个人简历

叶兴乾，男，博士，1962年5月出生，浙江大学食品与营养系教授，博士生导师。浙江大学农业技术推广中心主任兼新农村研究院副院长，浙江省农产品加工技术研究重点实验室主任，农业部农产品贮藏保鲜质量与安全风险评估实验室主任。
从教课程：果蔬加工学、食品感官评定、食品工厂设计；食品科学与工程进展、现代食品科学，植物化学素专题等
主编“面向二十一世纪系列”教材《果蔬加工工艺学》1本，参编全国统编教材《果蔬加工产品工艺学》、《食品工艺学》等4本，出版《柑橘加工与综合利用》、《果品加工》、《出口蔬菜加工》、《Citrus phytochemicals》、《Food Innovation in China》等著作6本，参加《中国农业百科全书》编写。
从事农产品加工30多年，主持国家自然科学基金项目4项，科技部863重点项目2项，重大攻关、科技支撑、重点研发计划课题8项，科技部国外合作项目1项，浙江省重大攻关和省长基金3项，国家计委项目1项。发表论文300多篇，其中SCI论文150篇，总他引1000多次，ESI高引论文6篇,H因子23。
获国家二等奖1项，省部级一等奖6项，二等奖4项。拥有发明专利60多件。主持开发牛奶成份快速分析仪属国内首创，现已成为我国普及量最大的低价位牛奶成份分析仪，推广量大。主持的杨梅加工技术，成功开发了杨梅叶原花色素提取及功能开发，发酵干红酒和实现杨梅的大规模加工，处于国内领先水平。主持柑橘加工废弃物提取功能因子，成功产业化果胶及小分子果胶系列产品，实现柑橘加工排放水的全回用和清洁生产，技术国际领先。
教学与课程
1.现代食品科学（博士生）
2.食品科学与工程专题（硕士生）
3.植物化学素专题（硕士生）
4.果蔬加工工艺学（普通高校本科生）
5.食品工厂设计（普通高校本科生）
6.食品专业英语（普通高校本科生）
7.食品工厂设计（普通高校本科生）
8.食品感官评定（普通高校本科生）
科研
1．主持人，重点研发计划课题，中华传统果蔬食品工业化加工关键技术研究与装备开发，2016YFD0400405,2016年7月-2020年12月
2．主持人，浙江省重大科技专项农业项目，柑橘罐头节水减排及功能成分回收研究与产业化，2015C02036,2015年8月至2017年12月
3．主持人，自然科学基金，超声加工对食品中酚类物质的声化效应及其稳定机制研究，31471592，2014年01月至2017年12月
4．主持人，新疆自治区项目，南疆苦咸水沙产业开发利用技术研究及示范课题编号2016A03008-02，2016年1月-2018年12月
5．参加人，科技支撑课题，新型果蔬汁加工关键技术及装备研发
6．参加人，科技支撑课题，食品新型绿色杀菌关键技术及装备开发2017YFD0400403
7．参加人，省重点研发计划，浙江地方特色传统食品现代生产关键技术与设备研发-浙江特色发酵食品规模化生产关键技术装备研发与示范2017C02015
研究与成果
1.2017年，教育部自然科学奖1等奖，基于声化效应提取及改性食源性功效因子的机制研究，3/5
2.2016年，《躲不开的食品添加剂》，国家科技进进步奖（科普）二等，4/10
3.2015年，《躲不开的食品添加剂》，中华农业科技奖，科普奖（等同于一等奖），4/10
4.2015年，《躲不开的食品添加剂-院士、教授告诉你食品添加剂背后的那些事》，教育部科技进步奖，科普奖一等奖，4/10
5.2015年，浙江省自然科学奖二等奖，2015年，柑橘抗氧化成份和能力分析及超声提取机理研究,1/5
6.2014年，黑龙江省科技一等奖（发明），乳及乳制品质量安全控制关键技术研究及开发，4/10
7.2013年，浙江省科技技术一等奖，婴幼儿配方奶粉奶源安全控制及品质提升关键技术，3/12
8.2013年，中国石油化工联合会科技技术奖，一等奖，《躲不开的食品添加剂》，4/10
9.2013年度中国食品科学技术学会优秀科普作品奖。
10.2011年，上海市科学技术奖，一等奖，7/10,高品质乳制品质量安全控制及研究开发
11.2011年，浙江省科学技术奖，三等奖，6/7，果类植物及废弃物天然多酚活性物质制备键技术及产业化
12.2011年，浙江省科学技术奖，三等奖，１/6，高品质杨梅鲜汁加工关键技术研究与开发，
13.2011年，江苏省科学技术奖，三等奖，3/6，特色果蔬汁及其饮料加工品质调控关键技术及应用
14.2008年，浙江省科学技木奖，三等奖，2/10，柑橘模式栽培与加工技术
15.2007年度国家质检总局“科技兴检奖”一等奖，4/10，食品储藏、包装与运输过程中安全控制技术研究，
16.2006年，中国食品科学技术学会二等奖，孙金才、叶兴乾(2/12)，杨梅果汁饮料加工技术研究及产业化，
出版著作
1．Ye Xingqian,Citrus phytochemicals.CRC Press Taylor&Francis Group,Boca Raton,London,New York，2017
2．Liu Donghong,Ye Xingqian,Jiang Yueming,Chinese Dates:A Traditional Functional Food.CRC Press Taylor&Francis Group,Boca Raton,London,New York，2016
3．叶兴乾，孙玉敬等译，Alev Bayindirli主编，酶在果蔬加工中的应用，轻工业出版社，北京，2015.7，ISNB9781420094336
4．John Shi，叶兴乾(Guest editors)，Food Innovation in China，2015.3 LWT Food Science and Technology SCI论文专辑，Elsevier ISSN0023 6438 201608
