引用BSA發表文章列表：

1. [2014 IF=1.24] Water-soluble protein molecular weight istribution and effects on wheat malt quality uring malting.

Journal: J. Inst. Brew.  2014; 120: 399–403

Authors: Lan Xie, Yuhong Jin, Jinhua Du and Kaili Zhang

Institution：College of Food Science and Engineering, Shandong Agricultural University

Paper link： https://doi.org/10.1002/jib.182

2. [2021 IF=6.95] Protein FT-IR amide bands are beneficial to bacterial typing.

Journal: International Journal of Biological Macromolecules 2022; 207: 358–364

Authors: Jinghang Xiea, Fan Yang, Haimei Shia, Jintao Yana, Hao Shena, Shaoning Yua, Ning Gana, Bin Fenga, Li Wang.

Institution：School of Material Science and Chemical Engineering, Ningbo University

Paper link：https://linkinghub.elsevier.com/retrieve/pii/S0141813022004172

3. [2021 IF=7.96] Developing a novel Bifidobacterium phage quantitative polymerase chain reaction-based assay for tracking untreated waste.

Journal: Science of The Total Environment Volume 838, Part 2, 10 September 2022, 155815

Authors: XiangLi, Warish Ahmed，Ziqi Wu，Yu Xia

Institution：Southern University of Science and Technology

Paper link：https://linkinghub.elsevier.com/retrieve/pii/S0048969722029126

4. [2022 IF=3.9] The effect of barley to wheat ratio inmalt blends on protein composition and physicochemical characteristics of wort and beer.

Journal: J. Food Sci. 2023;88:193–203.

Authors: Xiu Li，Junhua Yang，Lan Xie，Yuhong Jin，Junhan Liu，Wenjiao Xing

Institution：Shandong Agricultural University

Paper link：https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16428