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（一）SCI论文（54篇）
1. Weiqing LAN+,*, Yuqing SUN, Shucheng LIU, Yuan GUAN, Shengyun ZHU, Jing XIE*. Effects of ultrasound-assisted chitosan grafted caffeic acid coating on the the quality and microbial composition of pompano during ice storage [J]. Ultrasonics Sonochemistry. 2022 (IF= 9.336, Q1).
2. Weiqing LAN*, Ai LANG, Dapeng ZHOU, Jing XIE*. Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage [J]. Ultrasonics Sonochemistry. 2021, 81: 105854 (IF= 7.491, Q1).
3. Xinyu ZHAO, Weiqing LAN+,*, Yuting ZHAI, Jing XIE*. Multi-frequency ultrasound: A potential method to improve the effects of surface decontamination and structural characteristics on large yellow croaker (Pseudosciaena crocea) during refrigerated storage [J]. Ultrasonics Sonochemistry. 2021, 79: 105787 (IF= 7.491, Q1).
4. Bingjie ZHANG, Weiqing LAN+,*, Jing XIE*. Chemical modifications in the structure of chitosan, sodium alginate and agar as serviceable food processing and preservation assistant: A review[J]. International Journal of Biological Macromolecule. 2022 (IF= 8.025, Q1).
5. Weiqing LAN*, Xuening CHEN, Yanan ZHAO+, Jing XIE*. The effects of ozonated slurry ice treatment on microbial, physicochemical, and quality of large yellow croaker (Pseudosciaena crocea) during cold-chain circulation [J]. Food Control. 2022 (IF=6.652, Q1). 论文推广网址（肉类研究）：https://mp.weixin.qq.com/s/ulUW1vt9f4GKeK0bx9UdSA
6. Xiaohong SUN, Liran HAO, Qingchao XIE, Weiqing LAN*, Yong ZHAO, Yingjie PAN, Vivian C.H.WU*. Antimicrobial effects and membrane damage mechanism of blueberry (Vaccinium corymbosum L.) extract against Vibrio parahaemolyticus[J]. Food Control, 2020.05: 1-9.https://doi.org/10.1016/j.foodcont.2019.107020(IF=4.248, Q1).
7. Xin YANG, Weiqing LAN+,*, Ming LU, Zeling WANG, Jing XIE*. Characterization of different phenolic acids grafted chitosan coatings and their application for sea bass (Lateolabrax japonicus) fillets preservation during refrigerated storage [J]. LWT-Food Science & Technology.2022.11 (IF=6.056, Q1).https://doi.org/10.1016/j.lwt.2022.114072
8. Weiqing LAN*, Xin YANG, Jiali LIU, Jing XIE*. Effects of phenolic acid grafted chitosan on moisture state and protein properties of vacuum packaged sea bass (Lateolabrax japonicus) during refrigerated storage [J]. LWT-Food Science & Technology.2022 (IF=6.056, Q1).论文推广网址（国际食育交流促进）：https://mp.weixin.qq.com/s/ReSBTe_8hgmfZhc8KC41ig
9. Yanan ZHAO, Weiqing LAN+,*, Jinling SHEN, Zhenfei XU, Jing XIE*. Combining ozone and slurry ice treatment to maximize the shelf life and quality of large yellow croaker (Pseudosciaena crocea) [J]. LWT-Food Science & Technology. 2022, 154: 112615(IF= 6.056, Q1).
10.Weiqing LAN, Yuqing SUN, Mengling CHEN, Han-xiao LI, Zhichu REN, Zi-xuan LU, XIE Jing*.Pectin combined with plant essential oils inhibit water migration, myofibril proteins degradation and muscle tissue enzyme activity of vacuum packaged large yellow croaker (Pseudosciaena crocea) during ice storage[J]. Food Packaging and Shelf Life, 2021, 30: 100699,
https://doi.org/10.1016/j.fpsl.2021.100699 (IF= 6.429, Q1).论文推广网址（食品放大镜）：https://mp.weixin.qq.com/s/378dcUyatvuAcANSUDbwHQ
11. Weiqing LAN*, Jintao DU, Lin LIU+, Tianting PU, Yuxiao ZHOU, Jing XIE*. SA-SI treatment：A potential method to maintain the quality and protein properties on mackerel (Pneumatophorus japonicus) during storage [J]. Food and Bioprocess Technology, 2022 (IF=5.581, Q1).
12. Weiqing LAN*, Jaxin ZHAO, Lin LIU+, Jing XIE*. Relevance of cathepsins activity and texture in slightly acidic electrolyzed water-slurry iced mackerel (Pneumatophorus japonicus) and the establishment of shelf-life model [J]. Food Bioscience. 2022(IF= 5.318, Q1).
13. Weiqing LAN*, Bingjie ZHANG, Lin LIU, Jing XIE*. Slightly acidic electrolyzed water-slurry ice: shelf-life extension and quality maintenance of mackerel (Pneumatophorus japonicus) during circulation[J]. Journal of the Science of Food and Agriculture.2022 (IF=4.125, Q1).
