, Yongjian Yu, Sheng Hu Zhu, Zhi Lei Zhou, Jian Hu, Jian Mao (2016). Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process. Journal of Bioscience and Bioengineering.DOI
Shuang Ping Liu, Rui Xia Liu, Jian Mao, Liang Zhang, Zhong Yang Ding, Zheng Hua Gu, Gui Yang Shi (2016). Structural-based screening of L-phenylglycine aminotransferase using L-phenylalanine as the optimal amino donor: Recycling of L-phenylalanine to produce L-phenylglycine. Biotechnology and Bioprocess Engineering.DOI
Shuang Ping Liu, Jian Xin Yu, Xiao Lu Wei, Zhong Wei Ji, Zhi Lei Zhou, Xiang Yong Meng, Jian Mao (2015). Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in Chinese rice wine. Food Control.DOI
Shuang Ping Liu, Jian Mao, Yun Ya Liu, Xiang Yong Meng, Zhong Wei Ji, Zhi Lei Zhou, Aisikaer Ai‐lati (2015). Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region. World Journal of Microbiology and Biotechnology.DOI
Shuang Ping Liu, Liang Zhang, Jian Mao, Zhong Yang Ding, Gui Yang Shi (2015). Metabolic engineering of Escherichia coli for the production of phenylpyruvate derivatives. Metabolic Engineering.DOI
Guidong Huang, Jian Mao, Zhongwei Ji, Aisikaer Ai‐lati (2014). Stachyose-induced apoptosis of Caco-2 cells via the caspase-dependent mitochondrial pathway. Food & Function.DOI
Chi Shen, Jian Mao, Yong Q. Chen, Xiangyong Meng, Zhongwei Ji (2014). Extraction optimization of polysaccharides from Chinese rice wine from the Shaoxing region and evaluation of its immunity activities. Journal of the Science of Food and Agriculture.DOI
Peixuan Wang, Jian Mao, Xiangyong Meng, Li Xiao-Zhong, Yunya Liu, Hao Feng (2014). Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region. Food Control.DOI
Jian Mao, Ning Jia, Zhao JianXin, Zhang Hao (2010). Study on the fermentation character of different yogurt strains. Zhongguo rupin gongye.
毛健，马海乐（2009）. 大豆发芽富集γ-氨基丁酸的工艺优化. 《食品科学》.
Yue Li, Fang Lü, Changrong Luo, Zhengxing Chen, Jian Mao, Charles F. Shoemaker, Fang Zhong (2009). Functional properties of the Maillard reaction products of rice protein with sugar. Food Chemistry.DOI
Jian Mao (2008). Optimization of medium enforced hydroxyl radical inhibition by water-soluble protein from stress millet. Journal of Jiangsu University.
预印本
Tiantian Liu, Shuangping Liu, Haipo Liu, Ting Zhao, Zixun Li, Huijun Zou, Hongyan Qu, Chen Yang, Xiao Han, Jian Mao (2026). A Static Core in a Dynamic Inheritance: Spatial Partitioning and Redundancy Ensure Century-Long Stability of Jiuyao Microbiota. Research Square.DOI
Sen Zhao, Huan Ren, Zhiming Hu, Aibao Sun, Ruilin Xie, Dongliang Ren, Shuangping Liu, Jian Mao (2025). Environmental Terroir - Microbe Coupling Shapes the Quality and Ecological Feedback of Shaoxing Wheat Qu across Modern and Traditional Regions. SSRN Electronic Journal.DOI
Tian Tian Liu, Mujia Nan, Suyi Zhang, Hui Qin, Zesu Zhao, Shuangping Liu, Jian Mao (2023). Isolation and Identification of Polysaccharide from West Tibet Sts And Development of Compound Fermented Drink with Highland Barley. SSRN Electronic Journal.DOI
Shuangping Liu, Zhuoyue Zheng, Yang Chen, Hailong Sun, Tian Tian Liu, Yuezheng Xu, Xiao Han, Jian Mao (2023). Microbial Spatiotemporal Succession and Passage Stability Mechanism of Jiuyao During Solid-State Fermentation. SSRN Electronic Journal.DOI
Dongliang Ren, Shuangping Liu, Suyi Zhang, Hui Qin, Xiao Han, Jian Mao (2022). Multi-Omics Reveals Microbial Roles and Metabolic Functions at the Spatiotemporal Niche in Pit Mud. Research Square.DOI