Yao Xiao

Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

Zhuolin Yi, Yanling Jin, Yao Xiao et al. · Frontiers in Microbiology · 2019 · 102 citations · Full text

Agriculture, Food Science, Microbiology +17

Formation of water disinfection byproduct 2,6-dichloro-1,4-benzoquinone from chlorination of green algae

Fei Ge, Yao Xiao, Yixuan Yang et al. · Journal of Environmental Sciences · 2017 · 41 citations

Natural Sciences, Environmental Engineering, Environmental Sciences +14

Carbon-carbon triple bond cleavage and reconstitution to achieve aryl amidation using nitrous acid esters

Ziying Wang, Shoujun Wang, Nan‐Nan Dai et al. · Nature Communications · 2025 · 33 citations · Full text

Natural Sciences, Chemistry, Medicinal Chemistry +15

<i>N-</i>Oxyl Radicals Trapped on Zeolite Surface Accelerate Photocatalysis

Runyuan Ma, Wei Chen, Liang Wang et al. · ACS Catalysis · 2019 · 28 citations

Natural Sciences, Chemistry, Materials Science +17

Biochemical and synergistic properties of a novel alpha‐amylase from Chinese nong‐flavor Daqu

Lanchai Chen, Zhuolin Yi, Yang Fang et al. · Microbial Cell Factories · 2021 · 20 citations · Full text

Life Sciences, Biotechnology, Food Science +17