以第一作者和通讯作者身份发表SCI论文30余篇，其中TOP论文含但不仅限于：

As the first author and corresponding author, he has published over 20 SCI papers, among which the representative papers：
1.Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)[J],LWT-FOOD SCIENCE AND TECHNOLOGY 2022,168.(TOP)
2.Rapid detection of adulteration of glutinous rice as raw material of Shaoxing Huangjiu (Chinese Rice Wine) by near infrared spectroscopy combined with chemometrics[J]JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2022,111.(TOP)
3.Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC-MS metabolomics[J]FOOD CHEMISTRY-X,2022,14.（TOP）
4.Discriare:mination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods[J]Food Chemistry, 2015:178 301-305.(Top)
5.Ageing status characterization of Chinese spirit using scent characteristics combined with chemometric analysis[J]Innovative food science & emerging technologies,15-APR-2017 (Top)
6.Effects of enhanced UV-B radiation on the distribution of mineral elements in Glycine max [J]. Chemosphere, 2010, 78:859-863. (Top)

中外实验室联合发表文章：
[1] The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages.Food Science & Nutrition,10,2255–2270. 
[2] Identification and expression of bifunctional acid urea-degrading enzyme/urethanase from Enterobacter sp. R-SYB082 and its application in degradation of ethyl carbamate in Chinese rice wine (Huangjiu).J Sci Food Agric,102:4599-4608. 
[3] The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro-oxygen and electric field. Food Science & Nutrition,9,6006–6019.
[4] Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation.Food Sci Nutr.2021;9:3885–3892.