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[1]MaLJ,CuiYZ,CaiR,LiuXQ,ZhangCY,XiaoDG.Optimizationandevaluationofalkalinepotassiumpermanganatepretreatmentofcorncob.BioresourceTechnology，2015，180:1-6.
[2]Cui-YingZhang*#,XueLin#,Hai-YanSong,Dong-GuangXiao.EffectsofMAL61andMAL62overexpressiononmaltosefermentationofbaker"syeastinleandough.WorldJMicrobiolBiotechnol.2015May24.[Epubaheadofprint]
[3]Cui-YingZhang*,Ya-NanQi,Hong-XiaMa,WeiLi,Long-HaiDai,Dong-guangXiao.DecreasedproductionofhigheralcoholsbySaccharomycescerevisiaeforChinesericewinefermentationbydeletionofBataminotransferases.JIndMicrobiolBiotechnol.2015,42(4):617-625.
[4]GuoX,GuanX,WangY,LiL，WuD,ChenY,PeiH,XiaoD.ReductionofbiogenicaminesproductionbyeliminatingthePEP4geneinSaccharomycescerevisiaeduringfermentationofChinesericewine.FoodChem.2015，178:208-211.
[5]XueLin,Cui-YingZhang*,Xiao-WenBai,Dong-GuangXiao*.Enhancedleaveningabilityofbaker"syeastbyoverexpressionofSNR84withPGM2deletion.JIndMicrobiolBiotechnol.2015,42(6):939-948.
[6]XueLin,Cui-YingZhang*,Xiao-WenBai,BingFeng,Dong-GuangXiao*.Improvementofstresstoleranceandleaveningabilityundermultiplebaking-associatedstressconditionsbyoverexpressionoftheSNR84geneinbaker"syeast.IntJFoodMicrobiol.2015;197C:15-21.(SCI2区，IF:3.155)
[7]XueLin,Cui-YingZhang*,Xiao-WenBai,Hai-YanSongandDong-GuangXiao*.EffectsofMIG1,TUP1andSSN6deletiononmaltosemetabolismandleaveningabilityofbaker’syeastinleandough.MicrobialCellFactories2014,13:93.
[8]Cui-YingZhang,Xiao-PeiPeng,WeiLi,Xue-WuGuo,Dong-GuangXiao.Optimizationof2,3-butanediolproductionbyEnterobactercloacaeinsimultaneoussaccharificationandfermentationofcorncobresidue.BiotechnologyandAppliedBiochemistry.2014,61(5):501-509.
[9]YefuCHEN*,XinxinZHANG,ShijieZHANG,WeijunQIN,ChanghuiGUO,XuewuGUO,DongguangXIAO.Enhancedenzymaticxylose/cellulosefractionationfromalkalineliquor-pretreatedcorncobbysurfactantadditionandseparatefermentationtobioethanol.TurkishJournalofBiology.2014,38(4):478-484.
[10]YefuChen*,JianGuo,FengLi,MingmingLiu,XinxinZhang,XuewuGuo,DongguangXiao.ProductionofpullulanfromxyloseandhemicelluloseshydrolysatebyAureobasidiumpullulansAY82withpHcontrolandDL-dithiothreitoladdition.BiotechnologyandBioprocessEngineering.2014,19(2):282-288.
[11]YefuChen*,FengLi,JianGuo,GuangxinLiu,XuewuGuo,DongguangXiao.EnhancedethylcaproateproductionofChineseliquoryeastbyoverexpressingEHT1withdeletedFAA1.JournalofIndustrialMicrobiologyandBiotechnology.2014,41(3):563-572.
[12]LipingDu,JianxunLi,WeiLi,YunfeiLi,TaoLi,DongguangXiao，Characterizationofvolatilecompoundsofpu-erhteausingsolid-phasemicroextractionandsimultaneousdistillation–extractioncoupledwithgaschromatography–massspectrometry,FoodResearchInternational，2014,57：61-70
[13]GuoX,CaoC,WangY,LiC,WuM,ChenY,ZhangC,PeiH,XiaoD.Effectoftheinactivationoflactatedehydrogenase,ethanoldehydrogenase,andphosphotransacetylaseon2,3-butanediolproductioninKlebsiellapneumoniaestrain.BiotechnolBiofuels.2014,7(1):44
[14]GuoXW,ZhangYH,CaoCH,ShenT,WuMY,ChenYF,ZhangCY,XiaoDG.Enhancedproductionof2,3-butanediolbyoverexpressingacetolactatesynthaseandacetoinreductaseinKlebsiellapneumoniae.BiotechnologyAppliedBiochemistry2014;61(6):707-715
[15]DongJ,XuH,ZhaoL,ChenY,ZhangC,GuoX,HouX,ChenD,ZhangC,XiaoD.EnhancedacetateesterproductionofChineseliquoryeastbyoverexpressingATF1throughpreciseandseamlessinsertionofPGK1promoter.JIndMicrobiolBiotechnol.2014，41(12):1823-1828.
