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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.
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