2. The effect of ultra-high pressure on the growth of Ganoderma lucidum and its laccase synthesis. Biotechnology, 2006(4)
3. Study on the mutagenic effect of ultra-high pressure on laccase-producing bacteria. Industrial Microbes, 2006 (1)
4. Effect of dissolved oxygen on laccase fermentation of several fungi. Fine Chemical Industry, 2006( 1)
5. Study on high hydrostatic pressure mutation of laccase-producing strain from Coprinus comatus. Food Science and Technology, 2006(6)
6. Study on mutation breeding of laccase-producing strains from Ganoderma lucidum protoplasts. Food Science, 2006(5)
7. The influence of ultra-high pressure on microorganisms and its mutagenic effect. Acta Microbiologica, 2005(6)
8. Preliminary study on the application of ultra-high pressure in industrial microbial mutation breeding. China Biotechnology, 2005(6)
9. Application of laccase in food industry and research on laccase-producing bacteria. Food Science, 2005(2)
10. Comparative study on variation of laccase-producing bacteria induced by ultraviolet and ultra-high pressure. Journal of Zhengzhou Institute of Light Industry, 2005(3)
1 1. Preparation of Rhodotorula carotene water-soluble powder, Food Science and Technology -2004(6). -66-68
12. Study on deodorization technology of fresh garlic, Food Industry Science and Technology -2004.25( 1). -84-86
13. Brewing technology of fig vinegar, China Brewing -2003(4). -3 1-32.
14. Study on fermentation conditions of β -carotene production by Rhodotorula, China Food -2003.3(2). -6- 12.
15. Study on UV Mutation Breeding of Phaffia rhodozyma Protoplast, Food Science -2003.24(5). -79-8 1
16. Study on synthesis technology of food-grade zinc propionate, Food Science -2002.23 (1 1). -65-67
17. Effect of saponification and emulsification on water solubility of Rhodotorula carotene products, Fine Chemical Industry -2002. 19(9). -500-502.
18. Study on Improving Carotene Fermentation Yield of Rhodotorula, Industrial Microbe -2002.32(3). -20-23
19. Temperature network measurement and control system of beer fermentor, Brewing-29.2002 (3). -67-68
20. Study on synthesis technology of food-grade zinc propionate, Food Industry Science and Technology -2002.23(6). -35-36
2 1. Study on fermentation kinetics of carotenoid production by yeast, Food Science and Technology -2002 (7). - 1 1- 13
22. Breeding of Rhodotorula with High Carotenoid Yield by Ion Implantation, Journal of Wuxi Institute of Light Industry -2002 438+0 (4). -347-349
23. Preparation, Regeneration and Mutation of Carotenoid-producing Yeast Protoplasts, Biotechnology -2002 438+02 (3). -23-25
24. Study on preparation and application performance of new food additive zinc propionate, Food and Fermentation Industry -2002.28(6). - 1-4
25. Study on improving the water solubility of Rhodotorula carotene products-Food Science -2002.23(5). -78-8 1
26. Screening and application of carotenoid fermentation AIDS of Rhodotorula, Food and Biotechnology -2002.5438+0 (1). - 1-4
27. Rhodotorula produces water-soluble carotene products, food and machinery -200 1(6). -2 1-22
28. Study on carotenoid production by Rhodotorula note, Journal of China Cereals and Oils -200 1. 16(5). -43-46
29. Production of Selenium-enriched Yeast by Active Dry Yeast Fermentation, Journal of Zhengzhou Institute of Light Industry -200 1. 16(2). -3-6
30. Screening of Rhodotorula with high carotenoid production and its fermentation conditions, Journal of Wuxi Institute of Light Industry -200 1.20(3). -252-256
3 1. Effects of some additives on the growth of Rhodotorula and carotenoid synthesis, Food Science and Technology -200 1(2). -20-2 1
32. Study on Biotransformation of Inorganic Selenium by Active Dry Yeast, Journal of Zhengzhou Grain College -200 1.22(2). -55-58
33. Screening of Rhodotorula sp. with high carotenoid production and study on its fermentation physiological conditions, industrial microorganism-2001.31(1). - 19-22.
