◆发表论文
2016年
1.Research progress in tofu processing: From raw materials to processing conditions. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2016,SCI 5.492
2. Research progress in tofu processing: From raw materials to processing conditions Critical[J]. Reviews in Food Science and Nutrition 2016.12,IF5.429
3.Effect of extraction methods on the properties and antioxidant activities of Chuanminshen violaceum polysaccharides[J]. International Journal of Biological Macromolecules, 2016,93. SCI 2.858
4.Extraction, characterization and antioxidant activities of polysaccharides of Chuanminshen violaceum[J].International Journal of Biological Macromolecules,2016,86.2.858
5.何靖柳，段钰，杜小琴，秦文*（10）几种保鲜处理对红阳猕猴桃活性氧代谢的影响[J].食品与发酵工业2016.42(1)：225-231
6.李玉，秦文*水杨酸对佛手瓜果实低温贮藏期间品质影响的多变量分析[J].食品与发酵工业,2016,42(2):213-218
2017年
1.刘晓燕，何靖柳，秦文*.气调包装对鲜切果蔬安全控制研究进展[J].分子植物育种,2018,16(2):607-613
2.黄文部 何靖柳，秦文*.微波处理对鲜切西兰花贮藏品质的影响及主成分分析[J].分子植物育种,2018,16(3):989-996
3.黄文部,秦文*.３种精油处理对鲜切西兰花品质的影响[J].食品与机械,2017,33（8）:126-321
4.姚 昕，秦文*.苯醚甲环唑与异菌脲复配对石榴干腐病菌的联合毒力及贮藏期控制作用[J].果树学报,2017,34（8）：1033-1042
5.何靖柳，张清，秦文*.肉桂精油对植物病原菌抑制作用的研究进展[J].分子植物育种,2017，15(9):3723-3730
6.刘晓燕，兰维杰，秦文*.鲜切果蔬非氯杀菌技术研究进展[J].基因组学与应用生物学,2017,36（9）：3912-3918
7.何靖柳，秦文*，刘继. 猕猴桃鲜果在贮藏期间生理特性变化的研究进展[J].分子植物育种,2017,15(11):4673-4680
8.姚昕，秦文.ε- 聚赖氨酸和臭氧处理对石榴果实贮藏品质影响的多变量分析[J].食品与发酵工业, 2017,43(8):254-261
2018年
1.Efficacy and mechanism of cinnamon essential oil on inhibition of Colletotrichum acutatum isolated from ‘Hongyang’ kiwifruit .Frontiers in Microbiology, 2018,9,SCI 4.076
2.Review of the structural characterization, quality evaluation, and industrial application of Lycium barbarum polysaccharides.TRENDS IN FOOD SCIENCE & TECHNOLOGY,2018,79,SCI 6.609
3.Protein glycosylation: a promising way to modify the functional properties and extend the application in food system. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 2018,SCI 6.015
4.Phenolic Profles, Antioxidant Capacities, and Inhibitory Effects on Digestive Enzymes of Different Kiwifruits.MOLECULES,2018,23,SCI 3.098
5.雷丽.何靖柳.孙涵.秦文.因子分析法综合评价 1-甲基环丙烯处理对青脆李低温贮藏品质的影响[J]. 食品与发酵工业,2018,44(1):192-198
6.微波处理对鲜切西兰花贮藏品质的影响及主成分分析.分子植物育种,2018, 16(3)
7.气调包装对鲜切果蔬安全控制研究进展.分子植物育种,2018, 16(2)
8.苯醚甲环唑与异菌脲复配对石榴干腐病菌的联合毒力及贮藏期控制作用.果树学报, 2017, 34(8)
9.臭氧和超声波对鲜切莲藕品质影响的主成分分析.食品与发酵工业,2018,6(44):5
10.热风和微波干燥对龙眼品质的影响.食品与生物技术学报,2018,37(4)
2019年
1.Extraction Optimization, Physicochemical Characteristics, and Antioxidant Activities of Polysaccharides from Kiwifruit (Actinidia chinensis Planch.).MOLECULES,2019,24,SCI 3.098
2.Physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes of okra (Abelmoschus esculentus) fruit at different maturation
Stages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2019, 56(3)SCI1.7973
3.Electrospun Polyvinyl Alcohol/d-Limonene Fibers Prepared by Ultrasonic Processing for Antibacterial Active Packaging Material.MOLECULES,2019, 24(2) SCI3.098
4.Properties of 3D printed dough and optimization of printing parametersInnovative.Food Science & Emerging Technologies ,2019,3,SCI 3.116