个人简历

男，1980年12月生，博士、教授、博士生导师、求是青年学者，担任浙江大学生工食品学院院长助理、食物营养功能评价研究中心主任，农业农村部农产品贮藏保鲜质量安全风险评估实验室（杭州）常务副主任。入选国家现代农业产业技术体系质量安全与营养品质评价岗位科学家、浙江省自然科学杰出青年基金获得者、浙江省新世纪“151”人才第二层次、美国康奈尔大学高级访问学者、科技部第六次技术预测专家，在国家自然科学基金、国家重点研发项目、国家农产品质量安全财政重大专项、浙江省自然科学基金杰出青年基金等项目的资助下，在我国食品原料（农产品）营养品质评价探索和实践以及植物甾醇和苯乙醇苷等功能成分的资源开发、功效机理、稳态化与靶向递送等方面取得了一系列的创新成果。近年来，在Critical Reviews in Food Science and Nutrition、Food Chemistry等期刊发表SCI论文80余篇，论文平均IF5大于4.5，ESI 1%高引、美国JFS论文高引Tanner论文3篇。申请国家发明专利25项、国际PCT专利5项，已授权18项。主编《食用农产品营养功能成分检测大全2017版》、副主编英文教材Food Chemistry，参编《食品加工实验》、《食品分析》、《脂质组学》等。制定国家、行业标准4项。获得省部级一等（2/7）、二等（3/8）各级科技创新奖等6次。
欢迎有兴趣的同学报考博士研究生、硕士研究生；
欢迎有兴趣的朋友来团队做博士后，共谋未来发展。
实验室介绍
本实验室主要开展食物营养与人类健康的研究，包括食物功效因子的资源开发、功效机理、稳态化与递送系统研究；食用农产品营养品质评价；复杂食品体系成分分子变化机理研究；食品安全脆弱性评估等
实验室现有教授1人，科研助理1人，博士生9人，硕士生7人，留学生3名。实验室目前与美国等国内外多个大学和研究所开展合作研究与培养。实验室仪器和装备齐全，研究经费充足，目前承担国家重点研发项目、国家自然科学基金、农业农村部重大财政专项、浙江省重点研发项目等课题20多项。
欢迎有食品科学、化学和医学背景的学生和博士加盟本实验室。本实验室本着“以人为本，国际化视野、个性化培养，共创美好未来”的理念开展科学研究和人才培养。
招聘与招生
博士后招聘2名
一、申请条件
1.年龄三十五周岁以下；
2.在国内外知名高校或研究院所取得食品、营养、化学、药学、材料学、医学、分子生物学、分析检测等相关专业博士学位；具有药理学、毒理学、量子化学等任一方面研究背景者优先；有操作过质谱分析、细胞实验、动物实验者优先。
二、博士后待遇：
1.提供具有竞争力的薪资与福利，年薪16-30万，特别优秀者可酌情，另加绩效与论文奖励；
2.从事博士后研究工作3年及以上的博士后研究人员，可申报学校高级专业技术职务，留校任教；
3.享受学校教师公寓；
4.鼓励并支持博士后在站期间出国交流；
科研助理招聘1-2名
一、申请条件
1.食品、营养、化学、药学、分析检测等相关专业硕士学位以上。
二、待遇：
1.按照学校规定，提供薪资与福利；
2.另加工作绩效与奖励。
研究生招生
课题组计划招收博士生1-3名、硕士生1-3名（留学生1-2名）。欢迎具有食品科学、营养科学、化学、药学、材料学、医学、分子生物学等专业背景同学积极申请，重视专业和学科交叉；具有药理学、毒理学、量子化学的任一方面研究背景者优先。有操作过质谱分析和细胞实验、动物实验者优先。
教学与课程
《食品营养与人类健康》教师交叉课程2017至今
《食品化学与分析》本科生核心课程2014至今
《食品化学与分析实验》本科生核心课程2014至今
《天然产物与功能食品》本科生主干课程2014至今
《食品安全风险评估与管理》本科生选修课程2015至今
《食品仪器分析实务》研究生学位课程2017至今
《食品安全风险评估》研究生选修课程2014至今
《食品分析》本科生核心课程2011-2014
《食品化学》本科生核心课程2011-2012
出版著作
[1]陆柏益主编，食用农产品营养功能成分检测全书2017版，中国农业出版社，北京，2017
[2]陆柏益等副主编,Food Chemistry,浙江大学出版社,杭州，2014
[3]陆柏益等参译，食品分析，中国轻工业出版社，北京，2019
[4]陆柏益等参译，脂质组学，中国轻工业出版社，北京，2019
[5]陆柏益等参编，食用农产品消费健康科学面对面，中国标准出版社，北京，2018
[6]陆柏益等参编，食品工艺学实验，中国农业出版社，北京，2015
专利成果
[1]陆柏益，徐涛，钟永恒等，低氰苷的木薯粉及其制备方法，2019.02.26，中国发明专利，CN2018116084414
[2]陆柏益，国家食用农产品品质数据库系统，2018.11.19，软件，2019SR0090634
[3]陆柏益，雷雨坤，王凯迪等，具有最佳抗氧化协同增效作用的桂花茶在制备抗癌保健品或食品中的应用，2018.06.29，中国发明专利，ZL201510820961.1