14. Xin YANG, Weiqing LAN+,*, Jing XIE*. Ultrasound assisted treatment improves the preservation performance of chitosan-graft-chlorogenic acid on refrigerated sea bass (Lateolabrax japonicus) fillets [J]. Journal of the Science of Food and Agriculture.2022. (IF=4.125, Q1)https://doi.org/10.1002/jsfa.12201
15. Ai LANG, Weiqing LAN+,*, Yongji GU, Zhicheng WANG, Jing XIE*. Effects of ε-polylysine and chitooligosaccharide Maillard reaction products on moisture state, quality changes and shelf-life of refrigerated sea bass fillets [J]. Journal of the Science of Food and Agriculture. 2022. (IF=4.125, Q1).https://doi.org/10.1002/jsfa.12125
16.Weiqing LAN, Xuening CHEN, Yanan ZHAO, Jing XIE*. The effects of tea polyphenol-ozonated slurry ice treatment on the quality, physicochemical and protein characteristics of large yellow croaker (Pseudosciaena crocea) during storage [J]. Journal of the Science of Food and Agriculture.2022. (IF=4.125, Q1)https://doi.org/10.1002/jsfa.12066
17. Xin YANG, Weiqing LAN+,*, XinYu ZHAO, Ai LANG, Jing XIE*. Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activities, lipid and protein oxidation of sea bass (Lateolabrax japonicus) fillets stored at 4°C [J]. Journal of the Science of Food and Agriculture.2022.05 (IF=4.125, Q1)https://doi.org/10.1002/jsfa.11972
18. Yuqing SUN, Weiqing LAN+,*, Shucheng LIU, Yuan GUAN, Shengyun ZHU, Jing XIE*. Preparation of chitosan grafted caffeic acid coating and its effect on pompano (Trachinotus ovatus) preservation [J]. Journal of the Science of Food and Agriculture.2021.11: 1-11, DOI 10.1002/jsfa.11624. (IF=3.639, Q1)
19. Weiqing LAN, Xinyu ZHAO, Meng WANG, Jing XIE. Effects of chitosan and apple polyphenols coating on quality and microbial composition of large yellow croaker (Pseudosciaena crocea) during ice storage [J]. Journal of the Science of Food and Agriculture. 2022.01: 1-8, DOI 10.1002/jsfa.11651. (IF=4.125, Q1)
20. Weiqing LAN*, Xuening CHEN, Yanan ZHAO, Jing XIE*. Insight into the antibacterial mechanism of ozone water combined with tea polyphenols against Shewanella putrefaciens: membrane disruption and oxidative stress [J]. International Journal of Food Science and Technology, 2022 (IF=3.612, Q2).https://doi.org/10.1111/ijfs.16106
21. Weiqing LAN*, Jintao DU, Yuqing SUN, Jing XIE*. Insight into the antibacterial activity and mechanism of chitosan caffeic acid graft against Pseudomonas fluorescens [J]. International Journal of Food Science and Technology, 2022 (IF=3.612, Q2).
22. Ai LANG, Weiqing LAN, Jing XIE*.Preparation and antimicrobial mechanism of Maillard reaction products derived from ε-polylysine and chitooligosaccharides [J]. Biochemical and Biophysical Research Communications (BBRC), 2023 (IF=3.575, Q2).
23. Lin LIU; Weiqing LAN+*,; Yanbo WANG; Jing XIE*. Antibacterial activity and mechanism of slightly acidic electrolyzed water against Shewanella putrefaciens and Staphylococcus saprophytic [J]. Biochemical and Biophysical Research Communications (BBRC), 2022, 592: 44-50 (IF=3.575, Q2).
24. Weiqing LAN*, Jiaxin ZHAO, Yuqing SUN, Jiali LIU, Jing XIE*. Chitosan-grafted-phenolic acid copolymers against Shewanella putrefaciens by disrupting the permeability of cell membrane [J]. World Journal of Microbiology and Biotechnology, 2022(IF=3.312, Q2).
25. Weiqing LAN, Nan-nan ZHANG, Shucheng LIU+, Mengling CHEN, Jing XIE*. ε-Polylysine Inhibits Shewanella putrefaciens with Membrane Disruption and Cell Damage [J]. Molecules, 2019, 24, 3727. doi:10.3390/molecules24203727(IF=3.060, Q2)
26.Haojie FENG, Weiqing LAN+*, Xiaohong SUN, Jing XIE*. Effects of slightly acidic electrolyzed water pretreatment combined with biopreservatives on the shelf life of refrigerated obscure pufferfish (Takifugu obscurus) [J]. Journal of Food Science, 2021, 86(2): 484-494.doi: 10.1111/1750-3841.15596(IF=3.167, Q2).
27. Jiali LIU, Weiqing LAN+*, Xiaohong SUN, Jun MEI, Jing XIE*. Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage[J]. Journal of Food Science, 2020.05: 1-10. doi: 10.1111/1750-3841.15329(IF=2.478, Q2).
28. Weiqing LAN, Xin YANG, Taoshuo GONG, Jing XIE*. Shelf life prediction model of Trachinotus ovatus during frozen storage based on back propagation (BP) neural network [J]. Aquaculture and fisheries.2022 (Q2).
29. Jiali LIU, Weiqing LAN+*, Jing XIE*. The preservation effects of chitosan copolymers (gallic acid and protocatechuic acid) on sea bass (Lateolabrax japonicus) fillets [J]. Aquaculture and fisheries.2022 (Q2).
30.Weiqing LAN, Xiaoyu HU, Xiaohong SUN, Xi ZhANG, Jing XIE*. Effect of the number of freeze-thaw cycles number on the quality of Pacific white shrimp (Litopenaeus vannamei): An emphasis on moisture migration and microstructure by LF-NMR and SEM [J]. Aquaculture and fisheries.2020.05: 193-200(Q2).
31.Weiqing LAN, Xu CHE, Qiaoling XU, Ting WANG, Ruoyuan DU, Jing XIE*, Min HOU, Han LEI. Sensory and chemical assessment of pomfret (Pampus Argenteus) with Ginkgo biloba leaves extract treatment during storage in ice [J]. Aquaculture and fisheries.2018, 3(1): 30-37(Q2).
