发表论文50余篇（其中SCI 5篇，EI 7篇，国际宣读会议论文2篇）代表论文如下： 1.Fast isolation of highly active photosystem II core complexes from spinach[J]. Journal of integrative plant biology, 2010,52(9):793-800. （SCI）第1 2.Effect of exogenous glycine betaine on qualities of button mushrooms (Agaricus bisporus) during postharvest storage, European Food Research and Technology[J].2015,240(1)：41-48. （SCI）第1 3.Effect of two-stage dehydration on retention of characteristic flavor components of flue-cured tobacco in rotary dryer[J]. Drying Technology, 2016,34(13):1621-1629. （SCI）通讯 4.Online detection in the separation process of Tobacco leaf stems as biomass byproducts based on low energy X-Ray imaging[J].Waste and Biomass Valorization, 2018,9(8):1451 -1458. （SCI）通讯 5.Effects of drying methods on the nutritional aspects, flavor, and processing properties of Chinese chestnuts[J]. Journal of Food Science and Technology,2018,55(9):3391–3398.（SCI）通讯 6. Measurement and study on drying shrinkage characteristic of Tobacco Lamina based on computer vision[M]. Computer and Computing Technologies in Agriculture VII. 2014,419:306- 314. (EI) 通讯 7.Effect of drying methods on the quality and antioxidant activity of Toona Sinensis[C].19th International Drying Symposium (IDS 2014)Lyon, France, August 24-27, 2014. 第1 8.乳酸钙-曲酸真空渗透处理对双孢蘑菇采后品质及微观结构的影响[J]. 中国食品学报, 2015,15(9):165-172. (EI)通讯 9.常压、真空及脉冲真空环境对双孢蘑菇中乳酸钙渗透规律的影响[J].中国食品学报,2016,16(09):42-47. (EI)通讯 10.不同板栗品种营养成分及风味物质分析[J].食品科学,2016, 37(10):164-169. (EI)通讯 11.红油香椿嫩芽不同生长期和空间部位挥发性成分分析[J].食品科学, 2016,37(22):142-148. (EI)通讯 12.河南不同产地香椿基本成分及风味物质分析[J].食品科学, 2017,38(18):144-149. (EI)通讯 | 