[4]陆柏益，李脉泉，周菲等，异毛蕊花糖苷在制备激活Nrf2-ARE信号通路的保健品/药品上的应用，2018.04.13，中国发明专利，CN201810329519.2
[5]邹琳，陆柏益，蒋易蓉等，含有桂花苯乙醇总苷的美白淡斑化妆品及其制备方法，2018.02.06，中国发明专利，ZL201510600545.0
[6]陆柏益，徐涛，赵艺颖等，富含毛蕊花糖苷和红景天苷的桂花软糖及其制备方法，2017.04.25，中国发明专利，CN2017101851974
[7]陆柏益，杨佳佳，熊丽娜等，山核桃甾醇提取物及其制备方法和用途，2017.03.29，中国发明专利，ZL201410077926.0
[8]陆柏益，胡银洲，黄伟素等，用于模拟食物关照劣变的装置，2016.10.26，实用新型专利，ZL201621171686.1
[9]陆柏益，杨佳佳，胡银洲等，山核桃甾醇提取物在制备消炎物品中的应用，2016.03.16，中国发明专利，ZL201410079250.9
[10]陆柏益，熊丽娜，毛淑琴等，桂花苯乙醇苷提取物及其制备方法和用途，2016.03.16，中国发明专利，ZL201410043501.8
[11]陆柏益，孙启鸿，熊丽娜等,桂花苯乙醇苷提取物在制备美白化妆品中的应用，2016.03.16，中国发明专利，ZL201410043486.7
[12]陆柏益，毛淑琴，蒋易蓉等，桂花苯乙醇苷提取物在制备抗衰老药物或保健品中的应用，2016.03.16，中国发明专利，ZL201410043488.6
[13]陆柏益，杨佳佳，熊丽娜等，山核桃甾醇提取物在制备消炎物品中的应用，2015.11.18，中国发明专利，ZL201410079250.9
[14]陆柏益，杨佳佳，胡银洲等，甾醇酚酸酯在制备防治乳腺癌药物中的应用，2015.09.30,中国发明专利，ZL201310375357.3
[15]陆柏益，熊丽娜，杨佳佳等，桂花多酚类提取物及其制备方法和用途，2015.09.30，中国发明专利，ZL2013101693455.1
[16]陆柏益，农业部食用农产品营养功能成分数据库系统，2015.07.09，软件，2015SR286623
[17]陆柏益，张英，吴晓琴等，菊花速溶粉或速溶晶的制备方法，2013.02.27，中国发明专利，ZL201110073130
荣誉奖励
2019中国食品科技学会科技创新杰出青年奖
2018国家林业草原局梁希林业科技进步二等奖
2018浙江省科技进步一等奖
2018省151人才第二层次
2017国家现代农业（辣木薯）产业技术体系岗位科学家
2017 Tanner Award,Most-Cited Paper of 2014 published in the Food Chemistry Section of Journal of Food Science
2017浙江大学研究生优秀德育导师
2017浙江大学优质教学二等奖
2017美国食品科技学会论文高引tanner奖
2017中国食品科技学会科技创新奖优秀论文三等奖
2016浙江大学教学成果一等奖
2016浙江大学教学成果二等奖
2016浙江大学优秀班主任
2015国家农产品质量安全风险评估工作优秀个人
2015中国食品科技学会科技创新奖优秀论文三等奖
2015省自然科学杰出青年基金入选者
2015省151人才第三层次
2015中国农产品质量安全联盟年会优秀论文一等奖
2013浙江大学校优秀班主任
2012浙江大学校先进工作者
指导学生
博士15人：
胡银洲、许文文、周菲、李脉泉、王蒙蒙、张留圈、徐涛、吴礼鹏、杨博文、季圣阳、钟永恒、柳岩、Amel、Iqra、Mohamed
硕士15人：
熊丽娜、杨佳佳、毛淑琴、楼甜甜、蒋易蓉、赵雅婧、钟永恒、宋华欣、陈祁、刘彦君、王京、揭璠、骆靖阳、肖凡、赵添

研究领域

食品营养与人类健康
食品原料（农产品）营养品质评价
食品安全脆弱性评估""

近期论文

2020年度
[1]Q Chen,et al.B Lu*（陆柏益）.2020.Edible flowers as functional raw materials:A review on anti-aging properties.Trends Food Sci Technol,10.1016/j.tifs.2020.09.023.IF5=11.392
[2]J Jie,B Lu*（陆柏益）.Linking Phytosterols and Oxyphytosterols from Food to Brain Health:Origins,Effects,and Underlying Mechanisms.Critical Reviews in Food Science and Nutrition,10.1080/10408398.2020.1867819.IF=7.862
