1、KaiyanYue, Bingyong Mao, XinTang, Qiuxiang Zhang, Jianxin Zhao,
Shumao Cui*
, Wei Chen. Recent updates in anti-glycation strategies: selection of natural products and lactic acid bacteria as potential inhibitors based on the multi-pathway anti-glycation targets.
Critical Reviews in Food Science and Nutrition
, 2023.2232015.
2、Bingyong Mao, Qunran Xiang, Xin Tang, Qiuxiang Zhang, Xiaoming Liu, Jianxin Zhao,
Shumao Cui*
, Hao Zhang. Lactobacillus reuteri CCFM1175 and Lactobacillus paracasei CCFM1176 Could Prevent Capsaicin-Induced Ileal and Colonic Injuries.
Probiotics and Antimicrobial Proteins
, 2023, 15, 797-812.
3、
Shumao Cui
, Mingluo Pan, Xin Tang, Guangrong Liu, Bingyong Mao, Jianxin Zhao, Kaiye Yang. Metagenomic insights into the effects of cosmetics containing complex polysaccharides on the composition of skin microbiota in females.
Frontiers in Cellular and Infection Microbiology
, 2023, 13, 1210724.
4、Xin Zhou, Bingyong Mao, Xin Tang, Qiuxiang Zhang, Jianxin Zhao, Hao Zhang,
Shumao, Cui*
. Exploring the Dose-Effect Relationship of Bifidobacterium longum in Relieving Loperamide Hydrochloride-Induced Constipation in Rats through Colon-Released Capsules.
International Journal of Molecular Sciences
, 2023, 24, 6585.
5、Xueli Zheng, BotaoWang,Xin Tang, Bingyong Mao, Qiuxiang Zhang, Tianmeng Zhang, Jianxin Zhao,
Shumao Cui*
, Wei Chen. Absorption, metabolism, and functions of hyaluronic acid and its therapeutic prospects in combination with microorganisms: A review.
Carbohydrate Polymers
, 2023, 299, 120153.
6、Bulei Wang, Xin Tang, Bingyong Mao, Qiuxiang Zhang, Fengwei Tian, Jianxin Zhao,
Shumao Cui*
. Anti-aging effects and mechanisms of anthocyanins and their intestinal microflora metabolites.
Critical Reviews in Food Science and Nutrition
,2022.2123444.
7、Zhenghao Pan, Bingyong Mao, Qiuxiang Zhang, Xin Tang, Bo Yang,JianxinZhao,
Shumao Cui*
, Hao Zhang. Postbiotics Prepared Using Lactobacillus paracasei CCFM1224 Prevent Nonalcoholic Fatty Liver Disease by Modulating the Gut Microbiota and Liver Metabolism.
International Journal of Molecular Sciences
, 2022, 23, 13522.
8、
Shumao Cui
, Zheming Gu, WenliWang, Xin Tang, Qixuiang Zhang, Bingyong Mao, Hao Zhang, Jianxin Zhao. Characterization of peptides available to different bifidobacteria.
LWT-Food Science and Technology
, 2022, 169, 113958.
9、Xinran Han, Fei Liu, Qiuxiang Zhang, Bingyong Mao, Xin Tang, Jie Huang, Renmei Guo,Jianxin Zhao, Hao Zhang,
Shumao Cui*
, and Wei Chen.Effects of Zn-enriched
B
ifidobacterium longum
on the growth and reproduction of rats.
Nutrients
,
2022, 14, 783.
10、YingZhang,BingyongMao,XinTang,XiaomingLiu,JianxinZhao,HaoZhang,
Shumao
Cui
*
,WeiChen.Integrative genome and metabolome analysis reveal the potential mechanism of osmotic stress tolerance in
Bifidobacterium bifidum
.
LWT-Food Science and Technology
. 2022, 159,113199.
中文核心（代表性）
1、胡双露，毛丙永，唐鑫，张秋香，
崔树茂*
，张灏.基于底物消耗规律优化乳酸乳球菌增殖发酵工艺.食品与发酵工业,2023.
2、潘子怡，毛丙永，唐鑫，张秋香，赵建新，
崔树茂*
.耐高渗青春双歧杆菌的筛选及发酵工艺优化.食品与发酵工业,2023.
3、钱志浩，
崔树茂
*
，唐鑫，毛丙永，赵建新，陈卫.基于细胞膜脂肪酸调控提高乳杆菌冻干存活率.食品与发酵工业,2021,47:1-8.
4、汪文丽，
崔树茂
*
，唐鑫，毛丙永，赵建新，陈卫.两歧双歧杆菌F35氮源利用的差异性解析.食品与发酵工业,2021,47, 21-28.
5、孙媛媛，
崔树茂
*
，唐鑫，毛丙永，赵建新，陈卫.发酵乳杆菌的生长限制性因素分析及高密度培养工艺优化.食品与发酵工业,2021,47(06):1-10.
6、吴晟，
崔树茂
*
，毛丙永，唐鑫，赵建新，张灏，陈卫.干酪乳杆菌菌体表面物质对冻干存活率的影响.食品与发酵工业, 2020,46(17):73-79.
7、欧阳碧妍，
崔树茂
*
，毛丙永，唐鑫，马方励*，赵建新，张灏，陈卫.益生菌干酪乳杆菌CCFM711耐酸冻干粉的制备.食品与发酵工业,2020,46(13):62-68.
8、蒋文鑫，
崔树茂
*
，毛丙永，唐鑫，赵建新，张灏，陈卫.短双歧杆菌冻干保护剂的优选及高密度冻干工艺优化.食品与发酵工业,2020,46(09):31-36.
9、谭莎莎，马方励，
崔树茂
*
，毛丙永，唐鑫，赵建新，张灏，陈卫.罗伊氏乳杆菌冻干保护剂的优选及高密度冻干工艺优化.食品与发酵工业,2020,46(04):1-6.
10、王玉林，黄洁，
崔树茂
*
，唐鑫，毛丙永，赵建新，张灏，陈卫.植物乳杆菌最适生长底物解析及高密度培养工艺.食品与发酵工业,2020,46(04):19-27.
