（1）代表性论著（*第一或通讯作者）
1. Biying Zhang, Hui Liu, Cuiyi Zhang, Jiaxin Chen, Xianghong Xie, Yangbo Song, Ling He, Shuwen Liu & Kan Shi. Multiclass metabolite-centric insights into wine quality enhancement driven by malolactic fermentation using autochthonous microbes. Food Chemistry, 2025, 488, 144312 (中科院一区Top，IF=9.8)
2. Biying Zhang, Cuiyi Zhang, Jiaxin Chen, Cunyao Zhao, Yingqi Du, Yafan Yang, Xianghong Xie, Ling He, Shuwen Liu & Kan Shi. On-vine drying (passérillage) improves the quality of “Hutai No. 8” table grape wine: Focusing on phenolics, aromas, color and sensory attributes. Food Chemistry, 2025, 463, 141325. (中科院一区Top，IF=9.8)
3. Biying Zhang, Doudou Liu, Hui Liu, Jiaxin Shen, Jiaxuan Zhang, Ling He, Jin Li, Penghui Zhou, Xueqiang Guan, Shuwen Liu, Kan Shi. Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma. Food Chemistry: X, 2024, 22: 101369. (中科院一区Top，IF=8.2)
4. Biying Zhang, Cuiyi Zhang, Hui Liu, Jiaxin Chen, Yangbo Song, Xianghong Xie, Ling He, Shuwen Liu, Kan Shi A precise blending strategy towards the organoleptic augmentation of Hutai No.8 table grape wine: uncovering the chemical profiles behind. Food Chemistry: X, 2025, 102644. (中科院一区Top，IF=8.2)