[3]B Yang,B Lu*（陆柏益）,Y Zhao,J Luo,X Hong.2020.Formation of phytosterol photooxidation products:A chemical reaction mechanism for light-induced oxidation,Food Chemistry 333,127430 IF=6.306
[4]J Zheng,B Lu*（陆柏益）,B Xu.An update on the health benefits promoted by edible flowers and involved mechanisms.Food Chemistry,127940 IF=6.306
[5]L Wu,B Lu*（陆柏益）.2020.Therapeutic Potential of Phenylethanoid Glycosides:A Systematic Review.Medicinal Research Reviews.accepted,IF=9.3
[6]B Yang,B Lu*（陆柏益）,Zhao Y,Luo J,Hong X.2020.Formation of Phytosterol photooxidation Products:A chemical reaction mechanism for light-induced oxidation.Food Chem,127430.IF=6.306
[7]Zhang L,Song H,Guo Y,Fan B,Huang Y,...,Lu B*（陆柏益）.2020.Benefit–risk assessment of dietary selenium and its associated metals intake in China(2017-2019):Is current selenium-rich agro-food safe enough?Journal of Hazardous Materials,123224.IF=9.037
[8]Zhong Y,Xu T,Chen Q,Li K,Zhang Z,Song H,Wang M,Wu X,Lu B*（陆柏益）.Development and validation of eight cyanogenic glucosides via ultra-high-performance liquid chromatography-tandem mass spectrometry in agri-food.Food Chem,127305.IF=6.306
[9]Song H,Zhang L,Wu L,Huang W,Wang M,Zhang L,...B Lu*（陆柏益）.Phenolic acid profiles of common food and estimated natural intake with different structures and forms in five regions of China.Food Chem,126675.IF=6.306
[10]F Xiao,T Xu,B Lu*（陆柏益）,R Liu.2020.Guidelines for antioxidant assays for food components.Food Frontiers 1(1),60-69.
[11]Chen Q,Jiang Y,Ren Y,Ying M,Lu B*（陆柏益）.Peptide Selection for Accurate Targeted Protein Quantification via a Dimethylation High-Resolution Mass Spectrum Strategy with a Peptide Release Kinetic Model,ACS omega 5(8),3809-3819.
[12]Zhang L,Guo Y,Liang K,Hu Z,Sun X,Fang Y,Mei X,Yin H,Liu X,Lu B*（陆柏益）.2020.Determination of Selenium in Common and Selenium-Rich Rice from Different Areas in China and Assessment of Their Dietary Intake.International Journal of Environmental Research and Public Health,17(12),4596.
[13]张留圈，陆柏益*.2020.富硒农产品质量安全及其产业发展问题研究,农产品质量安全，2，3-9.
[14]宋华欣，张星联，陆柏益*.2020.脆弱性评价及其在食品欺诈中的应用研究进展.食品科学，7，300-305.
[15]蒋易蓉，任一平，陆柏益*.2020.靶向蛋白质组学质谱技术在食物过敏原定量检测中的应用.中国食品学报，1，302-310.