5．叶兴乾，刘东红，孙玉敬，宁波市果蔬、水产品加工技术路线图，浙江大学出版社，2011.12，ISBN 978-7-308-09471-9
6．叶兴乾副主编，马美湖主编，食品工艺学，中国农业出版社，2011，ISBN 978-7-109-15187-1
7．叶兴乾副主编，罗云波、蒲彪主编，园艺产品贮藏加工学（加工篇），面向十一世纪课程教材，中国农业大学出版社，北京2011.5，ISBN978-7-5655-0266-8
8．叶兴乾主编，果蔬产品加工工艺学(第3版)，中国农业出版社，2009.1，ISBN 978-7-109-13130-9
9．叶兴乾主编，柑橘加工与综合利用，中国轻工业出版社，北京，2005.4，出版,ISBN-75019-4766-X/TS.2781
10．叶兴乾主编，果蔬产品加工工艺学，面向十一世纪课程教材，中国农业出版社，北京2002,7，ISBN7-109-07559-1
11．叶兴乾，席与芳，出口蔬菜加工，农业出版社，北京，1996
12．叶兴乾，番茄贮藏加工，农业出版社，北京，1992
13．叶兴乾，陈学平，果品加工，农业出版社，北京，1988
14．叶兴乾参编，现代农业生产经营，中国农业出版社，2014.8，ISBN978-7-109-19497-7
15．叶兴乾，刘东红，孙玉敬，第十章科学烹饪，食品产业科技创新发展战略，化学工业出版社，2013.3，978-7-122-16019-5
16．叶兴乾/30/50 1962年5月food biochemistry and food processing Wiley-Blackwell ISBN:0813803780 2013年第40章
17．叶兴乾/25/45 1962年5月green technologies in food production and processing springer ISBN:1461415861 2013第11章
18．叶兴乾参编，农产品质量安全生产消费指南，中国农业出版社，2012，ISBN978-7-109-13739-4
19．叶兴乾参编，躲不开的食品添加剂，化学工业出版社，2012.6，ISBN978-7-122-14343-3
20．叶兴乾参编，农业科技创新国际化研究报告，中国农业出版社，2011.12，ISBN 978-7-109-16440-6
21．叶兴乾参编，中国农业百科全书。果树。农业出版社，北京，1994
22．John Shi,Yueming Jiang,Xingqian Ye,Sophia Jun Xue,Yukio Kakuda,Traditional Chinese Medicial Diets.In Functional Foods of the East(Ed.John Shi,Chi-Tang Ho,Fereidoon Shahidi).CRC Press,2011
23．中国食品科技发展报告，化学工业出版社，2009，ISBN:978-7-122-05943-7专著参加
24．叶兴乾参编，果蔬产品加工工艺学，全国统编教材，中国农业出版社，北京，1995
25．叶兴乾参编，农产品加工学，天津科技出版社，天津，1995
26．叶兴乾参编，食品添加剂，中国化学工业出版计，2009
27．叶兴乾参编，食品质量安全控制，中国轻工业出版社，2008
28．叶兴乾参编，果树词典，中国农业出版社，北京，2007.5，ISBN 978-7-109-06826-1
29．叶兴乾参编，优质柑桔栽培、贮藏室加工，浙江科技出版社，1987
30．叶兴乾参编，罗云波、蔡同一主编，园艺产品贮藏加工学，面向十一世纪课程教材，中国农业大学出版社，北京2001
专利成果
1 03115751.3超声波牛奶成份分析仪发明
2 ZL200510049888.9一种柑橘皮精油的提取工艺
3 ZL200710067820.2检测液态奶中含有复原奶的方法发明
4 ZL200510050525.7鲜牛奶中是否掺有还原奶的检验方法
5 200710071594.5移动式真空预冷装置发明
6 ZL200510061756.8一种测定奶体细胞数的方法发明专利
7 ZL200810059923.9一种乳品中是否含有发酵抑制物质的快速检测方法发明
8 200710069058.1一种杨梅NFC果汁的生产方法
9 ZL 2008 1 0062790.0一种天然果蔬保鲜剂
10 ZL200710069654.X乌干菜复合饮料发
11 ZL200710156933.X一种利用杨梅渣制备杨梅果酱的方法
12 ZL200810063032.0一种水果蔬菜罐头工业的中水回用工艺
13 ZL200910225715.6一种水处理的紫外线消毒设备
14 ZL201020257171.x一种功能性冰箱
15 ZL 2009 1 0096222.7改性铜乙烯吸收剂及其制各方法
16 ZL201010253927.8—种利用氨肽酶法检测原料奶中嗜冷菌的方法
17 ZL200810062789.8一种复配型果蔬脱氧保鲜剂
18 ZL200810060842.0回转式软罐头巴氏杀菌装置
19 ZL 2010 1 0225006.0一种奶茶片及其生产工艺
20 ZL201010210061.2鲤鱼背肌肉中组织蛋白酶L的分离纯化方法
21 ZL201010183556.0一种竹笋保鲜方法
22 ZL200910096220.8改性铁乙烯吸收剂及其制各方法
23 201010108863.2真空油炸紫山药的方法
