农产品加工工程与食品安全

[1] Modeling of aroma quality evaluation of cider based on principal component analysis，Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering，v 23, n 6, June, 2007, p 223-227 [2] Optimization of the fermentation conditions of cider with yeast PA4，Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, v 22, n 11, November, 2006, p 261-263 [3] Fermentation characterization of a strain on making persimmon wine and sequence identification，Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery, v 38, n 3, March, 2007, p 90-94 [4] Technology for separation of fruit acid from apple juice using ion-exchange method，Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, v 23, n 7, July, 2007, p 212-217 [5] Proximate composition of the apple seed and characterization of its oil，International Journal of Food Engineering, v 3, n 5, 2007, p 12 [6] Optimization of technology for kiwi wine making and analysis of aroma components，Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, v 23, n 2, February, 2007, p 229-232 [7] Study on the parameters optimization of trehalose extraction from saccharomyces cerevisiae，Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery, v 38, n 4, April, 2007, p 93-97 [8] Optimization of technical parameters on vacuum freeze-dry kiwifruit slice，Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery, v 38, n 4, April, 2007, p 98-102 [9] Quality evaluation of kiwi wine，International Journal of Food Engineering, v 2, n 4, , 2006, p 2 [10] Determination of alcohol concentration in distilled spirit based on PLS-FT-NIRS，Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, v 23, n 4, April, 2007, p 233-237 [11] Determination of total acid and total ester in liquor based on Fourier transform near-infrared spectroscopy，Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, v 22, n 12, December, 2006, p 216-219 [12] Patulin destabilization in acid solution using microwave，Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery, v 37, n 3, March, 2006, p 64-67 [13] Optimization of fermentation parameters of cider yeasty fusant Wl，Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, v 23, n 2, February, 2007, p 233-238 [14] Selecting excellent yeast for high quality cider yeast based on fuzzy comprehensive evaluation，Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, v 21, n 12, December, 2005, p 163-166 [15] Research advances in non-destructive prediction technologies using VIS/NIR spectroscopy for kiwifruit property，Rengong Jingti Xuebao/Journal of Synthetic Crystals, v 35, n 4, August, 2006, p 240-245

在国内外学术刊物上发表学术论文80余篇，被SCI/EI收录10篇，出版著作三部，先后主持了国家“九五”科技攻关项目1项，国家“十.五”科技攻关项目2项，国家“十五”重大专项1项，国家863项目子专题1项，国家“十一五”科技支撑计划食品安全专项1项；农业部科技跨越计划1项；陕西省重大科技专项1项，省科技攻关项目8项，省自然科学基金1项。其中：主持研制的香味蒜蓉产品于1995年6月在北京通过中国保健科技学会全国保健产品评审鉴定委员会评审鉴定；主持的“苹果浓缩汁（AJC）安全性产业化控制技术研究”于1999年9月通过陕西省科委主持的技术鉴定：该项目技术水平达到国际先进国内领先；主持的无色AJC研制项目于1999年9月通过陕西省科委主持的技术鉴定：该产品填补了国内空白;主持的苹果果糖生产技术项目,2002年4月通过陕西省科技成果鉴定:国际先进,填补国内空白; 主持的国家“十五”科技攻关项目-浓缩苹果汁全程质量控制技术体系研究与示范，于2004年9月通过教育部主持的鉴定：总体技术水平达到国际先进，填补国内空白；主持的农业部部颁标准---脱水蔬菜原料技术标准项目,通过农业部审定:技术水平国际先进,技术标准填补国内空白;主持的沙棘黄酮单体分子分离技术,2002年12月通过青海省科技成果鉴定:国内先进。主持设计并通过新产品投产技术鉴定的工程项目8项，技术孵化与扶持产业化龙头企业10个，并为龙头企业研制高技术密度产品20多个。

2006年6月获得陕西省科学技术一等奖（第一名）； 2004年4月获陕西省科技进步二等奖(第一名)； 2002年9月霍英东教育基金奖(第一名)； 2002年6月获中国农学会青年科技奖(第一名)； 2005年3月苹果浓缩汁加工全程质量控制体系与示范获中国农科院科技进步一等奖(第5名)。