[16]骆靖阳，陆柏益*.2020.基于文献计量学的食品大数据技术研究分析.食品科学，2020-08-31.
2020年度以前
[1]Li M,Huang W,Jie F,Wang M,Zhong Y,Chen Q,Lu B*（陆柏益）.2019.Discovery of Keap1−Nrf2 small−molecule inhibitors from phytochemicals based on molecular docking.Food Chem Toxicol,133,110758.IF5=4.248.
[2]Zhao,Y.,Yang,B.,Xu,T.,Wang,M.,Lu,B*（陆柏益）.2019.Photooxidation of phytosterols in oil matrix:Effects of the light,photosensitizers and unsaturation degree of the lipids.Food Chem,288,162-169.IF5=5.488.
[3]Xu T,Lu B*（陆柏益）.2019.The effects of phytochemical on circadian rhythm and related disease.Crit Rev Food Sci,59:882-892.IF5=7.037.
[4]Zhang L,Li Y,Liang Y,Liang K,Zhang F,Xu T,Wang M,Song H,X Liu*,Lu B*（陆柏益）.2019.Determination of phenolic acid profiles by HPLC-MS in vegetables commonly consumed in China.Food Chem,276,538-546.IF5=5.488.
[5]Wang M,Zhang L,Wu X,Zhao Y,Wu L,Lu B*（陆柏益）.2019.Quantitative determination of free and esterified phytosterol profile in nuts and seeds commonly consumed in China by SPE/GC–MS.LWT-Food Sci Technol,100,355-36.IF5=4.0.
[6]Zhou F,Xu T,Zhao Y,Song H,Zhang L,Wu X,Lu B*（陆柏益）.2018.Chitosan-coated liposomes as delivery systems for improving the stability and oral bioavailability of acteoside.Food Hydrocolloid,83:17-24.IF5=6.103.
[7]Wang M,Lu B*（陆柏益）.2018.How do oxyphytosterols affect human health?Trends Food Sci Technol,79:148-159.IF5=9.303.
[8]Hu Y,Xu J,Huang W,Zhao Y,Li M,Wang M,Zheng L,Lu B*（陆柏益）.2018.Structure-activity relationships between sterols and their thermal stability in oil matrix.Food Chem,258:387-392.IF5=5.488
[9]Zhou F,Huang W,Li M,Zhong Y,Wang M,Lu B*（陆柏益）.2018.Bioaccessibility and absorption mechanism of phenylethanoid glycosides using simulated digestion/Caco-2 intestinal cell models.J Agr Food Chem,66(18):4630-4637.IF5=3.911
[10]Wang M,Huang W,Hu Y,Zhang L,Shao Y,Wang M,Zhang F,Zhao Z,Mei X,Li T,Wang D,Liang Y,Li J,Huang Y,Zhang L,Xu T,Song H,Zhong Y,Lu B*（陆柏益）.2018.Phytosterol Profiles of Common Foods and Estimated Natural Intake of Different Structures and Forms in China.J Agr Food Chem,66(11):2669-2676.IF5=3.911.
[11]Hu Y,Wang M,Huang W,Yang G,Lou T,Lai T,Lu B*（陆柏益）.2018.Zheng L.Risk assessment of dietary exposure to phytosterol oxidation products from baked food in China.Food Addit Contam A,35(2):200-210.IF5=2.398.
[12]Li M,Zhou F,Xu Tao,Song H,Lu B*（陆柏益）.2018.Acteoside protects against 6-OHDA-induced dopaminergic neuron damage via Nrf2-ARE signaling pathway.Food Chem Toxicol,119,6-13.IF5=4.248.
[13]Li M,Xu T,Zhou F,Wang M,Song H,Xiao X,Lu B*（陆柏益）.2018.Neuroprotective Effects of Four Phenylethanoid Glycosides on H2O2-Induced Apoptosis on PC12 Cells via the Nrf2/ARE Pathway.Int J Mol Sci,19(4):1135.IF5=4.331.
[14]Hu Y,Huang W,Li M,Wang M,Zhao Y,Xu T,Zhang L,Lu B*（陆柏益）.2017.He Y.Metal ions accelerated phytosterol thermal degradation on Ring A&Ring B of steroid nucleus in oils.Food Res Int,100:219-226.IF5=4.437.