[16]Bo-YuDong,Ye-FuChen*,Chang-ChunZhao,Shi-JieZhang,Xue-WuGuo,andDong-GuangXiao,SimultaneousDeterminationofFurfural,AceticAcid,and5-HydroxymethylfurfuralinCorncobHydrolysatesUsingLiquidChromatographywithUltravioletDetection.JournalofAOACInternational.2013,96(6):1239-1244.
[17]DeguangWu,XuewuGuo,JunLu,XiSun,FengLi,YefuChen,DongguangXiao.Arapidandefficientone-stepsite-directeddeletion,insertion,andsubstitutionmutagenesisprotocol.AnalyticalBiochemistry.2013,434(2):254-8
[18]LipingDu,ChaoWang,,JianxunLi,,DongguangXiao,*,,ChangwenLi,,andYongquanXu,OptimizationofHeadspaceSolid-PhaseMicroextractionCoupledwithGasChromatography–MassSpectrometryforDetectingMethoxyphenolicCompoundsinPu-erhTea,JournalofAgriculturalandFoodChemistry,2013,61(3):561-8.
[19]Cui-YingZhang,Yu-LanLiu,Ya-NanQi,Jian-WeiZhang,Long-HaiDai,XueLin,Dong-GuangXiao.Increasedestersanddecreasedhigheralcoholsproductionbyengineeredbrewer"syeaststrains.EuropeanFoodResearchandTechnology,2013,236:1009–1014
[20]JingZou,XuewuGuo,TongShen,JianDong,CuiyingZhang,DongguangXiao,Constructionoflactose-consumingSaccharomycescerevisiaeforlactosefermentationintoethanolfuel,JIndMicrobiolBiotechnol,2013，40:353–363
[21]XuewuGuo,RuishengWang,YefuChen,DongguangXiao,Intergenericyeastfusantswithefficientethanolproductionfromcheesewheypowdersolution:ConstructionofaKluyveromycesmarxianusandSaccharomycescerevisiaeAY-5hybrid,Eng.LifeSci.，2012，12(6):656–661.
[22]XiSun,CuiyingZhang,JianDong,MingyueWu,YanZhang,DongguangXiao.Enhancedleaveningpropertiesofbaker’syeastoverexpressingMAL62withdeletionofMIG1inleandough.JIndMicrobiolBiotechnol.2012,39(10):1533-1539.
[23]JunLu,JianDong,DeguangWu,YefuChen,XuewuGuo,YuShi,XiSun,DongguangXiao.Constructionofrecombinantindustrialbrewer’syeastwithlowerdiacetylproductionandproteinaseAactivity.EuropeanFoodResearchandTechnology.2012,235(5):951-961.
[24]Jian-WeiZhang,Cui-YingZhang,Long-haiDai,JianDong,Yu-LanLiu,Xue-wuGuo,Dong-GuangXiao.Effectsofoverexpressionofthealcoholacetyltransferase-encodinggeneATF1anddisruptionoftheesterase-encodinggeneIAH1ontheflavourprofilesofChineseyellowricewine.InternationalJournalofFoodScience&Technology.2012,47(12):2590-2596.
[25]JianLi,YanWang,Cui-yingZhang,Wen-yanZhang,De-mingJiang,Zhi-hongWu,HongLiu,Yue-zhongLi.MyxococcusxanthusviabilitydependsonGroELsuppliedbyeitheroftwogenes,buttheparalogshavedifferentfunctionsduringheatshock,predation,anddevelopment.JournalofBacteriology.2010,192(7):1875-1881.
[26]YefuChen*,Xuyang,ShijieZhang,XiaoqiongWang,ChanghuiGuo,XuewuGuo,DongguangXiao.DevelopmentofSaccharomycescerevisiaeproducinghigherlevelsofsulfurdioxideandglutathionetoimprovebeerflavorstability.AppliedBiochemistryandBiotechnology.2012,166(2):402-413.
[27]YefuChen*,BoyuDong,WeijunQin,DongguangXiao.Xyloseandcellulosefractionationfromcorncobwiththreedifferentstrategiesandseparatefermentationofthemtobioethanol.BioresourceTechnology.2010,101(18):7005-7010.
[28]XiaoD,WuS,ZhuX,ChenY,GuoX.Effectsofsoyafattyacidsoncassavaethanolfermentation.AppliedBiochemistryandBiotechnology.2010,160(2):410-20.
[29]XinHao,Dong-GuangXiao,Cui-YingZhang,Ye-FuChen.InfluenceofnutrientsonproteinaseAactivityindraftbeerduringfermentation.InternationalJournalofFoodScienceandTechnology.2010,45(6):1169-1174.
[30]XuewuGuo,JunZhou,DongguangXiao.ImprovedethanolproductionbymixedimmobilizedcellsofKluyveromycesmarxianusandSaccharomycescerevisiaefromcheesewheypowdersolutionfermentation.ApplBiochemBiotechnol,2010，160(2):532-538.
[31]TianXiaoJIANG,DongGuangXIAO,QiangGAO.Characterisationofmaltosemetabolisminleandoughbylaggingandnon-laggingbaker’syeaststrains,AnnalsofMicrobiology,2008，58(4)655-660
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