34. Study on the Extraction Method of Carotenoids from Rhodotorula, Shanxi Food Industry -200 1 (1). - 14- 16.
35. Study on Rhodotorula RY-98 1 carotenoid fermentation AIDS, Biotechnology-2001.1(1). -33-35
36. Preliminary study on SOD complex enzyme in yeast, Acta Biologica Sinica -2000. 17(4). -26-27
37. Study on direct extraction of SOD from active dry yeast, Journal of Zhengzhou Grain College -2000 438+0 (2). -66-68
38. Study on the Extraction Method of Rhodotorula-Food and Machinery -2000(6). -30-3 1
39. Promoter of β -carotene biosynthesis and fermentation, Acta Biologica -2000. 17(3). -4-5
40. Research progress of β -carotene production by Rhodotorula, Journal of Microbiology -2000.20(2). -4 1-43
4 1. Study on the conditions of SOD fermentation by active dry yeast in shake flask, Industrial Microbe -2000.30(3). -36-39
42. Optimization of medium for carotenoid production by Rhodotorula RY-98 and study on its fermentation physiology, Biotechnology -2000.5438+00 (4). -24-27
43. Study on Carotenoids Fermentation by Rhodotorula, Journal of Zhengzhou Institute of Light Industry -2000. 15(2). -3-7
44. Study on the production of β -carotene by Rhodotorula, Shanxi Food Industry -2000(2). - 13- 15
45. Breeding of High-yielding α -glucosidase Strain H-8c and Its Fermentation Conditions, Journal of Zhengzhou Institute of Light Industry -2000. 15 (1). - 13- 16
46. Production of β -carotene by Rhodotorula, Shanxi Food Industry -2000( 1). -30-30
47. Study on liquid surface fermentation technology of China condiment-1999 (1) hawthorn fruit vinegar. - 12- 13.
48. Microcomputer Control System for Photomagnetic Ripening of Liquor, Journal of Wuxi Institute of Light Industry-1999438+08 (2). -89-93
49. Production and Application Technology of Selenium-enriched Yeast, Shanxi Food Industry-1999(2). -28-29
50. Fortified rice vinegar and its analysis method, China condiment-1998 (7). - 16- 18.
5 1. Discussion on the removal of red pigment from Chili, China condiment-1998 (1 1). - 16- 17.
52. Using Rosa roxburghii waste residue as filler to brew high-quality vinegar, China condiment-1998 (1). - 14-25.
53. Study on static surface fermentation technology of domestic hawthorn fruit vinegar-1998 (4). - 16- 17.
54. Simultaneous Preparation of Ultra-high Maltose and High Protein Rice Flour by Whole Enzyme Method, Journal of Wuxi Institute of Light Industry-1998. 17(2). -28-33
55. Study on the reaction conditions of preparing food additive calcium propionate with calcium oxide as calcium agent, Journal of Zhengzhou Grain College-1998.19 (1). -24-27
56. Application of SOD in Food and Development of Microbial SOD, Shanxi Food Industry-1998(3). - 1-2
57. Purification and characterization of yeast Y-2 16 SOD. Journal of Henan University: Natural Science Edition-1998.28( 1). -37-40
58. Study on the Extraction of SOD from Microorganism, Industrial Microorganism-1997.27(2). -45-47
59. Study on lactic acid (calcium) fermentation by wheat starch wastewater, starch and starch sugar-1997( 1). -25-26
60. Application of Computer in Brewing Industry, Brewing-1997(4). -28-3 1
6 1. Study on the Application of Potassium Propionate in Food Preservation, Shanxi Food Industry-1997(2). - 19-20
62. Mutation breeding and fermentation of glutamic acid-producing strain TZ-3 10, China condiment-1997 (9). - 16- 19.
63. Analysis of cell non-transformation, China condiment-1997(5). -2-4
64. Physiological study on SOD formation in yeast, Industrial Microorganism-1997.27(3). -20-23
65. Study on Solid-state Fermentation of Mould α-Glucosidase, Biotechnology-1997.7 (6). - 19-2 1
66. Wang Suilou, Zhang Pingzhi. Preparation of superoxide dismutase culture medium
Strain production -2 16, Journal of Zhengzhou Institute of Light Industry-19975438+02 (1). -54-54
67. Screening of SOD-producing yeast and study on its fermentation conditions, Journal of Zhengzhou Grain College-1997. 18 (3). - 18-23.