[15]Zhou F,Zhao Y,Li M,Xu T,Zhang L,Lu B*（陆柏益）.2017.Wu X,Ge Z.Degradation of phenylethanoid glycosides in Osmanthus fragrans Lour.flowers and its effect on anti-hypoxia activity.Sci Rep-UK,7(1):10068.IF5=4.525
[16]Zhou F,Zhao Y,Peng J,Jiang Y,Li M,Jiang Y,Lu B*（陆柏益）.2017.Origin Discrimination of Osmanthus fragrans var.thunbergii Flowers using GC-MS and UPLC‐PDA Combined with Multivariable Analysis Methods.Phytochem Analysis,28(4):305-315.IF5=1.963.
[17]Lou T,Huang W,Wu X,Wang M,Zhou L,Lu B*（陆柏益）.2017.Zheng L,Hu Y.Monitoring,exposure and risk assessment of sulfur dioxide residues in fresh or dried fruits and vegetables in China.Food Addit Contam A,34(6):918-927.IF5=2.398.
[18]Lu B*（陆柏益），Zhao Y.2017.Photooxidation of Phytochemicals in Food and Control:A Review.Ann NY Acad SCI,1398:72-82.IF5=4.473
[19]Mao S,Wang K,Lei Y,Yao S,Lu B*（陆柏益）&Huang W.2017.Antioxidant synergistic effects of Osmanthus fragrans flowers with green tea and their major contributed antioxidant compounds.Sci Rep-UK,7:46501.IF5=4.525.
[20]Mao S,Huang W,Lu B*（陆柏益）,Zheng L,Zhou F,Zhao Y&Li M.2017.Phenolic compounds,antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion–dialysis process combined with cellular assays.J Sci Food Agr.IF5=3.911.
[21]Lou T,Huang W,Wu X,Wang M,Zhou L,Lu B*（陆柏益）,Zheng L&Hu Y.2017.Monitoring,exposure and risk assessment of sulfur dioxide residues in fresh or dried fruits and vegetables in China.Food Addit Contam A,34:6,918-927.IF5=2.398.
[22]Zhou F,Peng J,Zhao Y,Huang W,Jiang Y,Li M,Wu X&Lu B*（陆柏益）.2017.Varietal classification and antioxidant activity prediction of Osmanthus fragrans Lour.flowers using UPLC–PDA/QTOF–MS and multivariable analysis.Food Chem,217:490-497.IF5=5.488.
[23]Zhou F,Zhao Y,Peng J,Jiang Y,Li M,Jiang Y,&Lu B*（陆柏益）.2017.Origin Discrimination of Osmanthus fragrans var.thunbergii Flowers using GC–MS and UPLC‐PDA Combined with Multivariable Analysis Methods.Phytochem Analysis.IF5=2.310.
[24]Huang W,Mao S,Zhang L,Lu B*（陆柏益）.2017.Zheng L,Zhou F,Zhao Y,Li M.Phenolic compounds,antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion–dialysis process combined with cellular assays.J Sci Food Agr,97(14):4760-4769.IF5=2.733.
[25]Lu B*（陆柏益）,Li M,Yin R.2016.Phytochemical Content,Health Benefits,and Toxicology of Common Edible Flowers:A review(2000-2015).Crit Rev Food Sci,56,130-148.IF5=7.037
[26]Mao S,Zhou F,Huang W,Lu B*（陆柏益）,Yang J,He L,Zhao Y.2016.The effect of traditional stir-frying process on hydrophilic and lipophilic antioxidant capacities of pine nut kernels.Int J Food Sci Nutr,66(8):873-880.IF5=2.656.
[27]Lu B*（陆柏益）,Li M,Zhou F,Huang W,Jiang Y,Mao S,Zhao Y,Lou T.2016.The Osmanthus fragrans flower phenylethanoid glycoside-richextract:Acute and subchronic toxicity studies.J Ethnopharmacol,187:205-212.IF5=3.371.
[28]Jiang Y,Mao S,Huang W,Lu B*（陆柏益）,Cai Z,Zhou F,Li M,Lou T,Zhao Y.2016.Phenylethanoid Glycoside Profiles and Antioxidant Activities of Osmanthus fragrans Lour.Flowers by UPLC/PDA/MS and Simulated Digestion Model.J Agr Food Chem,64(12):2459–2466.IF5=3.911
[29]Xiong L,Mao S,Lu B*（陆柏益）,Yang J,Zhou F,Hu Y,Jiang Y,Shen C&Zhao Y.2016.Osmanthus fragrans Flower Extract and Acteoside Protect Against d-Galactose-Induced Aging in an ICR Mouse Model.J med food,19(1):54–61.IF5=2.240.