24 ZL201010157916一种紫山药休闲食品的制备方法
25 ZL201010202898.2利用真空冷冻干燥的速食鱼面的制备方法
26 ZL201010108886.3复合抗氧化功能食品添加剂及其应用
27 ZL201010190453.7柑橘类胡萝卜素的超声辅助提取方法
28 ZL201010202912.9利用真空微波干燥的速食鱼面的制备方法
29 ZL201010188284.3类胡萝卜素几何异构体的超声波制方法
30 ZL201110251602.0一种提高带鱼鱼糜凝胶强度的
31 ZL201210043177.0鲜榨苹果汁防褐变方法
32 ZL201110326181.3可溶性鱿鱼墨黑色素制备方法及其用途
33 ZL201210150252.3雪菜半干腌制方式及所用设备
34 ZL201210241502.4一种桔子罐头生产废水的处理方法：
35 ZL201210182125.1含燕麦葡聚糖的混合果蔬汁
36 ZL201110314078.7果胶含量的测定方法
37 ZL201210012638.8果胶磺化的方法
38 ZL201110347315.X菲律宾参硫酸软骨素多糖及其提取方法和用途
39 ZL201210180029.3含燕麦β-葡聚糖的胡萝卜、橙和苹果混合汁饮料的制法
40 201210105521.4杨梅叶原花色素低聚体的超声制备方法
41 ZL201210181036.5含燕麦β-葡聚糖的番茄、葡萄和蓝莓果蔬汁饮料的制法
201210043093.7从杨梅叶中提取原飞燕草素的方法
42 ZL201110164960.8用于蔬菜追溯的编码方法及所用的编码系统
43 ZL201310003397.5一种鱼类鲜度K值测定样品前处理方法
44 ZL201210220674.3利用食品中的天然色素制备彩色鱼糜脆片的加工方法
45 ZL201310174244.7一种水芹绿茶的制作I艺
46 ZL201310068982.3一种柑橘罐头生产酸排液提取果胶的工艺
47 ZL20131 0068969.8发明名称:一种柑橘罐头生产碱排液提取果胶的工艺
48 ZL201310332090.X一种杨梅叶原花色素化妆水及其制各方法
49 ZL201310181254.3一种分离制各杨梅叶原花色素的方法
50 ZL201310680147.5一种高膳食纤维型海水鱼肉深加工制品的制备方法
51 ZL201310052587.6低分子量海参岩藻聚糖硫酸酯的制备方法
实验室介绍
食品加工与工程团队由50多人组成，其中教授4人，副教授3人，1个特聘研究员，6名博士后，20多名博士生组成。主要从事农产品加工和综合利用、食品加工工程、食品功能成份等方面研究。

研究领域

食品科学，
农产品加工及综合利用""

近期论文

1.Jianle Chen a,Huan Cheng,Dan Wu,Robert J.Linhard,Zijian Zhi a,Lufeng Yan,Shiguo Chen*,Xingqian Ye**.Green recovery of pectic polysaccharides from citrus canning processing water.Journal of Cleaner Production 144(2017)459-469
2.Yujing Sun,Japaer Rukeya,Wenyang Tao,Peilong Sun&Xingqian Ye*.Bioactive compounds and antioxidant activity of wolfberry infusion.Scientific Reports.2017|7:40605|DOI:10.1038/srep40605
3.Zhang,Yu;Chen,Shiguo;Wei,Chaoyang.,Jianchu Chen,Xingqian Ye*.Proanthocyanidins from Chinese bayberry(Myrica rubra Sieb.et Zucc.)leaves regulate lipid metabolism and glucose consumption by activating AMPK pathway in HepG2 cells.Jouranl of functional foods,2017,29:217-225
4.Zhang,Yu;Ye,Xingqian*,Xu Zhimin,Duan Dua Jie;Wei Chaoyang,Xu Guihua,Chen Shiguo.Inhibitory effect of proanthocyanidins from Chinese bayberry(Myrica rubra Sieb.et Zucc.)leaves on the lipid oxidation in an emulsion system,LWT-Food Science and Technology,2017.80:517-522
5.Zhi,Zijian;Chen,Jianle;Li,Wang,Wenjun;Huang,Rui;Liu,Donghong;Ding,Tian;Linhardt,Robert John;Chen,Shiguo;Ye,Xingqian*.Fast preparation of RG-I enriched ultra-low molecular weight pectin by an ultrasound accelerated Fenton process,.Scientific Reports,2017,7(1):541.