68. Screening of α -glucosidase producing strains and study on their enzyme-producing conditions, Journal of Zhengzhou Grain College-1997. 18(2). -69-73
69. Purification, Breeding and Molecular Biology of Microbial SOD, Journal of Microbiology-1996. 16 (4). -6- 1 1
70. Study on fermentation technology of calcium lactate with starch wastewater as raw material, Journal of Zhengzhou Grain College-1996. 17(4). -20-25
7 1. Study on making garlic soy sauce by soaking method, China condiment-1996 (1 1). - 10- 13.
72. Study on the New Synthetic Process of Food Preservative Calcium Propionate and Its Widening Application Value, Journal of Zhengzhou University of Technology-1996.6438+07 (4). -53-57
73. Study on Weiwei nutritious soy sauce, brewed in China-1996(6). -42-45.
74. Preparation and application of food-grade calcium propionate, Journal of Zhengzhou Institute of Light Industry-1996 438+0438+0 (2). -36-38
75. Using mathematical statistics to judge the sensory quality of beer, Shanxi Food Industry-1996 (3). - 10- 13.
76. Research on Key Technologies of Soybean Milk Production, China Dairy Industry-1995.23 (5). -220-22 1.
77. Study on Improving and Stabilizing the Acid Production Rate of Glutamate Producing Strain TH-89, Journal of Zhengzhou Institute of Light Industry-1995.10 (1). -44-50
78. Research Progress of Food Biotechnology, Shanxi Food Industry-1995(3). -4-9
79. Discussion on some problems of microbial fermentation kinetics, Tianjin Microbe-1995(2). -2 1-27.
80. Microbial dynamic model and its application in industrial fermentation, Industrial Microorganism-1995.25( 1). -30-32
8 1. Some views on the development of chemical biotechnology in China, Acta Biologica-1995 (2). -3 1-3 1.
82. Study on the simultaneous fortification of soy sauce with multiple nutrients, Journal of Zhengzhou Institute of Light Industry-1994.9( 1). -53-59
83. Understanding and practice of using multi-strain purebred fermentation, China condiment-1994 (7). - 1 1- 12.
84. A modification of the list method of condiment analysis results, China condiment-1994(6). -32-32
85. Application of Uniform Design and Paired Comparison in the Development of Nutritional Soy Sauce, China Seasoning-1993(9). -7- 10.
86. Promote China's fermented bean curd diet culture and spread fermented bean curd food to the world, China seasoning-1993(5). - 1-5.
87. Study on the main technological conditions of garlic soy sauce brewing in China-1993(5). -28-32
88. Significance of specific growth rate μ of microorganisms, Journal of Zhengzhou Institute of Light Industry-1993.8(4). -6-9
89. Mutation breeding of Aspergillus Niger strain with high citric acid yield, China condiment-1993 (2). - 1 1- 13.
90. Study on Isolation and Breeding of Lactobacillus delbrueckii Tianjin Microorganism-1993 (2). - 13- 16.
9 1. Research progress of microbial biochemical engineering, food and fermentation industry-1993(4). -67-7 1
92. Exploration on fermentation conditions of Corynebacterium crenatum T6- 13 mutant TH-89, Industrial Microorganism-1992.22(6). -35-38
93. Measures to improve the steam economy of raw materials for evaporation operation in food industry, Journal of Zhengzhou Institute of Light Industry-199 1.6 (4). -7 1-77.
94. Study on glutamic acid fermentation of T6-13 mutant in 30m tank, China condiment-199 1 (3). - 18-20.
95. Study on natural food preservative nisin, Food Science-1990(4). -48-5 1
96. On the effect of brewing and fermentation on improving food quality, China condiment-1989 (1 1). - 1-3.
97. Study on food preservative nisin, brewed in China-1989(4). -5-7.
98. Molar unit and titration calculation in condiment analysis, China condiment-1990(6). -20-2
99. From protease performance, sufu technology, China condiment-1990 (1 1). -9- 1 1.