赖宏刚,丁炜,任方哲,唐苑悦,焦新安,黄金林.Modeling thermal inactivation of Campylobacter jejuni on Cantonese White Cut chicken: Site-speciffc differences and predictive insights for cooking safety.LWT-Food science and technology,2026,243

Honggang Lai,刘敏钧,陈霞,任方哲,许明曙,焦新安,黄金林,李求春.Assessment of microbial contamination in various processing rooms using culture-dependent and 16S rRNA methods in a commercial kitchen in eastern China.Food Control,2025,168

Honggang Lai,朱文政.云课堂混合教学模式在中国名菜课程教学中的应用与探究.中国食品,2024,2218-20.

Honggang Lai,刘敏钧,唐苑悦,任方哲,许明曙,郭长彬,焦新安.Microbiological safety assessment of restaurants and HACCP-certified kitchens in hotels: A study in eastern China.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,2024,425

Honggang Lai,唐苑悦,任方哲,焦新安.Evaluation of Hygiene Practice for Reducing Campylobacter Contamination on Cutting Boards and Risks Associated with Chicken Handling in Kitchen Environment.FOODS,2023,12(17)

Honggang Lai,唐苑悦,任方哲,焦新安,黄金林.厨房内弯曲菌分子流行病学研究进展.食品安全质量检测学报,2023,14(4)206-212.

赖宏刚,唐苑悦,王振宇,任方哲,孔令华,焦新安.Handling practice as a critical point influencing the transmission route of Campylobacter throughout a commercial restaurant kitchen in China.Food control,2022,139

赖宏刚,唐苑悦,任方哲,李凤鸣,崔超越,焦新安.An Investigation into the Critical Factors Influencing the Spread of Campylobacter during Chicken Handling in Commercial Kitchens in China.Microorganisms,2021,28(9):1164.