6.Yu Fu,Xingqian Ye*,Malcolm Lee,Gary Rankin and Yi Charlie Chen*.Prodelphinidins isolated from Chinese bayberry leaves induces apoptosis via the p53-dependent signaling pathways in OVCAR-3 human ovarian cancer cells.ONCOLOGY LETTERS,201713:3210-3218,
7.Xiaozhou Zhou,Shiguo Chen and Xingqian Ye*.The anti-obesity properties of the proanthocyanidinextract from the leaves of Chinese bayberry(Myrica rubra Sieb.et Zucc.).Food&Function,2017,8,3259
8.Jinhu Tian,Shiguo Chen,Join Shi,Jianchu Chen,Donghong Liu,Yidi Cai,Yukiharu Ogawac,Xingqian Ye*,Microstructure and digestibility of potato strips produced by conventional frying and air-frying:An in vitro study.Food Structure 14(2017)30–35
9.Cheng Huan,Chen Jianle,Chen Shiguo,Xia,Liu Donghong,Ye Xingqian*.Sensory evaluation,physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry(Myrica rubra)cultivars.Food Chemistry,2016,212:374-385
10.Tian Jinhu,Chen Shiguo,Wu Chunhua,Chen Jingqiu,Du Xinyi,Chen,Liu Donghong,Ye Xingqian*.Effects of preparation methods on potato microstructure and digestibility:An in vitro study.Food Chemistry,2016,211:564-569
11.Jinhu Tian,Jianle Chen,Feiyan Lv,Shiguo Chen*,Jianchu Chen,Donghong Liu,Xingqian Ye*.Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes.Food Chemistry,2016,197:1264–1270 ESI高引用
12.Jinhu Tian,Jianchu Chen,Xingqian Ye*,Shiguo Chen*.Health benefits of the potato affected by domestic cooking:A review.Food Chemistry 2016,202:165–175
13.Dan Wu,Yumin Cao,Jianchun Chen,Haifeng Gao,Xingqian Ye*,Donghong Liu,Shiguo Chen.Feasibility study on water reclamation from the sorting/grading operation in mandarin orange canning production.Journal of Cleaner Production,2016,113,(1):224–230
14.Zhi Zijian,Zou Mingming,Li Shan,Chen Jianle,Ye Xingqian,Chen Shiguo.Rheological and Structural Characterization of Pectin Polysaccharides from Citrus Pulp.CHEMICAL JOURNAL OF CHINESE UNIVERSITIES-CHINESE.2016,37(6):1175-1181
15.Guihua Xu,Donghong Liu,Gongling Zhao,Shiguo Chen,Jun Wang,Xingqian Ye*.Effect of Eleven Antioxidants in Inhibiting Thermal Oxidation of Cholesterol.J Am Oil Chem Soc(2016)93:215–225
16.Yu Zhang,Shiguo Chen,Chaoyang Wei,Hui Gong,Lanqi Li,Xingqian Ye*.Chemical and Cellular Assays Combined with In Vitro Digestion to Determine the Antioxidant Activity of Flavonoids from Chinese Bayberry(Myrica rubra Sieb.et Zucc.)Leaves.PLOS ONE 2016.|DOI:10.1371/journal.pone.0167484
17.Yu Zhang,Xiaozhou Zhou,Wenyang Tao,Lanqi Li,Chaoyang Wei,Jie Duan,Shiguo Chen,*,Xingqian Ye,**Antioxidant and antiproliferative activities of proanthocyanidins from Chinese bayberry(Myrica rubra Sieb.et Zucc.)leaves.Journal of Functional Foods 2016,27:645–654
18.Haizhi Huang,Allen Y.Chen,Xingqian Ye*,Bingyun Li,Yon Rojanasakul,Gary O.Rankin,Yi Charlie Chen*.Myricetin inhibits proliferation of cisplatin-resistant cancer cells through a p53-dependent apoptotic pathway.INTERNATIONAL JOURNAL OF ONCOLOGY.2015,47(4):1494-1502
19.Yaqin Ma,Xingqian Ye*,Houjiu Wu,Hua Wang,Zhigao Sun,Panpan Zhu,Zhi Han.Evaluation of the effect of ultrasonic variables at locally Ultrasonic field on yield of hesperidin from penggan(Citrus reticulata)peels.LWT-Food Science and Technology,2015,60:1088-1094
20.Yu Fu,Xiaozhou Zhou,Shiguo Chen,Yujing Sun,Yan Shen,Xingqian Ye*.Chemical composition and antioxidant activity of Chinese wild raspberry(Rubus hirsutus Thunb.).LWT-Food Science and Technology,2015,60:1262-1268有重点与FULI
21.18.Yujing Sun,Yan Shen,Donghong Liu,Xingqian Ye*.Effects of drying methods on phytochemical compounds and antioxidant activity of physiologically dropped un-matured citrus fruits.LWT-Food Science and Technology,2015,60:1269-1275
22.Huan Cheng,Jianle Chen,Xin Li,Junxian Pan,Sophia Jun Xue,Donghong Liu,Xingqian Ye,Differentiation of the volatile profiles of Chinese bayberry cultivars during storage by HS-SPME–GC/MS combined with principal component analysis.Postharvest Biology and Technology,2015,100:59–72有重点与FULI
23.Li-Hua Pan,Jian Wang,Xing-Qian Ye,**,Xue-Qiang Zha,Jian-Ping Luo*.Enzyme-assisted extraction of polysaccharides from Dendrobium chrysotoxum and its functional properties and immunomodulatory activity.LWT-Food Science and Technology 60(2015)1149-1154
24.Zhang Lifen,Zhang Xianzhong,Liu Donghong,Ding Tian,Ye Xingqian.Effect of degradation methods on the structural properties of citrus pectin.LWT-FOOD SCIENCE AND TECHNOLOGY.2015,61(2):630-63
25.Yuanmei Zhang,Yujing Sun,Wanpeng Xi,Yan Shen,Liping Qiao,Liezhou Zhong,Xingqian Ye*,Zhiqin Zhou*.Phenolic compositions and antioxidant capacities of Chinese wild mandarin(Citrus reticulata Blanco)fruits.Food Chemistry,2014,145:674–680 ESI高引
26.Liping Qiao,Yujing Sun,Rongrong Chen,Yu Fu,Wenjuan Zhang,Xin Li,Jianchu Chen,Yan Shen,Xingqian Ye*Sonochemical Effects on 14 Flavonoids Common in Citrus:Relation to Stability.PLoS ONE,2014,9(2):1-10
27.Haizhi Huang,Yujing Sun,Shuting Lou,Hao Li,Xingqian Ye*.In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry(Myrica rubra Sieb.et Zucc.)fruits:A comparison with traditional methods.Food Chemistry 2014,146,363–370
