◆发表论文
1. Cheng Wang, LiYuan Yin, XueYing Shi, Hua Xiao, Kun Kang, XingYan Liu, JiCheng Zhan, WeiDong Huang. Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation. Journal of Food Science, 2016, 81(4): M958-M967
2. Xiangyu Sun, Le Li, Tingting Ma, Xingyan Liu, Weidong Huang, Jicheng Zhan. Profiles of Phenolic Acids and Flavan-3-ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety. .Journal of Food Science, 2015, 80(10):C2170-C2179.
3. Bo Jia, Xingyan Liu, Jicheng Zhan, Jingyuan Li, and Weidong Huang. The Effect of Proanthocyanidins on Growth and Alcoholic Fermentation of Wine Yeast under Copper Stress. Journal of Food Science, 2015, 80(6): M1319-M1324
4. Lihua Wang, Xiangyu Sun, Fan Li, Dan Yu, Xingyan Liu, Weidong Huang, Jicheng Zhan. Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation. Journal of Functional Foods, 2015, 18(Part A)：254-265
5.Xingyan Liu, Bo Jia, Xiangyu Sun, Jingya Ai, Lihua Wang, Cheng Wang, Fang Zhao, Jicheng Zhan, Weidong Huang. Effect of initial pH on growth characteristics and fermentation properties of Saccharomyces cerevisiae., Journal of Food Science, 2015, 80(4): M801-808
6. 刘兴艳, 潘军, 顾一洪, 雷智, 兰昊, 敖晓琳, 罗超. 四株野生酵母菌株耐受性的研究, 食品工业科技, 2015(1): 149 ~ 153
7. 刘兴艳, 贾博, 赵芳, 王成, 李静援, 战吉宬, 黄卫东. 酿酒酵母对弱有机酸胁迫的应激机制研究进展.食品与发酵工业, 2013, 39 (6): 125 ~ 128
8. 刘兴艳, 李梅, 侯嘉丽, 张智丽, 王进, 蒲彪. 青梅甘蔗复合发酵酒加工工艺. 食品与发酵工业, 2013, 39(4): 135 ~ 141
9. 刘兴艳, 蒲彪, 鞠从荣, 姚佳. 响应面法优化草莓浆酶解工艺. 食品科学, 2012, 33(16): 63 ~ 67
10. 刘兴艳, 陈安均, 蒲彪. 国内外冷冻冷藏预制食品产业现状及发展前景.食品科学, 2011, 32(15): 323~328.