主要成就
论文：
1. Hu Yong, Liu Xiaokun, Zou Zong, Jin Meilin. Glycoprotein C plays a role in the adsorption of duck enteritis virus to chick embryo fibroblasts cells and in infectivity. Virus Research. 174( 1-2): 1-7. 2013.
2. Hu Yong, Liu X, Li Shuyun, Guo Xuebo, Yang Ying, Jin Meilin. Complete genome sequence of a novel H4N1 influenza virus isolated from a pig in central China. Journal of virology. 86(24): 13879. 2012.
3. Hu Yong, Zhou Hongbo, Yu Zhengjun, Chen Huanchun, Jin Meilin. Characterization of the genes encoding complete US10, SORF3, and US2 proteins from duck enteritis virus. Virus Genes, 38(2): 295-301. 2009.
4. Hu Yong, Liu Xiaokun, Zhang Anding, Zhou Hongbo, Liu Ziduo, Chen Huanchun, Jin Meilin. CHD3 facilitates vRNP nuclear export by interacting with NES1 of influenza A virus NS2. Cellular and Molecular Life Sciences. 72(5): 971-982. 2015.
5.Chen Yang, Bai Ye, Li Dongsheng, Wang Chao, Xu Ning, Wu Shan, He Sai, Hu Yong*. Correlation between ethanol resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria. European Food Research and Technology. 242(6): 837-847. 2016.
6.Chen Yang, Bai Ye, Li Dongsheng, Wang Chao, Xu Ning, Hu Yong*. Screening and characterization of ethanol-tolerant and thermotolerant acetic acid bacteria from Chinese vinegar Pei. World Journal of Microbiology and Biotechnology. 32(14). 2016.
7.Chen Yang, Bai Ye, Li Dongsheng, Wang Chao, Xu Ning, Hu Yong*. Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria. International Journal of Food Engineering. 13(4). 2017.
8.Chen Yang, Bai Ye, Xu Ning, Zhou mengzhou, Li Dongsheng, Wang Chao, Hu Yong*. Classification of Chinese Vinegars Using Optimized Artificial Neural Networks by Genetic Algorithm and Other Discriminant Techniques. Food Analytical Methods. 10(8): 2646-2656.
9.Chen Yang, Huang Yao, Bai Ye, Fu Caixia, Zhou mengzhou, Gao bin, Wang Chao, Li Dongsheng, Hu Yong*, Xu Ning. Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar. LWT - Food Science and Technology. 84: 753-763. 2017.
10.Liu Lu, Ding Cheng, Tian Min, Yi Dongzheng, Wang Jun, Zhao Jinyue, Hu Yong*, Wang Chao. Fermentation improves the potentiality of capsicum in decreasing high-fat diet-induced obesity in C57BL/6 mice by modulating lipid metabolism and hormone response. Food Research International. 124: 49-60. 2019.
专利：
1.一种液体发酵莲子芯-发芽米醋及其制备工艺 ZL201410150548.4
2.一种低醋酸三甲胺、富含魔芋高F值寡肽醋制备方法 ZL201510668434.3
3.一种低嘌呤、富含氨基酸和维生素D的食用菌醋制备方法 ZL201510616009.X4