[30]Lu B*（陆柏益）,Hu Y,Huang W,Wang M,Jiang Y,Lou T.2016.Effect of Transition Metal Ions on the B Ring Oxidation of Sterols and their Kinetics in Oil-in-Water Emulsions.Sci Rep-UK,6:27240.IF5=4.525.
[31]Hu Y,Yang G,Huang W,Lai S,Ren Y,Huang B,Zhange L,Li P&Lu B*（陆柏益）.2015.Development and validation of a gas chromatography-mass spectrometry method for determination of sterol oxidation products in edible oils.RSC Adv,5(51):41259-41268.IF5=3.168.
[32]Yang J,Zhou F,Xiong L,Mao S,Hu Y&Lu B*（陆柏益）.2015.Comparison of phenolic compounds,tocopherols,phytosterols and antioxidant potential in Zhejiang pecan[Carya cathayensis]at different stir-frying steps.LWT-Food Sci Technol,62(1):541-548.IF5=4.0.
[33]Hu Y,Xiong L,Huang W,Cai H,Luo Y,Zhang Y&Lu B*（陆柏益）.2014.Anti-inflammatory effect and prostate gene expression profiling of steryl ferulate on experimental rats with non-bacterial prostatitis.Food Funct,5(6):1150-1159.IF5=3.709.
[34]Xiong L,Yang J,Jiang Y,Lu B*（陆柏益）,Hu Y,Zhou F,Mao S&Shen C.2014.Phenolic compounds and antioxidant activities of 10 common edible flowers from China.J Food Sci,79(4):C517-C525.IF=2.416.
[35]Li J,Dong Q,Lu B（陆柏益）,Ye X,Liu D,Ding T.2015.Risk Assessment of Staphylococcus aureus in Raw Milk：A Review of Worldwide Research,J Dairy Science and Technology,38(01):26-31.
[36]Xiong L,Lu B*（陆柏益）.2014.Security and Removal Methods of Cyanogenic Glycoside in Agricultural Products,Journal of Chinese Institute of Food Science and Technology(EI),14(2):208-216.
[37]Lu B*（陆柏益）,Yang J,Xiong L.2013.Bioaetivity,Synthesis,Extraction and Analysis of Sterol Ferulate:A Review,Modern Food Science and Technology(EI),29(12)：3063-3069.
[38]Hu Y,Huang W,Lu B*（陆柏益）.2013.Researches on Phytosterol Oxidation Products in Food,Journal of the Chinese Cereals and Oils Association(EI),28(11)：117-122.
[39]Wu D,Chen J,Lu B（陆柏益）*,Xiong L,He Y,Zhang Y.Application of near infrared spectroscopy for the rapid determination of antioxidant activity of bamboo leaf extract,Food Chemistry,2012,135(4):2147-2156.
[40]Liu L,Liu L,Lu B（陆柏益）*,Xia D,Zhang Y.Evaluation of antihypertensive and antihyperlipidemic effects of bamboo shoot angiotensin converting enzyme inhibitory peptide in vivo,Journal of Agriculture Food Chemistry,2012,60(45):11351-11358.
[41]Li D,Chen Y,Zhang Y,Lu B（陆柏益）*,Jin C,Wu X,Zhang Y.Study on mitigation of acrylamide formation in cookies by 5 antioxidants.Journal of Food Science,2012,77(11):C1144-C1149.
[42]Liu L,Lu B（陆柏益）*,Gong L,Wu X,Zhang Y.Studies on bioactive peptide from Chinese soft-shelled turtle(Pelodiscus sinensis)with functionalities of ACE inhibition and antioxidation.African Journal of Biotechnology,2012,11(25):6723-6729.
[43]Lu B（陆柏益）,Cai H,Huang W,Wu X,Luo Y,Liu L,Zhang Y*.Protective effect of bamboo shoot oil on experimental nonbacterial prostatitis in rats.Food Chemistry,2011,124(3):1017-1023.
