1.Jiaqi Mi, Ziyi Yu,Hang Yu(*), Weibiao Zhou(*). A review of Quorum Sensing systems in foodborneSalmonellaspp. and corresponding control strategies using Quorum Sensing inhibitors for food storage.Trends in Food Science & Technology, 2024, 144, 104320.

2.Hang Yu, Lin Jiang, Liyuan Gao, Ruyue Zhang, Yilong Zhang, Shaofeng Yuan, Yunfei Xie, Weirong Yao(*). High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: a mean of enhancing quality attributes and sensory properties.FoodChemistry, 2024, 438, 138045.

3.Hang Yu, Jiang Lin, Mengru Wang, Su Ying, Shaofeng Yuan, Yahui Guo, Yunfei Xie, Weirong Yao(*). Molecular and proteomic response ofPseudomonas fluorescensbiofilm cultured on lettuce (Lactuca sativaL.) after ultrasound treatment at different intensity levels.Food Microbiology, 2024, 117, 104387.

4.Mengru Wang, Lin Jiang, Mingxuan Liu, Shaofeng Yuan, Yahui Guo, Weirong Yao,Hang Yu(*). Effects of ultrasound on disrupting metabolite profiles ofPseudomonas fluorescensbiofilms cultured on the surface of lettuce.FoodControl, 2024, 155, 110103.

5.Mengge Sun, Mengru Wang, Haodong Lu, Qiang Yu, Shaofeng Yuan, Yahui Guo, Weirong Yao,Hang Yu(*).Coupling dynamics of respiration, gas exchange, andPseudomonas fluorescensgrowth on fresh-cut cucumber (Cucumis sativusL.) in passive modified atmosphere packing.Food Research International, 2023, 173, 113306.

6.Yang Liu, Lu Lu, Shaofeng Yuan, Yahui Guo, Weirong Yao, Weibiao Zhou(*),Hang Yu(*). Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols. Journal of Food Composition and Analysis, 2023, 120, 105350.

7.Hang Yu, Mengge Sun, Mingxuan Liu, Mengyuan Xiong, Lixia Liu, Ting Wang, Yahui Guo, Yunfei Xie, Weirong Yao(*).Postharvest shelf life simulation for lettuce (Lactuca sativaL.) based on coupling dynamic models of respiration, gas exchange, andPseudomonas fluorescensgrowth. Food Packaging and Shelf Life, 2023,35, 101021.

8.Mengge Sun, Danying Chen, Lixia Liu, Ting Wang, Yahui Guo, Yunfei Xie, Weirong Yao,Hang Yu(*).Effects of O2/CO2transmission rate of BOPA/LDPE or PE film on shelf life and quality attributes of fresh-cut cherry radish. Food Bioscience, 2023,51, 102171.

9.Xiaona Ren,Hang Yu(*), Fangwei Yang, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao.Chemical constituent and bioactivity ofValeriana officinalisL.root essential oil using neutral cellulase-assisted steam distillation.Journalof Essential Oil Research, 2022, 34(4), 361-373.

10.Hang Yu, Yu Liu, Fangwei Yang, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao(*), The combination of hexanal and geraniol in sublethal concentrations synergistically inhibitsquorum sensing inPseudomonas fluorescens-In vitroandin silicoapproaches. Journal of Applied Microbiology, 2022, 133(4), 2122-2136.

11.Ying Su, Lin Jiang, Danying Chen,Hang Yu(*), Fangwei Yang, Yahui Guo, Yunfei Xie, Weirong Yao.In vitroandin silicoapproaches to investigate antimicrobial and biofilm removal efficacies of combined ultrasonic and mild thermal treatment againstPseudomonas fluorescens.Ultrasonics Sonochemistry, 2022, 83, 105930.

12.Ruyue Zhang, Yilong Zhang, Yating Sun,Hang Yu(*),Fangwei Yang, Yahui Guo, Yunfei Xie, Weirong Yao.High-intensity ultrasound promoted the aldol-type condensation as an alternative mean of synthesizing pyrazines in a Maillard reaction model system of D-glucose-13C6and L-glycine.Ultrasonics Sonochemistry, 2022, 82, 105913.

13.Hang Yu, Xiaona Ren, Fangwei Yang, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao(*), Antimicrobial and anti-dust mite efficacy ofCinnamomum camphorachvar.Borneolessential oil using pilot-plant neutral cellulase-assisted steam distillation.Lettersin Applied Microbiology, 2022, 74(2), 258-267.