32. Nannan ZHANG, Weiqing LAN*, Qian WANG, Xiaohong SUN, Jing XIE*. Antibacterial mechanism of Ginkgo biloba leafextract against Shewanella putrefaciens and Saprophytic staphylococcus [J]. Aquaculture and Fisheries. 2018.03: 163-169(Q2).
33. Weiqing LAN, Yanan ZHAO, Tao-shuo GONG, Jun MEI, Jing XIE*.Effects of different thawing methods on the physicochemical changes, water migration and protein characteristic of frozen pompano (Trachinotus ovatus) [J]. Journal of food biochemistry, 2021.05: 1-11, DOI: 10.1111/jfbc.13826 (IF=2.72, Q2)
34.Weiqing LAN, Lin LIU, Nannan ZHANG, Xia HUANG, Zhongming WENG, Jing XIE*. Effects of ε-polylysine and rosemary extract on the quality of large yellow croaker (Pseudosciaena crocea) stored on ice at 4±1oC [J]. Journal of food biochemistry, 2020.07 :1-11.https://doi.org/10.1111/jfbc.13418(IF=1.662, Q2).
35.Weiqing LAN, Yuqing SUN, Nannan ZHANG, Xia Huang, Zhongming Weng, Jing XIE*. Effects of ε-polylysine and rosemary extract on quality attributes and microbial communities in vacuum-packaged large yellow croaker (Pseudosciaena crocea) during ice storage [J]. Food Science and biotechnology, 2021, 30(3): 465-474. https://doi.org/10.1007/s10068-021-00880-5 (IF=2.391, Q2).
36. Weiqing LAN, Yanan ZHAO, Jiali LIU, Jing XIE*. Effects of chitosan-grafted-phenolic acids coating on quality and microbiota composition of vacuum packaged sea bass (Lateolabrax japonicus) fillets during chilled storage [J]. Journal of Food Protection, 2022.03 (IF= 2.745, Q3)
37. Weiqing LAN*, Bingjie ZHANG, Dapeng ZHOU, Jing XIE*. Ultrasound (US) assisted slightly acidic electrolyzed water (SAEW) treatment on the protein structure stability of vacuum-packaged sea bass (Lateolabrax japonicas) during refrigerated storage [J]. Journal of food safety, 2022.05（IF=2.449, Q3）https://doi.org/10.1111/jfs.13009
38. Wei-qing LAN, Ai LANG, MENG-ling CHEN+, Jing XIE*. Effects of pectin-plant essential oil on the quality of large yellow croaker (Pseudosciaena crocea) with vacuum packaging during iced storage [J]. Journal of food safety, 2022; e12960, https://doi.org/10.1111/jfs.12960（IF=2.449, Q3）
39. Weiqing LAN, Xinyu ZHAO, Mengling CHEN+, Jing XIE*. Antimicrobial activity and mechanism of Oregano essential oil against Shewanella putrefaciens [J]. Journal of food safety, 2022; e12952, https://doi.org/10.1111/jfs.12952（IF=2.449, Q3）主编推荐论文网址：https://onlinelibrary.wiley.com/page/journal/17454565/homepage/editors-choice
40.Weiqing LAN, Jiali LIU, Meng WANG, Jing XIE*. Effects of apple polyphenols and chitosan-based coatings on quality and shelf life of large yellow croaker (Pseudosciaena crocea) as determined by low field nuclear magnetic resonance and fluorescence spectroscopy [J]. Journal of food safety, 2021.01: 1-13. DOI: 10.1111/jfs.12887（IF=1.953, Q3）
41. Xin YANG, Weiqing LAN+,*, Jing XIE*. Antimicrobial and anti-biofilm activities of chlorogenic acid grafted chitosan against Staphylococcus aureus [J]. Microbial Pathogenesis.2022 (IF= 3.848, Q3).
42. Xinyu ZHAO, Weiqing LAN+,*, Xin YANG, Jing XIE*. Inactivation effect and protective barriers damage caused to Shewanella putrefaciens by stable chlorine dioxide combined with slightly acidic electrolyzed water [J].Journal of Food Processing and Preservation, 2022 (IF= 2.609, Q3)https://doi.org/10.1111/jfpp.16775
43. Weiqing LAN, Jintao DU, Meng WANG, Jing XIE*. Effects of chitosan coating on quality and protein characteristics of large yellow croaker (Pseudosciaena crocea) during ice storage [J].Journal of Food Processing and Preservation, 2022 (IF= 2.609, Q3)https://doi.org/10.1111/jfpp.16649
44.Weiqing LAN, Yuqing SUN, Haojie FENG, Jing XIE*. Effects of slightly acidic electrolyzed water pretreatment combined with compound biopreservatives on quality and microbiota changes of refrigerated obscure pufferfish (Takifugu obscurus) [J].Journal of Food Processing and Preservation, 2022; 00: e16287, https://doi.org/10.1111/jfpp.16287. (IF= 2.609, Q3)
45. Lin LIU, Weiqing LAN+,*, Tianting PU, Yuxiao ZHOU, Jing XIE*. Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf-life of mackerel (Pneumatophorus japonicus) [J]. Journal of Food Processing and Preservation, 2021.07:1-13, DOI: 10.1111/jfpp.15762 (IF= 2.19, Q3)
46.Xi ZHANG, Weiqing LAN+*, Jing XIE*. Combined citric acid and rosemary extract to maintain quality of chilled Pacific white shrimp (Litopenaeus vannamei) [J]. Journal of Food Processing and Preservation, 2021.04: 1-10. DOI: 10.1111/jfpp.15614 (IF= 2.19, Q3)
47.Weiqing LAN, Yanan ZHAO, Xiaoyu HU, Xi ZHANG, Jun MEI, Jing XIE*. Effects of carrageenan oligosaccharide on lipid, protein oxidative changes and moisture migration of Litopenaeus vannamei during freeze-thaw cycles[J]. Journal of food processing and preservation, 2020.06 :1-11.https://doi.org/10.1111/jfpp.14675 (IF= 1.405, Q3).