[44]Lu B（陆柏益）,Chen J,Huang W,Wu D,Xu W,Xie Q,Yu X,Li L*.Determination of flavonoids and phenolic acids in the extract of bamboo leaves using near-infrared spectroscopy and multivariate calibration,Africal Journal Biotechnology,2011,10(42):8448-8455.
[45]Chen Q,Luo X,Ma X,Jiang T,Lu B（陆柏益）,Shen J,Zhang Y*.Fatty Acid Synthase Inhibitors Separated from Oiltea Camellia by High-Speed Counter-Current Chromatography.Journal of Food Science,2011,76(5):750-754.
[46]Zhang Y,Chen Q,Luo X,Dai T,Lu B（陆柏益）,Shen J*.Mutagenicity and Safety Evaluation of the Water Extract of Camellia oleifera Abel.Journal Food Science,2011,76(3):84-89.
[47]Lu B（陆柏益）,Xia D,Huang W,Wu X,Zhang Y,*Yao Y.Hypolipidemic effect of bamboo shoot oil(P.pubescens)in Sprague–Dawley rats.Journal of food science,2010,75(6):H205-H211.
[48]Gong J,Wu X,Lu B（陆柏益）,Zhang Y*.Safety evaluation of polyphenol-rich extract from bamboo shavings.African Journal of Biotechnology,2010,9(1).
[49]Lu B（陆柏益）,Liu L,Zhen X,Wu X,Zhang Y*.Anti-tumor activity of triterpenoid-rich extract from bamboo shavings(Caulis bamfusae in Taeniam).African Journal of Biotechnology,2010,9(38):6430-6436.
[50]Zhang J,Gong J,Ding Y,Lu B（陆柏益）,Wu X,Zhang Y*.Antibacterial activity of water-phase extracts from bamboo shavings against food spoilage microorganisms.African Journal of Biotechnology,2010,9(45):7710-7717.
[51]Lu B（陆柏益）,Wu X,Dong Y,Gong J,Zhang Y*.Mutagenicity and safety evaluation of ethanolic extract of Prunus mume.Journal of Food Science,2009,74(9):T82-T88.
[52]Lu B（陆柏益）,Ren Y,Zhang Y*,Gong J.Effects of genetic variability,parts and seasons on the sterol content and composition in bamboo shoots Food chemistry,2009,112(4):1016-1021.
[53]Lu B（陆柏益）,Ren Y,Huang B,Liao W,Cai Z,Tie X.Simultaneous determination of four water-soluble vitamins in fortified infant foods by ultra-performance liquid chromatography coupled with triple quadrupole mass spectrometry.Journal of Chromatographic Science,2008,46(3):225-232.
[54]Lu B（陆柏益）,Zhang Y*,Wu X,Shi J.Separation and determination of diversiform phytosterols in food materials using supercritical carbon dioxide extraction and ultraperformance liquid chromatography-atmospheric pressure chemical ionization-mass spectrometry.Analytica chimica acta,2008,588(1):50-63.
[55]Lu B（陆柏益）,Wu X,Shi J,Dong Y,Zhang Y*.Toxicology and safety of antioxidant of bamboo leaves.Part 2:Developmental toxicity test in rats with antioxidant of bamboo leaves.Food and chemical toxicology,2006,44(10):1739-1743.
[56]Cong L,Huang B,Chen Q,Lu B（陆柏益）,Zhang J,Ren Y*.Determination of trace amount of microcystins in water samples using liquid chromatography coupled with triple quadrupole mass spectrometry.Analytica Chimica Acta,2006,569(1-2):157-168.
[57]Lu B（陆柏益）,Wu X,Tie X,Zhang Y,Zhang Y*.Toxicology and safety of anti-oxidant of bamboo leaves.Part 1:Acute and subchronic toxicity studies on anti-oxidant of bamboo leaves.Food and Chemical Toxicology,2005,43(5):783-792.