28.Yuting Xu,Lifen Zhang,Yakufu Bailina,Zhi Ge,Tian Ding,Xingqian Ye,Donghong Liu*.Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel.Journal of Food Engineering 126(2014)72–81.ESI高引
29.Yu Fu,Liping Qiao,Yuming Cao,Xiaozhou Zhou,Yu Liu,Xingqian Ye*.Structural Elucidation and Antioxidant Activities of Proanthocyanidins from Chinese Bayberry(Myrica rubra Sieb.et Zucc.)Leaves.2014,9(5):1-10
30.Haihua Yang&Xingqian Ye&Yujing Sun&Dan Wu&Yan Chen&Donghong Liu.Optimization of extraction of prodelphinidins from bayberry(Myrica rubra Sieb.et Zucc.)leaves.J Food Sci Technol.2014,51(10):2435–2444
31.Kai Yang,Dan Wu,Xingqian Ye*,Donghong Liu,Jianchu Chen,and Peilong Sun.Characterization of Chemical Composition of Bee Pollen in China.J.Agric.Food Chem.,2013,61(3),708–718
32.Yujing Sun,Liping Qiao,Xingqian Ye*,Donghong Liu,Xianzhong Zhang and Haizhi Huang.The sonodegradation of caffeic acid under ultrasound treatment:relation to stability,Molecules.2013.18,561-573(SCI,IF=2.386)
33.Yujing Sun,Xingqian Ye*.Enhancement or Reduction of Sonochemical Activity of Pulsed Ultrasound Compared to Continuous Ultrasound at 20 kHz?MOLECULES,Molecules 2013,18,4858-4867;doi:10.3390/molecules18054858(SCI,IF=2.386)
34.Yujing Sun,Liping Qiao,Yan Shen,Ping Jiang,Jianchu Chen,Xingqian Ye.Phytochemical profile and antioxidant activity of physiological drop of citrus fruits.Journal of Food Science.2013.78:37-42(SCI,IF=1.658)
35.Liping Qiao,Xingqian Ye,Yujing Sun*.Jieqi Ying,Yan Shen,Jianchu Chen Jianchu Chen.Sonochemical effects on free phenolic acids under ultrasound treatment in a model system.Ultrasonics Sonochemistry，2013,20(4):1017-1025.(SCI,IF=3.567)
36.Dan Wu,Yajun Wang,Jianchu Chen,Xingqian Ye*,Qiuming Wu,Donghong Liu,Tian Ding.Preliminary study on timeetemperature indicator(TTI)system based on urease.Food Control 34(2013)230-234
37.Yan Shen,Liezhou Zhong,Yujing Sun,Jianchu Chen,Donghong Liu,Xingqian Ye*.Influence of hot water dip on fruit quality,phenolic compounds and antioxidant capacity of Satsuma mandarin during storage.Food Science and Technology International.2013,19:511-521(SCI,IF=0.681
38.Yan Shen,Yujing Sun,Liping Qiao,Jianchu Chen,Donghong Liu,Xingqian Ye∗.Effect of UV-C treatments on phenolic compounds and antioxidant capacity of minimally processed Satsuma mandarin during refrigerated storage.Postharvest Biology and Technology 76(2013)50–57
39.Yan Shen,Haihua Yang,Jianchu Chen,Donghong Liu,Xixngqian Ye*.Effect of waxing and wrapping on phenolic content and antioxidant activity of citrus during storage.Journal of Food Processing and Preservation,2013,37,3,222–231\\
40.Yaqin Hu,Tingting Que,Zhongxiang Fang,Wenjuan Liu,Shiguo Chen,Donghong Liu&Xingqian Ye.Effect of Different Drying Methods on the Protein and Product Quality of Hairtail Fish Meat Gel.Drying Technology,31:1707–1714,2013
41.Zhang,J.J.,Wu D.,Liu DH.Fang,Z.X.,Chen,J.C.,Hu,Y.Q.,Ye,X.Q.Effect of Cooking Styles on the lipid oxidation and fatty acid composition of grass carp(Ctenopharyngodon idellus)fillets.Journal of Food Biochemistry,2013,37 212–219
42.Donghong Liu,Ningbo Liao，Xingqian Ye,Yaqin Hu,Dan Wu,Xin Guo,Jianjun Zhong,Jianyong Wu and Shiguo Chen.Isolation and Structural Characterization of a Novel Antioxidant Mannoglucan from a Marine Bubble Snail,Bullacta exarata(Philippi).Marine drugs,2013,11,4464-4477
43.Lifen Zhang,Xingqian Ye,Sophia Jun Xue,Xianzhong Zhang,Donghong Liu,*Shiguo Chen.Effect of high-intensity ultrasound on the physicochemical properties and nanostructure of citrus pectin.Journal of the Science of Food and Agriculture.2013,93(8),2028–2036
44.Lifen Zhang,Xinqian Ye,Tian Ding,Xiaoyang Sun,Yuting Xu,Donghong Liu.Ultrasound effects on the degradation kinetics,structure and rheological properties of apple pectin.Ultrasonics Sonochemistry 20(2013)222–231
45.Ruifeng Meng,Jianjun Zhong,Lifen Zhang,Xingqian Ye,Donghong Liu.Ultrasonic concentration measurement of citrus pectin aqueous solutions using PC and PLS regression.IJABE,2012,5,(2),(缺少原文)
46.Chen XiaoTing,Guan RongFa,Ye XingQian;Rui Chang;Liu MingQi,Jiang JiaXin.Genotoxicity of ZnO nanoparticles on human embryonic kidney cells.Journal Journal of Agricultural Biotechnology,2012,20(3),296-300(缺少原文)
47.Shiguo Chen,Guoyun Li,Nian Wu,Xin Guo,Ningbo Liao,Xingqian Ye,Donghong Liu,Changhu Xue,Wengang Chai.Sulfation pattern of the fucose branch is important for the anticoagulant and antithrombotic activities of fucosylated chondroitin sulfates.Biochimica et Biophysica Acta 1830(2013)3054–3066
48.Nian Wu,Xingqian Ye1,Xin Guo,Ningbo Liao,Xinzi Yin,Yaqin Hu,Yujing Sun,Donghong Liu,Shiguo Chen∗.Depolymerization of fucosylated chondroitin sulfate from sea cucumber,Pearsonothuria graeffei,via 60Co irradiation.Carbohydrate Polymers 93(2013)604–614
49.Chen J,Li Z,Chen AY,Ye X,Luo H,Rankin GO,Chen YC.Inhibitory Effect of Baicalin and Baicalein on Ovarian Cancer Cells.International Journal of Molecular Sciences.2013;14(3):6012-6025.
