近三年代表性论文 [1]Analysis of microbial community succession and characteristic flavour during dry ageing of Yanbian beef[J]. International Journal of Food Science and Technology, 2024. [2]Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking[J]. Food Chemistry, 2024. [3]Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated Penicillium oxalicum and Its Associated Metabolic Pathways[J]. Foods, 2024. [4]A three-in-one versatile sensor for concise detecting biogenic amines and beef freshness[J]. Analytica Chimica Acta, 2024. [5]Protective effect of onion peel extract on ageing mouse oocytes[J]. Zygote, 2023. [6]Effects of low salt on lipid oxidation and hydrolysis, fatty acids composition and volatiles flavor compounds of dry-cured ham during ripening[J]. LWT, 2023. [7]Hydrolysis of pork sarcoplasmic protein extracts by unique staphylococci isolated from low-salt dry-cured ham[J]. LWT, 2022. [8]Effects of G-Rh2 on mast cell-mediated anaphylaxis via AKT-Nrf2/NF-κB and MAPK-Nrf2/NF-κB pathways[J]. Journal of Ginseng Research, 2022. [9]Onion (Allium cepa L.) peel extract effects on 3T3-L1 adipocytes and high-fat diet-induced obese mice[J]. Food Bioscience, 2021. [10]延边黄牛肉干、湿法成熟过程中嫩度的变化[J].食品与机械,2024. [11]干法成熟工艺对延边黄牛臀肉品质的影响[J].食品与机械,2023. [12]人参、大蒜混合发酵过程中微生物多样性、成分及抗氧化能力分析[J].食品科学,2022. [13]蒜皮大蒜素提取工艺优化及抗氧化特性研究[J].食品科技,2022. [14]西式发酵火腿低钠加工过程中细菌群落结构分析[J].食品科学,2021. [15]西式发酵火腿低钠加工过程中细菌群落结构分析[J].食品科学,2021. [16]火腿风味的低钠发酵肉制品品质及风味研究[J].食品与机械,2019. [17]低钠发酵肉制品理化特性及风味分析[J].食品与机械,2019. 专利： [1]一种复方蒜皮组合物及其制备方法和应用，CN202310896099.7 [2]一种硫代派洛宁衍生物分子探针及制备方法和应用，检测生物胺的试纸及制备方法和应用，CN202311367815.9 [3]一种干法成熟牛臀肉及其加工方法（真菌），202410056522.7 [4]一种治疗过敏性哮喘的组合物及其制备方法，CN 1034332230 B， [5]一种洋葱皮黄酮的制备方法及应用，ZL 201710007217.9 [6]一种从人参茎叶中获取黄酮苷元的方法，ZL 201510122387.2 [7]一种治疗肾间质纤维化的黑人参提取物、黑人参速释微丸及其应用，ZL 2020 10894333.9 [8]Method For Preparing Deapioplatycodind And Use Thereof，LU500964 [9]Method For Inhibiting Formation Of Polycyclic Aromatic Hydrocarbons In Grilled Meat Through Onion Skin Extract，2022/08905 [10]Method For Making Low-sodium Fermented Flavored Meat Product，2023/03077 著作及教材： [1] 食品加工基础，吉林大学出版社，副主编，2016 奖励及荣誉： [1]延边大学“黄大年式”教师团队，延边大学，负责人，2022 [2]吉林省农产品加工业发展贡献奖先进个人，吉林省人民政府，2022 [3]人参茎叶黄酮糖苷水解转化及产物微胶囊化研究与应用，吉林省科学技术三等奖，2019 [4]长白山软枣猕猴桃蛋白酶开发与应用，吉林省科学技术进步三等奖，吉林省科技厅，2017 [5]高档延边黄牛肉生产技术与肉质评价体系及应用，吉林省科学技术三等奖，2013 |
