◆发表论文
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2. Yan, Jing, et al. Food fraud: Assessing fraud vulnerability in the extra virgin olive oil supply chain. Food Control, 2019, 107081.
3. Yan, Jing, et al. A sound approach: Exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization. Food Research International, 2019,(125): 108552.
4. Yan, Jing, et al. From extra virgin olive oil to refined products: Intensity and balance shifts of the volatile compounds versus odor. Molecules, 2020, 25, 2469.
5. Yan, Jing, et al. Handheld near‐infrared spectroscopy for distinction of extra virgin olive oil from other olive oil grades substantiated by compositional data. European Journal of Lipid Science and Technology, 2019, 1900031.
6. Yan, Jing, et al. Evaluation of food-grade vegetable oils using ultrasonic velocity measurement and fatty acid composition. IEEE International Ultrasonics Symposium (IUS). IEEE, 2019: 2435-2438.
7. Yan, Jing, et al. Identification of the Geographical Origins of Pomelos Using Multielement Fingerprinting. Journal of Food Science, 2015, 80(2), C228-C233.
8. 颜静等. 川明参不同部位主要营养成分及氨基酸组成分析. 食品科学，2015，36（01）：240-244.
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10.颜静等. 柚子原产地溯源鉴定技术. 食品科学, 2014, 35（04）: 248-252.