48. Xiaohong SUN, Lei XIAO, Weiqing LAN+*, Shucheng LIU, Qian WANG, Xiao-hui YANG, Wan-jun ZHANG, Jing XIE*. Effects of temperature fluctuation on the quality change of large yellow croaker (Pseudosciaena crocea) with ice during logistics process [J]. Journal of food processing and preservation, 2017.09: 1-8(IF= 1.288, Q3).
49.Weiqing LAN, Jiali LIU, Lei XIAO, Xiaohong SUN, Jing XIE*. Evaluation of quality changes in big-eye tuna (Thunnus obesus) based on near-infrared reflectance spectroscopy (NIRS) and low field nuclear magnetic resonance (LF-NMR). Journal of Food Process Engineering, 2020.12: 1-10. DOI: 10.1111/jfpe.13613(IF=1.703, Q3).
50.Wei-qing LAN, Xin YANG, MENG-ling CHEN, Jing XIE*. Oregano essential oil-pectin edible films on shelf-life extension of large yellow croaker (Pseudosciaena crocea) fillet during iced storage [J]. Journal of Aquatic Food Product Technology, 2022 (IF=2.006, Q4)
51.Weiqing LAN, Wanjun ZHANG, Jiali LIU, Jing XIE*. Effects of precooling with slurry ice on the freshness of farmed perch (Lateolabrax japonicus) during logistics process [J]. Journal of Aquatic Food Product Technology, 2021,30(2): 162-175, https://doi.org/10.1080/10498850.2020.1868643 (IF=1.767, Q4).
52.Weiqing LAN, Xiaoyu HU, Dongna RUAN, Shucheng LIU, Jing XIE*. Effects of Carrageenan Oligosaccharides on the protein structure of Litopenaeus Vannamei by Fourier transform infrared and Micro-Raman Spectroscopy [J]. Spectroscopy and Spectral Analysis. 2019,39(8): 2507-2514(IF= 0.897, Q4)
53.LAN Weiqing, ZHANG NanNan, LIU Shucheng, HU Xiaoyu, QIAN Yunfang, XIE Jing*. Research progress in the application of Near-infrared Reflectance Spectroscopy (NIRS) for detection of aquatic products [J]. Spectroscopy and Spectral Analysis, 2017, 37(11): 3399-3403(IF= 0.897, Q4).
54. Wei-qing LAN, Jing XIE*, Jia-hui WU, Jian LI. Effects of MAP (modified atmosphere packaging) with chitosan to the microbial diversity change of cutlassfish (Trichiurus haumela) during chilled storage [J]. Asian Journal of Chemistry, 2014, 26(11): 3256-3260(IF=0.400, Q4).
（二）EI论文（34篇）
1. 朱圣赟，蓝蔚青*，浦天霆，赵欣宇，徐振飞，谢晶*.双频超声联合柠檬酸处理对大黄鱼冷藏期间品质变化影响[J].食品科学, 2023.
2.蓝蔚青，赵欣宇，周大鹏，莫雅娴，冯豪杰，王彦波，谢晶*. 超声-微酸性电解水联合处理对腐败希瓦氏菌作用机制[J].食品科学, 2022,43(15): 87-92.论文推广网址：https://www.spkx.net.cn/article/2022/1002-6630/2022-43-15-010.html
3. 官缘，蓝蔚青*，孙雨晴，刘琳，周大鹏，谢晶*. 超声-咖啡酸联合处理对海鲈鱼冷藏期间品质变化影响[J].食品科学, 2022,43(9): 62-68.论文推广网址：https://mp.weixin.qq.com/s/6mKxoRqp2LJhed1BbPV9uA
4. 蓝蔚青，张炳杰，周大鹏，莫雅娴，冯豪杰，谢晶*.超声联合微酸性电解水处理对真空包装海鲈鱼冷藏期间品质变化的影响[J].食品科学, 2022,43(5): 62-68.论文推广网址：https://mp.weixin.qq.com/s/SeFJIlDE9c2m7Dr-Y4IUZw
5.冯豪杰，蓝蔚青*，臧一宇，刘大勇，徐逍，唐书文，周大鹏，谢晶*. 优势腐败菌对暗纹东方鲀冷藏期间品质变化影响及致腐能力分析[J].食品科学, 2022, 43(1): 191-197.论文推广网址：https://www.163.com/dy/article/H1SO8MUA0530N4P3.html
6. 蓝蔚青，刘琳，肖蕾，梅俊，谢晶*. 温度波动对大目金枪鱼低温流通期间品质变化影响[J].食品科学, 2021,42(11): 205-212.
论文推广网址：https://mp.weixin.qq.com/s/OXTmi44OvweR2Tbqa_q6WQ
或https://www.163.com/dy/article/GQKLI2GF0530N4P3.html
7. 蓝蔚青，孙雨晴，肖蕾，梅俊，谢晶*. 冻融循环对大目金枪鱼组织质构与蛋白质特性变化的影响[J].食品科学, 2021,42(7): 240-246.
