| 序号 | 论文名称 | 刊名 | 年,卷(期),页码 | 第一/通讯作者 |
| 1 | Elucidating oxidation-based flavour formation mechanism in the aging process of Chinese distilled spirits by electrochemistry and UPLC-Q-Orbitrap-MS/MS | Food Chemistry | 2021, 355(13):129596 | Qing Zheng, Yougui Yu |
| 2 | Formation of basic soybean- flavor substances using pork fat soaked in rice- flavored liquor. | Journal of Food Processing and Preservation | https://doi.org/10.1111/jfpp.15993 | Qin Yang（秦洋） |
| 3 | Development of a new type of Anhua black tea and its application: Black tea wine. | Journal of Food Processing and Preservation | https://doi.org/10.1111/jfpp.15862. | Qin Yang（秦洋） |
| 4 | Saccharification efficiency improvement by Eurotium cristatum and its mechanism study during the glutinous rice wine fermentation | Starke | DOI: 10.1002/star.202200070 | Qin Yang（秦洋） |
| 5 | AHP-模糊数学综合评价法优化新型安化黑茶预处理工艺 | 中国食品工业（一般期刊） | 2021, 10: 116-121 | 邓志萍/秦洋 |
| 6 | 纤维素酶及糖液对新型安化黑茶感官评分的影响 | 中国食品工业（一般期刊） | 2022,02: 115-119. | 邓志萍/秦洋 |
| 7 | 响应面优化黑茶酒产品工艺 | 食品工业（一般期刊） | 2021, 42: 25-29. | 袁子杰/秦洋 |
| 8 | 超声辅助技术开发新型黑茶酒 | 食品科技（北大核心） | 2021,11:90-97. | 袁子杰/秦洋 |
| 9 | 冠突散囊菌对酒曲糖化能力的影响及作用机制 | 食品与发酵工业（CSCD核心） | 2022-09-02网络首发 | 杨凤英/秦洋 |
| 10 | Effect of Natural Antioxidants from Marigolds
(Tagetes erecta L.) on the Oxidative Stability of Soybean Oil |
Molecules | vol. 27,9 2865. 30 Apr. 2022；doi:10.3390/molecules27092865 | Xiuqiong Huang |
| 11 | 固态法白酒与白兰地之间风味差异的主要原因分析 | 邵阳学院学报（自然科学版） | 2022，19（01）：73-81 | 余有贵 |
| 12 | 黄水提前移除对固态发酵浓香型原酒质量与出酒率的影响 | 食品与机械 | 2022，38（04）：195-199 | 杨志龙/余有贵(通讯作者) |
| 13 | 淡爽化泸型基酒的发酵工艺优化研究 | 中国食品工业（一般期刊） | 2022,(07)：108-113 | 张兆丰/ 余有贵(通讯作者) |
| 14 | 酱香型不同轮次发酵酒醅理化因子变化规律研究 | 中国食品工业（一般期刊） | 2022,(04)：107-111 | 万勇/ 余有贵(通讯作者) |
| 15 | 浓香型白酒生产中小曲堆积糖化的工艺研究 |
|
2022,(02)：79-86，98 | 张兆丰/ 余有贵(通讯作者) |
| 16 | 不同轮次酱香型酒醅微生物变化规律研究 | 中国食品工业（一般期刊） | 2022，02）：98-100，104 | 万勇/ 余有贵(通讯作者) |
| 17 | 多穗石柯茶与传统红茶品质差异分析 | 茶叶通讯 | 2021,48(04)：679-685 | 宋芬芳/ 余有贵(通讯作者) |
| 18 | 响应面法优化浓香型基酒重蒸馏工艺的研究 | 食品工业科技 | 2022,43(07)：233-238 | 陈雪鹏/ 余有贵(通讯作者) |
| 19 | 一株耐酸性酿酒酵母的筛选鉴定及特性 | 食品与机械 | 2021,37(06)：51-55 | 向丽萍/ 余有贵(通讯作者) |
| 20 | 包包曲中可培养酵母菌的分离纯化与鉴定 | 酿酒科技 | 2021,(06)：29-33 | 向丽萍/ 余有贵(通讯作者) |
| 21 | Succession patterns of aroma components during brewing process of broomcorn millet (Panicum miliaceum L.) Huangjiu | Food Research International | 154 (2022) 110982 | Juan Wang /Yougui Yu(通讯作者) |
| 22 | Correlation between the redox activity of Polygonum multiflorum extract and its extraction technology with Chinese liquor (Baijiu): An electrochemistry-based study | Heliyon | 2022,8, e09940 | Ying Su（苏英），Qing Zheng（郑青） |
| 23 | Elucidating oxidation-based flavour formation mechanism in the aging process of Chinese distilled spirits by electrochemistry and UPLC-Q-Orbitrap-MS/MS | Food & Function | 2021, 12, 8899–8906 | Qing Zheng, Yougui Yu |
| 24 | Solid-state fermentation with pretreated rice husk: Green technology for the distilled spirit (Baijiu) production | Environmental Technology & Innovation | 2020, 20(15–16):101049 | Binqiang Fan, Yougui Yu |
| 25 | Modulated Interactions between the Electrochemical Label and Liquor Compounds: Differentiating between Aging Times of Typical Chinese Liquors | Journal of The Electrochemical Society | 2020, 167(2):027517 | Yaru Hu, Qing Zheng |
| 26 | Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit | ACS Omega | 2020,167(2):027517 | Ayuan Xiong, Qing Zheng |
| 27 | Differentiating between ageing times of typical Chinese liquors by steady-state microelectrode voltammetry | Microchemical Journal | 2019, 151:104244 | Kun Zhao, Qing Zheng |
近五年代表性论文一览表
时间：2022-09-10