发表论文：

1. Ji, X., Yu, X*., Wu, Q*., Xu, Y., 2022. Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor. Food Research International 155, 110995. (IF: 8.1) (中科院1区top)

2. Ji, X., Yu, X., Zhang, L., Wu, Q., Chen, F., Guo, F., Xu, Y*., 2023. Acidity drives volatile metabolites in the spontaneous fermentation of sesame flavor-type baijiu. International Journal of Food Microbiology 389, 110101. (IF: 5.4) (中科院1区top)

3. Ji, X., Zhang, L., Yu, X., Chen, F., Guo, F., Wu, Q., Xu, Y*., 2023. Selection of initial microbial community for the alcoholic fermentation of sesame flavor-type baijiu. Food Research International 172, 113141. (IF: 8.1) (中科院1区top)

4. Wang, Z., Ji, X., Yu, X., Wu, Q*., Xu, Y., 2021. Sugar profile regulates the microbial metabolic diversity in Chinese Baijiu fermentation. International Journal of Food Microbiology 359, 109426. (共同1作) (IF: 5.4) (中科院1区top)