8. 蓝蔚青，张楠楠，陈梦玲，谢晶. ε-聚赖氨酸对腐生葡萄球菌细胞结构与能量代谢影响[J].食品科学, 2020,41(23): 56-62.
9.张皖君，蓝蔚青*，胡旭敏，赖晴云，谢晶*.竹叶提取物流化冰与迷迭香提取物流化冰处理对鲈鱼贮藏期间抗氧化活性及微生物作用影响[J].中国食品学报, 2020,20(7): 151-159.
10.蓝蔚青，张溪，赵宏强，孙晓红，施玲慧，丛晓涵，谢晶*.超高压处理对腐败希瓦氏菌的影响[J]. 中国食品学报, 2020,20(6): 122-127.
11. 赵宏强，蓝蔚青*，刘书成，孙晓红，谢晶*.超高压处理对冷藏鲈鱼片细菌群落结构影响[J].中国食品学报, 2020,20(2): 255-262.
12. 蓝蔚青，胡潇予，李诗慧，袁艳芳，谢晶*. 冷藏处理方式对大目金枪鱼贮藏品质及内源酶活性的影响[J].中国食品学报, 2020,20(2): 237-246.
13. 肖蕾，蓝蔚青*，孙晓红，石炳招，谢晶*.流通过程对大目金枪鱼肉色稳定性与氧化性能的影响[J].中国食品学报, 2020,20(1): 212-221.
14.蓝蔚青，刘嘉莉，翁忠铭，孙晓红，陈梦玲，谢晶.10种植物精油对腐生葡萄球菌抑制作用效果比较及肉桂精油抑菌机制分析[J]. 食品科学, 2020,41(19): 38-44.
15. 陈梦玲，蓝蔚青*，李函笑，王蒙，任智楚，芦子萱，谢晶．牛至精油对腐生葡萄球菌作用机制[J]．食品科学, 2020,41(7): 46-51.
16. 冯豪杰，蓝蔚青*，刘大勇，丛建华，臧一宇，唐书文，周大鹏，谢晶*. 不同减菌化处理方式对暗纹东方鲀冷藏期间品质变化影响[J]. 食品科学, 2020,41(7): 210-217.
17. 王倩，蓝蔚青*，张楠楠，孙晓红，谢晶. 植物源复合保鲜冰对大黄鱼流通期间品质与抗氧化性变化影响[J].中国食品学报, 2019,19(11): 179-185.
18.蓝蔚青，胡潇予，王倩，杨晓慧，孙晓红，谢晶*. 冰鲜大黄鱼植物源复合保鲜液的优化研究[J].中国食品学报, 2019,19(10): 206-211.
19. 王倩，蓝蔚青*，张墨言，孙晓红，杨晓慧，谢晶．冷链与断链流通对冰藏大黄鱼品质与微生物多样性的影响[J]．中国食品学报, 2019,19(9): 221-229.
20.赵宏强，蓝蔚青*，孙晓红，刘书成，谢晶．冷藏鲈鱼片优势腐败菌的分离鉴定及致腐能力分析[J]．中国食品学报, 2019,19(8): 208-215.
21.蓝蔚青，巩涛硕，傅子昕，车旭，孙晓红，谢晶*.不同植物源提取液对冰藏鲳鱼水分迁移及蛋白质特性影响[J].中国食品学报, 2019,19(8): 179-188.
22.巩涛硕，蓝蔚青*，王蒙，谢晶. 不同冻结方式对金鲳鱼水分及组织结构的影响[J].食品科学, 2019,40(23): 213-219.
23.蓝蔚青，车旭，巩涛硕，张墨言，孙晓红*，肖蕾，谢晶*. 基于高通量分析流通方式对大目金枪鱼品质与微生物种群变化影响[J].食品科学,2019,40(20):178-184.
24.蓝蔚青，胡潇予，阮东娜，刘书成，谢晶*. 流化冰处理对南美白对虾冰藏期间品质与水分迁移变化的影响[J]. 食品科学. 2019,40(9): 248-254.
25.张楠楠，蓝蔚青*，黄夏，翁忠铭，谢晶*. 迷迭香复配液对大黄鱼冰藏品质及水分迁移影响[J].食品科学, 2019,40(7): 247-253.
26. 张皖君, 蓝蔚青*, 段贤源，孙晓红，谢晶*.基于高通量测序分析不同保鲜冰处理对鲈鱼菌群组成与代谢功能的影响[J].食品科学, 2019,40(5): 234-241.
27.蓝蔚青, 张皖君, 段贤源, 吴启月, 谢晶*.不同贮藏温度下鲈鱼腐败菌生长动力学与货架期预测[J].农业机械学报, 2018,49(4): 351-358.
28.蓝蔚青，张皖君，吴启月，肖蕾，谢晶*.流化冰预冷处理对鲈鱼流通期间品质变化的影响[J].食品科学. 2018,39(11): 247-254.
29.蓝蔚青，胡潇予，严晓月，赵勇，潘迎捷，孙晓红*.长裙竹荪浸提液对四种食源性病原菌的抑菌效果研究[J].中国食品学报. 2017, 17(11): 108-112.
30. 孙晓红，赵宏强，蓝蔚青*，曹奕，陈燕，潘迎捷. 棘托竹荪提取物对副溶血性弧菌的抑菌作用机制[J]. 中国食品学报. 2017, 17(3): 260-267.
