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Zhu, J. Y., Liu, F., Li, X. M., &Dai, R. T*.(2009).Effect of succinate sodium on beef patties metmyoglobin reduction and color stability. Journal of agricultural and food chemistry. 57: 5976-5981. IF=3.051
WEIWEI ZHOU, LINGYI MENG, XINGMIN LI, LIZHEN MA, RUITONG DAI *.(2010). EFFECT OF THE INTERACTION BETWWEN CARRAGEENAN, GELLAN GUM AND FLAXSEED GUM ON QUALITY ATTRIBUTES OF STARCH-FREE EMULSION-TYPE SAUSAGE” Journal of Muscle Foods 21 :255–267. IF=0.944
Liu, F., Dai, R*., Zhu, J., & Li, X. (2010). Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol. Journal of Food Engineering, 98(2): 170-177.IF=2.616
Xu, Z., Tang, M., Li, Y., Liu, F., Li, X., &Dai, R*.(2010). Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties. Journal of Agricultural and Food Chemistry, 58(12): 7289-7296. IF=3.209
Dai Ruitong*, Yang Zhi, Li Xingmin, LiuYi , Li Yuan and Ma Lizhen . (2010) TENDERIZING AND PRESERVING YAK MEAT BY GINGER EXTRACT (ZINGIBER OFFICINALE ROSE). Journal of Muscle Foods757–768. IF=0.944
FANG LIU, LINGYI MENG, XIAOGUANG GAO, XINGMIN LI, HAILING LUO and RUITONG DAI. (2013) EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES,SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT. Journal of Food Processing and Preservation 37 :275–283 IF=0.983 EI
Dai, Y., Miao, J., Yuan, S. Z., Liu, Y., Li, X. M., &Dai, R. T*.(2013). Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking. Meat Science, 93(4): 898-905. IF=2.901
Gao, X. G., Xie, L., Wang, Z. Y., Li, X. M., Luo, H. L., Ma, C. W*., Dai, R. T.* (2013). Effect of postmortem time on the metmyoglobin reductase activity, oxygen consumption, and colour stability of different lamb muscles，European Food Research and Technology, 236(4): 579-587(SCI) IF=1.818
Yan Dai, Y.,Qiao-na Zhang, Lu Wang, Yi Liu, Xingmin Li, Ruitong Dai* (2014). Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking. Food and Bioprocess Technology. （2014）7：1393-1403. IF=3.187Yan Dai, Yi Lu, Wei Wu, Xiao-ming Lu, Zhao-peng Han, Yi Liu, Xing-min Li, Rui-tong Dai*. (2014).
Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat. Innovative Food Science and Emerging Technologies. 26 (2014) 341–346 IF=3.342 IF=3.699
Gao, X. G., Wang, Z. Y., Miao, J., Xie, L., Dai, Y., Li, X. M., Chen Y., Luo H. L.&Dai, R. T.* (2014). Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from NingxiaTan sheep. Meat science, 96(2), 769-774. (SCI) IF=3.083
Gao, Xiaoguang; Wang, Zhenyu; Tang, M.; Xie, Li; Li, Xingmin; Ma, C.; Dai, Ruitong*.(2014). Comparsion of succinate and NADH on postmortem metmyoglobin redcutase activity and beef colour stability. Journal of Integrative Agriculture. 13(8): 1817-1826 IF=0.850
WEI WU, YU FU, MARGRETHE THERKILDSEN, XING-MIN LI, AND RUI-TONG DAI* (2014) Molecular Understanding of Meat Quality Through Application of Proteomics. Food Reviews International, 31:13–28, 2015 IF=2.531
Wei Wu, Xiao-Guang Gao, Yan Dai, Yu Fu, Xing-Min Li , Rui-Tong Dai * (2015) . Post-mortem changes in sarcoplasmic proteome and its relationship to meat color traits in M. semitendinosus of Chinese Luxi yellow cattle. Food Research International 72 (2015) 98–105 IF=3.44
Xiaoguang Gao,Wei Wu, Changwei Ma, Xingmin Li, Ruitong Dai.(2015). Postmortem changes in sarcoplasmic proteins associatedwith color stability in lamb muscle analyzed by proteomics. Eur Food Res Technol. (2016) 242:527–535 IF=1.802
Wei Wu, Qian-Qian Yu, Yu Fu, Xiao-Jing Tian, Fei Jia, Xing-Min Li,Ruitong Dai. Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: Aproteomic insight into post-mortem storage. Journal of Proteomics (2016), vol.147:108-118 IF=3.986
Xiaojing Tian, Wei Wu, Qianqian Yu, Man Hou, Fei Jia, Xingmin Li,Ruitong Dai . Quality and proteome changes of beef M. longissimus dorsi cooked using Water Bath and ohmic heating process.Innovative Food Science and Emerging Technologies.2016. Volume: 34 P259-266 IF=3.758
Xiaojing Tian, Wei Wu, Qianqian Yu, Man Hou, Fang Gao, Xingmin Li, Ruitong Dai*.Bacterial diversity analysis of pork M. longissimus dorsi following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene. Meat science.（2017）123：97-104 IF=3.246
卢忆、杜新、戴瑞彤*。 欧姆加热与水浴加热对羊肉糜滋味物质及游离脂肪酸的影响。现代食品科技。2015.10.Vol31.No.12 EI
卢忆、戴妍、杜新、戴瑞彤*。2015.11. Vol 31. 欧姆加热不同电压与终温对羊肉蛋白质降解及肉品品质的影响。现代食品科技。2015.11. Vol 31. EI
主要著作
《肉类工业手册》副主编。2003年6月，中国轻工业出版社
《腌腊制品生产》主编。2008年8月，化学工业出版社
《肉品科学与技术》参编。2011年7月，中国轻工业出版社
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