Lu Y, Shao DY,Shi JL*, Huang QS, Yang H, Jin ML. Strategies for enhancing resveratrol production and the expression of pathway enzymes. Appl Microbiology and Biotechnology. 2016,100:7404-7421.
 Che JX,Shi JL*, Gao ZH, Zhang Y.Transcriptome analysis reveals the genetic basis of the resveratrol biosynthesis pathway in an endophytic fungus (alternariasp. MG1) isolated from vitis vinifera. Frontiers in Microbiology. 2016, 7:1-12.
 Che JX,Shi JL*, Gao ZH, Zhang Y. A new approach to produce resveratrol by enzymatic bioconversion. Journal of Microbiology and Biotechnology. 2016, 26(8):1348-1357.
 Chen DF,Shi JL*, Hu XZ. Enhancement of polyphenol content and antioxidant capacity of oat (Avena nuda L.) bran by cellulase treatment. Applied Biological Chemistry. 2016, 59(3):397-403.
 Chen ZN,Shi JL*, Yang XJ, Liu Y, Nan B, Wang ZF. Isolation of exopolysaccharide-producing bacteria and yeasts from Tibetan kefir and characterisation of the exopolysaccharides. International Journal of Dairy Technology. 2016. 69:1-8.
 Zhang Y,Shi JL*, Gao ZH, Che JX, Shao DY, Liu YL. Comparison of pinoresinol diglucoside production by Phomopsis sp.XP-8 in different media and the characterisation and product profiles of the cultivation in mung bean. Journal of the Science of Food and Agriculture. 2016, 96 (12):4015-4025.
 Shao DY, Zhang LJ, Du SK, Yokoyama W,Shi JL*, Li N, Wang JX. Polyphenolic content and color of seedless and seeded shade dried chinese raisins. Food Science and Technology Research. 2016, 22(3): 359-369.
 Zhu J, Shi JL*, Lu Y, Liu LP, Liu YL. Application of strains of geotrichum spp. To decrease higher alcohols and to increase ester. Journal of the Institute of Brewing. 2016, 122:147-155.
 Zhang Y, Shi J*, Liu L, Gao Z, Che J, Shao D, Liu Y. Bioconversion of pinoresinol diglucoside and pinoresinol from substrates in the phenylpropanoid pathway by resting cells ofPhomopsissp.XP-8. Plos One 2015 10(9): e0137066.
 Chen DF, Shi JL*, Hu XZ, Du SK. Alpha-amylase treatment increases extractable phenolics and antioxidant capacity of oat (Avena nuda L.) flour. Journal of Cereal Science, 2015, 65: 60-66
 Shao DY, Li J, Li J, Tang RH, Liu L*, Shi JL**, Huang QS, Yang H. Inhibition of Gallic Acid on the Growth and Biofilm Formation ofEscherichia coliandStreptococcus mutans. Journal of Food Science, 2015, 80(6): M1299-M1305 (DOI: 10.1111/1750-3841.12902)
 Shao DY, Venkitasamy C, Li X, Pan ZL*, Shi JL**, Wang B, Teh HE, McHugh TH. Thermal and storage characteristics of tomato seed oil. LWT-Food Science and Technology 2015, 63(1): 191-197 (DOI: 10.1016/j.lwt.2015.03.010)
 Zhang Y, Shi JL*, Gao Z,Yangwu R, Jiang H, Che J, Liu YL. Production of pinoresinol diglucoside, pinoresinol monoglucoside, and pinoresinol byPhomopsissp. XP-8 using mung bean and its major components. Applied Microbiology and Biotechnology 2015., 99:4629–4643.
 Chen ZN, Shi JL*, Yang XJ, Nan B, Liu Y, Wang ZF. Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation. International Dairy Journal. 2015, 43: 15-21.
 Zhu CY, Shi JL*, Jiang CM, Liu YL. Inhibition of the growth and ochratoxin A production byAspergillus carbonariusandAspergillus ochraceusin vitro and in vivo through antagonistic yeasts. Food Control, 2015, 50: 125-132
 Jiang CM, Shi JL*, Chen XQ, Liu YL. Effect of sulfur dioxide and ethanol concentration on fungal profile and ochratoxin a production by Aspergillus carbonarius during wine making. Food Control, 2015, 47: 656-663
 Li N, Shi JL*, Wang K. Profile and Antioxidant Activity of Phenolic Extracts from 10 Crabapples (MalusWild Species). J Agric Food Chem 2014, 62: 574-581.
 Jiang CM, Shi JL*, Cheng YL, Liu YL. Effect ofAspergillus carbonariusamounts on winemaking and ochratoxin A contamination. Food Control,2014,40:85-92
 Zheng YJ, Shi JL*, Pan ZL, Cheng YL, Zhang Y, Li N. Effect of heat treatment, pH, sugar concentration, and metal ion addition on green color retention in homogenized puree of Thompson seedless grape. LWT - Food Science and Technology, 2014,55:595-603
 Jiang CM, Shi JL*, Liu YL, Zhu CY. Inhibition ofAspergillus carbonariusand fungal contamination in table grapes usingBacillus subtilis. Food Control,2014, 35:41-48
 Zhang JH, Shi JL*, Liu YL. Substrates and enzyme activities related to biotransformation of resveratrol from phenylalanine byAlternariasp. MG1. Applied Microbiology and Biotechnology, 2013,97:9941-9954
 Jiang CM, Shi JL*, Zhu CY. Fruit spoilage and ochratoxin a production byAspergillus carbonariusin the berries of different grape cultivars. Food Control,2013,30: 93-100.
 Jiang CM, Shi JL*, Han QA, Liu YL. Occurrence of toxin-producing fungi in intact and rotten table and wine grapes and related influencing factors. Food Control. 2013,31:5-13.
 Zhang JH, Shi JL*, Lv HL, Liu YL. Induction of hexanol dehydrogenase inGeotrichumspp. by the addition of hexanol. Applied Microbiology and Biotechnology, 2013, 97:1279-1287
 Zhang JH, Shi JL*, Liu YL. Bioconversion of resveratrol using resting cells of non–genetically modifiedAlternariasp. Biotechnology and Applied Biochemistry, 2013,60(2):236-243.
 Shi JL, Liu C, Liu LP, Hao HS, Yang BW, Zhang YZ. Structure identification and fermentation characteristics of pinoresinol diglucoside produced byPhomopsissp. isolated fromEucommia ulmoidesOliv. Applied Microbiology and Biotechnology, 2012, 93:1475-1483
 Shi JL, Zeng Q, Liu YL, Pan ZL.Alternariasp. MG1, a resveratrol-producing fungus: isolation, identification and optimal cultivation conditions for resveratrol production. Applied Microbiology and Biotechnology, 2012, 95:369–379
 Zhu J, Shi JL*, Pan ZL. Purification and characterization of a hexanol-degrading enzyme extracted from apple, Journal of Agricultural and Food Chemistry, 2012, 60 (12):3246–3252
 Zheng YJ, Shi JL, Pan ZL. Biochemical characteristics and thermal inhibition kinetics of polyphenol oxidase extracted from Thompson seedless grape. European Food Research and Technology, 2012,234:607–616