【2019年前EI收录或中文论文】
[23]刘彦君,刘哲,孟祥红,陆柏益*.2019.基于多样度、匹配度和平衡度的常见蔬菜营养价值评价.中国农业科学,18,3177-3191
[22]梁颖,李艺,张留娟,刘贤金*，陆柏益*.2019.食用农产品特征性品质指标筛选方法探讨.中国农业科学,18,3155-3162
[21]钟永恒,陆柏益*,李开绵.2019木薯质量安全、营养品质与加工利用新进展.中国食品学报,6,284-292
[20]侯文哲,徐学万,王琪,李霄,陆柏益.2018.北京地区常见蔬菜中特质性功能成分的研究.农产品质量与安全,3，76-82
[19]刘哲,何莎莎,陆柏益*,周志钦*.2018.果品营养价值“三度”评价法.园艺学报,4,795-804
[17]蒋易蓉,陆柏益*,任一平.食物隐蔽过敏原风险评估与风险管理.首都公共卫生,2017,11(06):247-251.
[16]黄伟素,楼甜甜,陆柏益*,贺妍,范蓓.我国农产品防腐剂、保鲜剂和添加剂使用技术研究.农产品质量与安全,2017,(04):23-30.
[15]楼甜甜,陆柏益*,张星联.基于AHP法的双孢蘑菇质量安全脆弱性评价模型的建立.农产品质量与安全,2016,(04):28-34.
[14]楼甜甜,陆柏益*,张星联.脆弱性评价及其在食用农产品质量安全风险评估中的应用.食品工业科技,2015,36(24):352-355.
[13]李娇,董庆利,陆柏益,叶兴乾,刘东红,丁甜.国内外原料乳中金黄色葡萄球菌风险评估研究综述.乳业科学与技术,2015,38(01):26-31.
[12]熊丽娜,陆柏益*.农产品中生氰糖苷安全性及减控技术研究进展.中国食品学报,2014,14(02):208-216.
[11]黄伟素,陆柏益*,汤鋆,胡银洲.种类、产地、部位对竹叶中重金属分布的影响.竹子研究汇刊,2013,32(02):21-25.
[10]陆柏益*,杨佳佳,熊丽娜.甾醇阿魏酸酯的功能、制备及检测方法研究进展,现代食品科技,2013,29(12):3063-3069.
[9]胡银洲,黄伟素,陆柏益*.食品中植物甾醇氧化物研究进展,中国粮油学报,2013,28(11):118-122.
[8]金成,章宇,陆柏益,张英.食品中Maillard反应伴生化学危害物的形成机制与控制技术研究.中国食品学报,2011,11(09):170-175.
[7]杨超,张海静,杨旭,吕玉,宋焕禄,陆柏益,张英.GC-O与GC-MS联用法鉴定香竹竹叶中关键气味活性物质.竹子研究汇刊,2009,28(04):40-44.
[6]陆柏益,鲍建峰,山琳,张英.超临界CO2萃取毛竹笋油的工艺及产品成分.农业工程学报,2009,25(08):312-316.
[5]黄伟素,陆柏益*.竹笋深加工利用技术现状及趋势.林业科学,2008,(08):118-123.
[4]潘惠慧,吴晓琴,陆柏益,张英.高效液相色谱法分析和检测青梅花、枝、叶中有机酸的种类和含量.科技通报,2008,(03):350-354.
[3]陆柏益,张英,吴晓琴.黄酮类化合物的潜在毒性作用.中国中药杂志,2006,(07):533-537.
[2]陆柏益,张英,吴晓琴.竹叶黄酮的抗氧化性及其心脑血管药理活性研究进展.林产化学与工业,2005,(03):120-124.
[1]张英,沈建福,俞卓裕,陆柏益,楼鼎鼎.竹叶黄酮作为抗衰老护肤因子的应用基础研究.林产化学与工业,2004,(01):95-100.
（1）International association of dietetic nutrition and safety副理事长
（2）国家食药同源产业科技联盟常务理事
（3）第三届中国食品科技学会青年工作委员会委员、副秘书长
（4）第一届农业农村部农产品营养标准专家委员会副秘书长
（5）第三届农业农村部农产品加工标准专家委员会委员
（6）第一、二届浙江省食品安全专家委员会委员
（7）第一届浙江省农产品质量安全专家委员会委员
（8）第二届浙江省食品学会青年工作委员会主任委员
（9）第一、二届浙江省农产品质量安全学会常务理事兼学术委员会主任
（10）全国名特优新农产品营养品质评价首席专家
（11）国际法典中国联络点岗位专家
（12）e-food Journal联合主编
（13）Food Frontiers科学主编
（14）Food Chemistry、Food research International、International Journal of Molecular Sciences客座编辑
（15）《食品科学》、《食品工业科技》、《食品质量安全检测学报》编委