1、Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must-葡萄酒酵母生产高糖葡萄汁过程中的酵母的渗透耐性能的剖面研究与分子鉴定的研究, International Journal of Food Microbiology,2009, 130,179–187

2、Optimized fermentation of grape juice by laboratory strains of Saccharomyces cerevisiae,实验室啤酒酵母菌株用于优化发酵的葡萄汁的研究, FEMS Yeast Res,2010, 10,72–82

3、Inhibitory Compounds in Lignocellulosic Biomass Hydrolysates during Hydrolysate Fermentation Processes-水解发酵过程中的木质纤维素生物质水解产物中产生的抑制物, J Bioproces Biotechniq, 2012, 2:1

4、Microscale and miniscale fermentation and screening,微尺度和迷你尺度的发酵和筛选方面的研究, 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-针对酵母发酵的工艺参数的研究：旧金山乳杆菌和梅林假丝酵母的增长建模研究, APPLIED AND ENVIRONMENTAL MICROBIOLOGY,1998,64, 2616–2623