50.Xu Yuting,Zhang Lifen,Zhong Jianjun,Shu Jie,Ye Xingqian,Liu Donghong.Power ultrasound for the preservation of postharvest fruits and vegetables.International Journal of Agricultural and Biological Engineering,2013,6(2):116-125
51.Zhang,J.J.,Yao,Y.J.,Ye,X.Q.,Fang,Z.X.,Chen,J.C.,Wu,D.,Liu,D.H.,Hu,Y.Q.Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp(Carassius auratus)soup.Journal of Food Science and Technology,2013)50(3):542–548
52.Chen Shi-Guo Li Guo-Yun.Ye Xing-Qian Xue Chang-Hu*.Partial Hydrolysis of the Fucosylated Chondroitin Sulfate from Sea Cucumber Isostichopus badionotus and Its Mechanism.Chinese J.Struct.Chem.31(10):1455─1463
53.Rongrong Xu,Ying Zhang,Xingqian Ye,Sophia Xue,John Shi,Jihhung Pan,Qiuping Chen Inhibition effects and induction of apoptosis of flavonoids on the prostate cancer.cell line PC-3 in vitro..Food Chemistry 138(2013)48–53
54.Yumin Cao,Weigang Gu,Jinjie Zhang,Yin Chu,Xingqian Ye,Yaqin Hu,Jianchu Chen*.Effects of chitosan,aqueous extract of ginger,onion and garlic on quality and shelf life of stewed-pork during refrigerated storage.Food Chemistry 141(2013)1655–1660
55.陈士国叶兴乾Sulfation pattern of the fucose branch is important for the anticoagulant and antithrombotic activities of fucosylated chondroitin sulfates.Biochimica et Biophysica Acta,2013,1830(4):3054-3066(IF=3.848)
56.Lifen Zhang,Fusheng Chen,Hongshun Yang,∗,Xingqian Ye,Xiaoyang Sun,Donghong Liu,Bao Yang,Hong Ane,Yun Deng.Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches.Carbohydrate Polymers.2012,87,816–821
57.Jianjun Zhong,Xingqian Ye,Zhongxiang Fang,Guangfa Xie,Ningbo Liao,Jie Shu,Donghong Liu*.Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region.Food Control,2012,28,151-156
58.Xianzhong Zhang,Hongjian Gao,Lifen Zhang,Donghong Liu,Xingqian Ye*.Extraction of essential oil from discarded tobacco leaves by solvent extraction and steam distillation,and identification of its chemical composition.Industrial Crops and Products,2012,39,162–169
59.Yaqin Hu,Rong Ji,Hai Jiang,Jinjie Zhang,Jianchu Chen,Xingqian Ye*.Participation of cathepsin L in modori phenomenon in carp(Cyprinus carpio)surimi gel.Food Chemistry 134(2012)2014–2020
60.Shiguo Chen,Yaqin Hu,Xinqian Ye,Guoyun Li,Guangli Yu,Changhu Xue,Wengang Chai.Sequence determination and anticoagulant and antithrombotic activities of a novel sulfated fucan isolated from the sea cucumber Isostichopus badionotus.Biochimica et Biophysica Acta 1820(2012)989–1000
61.Haihua Yang,Xingqian Ye,Yujing Sun,Dan Wu,Yan Chen,Donghong Liu.Optimization of extraction of prodelphinidins from bayberry(Myrica rubra Sieb.et Zucc.)leaves.J Food Sci Technol.DOI 10.1007/s13197-012-0719-7
62.Yasser Durrani1,Alam Zeb,Ye Xingqian*,Muhammad Ayu,Waseem Tahir,Ali Muhammad1 and Said Wahab.Influence of storage temperatures on physicochemical sensory and nutritional properties of chemically preserved mango pulp.African Journal of Biotechnology,2012,11(13),3147-3152
63.Z.F.Liu,Y.X.Wei,J.J.Zhang,D.H.Liu,Y.Q.Hu,X Q.Ye.Changes in biogenic amines in stinky tofu during conventional production International journal of food science and technology,2011,46(4)：687-694,IF：1.223
64.Yunxiao Wei,Xingqian Ye.Effect of 6-benzylaminopurine combined with ultrasound as pre-treatment on quality and enzyme activity of green asparagus Journal of food processing and preservation，2011,35:587-595
65.Yunxiao Wei,Zhenfeng Liu,Yujing Sun,Donghong Liu,Xingqian Ye.Effect of salicylic acid treatment on postharvest quality,antioxidant activities and free polyamines of asparagus.Journal of Food Science.2011.Journal of Food Science,76(2):126-132,IF：1.733
66.Haihua Yang,Xingqian Ye,Donghong Liu,Jianchu Chen*,Jinjie Zhang,Yan Shen,and Dong Yu.Characterization of Unusual Proanthocyanidins in Leaves of Bayberry(Myrica rubra Sieb.et Zucc.).J.Agric.Food Chem.,2011,59(5),pp 1622–1629，IF：2.816
67.Haihua Yang,Yiqiang Ge,Yujing Sun,Donghong Liu,Xingqian Ye,Identification and characterization of low-molecular-weight phenolic compounds in bayberry(Myrica rubra Sieb.et Zucc.)leaves by HPLC-DAD and HPLC-UV-ESIMS.Food Chemistry,2011 128（4）：1128–1135，IF3.458