31.蓝蔚青，张皖君，谢晶*，张琛杰，周会. 气调包装对鲳鱼冷藏期间主要微生物多样性的影响[J].中国食品学报. 2017, 17(2): 152-159.
32.蓝蔚青，车旭，许巧玲，赵宏强，张皖君，肖蕾，谢晶*. 银杏叶提取液与竹醋液流化冰对鲳鱼冰藏期间品质变化的影响[J].食品科学. 2017,38(23): 249-256.
33. 蓝蔚青，车旭，谢晶*，陈文燕，毛锋. 复合生物保鲜剂对荧光假单胞菌的抑菌活性及作用机理研究[J].中国食品学报. 2016, 16(8): 159-165.
34.Wei-qing Lan, Jing Xie※, Zhi-li Gao, Jian-bing Shi, Sheng-ping Yang, Rui-qi Zhu, Feng Zhu. Proper modified atmosphere packaging for delaying the quality changes of Pomfret (Pampus argenteus) during chilled storage and prolong its shelf life [J]. Transactions of Chinese Society of Agricultural Engineering（农业工程学报）. 2014, 30(23): 324-331.
（三）中文核心（74篇）
1. 朱峰，吴怡，蓝蔚青*. 微酸性电解水在水产品保鲜加工中的应用研究进展[J].包装工程, 2023
2.浦天霆，蓝蔚青*，朱圣赟，赵欣宇，谢晶*. 双频超声辅助乳酸钠处理对冷藏大黄鱼片品质变化影响[J].食品与发酵工业, 2023.
3. 蓝蔚青，陈雪宁，冯豪杰，谢晶*. ε-聚赖氨酸盐酸盐对腐败希瓦氏菌的作用机制[J]. 上海海洋大学学报, 2022,31(6): 1335-1342.
4. 蓝蔚青，张炳杰，谢晶*.超高压联合其他保鲜技术在水产品中应用的研究进展[J].高压物理学报，2022, 36(2):025901-1~025901-8.
5. 蓝蔚青，赵家欣，谢晶*.超声处理技术在水产品加工中的应用研究进展[J].包装工程, 2022,43(11): 1-8.论文推广网址：https://mp.weixin.qq.com/s/fCS1mqAryIPHcrX0gA6S_Q
6. 蓝蔚青，杜金涛，徐逍，谢晶*.三种养殖蛙类肌肉基本营养成分的分析[J]. 广东海洋大学学报, 2022,42(2): 142-147（北大核心）.
7.吴怡，蓝蔚青*，刘嘉莉，官缘，张溪，谢晶*.微酸性电解水结合迷迭香提取物对冷藏鲈鱼片品质变化影响[J]. 食品与发酵工业, 2022,48(4): 47-55.
8. 蓝蔚青，张炳杰，张溪，谢晶*.微酸性电解水结合复合保鲜剂对凡纳滨对虾冷藏期间蛋白特性影响[J]. 广东海洋大学学报, 2022,42(1): 1-8.（北大核心）
9. 蓝蔚青，赵家欣，张溪，谢晶*.微酸性电解水-复合保鲜剂对冷藏凡纳滨对虾品质及菌群结构影响[J]. 广东海洋大学学报, 2021,41(6): 1-8.（北大核心）
10. 蓝蔚青，刘琳，巩涛硕，徐逍，谢晶*.迷迭香提取物镀冰衣方式对卵形鲳鲹冻藏期间蛋白特性与品质变化影响[J]. 广东海洋大学学报, 2021,41(5): 1-8（北大核心）.
11. 蓝蔚青，赵欣宇，巩涛硕，谢晶*.壳聚糖-迷迭香复合镀冰衣对卵形鲳鲹冻藏期间品质变化影响[J]. 广东海洋大学学报, 2021,41(4): 99-108（北大核心）.
12. 蓝蔚青，张溪，赵盼盼，仇炜麟，迪丽菲拉▪库尔班，谢晶*.迷迭香提取物对凡纳滨对虾冷藏期间品质与蛋白特性变化影响[J]. 广东海洋大学学报, 2021,41(3): 82-90（北大核心）.
13. 蓝蔚青，杨歆，王蒙，梅俊，谢晶*.壳聚糖对腐生葡萄球菌的作用机制分析[J]. 广东海洋大学学报, 2021,41(1): 63-71（北大核心）.
14. 蓝蔚青，赵亚楠，胡潇予，梅俊，谢晶*.3种抗冻剂处理对凡纳滨对虾冻融循环期间品质及营养变化影响[J]. 上海海洋大学学报, 2021,30(5): 922-931.
15. 蓝蔚青，郎艾，梅俊，谢晶*.植物精油对微生物作用机制及在鱼类保鲜中的应用研究进展[J]. 食品与发酵工业, 2021,47(13): 296-302.
16. 蓝蔚青，赵欣宇，梅俊，谢晶*.植物多酚的主要抑菌机制及在水产品保鲜中研究进展[J]. 食品与发酵工业, 2021,47(10): 259-264.
17. 蓝蔚青，杜金涛，梅俊，谢晶*.茶多酚作用机理及在水产品保鲜中的应用研究进展[J]. 包装工程, 2021,42(5): 73-79（北大核心）.
18. 蓝蔚青，杨歆，梅俊，谢晶*. 噬菌体在水产品安全控制中的应用研究进展[J]. 上海海洋大学学报, 2021,30(1): 197-204.
19. 孙晓红，后来旺，李达容，赵勇，黄新新，何宇平，蓝蔚青*. 重组酶等温扩增技术在分析检测中的应用研究进展[J]. 食品与发酵工业, 2020,46(24): 265-270.
