近期论文
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近5年以第一作者或通讯作者发表SCI论文：
1.Liu,Tongjie；Li,Yang；Sadiq,Faizan A.；Yang,Huanyi；Gu,Jingsi；Yuan,Lei；Lee,Yuan Kun；He,Guoqing：Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread，FOOD CHEMISTRY，2018，242：404-411
2.Gu,Jingsi；Liu,Tongjie；Sadiq,Faizan A.；Yang,Huanyi；Yuan,Lei；Zhang,Guohua；He,Guoqing：Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu-A traditional fermented soy curd，LWT-FOOD SCIENCE AND TECHNOLOGY，2018，88：26-34
3.Sadiq,Faizan A.；Flint,Steve；Yuan,Lei；Li,Yun；Liu,TongJie；He,GuoQing：Propensity for biofilm formation by aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders，INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY，2017,262:89-98
4.Cui,Mei-lin；Yang,Huan-yi；He,Guo-qing：Apoptosis induction of colorectal cancer cells HTL-9 in vitro by the transformed products of soybean isoflavones by Ganoderma lucidum，JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B，2017,18（12）：1101-1112
5.Yang,Huanyi；Liu,Tongjie；Zhang,Guohua；Chen,Jiancai；Gu,Jingsi；Yuan,Lei；He,Guoqing：Genotyping of Lactobacillus sanfranciscensis isolates from Chinese traditional sourdoughs by multilocus sequence typing and multiplex RAPD-PCR，INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY，2017，258:50-57
6.Yuan,Lei；Sadiq,Faizan A.；Liu,Tongjie；Flint,Steve；Chen,Jiancai；Yang,Huanyi；Gu,Jingsi；Zhang,Guohua；He,Guoqing：Psychrotrophic bacterial populations in Chinese raw dairy milk，LWT-FOOD SCIENCE AND TECHNOLOGY，2017,84:409-418
7.Sadiq,Faizan A.；Flint,Steve；Li,YanJun；Ou,Kai；Yuan,Lei；He,GuoQing：Phenotypic and genetic heterogeneity within biofilms with particular emphasis on persistence and antimicrobial tolerance，FUTURE MICROBIOLOGY，2017,12（12）：2087-1107
8.He,Guo-qing；Liu,Tong-jie；Sadiq,Faizan A.；Gu,Jing-si；Zhang,Guo-hua：Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches，JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B，2017,18（4）：289-302
9.Sadiq,Faizan A.；Flint,Steve；Li,Yun；Liu,TongJie；Lei,Yuan；Sakandar,Hafiz Arbab；He,GuoQing：New mechanistic insights into the motile-to-sessile switch in various bacteria with particular emphasis on Bacillus subtilis and Pseudomonas aeruginosa:a review，BIOFOULING，2017,33（4）：306-326
10.Sadiq,Faizan A.；Li,Yun，Liu，TongJie；Flint,Steve；Zhang,Guohua；Yuan,Lei；Pei,Zhipeng；He,GuoQing：The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders，INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY，2016,238:193-201
11.Zhang,Guo-hua；Wu,Tao；Sadiq,Faizan A.；Yang,Huan-yi；Liu,Tong-jie；Ruan,Hui；He,Guo-qing：A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough，JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B，2016,17（10）：787-797
12.Liu,Tongjie；Li,Yun；Chen,Jiancai；Sadiq,Faizan A.；Zhang,Guohua；Li,Yang；He,Guoqing：Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches，LWT-FOOD SCIENCE AND TECHNOLOGY，2016,68:91-97，
13.Sadiq,Faizan A.；Li,Yun；Liu,Tongjie；Flint,Steve；Zhang,Guohua；He,GuoQing：RAPD based study revealing a previously unreported wide range of mesophilic and thermophilic spore formers associated with milk powders in China，INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY，2016,217:200-208
14.Cui,Mei-lin；Yang,Huan-yi；He,Guo-qing：Submerged fermentation production and characterization of intracellular triterpenoids from Ganoderma lucidum using HPLC-ESI-MS，JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B，2015,16（12）:998-1010
15.Zhang,Guohua；Sadiq,Faizan A.；Zhu,Liying；Liu,Tongjie；Yang,Huanyi；Wang,Xin；He,Guoqing：Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches，JOURNAL OF FOOD SCIENCE，2015,80（11）：M2535-M2542
16.Li,Yun；Sadiq,Faizan A.；Liu,TongJie；Chen,JiCheng；He,GuoQing：Purification and identification of novel peptides with inhibitory effect against angiotensin I-converting enzyme and optimization of process conditions in milk fermented with the yeast Kluyveromyces marxianus，JOURNAL OF FUNCTIONAL FOODS，2015,16:278-288
17.Huang,Meihua；He,Guoqing；Chen,Shupan；Cui,Meilin；Ma,Lisha；Liu,Yankun：Optimisation of a quality improver for instant rice and its quality Properties，INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY，2014,49（2）：606-615
18.Zou,Ping；Wang,Jin-Ling；He,Guo-Qing；Wu,Jianping：Purification,Identification,and In Vivo Activity of Angiotensin I-Converting Enzyme Inhibitory Peptide,from Ribbonfish(Trichiurus haumela)Backbone，JOURNAL OF FOOD SCIENCE，2014,79（1）：C1-C7
19.He,Guo Qing；Zhang,GuoHua；Vuillame,Lucie；Ke,Leqin；Ruan,Hui；Chen,Qihe：Selection of the Optimal Association Between Lactic Acid Bacteria and Yeasts in Chinese Sourdoughs，JOURNAL OF PURE AND APPLIED MICROBIOLOGY，2013,7（4）：3121-3124
20.Zhang,Guohua，He,Guoqing：Predominant Bacteria Diversity in Chinese Traditional Sourdough，JOURNAL OF FOOD SCIENCE，2013,78（8）：M1218-M1223，IF5:2.192
21.Gao,Jie;Gu,Fengying;Ruan,Hui;Chen,Qihe;He,Jie;He,Guoqing:Induction of apoptosis of gastric cancer cells SGC7901 in vitro by a cell-free fraction of Tibetan kefir,INTERNATIONAL DAIRY JOURNAL,2013,30（1）:14-18
22.Gao,Jie；Gu,Fengying；He,Jie；Xiao,Jianzhong；Chen,Qihe；Ruan,Hui；He,Guoqing：Metagenome analysis of bacterial diversity in Tibetan kefir grains EUROPEAN FOOD RESEARCH AND TECHNOLOGY，2013,236（3）：549-556
23.Zhang,Xiao-yan；Peng,Yong；Su,Zhong-rui；Chen,Qi-he；Ruan,Hui；He,Guo-qing：Optimization of biotransformation from phytosterol to androstenedione by a mutant Mycobacterium neoaurum ZJUVN-08，JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B，2013,14（2）：132-143
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