68.Xing-Qian Ye,Jian-Chu Chen,Dong-Hong Liu,Ping Jiang,John Shi,Sophia Xue,Dan Wu,Jian-Guo Xu,Yukio Kakuda.Identification of bioactive composition and antioxidant activity in young mandarin fruits.Food Chemistry.2011,124:1561-1566，IF3.458
69.Sophia Xue,Xingqian Ye,John Shi,Yueming Jiang,Donghong Liu,Jianchu Chen,Andy Shi，Yukio Kakuda.Degradation Kinetics Of Folate(5-Methyltetrahydrofolate)In Navy Beans Under Various Processing Conditions.LWT-Food Science and Technology.2011,44:231-238，IF：2.29
70.Yujing Sun,Donghong Liu,Jianchu Chen,Xingqian Ye,Dong Yu.Effects of different factors of ultrasound treatment on the extraction yield of the all-trans-beta-carotene from citrus peels.Ultrasonics Sonochemistry.2011,18:243–249，IF：3.199
71.Zhongxiang Fang,Dan Wua,Dong Yüa,Xinqian Ye a,Donghong Liu a,Jianchu Chen，Phenolic compounds in Chinese purple yam and changes during vacuum frying.Food Chemistry,2011,124:943-948
72.Zhang,J.J.,Ji,R.,Hu,Y.Q.,Chen,J.C.,YE,X.Q.Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot(Phyllostachys praecox C.D.Chu et C.S.Chao).Journal of Zhejiang University-SCIENCE B(Biomedicine&Biotechnology),2011,12(9):752-759.(SCI,IF:0.65.)
73.Jinjie Zhang,Zhenfeng Liu,Yaqin Hu,Zhongxiang Fang,Jianchu Chen,Dan Wu,Xingqian Ye.Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage.J Food Sci.Technol,2011,48(1):69-75(SCI,IF:0.47.)
74.Lijuan Xie,Xingqian Ye,Donghong Liu,Yibin Ying.Prediction of titratable acidity,malic acid,and citric acid in bayberry fruit by near-infrared spectroscopy.Food Research International 44,(2011)2198–2204
75.Fei Lu,Yi-cheng Ding,,Xing-qian Ye,Yu-ting Ding.Antibacterial Effect of Cinnamon Oil Combined with Thyme or Clove Oil.Agricultural Sciences in China,2011,10(9):1482-1487
76.Hao Wu,John Shi*,Sophia Xue,Yukio Kakud,Dongfeng Wang,Yueming Jiang,Xingqian Ye,Yanjun Li,Jayasankar Subramanian.Essential oil extracted from peach(Prunus persica)kernel and its physicochemical and antioxidant properties.LWT-Food Science and Technology 44(2011)2032-2039
77.Pengpeng Liu,Rongfa Guan,Xingqian Ye,Jiaxin Jiang,Mingqi Liu,Guangrong Huang and Xiaoting Chen.Toxicity of nano-and micro-sized silver particles in human hepatocyte cell line L02.Journal of Physics:Conference Series 304(2011)012036
78.Wenjian Cheng,Jianchu Chen,Donghong Liu,Xingqian Ye,Fansheng Ke.Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films.,Carbohydrate Polymers.2010,81 707–711，IF：3.463
79.Fei Lu,YutingDing,XingqianYe,DonghongLiu.Cinnamon And Nisin In Alginate–Calcium Coating Maintain Quality Of Fresh Northern Snakehead Fish Fillets.LWT-Food Science and Technology.2010,43:1331–1335，IF：2.290
80.John Shi,Chun Yi,Xingqian Ye,Sophia Xue,Yueming Jiang,Ying Ma,Donghong Liu.Effects of supercritical CO2 fluid parameters on chemical composition and yield of carotenoids extracted from pumpkin.LWT-Food Science and Technology.2010,43:39–44,IF：2.290
81.Sun Yu-Jing,Wu Dan,Liu Dong-Hong,Chen Jian-Chu,Shen Yan,Ye Xing-Qian.Quantitative Structure-activity Relationship Studies on the Antioxidant Activity and Gap Junctional Communication of Carotenoids,Chinese Journal of Structural Chemistry，2010,29(9):1362-1372.(SCI收录,If=0.544)
82.Yujing Sun,Guangpeng Mab,Xingqian Ye,Yukio Kakuda,Ruifeng Meng.Stability of all-trans-b-carotene under ultrasound treatment in a model system:Effects of different factors,kinetics and newly formed compounds.Ultrasonics Sonochemistry,2010,17:654–661，IF：3.199
83.John Shi,Yueming Jiang,Xingqian Ye,Sophia Jun Xue,and Yukio Kakuda，Traditional Chinese Medicated Diets.In Functional foods of the East.Edit:John Shi,Chi-Tang Ho,Fereidoon Shahidi.CRC Press.Talor and Francis Group.2010
84.Xu Guihua,Liu Donghong,Chen Jianchu,Ye Xingqian,John Shi.2009,Composition of major flavanone glycosides and antioxidant capacity of three citrus varieties，J.Food Biochmistry，2009,33(4):453-469.(SCI,IF=0.800)