14.Hang Yu, Yang Liu, Fangwei Yang, Yunfei Xie(*), Yahui Guo, Yuliang Cheng, Weirong Yao, Combined an acoustic pressure simulation of ultrasonic radiation and experimental studies to evaluate control efficacy of high-intensity ultrasound againstStaphylococcus aureusbiofilm. Ultrasonics Sonochemistry, 2021, 79, 105764.

15.HangYu,Yaxin He, Mengru Wang, Fangwei Yang, Yunfei Xie(*), Yahui Guo, Yuliang Cheng, Weirong Yao, Regenerative efficacy of tert-butyl hydroquinone (TBHQ) on dehydrogenated ascorbic acid and its corresponding application to liqueur chocolate. Food Bioscience, 2021,42, 101129.

16.HangYu, Lebei Xu, Fangwei Yang, Yunfei Xie(*), Yahui Guo, Yuliang Cheng, Weirong Yao, Rapid Surface-Enhanced Raman Spectroscopy detection of Chlorothalonil in standard solution and orange peels with pretreatment of ultraviolet irradiation. Bulletin of Environmental Contamination and Toxicology, 2021, 107(2), 221-227.

17.Hang Yu,Ruyue Zhang, Fangwei Yang, Yunfei Xie, Yahui Guo, Weirong Yao(*), Weibiao Zhou(*). Control strategies of pyrazines generation from Maillard reaction.Trends in Food Science & Technology, 2021, 112, 795-807.

18.Zhou Yu, Ying Su, Yilong Zhang, Peiyi Zhu, Zilun Mei, Xinning Zhou,Hang Yu(*), Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review. Food Chemistry, 2021, 357, 129805.

19.Hang Yu, Yang Liu, Fangwei Yang, Yunfei Xie(*), Yahui Guo, Yuliang Cheng, Weirong Yao, Synergistic efficacy of high-intensity ultrasound and chlorine dioxide combination forStaphylococcus aureusbiofilm control. Food Control, 2021, 122, 107822.

20.Hang Yu,QiliZhong, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao(*), Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt. FoodResearchInternational, 2020, 133, 109191.

21.Hang Yu,QiliZhong, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao(*), Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of D-glucose and L-lysine. Food Chemistry, 2020, 317, 126458.

22.Hang Yu(*), Yang Liu, Lu Li, Yahui Guo, Yunfei Xie, Yuliang Cheng, Weirong Yao(*), Ultrasound-involved emerging strategies for controlling foodborne microbial biofilms. Trends in Food Science & Technology, 2020, 96, 91-101.

23.Hang Yu(*),QiliZhong, Yang Liu, Yahui Guo, Yunfei Xie, Yuliang Cheng,WeibiaoZhou(*), Weirong Yao(*), Recent advances of ultrasound-assisted Maillard reaction. Ultrasonics Sonochemistry, 2020, 64, 104844.

24.Hang Yu, Xiaona Ren, Yuliang Liu, Yunfei Xie, Yahui Guo, Yuliang Cheng, He Qian, Weirong Yao(*), Extraction ofCinnamomum camphorachvar.Borneolessential oil using neutral cellulase assisted-steam distillation: optimization of extraction, and analysis of chemical constituents, Industrial Crops and Products, 2019, 141, 111794.

25.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Effects of ultrasonic processing and oil type on Maillard reaction of D-glucose and L-alanine in oil-in-water systems. Food and Bioprocess Technology,2019,12(2), 325-337.

26.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Kinetic study of a high-intensity ultrasound-assisted Maillard reaction in a model system of D-glucose and glycine. Food Chemistry,2018,269, 628-637.

27.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Effects of high-intensity ultrasound on the Maillard reaction ofD-glucose andL-glycine in oil-in-water emulsion systems. npj Science of Food,2018,2(1), 2.

28.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Effects of high-intensity ultrasound on Maillard reaction in a model system ofD-xylose andL-lysine. Ultrasonics Sonochemistry,2017,34, 154-163.

29.Hang Yu, Ming Ze Mitchell Keh, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system ofD-glucose andL-methionine. Food and Bioprocess Technology,2017,10(11), 1984-1996.

30.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Generating Maillard reaction products in a model system ofD-glucose andL-serine by continuous high-intensity ultrasonic processing. Innovative Food Science & Emerging Technologies,2016,36, 260-268.