20. 蓝蔚青，孙雨晴，谢晶*. 高通量测序技术在水产品加工贮藏中的应用[J]. 包装工程, 2020,41(21): 11-17（北大核心）.
21. 蓝蔚青，孙雨晴，张楠楠，周大鹏，胡潇予，谢晶*.基于近红外光谱建立大黄鱼新鲜度预测模型[J]. 包装工程, 2020,41(17): 1-6（北大核心）.论文推广网址：https://mp.weixin.qq.com/s/psQeYTd72DHtdiONfO03oQ
22.周大鹏，蓝蔚青*，莫雅娴，梅俊，冯豪杰，谢晶*.超声前处理对冷藏海鲈鱼品质及蛋白质特性变化的影响[J]. 食品与发酵工业, 2020,46(17): 204-211.
23. 张溪，蓝蔚青*，迪丽菲拉▪库尔班，张俊杰，赵盼盼，刘嘉莉，谢晶*. 不同减菌预处理对鲜南美白对虾虾仁冷藏期间品质变化影响[J]. 食品与发酵工业, 2020,46(12): 158-165.
24. 蓝蔚青，赵亚楠，刘琳，谢晶*. 臭氧水处理在水产品杀菌保鲜中的应用研究进展[J]. 海洋科学进展, 2020,41(4): 190-197.
25.蓝蔚青，刘嘉莉，许巧玲，谢晶*. 植酸与竹醋液对大黄鱼冰藏期间品质、微生物与水分迁移影响[J]. 食品与发酵工业, 2020,46(7): 173-179.
26. 蓝蔚青，冯豪杰，刘大勇，谢晶*.微生物源生物保鲜剂对水产品中微生物作用机理研究进展[J]. 包装工程, 2020,41(5): 31-38（北大核心）.
27.孙晓红，刘军军，蓝蔚青*，孙雨晴，谢晶*.气味指纹技术在水产品品质评价中的应用研究进展[J]. 食品与发酵工业, 2020,46(5): 314-320.
28. 蓝蔚青，刘琳，孙晓红，赵亚楠，谢晶*. 酸性电解水发生机理及在水产领域中的应用研究进展[J]. 食品与发酵工业, 2020,46(4): 294-298.
29. 王蒙，蓝蔚青*，邱泽慧，傅子昕，巩涛硕，谢晶*．苹果多酚对冰鲜大黄鱼贮藏期间品质与水分迁移变化影响[J]. 食品与发酵工业, 2019,45(21): 93-101.
30.张皖君，蓝蔚青*，赖晴云，张菊，邱伟强，谢晶*. 不同冰藏处理对鲈鱼品质、ATP关联物及微生物变化影响[J]. 食品与发酵工业, 2019,45(18):35-42.
31.蓝蔚青，周大鹏，刘大勇，孙晓红，冯豪杰，谢晶*．中红外光谱技术在食品检测中的应用研究进展[J]．食品与发酵工业, 2019,45(17): 266-271.
32. 张溪，蓝蔚青*，刘嘉莉，谢晶*. 南美白对虾防黑变保鲜技术研究进展[J].食品与发酵工业, 2019,45(15): 294-300.
33.蓝蔚青，巩涛硕，陈梦玲，王蒙，谢晶*.水产品中微生物生物被膜的形成及控制研究进展[J]. 食品与发酵工业. 2019,45(2): 228-232.
34.刘嘉莉，蓝蔚青*，刘大勇，张溪，谢晶*.壳聚糖在水产品保鲜中的应用研究进展[J]. 食品与机械, 2019,35(3): 231-236.
35.蓝蔚青，陈梦玲，孙晓红*，赵宏强，谢晶*.超高压结合竹醋液处理对冷藏鲈鱼片品质和蛋白特性影响[J].高压物理学报，2019,33(1): 015301-1~015301-9.
36.朱峰，陈景垚，蓝蔚青*. 菊粉的功能特性与开发利用研究进展[J]. 包装工程，2019,40(1): 34-39（北大核心）.
37.王倩，蓝蔚青*，侯旻，张皖君，谢晶*. 银杏叶提取液对腐生葡萄球菌的抑菌机理研究[J]. 食品与生物技术学报. 2018.37(9): 971-976.
38.蓝蔚青，陈梦玲，王蒙，谢晶*. 植物源保鲜剂对水产品微生物抑菌机理的研究进展[J]. 食品与机械. 2018,34(10): 191-195.
39. 蓝蔚青，王蒙，陈梦玲，谢晶*.水产品特定腐败菌群体感应及其植物源抑制剂研究进展[J]. 食品与机械.2018,34(9): 185-190.
40.Wei-qing Lan, Meng WANG, Xu Che, Yang-yi Chen, Hong-qiang Zhao, Jing Xie*. Effect of high pressure processing (HPP) with different holding time on the quality of pomfret (Pampus argenteus) fillets during refrigerated storage [J]. Chinese Journal of High Pressure Physics（高压物理学报）, 2018,32(6): 065301-1~065301-11.
41.胡潇予，蓝蔚青*，张楠楠，谢晶*. 低场核磁共振技术在食品领域中的研究进展[J].食品工业科技. 2017, 38(6): 386-390, 396.
42. 肖蕾，蓝蔚青*，张皖君，赵宏强，谢晶.金枪鱼常用保鲜方式及品质检测技术研究进展[J]. 包装工程. 2017, 38(5): 115-120（北大核心）.