85.Fang Zhongxiang,Zhang Yuhuan,LüYuan,Guangpeng Ma,Chen Jianchu,Liu Donghong,Xingqian Ye*,Phenolic compounds and antioxidant capacities of bayberry juices,Food chemistry,2009,113(4):884-888,SCI,IF 3.052
86.Zhou Shao-Huan;Fang Zhong-Xiang;Lv Yuan;Chen Jian-Chu;Liu Dong-Hong;Ye Xing-qian*,Phenolics and antioxidant properties of bayberry(Myrica rubra Sieb.et Zucc.)pomace,Food Chemistry,(2009)112:394–399.SCI,IF 3.052
87.Cheng Ji Yu,Zhou Shao Huan,Wu Dan,Chen Jian Chu,Liu Dong Hong,Ye Xing Qian*Bayberry(Myrica rubra Sieb.et Zucc.)seed kernel:a new protein source，Food Chemistry，(2009)112,469–473.SCI,IF 3.052
88.Yaqin Ma,Yunbin Hao,Guoneng Xu,Guihua Xu,Donghong Liu,Xingqian Ye,Simultaneous extraction of phenolic compounds of citrus peel extracts:Effect of ultrasound'Ultrasonics Sonochemistry,2009,16(1):57-62.SCI,IF 2.434
89.Fei Lu,Donghong Liu,Xingqian Ye∗,Yunxiao Wei and Fen Liu.Alginate–calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead(Channa argus)fillets stored at 4℃.J Sci Food Agric 2009;89:848–854
90.Sun Yu-Jing Ye Xing-Qian Pang Jie Li Jun Lv-Yuan，Molecular Dynamics Simulations of the Interactions between Konjac Glucomannan and Carrageenan，Chinese Journal of Structural Chemistry，2009，28（4）：439-444
91.Sun Yu-Jing Pang Ye Xing-Qian Lü-Yuan LI-Jun,Quantitative Structure-activity Relationship Study on the Antioxidant Activity of Carotenoids，Chinese Journal of Structural Chemistry，Chinese Journal of Structural Chemistry，2009，28（2）：163-170
92.Zhao Xuemei,Ye Xingqian,Zhu Dayuan.Isola tion and iden tif ica tion of chem ica l con stituen ts from peels of Citrus changshan.huyou Y1B1Chang.Journal of Peking University(Health science).2009,41(5):575-577
93.Xu,Guihua,Chen Jianchu,Liu Donghong,Zhang Yuhuan,Jiang Ping Ye Xingqian,Minerals,phenolic compounds and antioxidant capacity of citrus peel extract by hot water,J.Food Sci.2008,73(1):11-18.SCI IF 1.255
94.Xu Guihua,Ye Xingqian,Chen Jianchu,Liu Donghong Ma Yaqin,John Shi,Juice Components and Antioxidant Capacity of Citrus Varieties Cultivated in　China，Food Chemistry 2008:545～551.SCI,IF 3.052 ESI高引
95.Xu Guihua,Ye Xingqian Liu Donghong Ma Yaqin,Chen Jianchu.Composition and distribution of phenolic acids in Ponkan(Citrus poonensis Hort.ex Tanaka)and Huyou(Citrus paradisi Macf.Changshanhuyou)during maturity,Journal of Food Composition and Analysis,2008，21：382–389,SCI,IF 2.106
96.Yaqin Ma，Ye Xingqian.Effect of ultrasonic treatment on phenolic compounds and antioxidant activity of extracts from Satsuma Mandarin(Citrus unshiu Marc)peels，J.Agri.Food Chem.2008,56,5682–5690.SCI IF 2.532
97.Yaqin Ma,Xingqian Ye,Yunbin Hao,Guoneng Xu,Guihua Xu*,Donghong Liu,Ultrasound-assisted extraction of hesperidin from Penggan(Citrus reticulata)peel，Ultrasonics sonochemistry，Ultrasonics Sonochemistry 15(2008)227–232.SCI,IF 2.434
98.Ya-qin Ma,Jian-Chu Chen,Dong-Hong Liu,Xing-Qian Ye The effect of ultrasonic treatment on the total phenolic and antioxidant activity of extracts from citrus peel.J food Sci.2008,73(8):115-120.SCI IF 1.255
99.Fang Zhongxiang,Hu Yuxia,Liu Donghong,Chen Jianchu,Ye Xingqian（通讯）Changes of phenolic acids and antioxidant activities during potherb mustard(Brassica juncea,Coss.)pickling Food Chemistry.2008,108:811-817.SCI,IF 3.052
100.Cheng Jiyu,Ye Xingqian,Chen Jianchu,Liu Donghong*,Zhou Shaohuan,Nutritional composition of underutilized bayberry(Myrica rubra Sieb.et Zucc.)kernels,Food Chemistry，2008，107：1674-1680.SCI,IF 3.052
101.Yuan-fan YANG,Shen-ru CHEN,Hui NI,Xing-qian YE。Analysis of volatile components in a Chinese fish sauce by gas chromatography-mass spectrometry，Journal of Zhejiang University SCIENCE B，2008 9(12):977-981
102.Xie LJ,Ye XQ,Liu DH,Ying YB Application of principal component-radial basis function neural networks(PC-RBFNN)for the detection of water-adulterated bayberry juice by near-infrared spectroscopy.J Zhejiang Univ Sci B.2008，9(12):982-989.
浙江省“151”重点层次，科技部农产品加工专家，农业部农产品安全专家组成员，浙江省发展规划研究院专家委员会成员，浙江省科技厅农产品加工重大科技专项咨询专家组组长，浙江省政府食品安全专家咨询组专家，浙江省质监局食品安全专家咨询专家，浙江省园艺学会副理事长，中国食品学会果蔬分副理事长，浙江省食品学会副理事长。Food Quality and Safety副主编，J．Food Engineering编委，中国食品学报、食品科学、浙江大学学报（农生版）编委。