论文
1.Effect of extrusion temperature on characteristic amino acids, fatty acids, organic acids, and phenolics of white quinoa based on metabolomics.Food Research International.2023.第一作者.中科院1区
2.Qualitative and quantitative analysis of characteristic sugars in three colored quinoas based on untargeted and targeted metabolomics.Journal of Food Composition and Analysis.2024.第一作者.中科院2区
3.Effect of jujube powder addition on the aroma profile of quinoa snacks (QS).Food Science & Nutrition.2024.第一作者.中科院2区
4.Qualitative and quantitative analysis of characteristic free and bound phenolics in three colored quinoas.Journal of Polyphenols.2024.第一作者.中科院5区
5.A review on the function and application of polyphenol compound of quinoa.Journal of Polyphenols.2025.共同通讯作者（1/2）