43.赵宏强，吴金鑫，张苑怡，蓝蔚青*，刘书成，孙晓红，谢 晶*.超高压处理对冷藏鲈鱼片品质及组织结构变化的影响[J].高压物理学报, 2017,31(4): 494-504.
44.车旭，蓝蔚青*，王婷，雷晗，杜若源，候旻，谢晶*. 不同植物源提取液对冰藏鲳鱼品质变化的影响[J]. 天然产物研究与开发. 2017, 29: 664-670.
45. 赵宏强，蓝蔚青*，张皖君，肖蕾，谢晶*. 超高压技术在水产品杀菌保鲜中的研究进展[J]. 食品工业科技. 2016, 37(22): 369-373.
46.王婷，车旭，杜若源，蓝蔚青*，雷晗，候旻，谢晶*.银杏叶提取液对冰藏鲳鱼品质变化的影响[J]. 食品工业科技. 2016, 37(3): 323-327,333.
47.张皖君，蓝蔚青*，肖蕾，赵宏强，谢晶*. 流化冰在水产品保鲜中的应用研究进展[J]. 食品与机械. 2016, 32(7): 214-218.
48. 王倩，孙晓红，蓝蔚青*，张皖君，谢晶※. 保鲜冰在水产品保藏中的应用研究进展[J]. 食品与机械. 2016.03: 226-230.
49. 车旭，王婷，杜若源，谢晶*，蓝蔚青*. 植物源生物保鲜剂在水产品保鲜中的研究进展[J]. 食品工业科技. 2015, 36(12): 375-378, 384.
50.蓝蔚青，谢晶*，周会，张琛杰. 不同时期鲳鱼冷藏期间优势腐败菌的多样性变化[J]. 食品科学, 2015, 36(2): 226-231.
51. 陈扬易，谢晶*，钟小凡，蓝蔚青*，朱婉瑜，刘嘉璇. 超高压处理技术在水产品保鲜中的研究进展[J]. 食品与机械. 2015,31(4): 266-270.
52. 杜若源，谢晶，王婷，车旭，蓝蔚青*. 超声波辅助提取银杏叶中总黄酮的工艺优化[J]. 食品与机械, 2015,31(1): 167-170.
53.LAN Wei-qing, CHE Xu, WANG Ting, XIE Jing※, ZHU Rui-qi, ZHU Feng. Effects of Modified Atmosphere and Chitosan Edible Coating on Quality of Pomfret (Pampus argenteus) Fillets during Chilled Storage. Nat Prod Res Dev（天然产物研究与开发）. 2015, 27: 2006-2013.
54. 蓝蔚青，曹奕，陈燕，潘迎捷，孙晓红*. 超临界CO2萃取法提取棘托竹荪中的活性物质及其抑菌效果研究[J]. 天然产物研究与开发. 2015, 27: 832-836,858.
55. 蓝蔚青，谢晶*，毛锋，陈文燕. 复合生物保鲜剂对金黄色葡萄球菌的抑菌作用研究[J]. 食品与生物技术学报，2014, 33(8): 814-820.
56. 蓝蔚青，谢晶*，李健，吴嘉慧. 壳聚糖对带鱼冷藏期间微生物多样性的影响研究[J].天然产物研究与开发, 2014,26: 1361-1367.
57. 庞博，杨志轩，任浩，梁生强，张利平，蓝蔚青*. 新型水果保鲜剂对葡萄的冷藏保鲜作用研究[J]. 食品科技. 2014.06: 52-55.（北大核心）
58.蓝蔚青，谢晶*.酸性电解水与溶菌酶对冷藏带鱼品质变化的比较研究[J]. 福建农林大学学报（自然科学版），2013,42(1): 100-105.
59. 蓝蔚青，谢晶*，施建兵，周会，张琛杰.冷藏鲳鱼贮藏期间的细菌种群变化研究[J].食品与生物技术学报，2013,32(11): 1141-1148.
60. 蓝蔚青，谢晶*.PCR结合生理生化鉴定技术对冷藏带鱼主要菌相组成分析[J].食品与发酵工业，2012.38(2): 11-17.
61. 蓝蔚青，谢晶*.冷藏带鱼贮藏期间主要微生物动态变化的PCR-DGGE分析[J].食品工业科技，2012,33(17): 118-122.
62. 蓝蔚青，谢晶*. PCR-DGGE指纹技术研究复合保鲜剂对冷藏带鱼贮藏期间微生物变化的影响[J],食品科学，2012, 33(14): 255-260 .
63. 蓝蔚青，谢晶*. 传统生理生化鉴定技术结合PCR法分析复合保鲜剂对冷藏带鱼菌相变化的影响[J]. 食品工业科技，2012,10: 330-335 .
64 蓝蔚青，谢晶*，侯伟峰，汪 聪.复合生物保鲜剂对腐败希瓦氏菌的抑菌作用及其抑菌机理研究[J]，江苏农业学报，2012.28(1): 186-192.
65. 蓝蔚青，谢晶，侯伟峰，李达文. 复合生物保鲜剂对松鼠葡萄球菌的抑菌性能及其作用机理研究[J]. 天然产物研究与开发. 2012,24: 741-746, 753.
课程教学改革
66. 蓝蔚青，卢瑛，包海蓉，孙晓红，谢晶*.新形势下高校《食品添加剂》课程思政教学改革研究[J]. 包装工程，2022,43(9): 138-142（北大核心）.
67.蓝蔚青，宁喜斌，金银哲，吴继魁，孙晓红，谢晶*. 食品质量与安全专业课程群育人模式的改革探索[J]. 包装工程，2021,42(23): 136-140（北大核心）.
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