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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.
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