2025年度
1.Ren Y, Wang Y,Liu G, et al. Plant-based source, preparation, application, and prospect of carbon dots in multifunctional food packaging: A comprehensive review of recent advances[J].Trends in Food Science & Technology(IF:15.4), 2025: 105157.
2. Pu A, Ma Z,Liu G, et al. Innovative Magnetic Field Assisted Freezing Technology in Muscle Foods: Principles, Applications and Future Prospects[J].Trends in Food Science & Technology(IF:15.4), 2025: 105131.
3. Zhang Y, Chen J,Liu G, et al. Recent advancements in crop straw cellulose: Sustainable extraction, modification, and active film performance enhancement, and food preservation application[J].Trends in Food Science & Technology(IF:15.4), 2025: 105079.
4. Wang Y, Ren Y,Liu G, et al. Innovative electromagnetic wave assisted freezing (EWAF) for improving frozen food quality: Principles, influencing factors, modelling, applications, and prospects[J].Trends in Food Science & Technology(IF:15.4), 2025, 156: 104813.
5. Qiu Z, Chen X,Liu G, et al. Identification and detection of frozen-thawed muscle foods based on spectroscopy and machine learning: A review[J].Trends in Food Science & Technology(IF:15.4), 2025, 155: 104797.
6. Ma Z, Zhang Y,Liu G, et al. A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges[J].Comprehensive Reviews in Food Science and Food Safety(IF:14.8), 2025, 24(1): e70066.
7. Yang Z, Tian J,Liu G, et al. Magnetic Field (MF) Assisted Freezing in Food Preservation: Principles, Applications, and Technological Progress: An Overview[J].Comprehensive Reviews in Food Science and Food Safety(IF:14.8), 2025, 24(4): e70207.
8. Wan G, He J,Liu G, et al. Hyperspectral imaging technology for nondestructive identification of quality deterioration in fruits and vegetables: a review[J].Critical Reviews in Food Science and Nutrition(IF:11.208), 2025: 1-30.
9. Cao Q, Chen J,Liu G, et al. Effects of reheat treatment on warmed-over flavor and lipid oxidation in bowl-steamed Tan lamb[J].Food Chemistry(IF:9.231), 2025, 479: 143833.
10. Ma F, Zhang Q,Liu G, et al. Preparation and characterization of chickpea protein isolate-grape seed proanthocyanidin-konjac gum ternary complex: Focusing on structure, gel properties, stability and functional properties[J].International Journal of Biological Macromolecules(IF:7.7), 2025, 302: 140239.
11. Ma H, Guo J,Liu G, et al. Raman spectroscopy coupled with chemometrics for identification of adulteration and fraud in muscle foods: a review[J].Critical Reviews in Food Science and Nutrition(IF:7.3), 2025, 65(11): 2008-2030.
12. Li Y, Ma F,Liu G, et al. Volumetric physical-field-thawing techniques and their combination for muscle foods: applications and innovations[J].Meat Science(IF:5.7), 2025, 228: 109883.
13. Tian J, Yang Z,Liu G, et al. Effect of microwave thawing on muscle food quality: A review[J].Food Control(IF:6.652), 2025: 111318.
14. Wan G, He J,Liu G, et al. Comprehensive assessment of early bruise on Lingwu long jujube based on hyperspectral reflectance imaging[J].Food Control(IF:6.652), 2025: 111465.
15. Zhang Q, Li X,Liu G, et al. Carcinogens in Meat Products: Formation Mechanism and Mitigation Strategy[J].Food Reviews International(IF:5.3), 2025: 1-32.
16. Zhang Q, Liu G,Liu G, et al. Influence of processing factors on quality and heterocyclic amines content in roast mutton granules[J].Journal of Food Composition and Analysis(IF:4.52), 2025, 137: 106941.
17. Li X, Cao Q,Liu G. Advances, applications, challenges and prospects of alternative proteins[J].Journal of Food Composition and Analysis(IF:4.52), 2025, 137: 106900.
2024年度
18.Chen J, Zhang Y,Liu G, et al. The formation mechanism and control strategies of warmed-over flavor in prepared dishes: A comprehensive review and future perspectives[J].Trends in Food Science & Technology(IF:15.4), 2024, 153: 104746.
19.Ren Y, Wang Y,Liu G, et al. Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review[J].Trends in Food Science & Technology(IF:15.4), 2024, 152: 104689.
20.Xie D, Ma H,Liu G, et al. Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation[J].Comprehensive Reviews in Food Science and Food Safety(IF:14.8), 2024, 23(3): e13334.
21. Zhang Y, Li Y,Liu G, et al. Effect of two-stage low-temperature tempering process assisted by electrostatic field application on physicochemical and structural properties of myofibrillar protein in frozen longissimus dorsi of tan mutton[J].Food Chemistry(IF:9.231), 2024, 456: 140001.
22.Zhang Q, Zhang Y,Liu G, et al. Preparation and characteristics of soy protein isolate-Sea buckthorn flavone emulsion and their effects of on quality and heterocyclic amines of roasted mutton granules[J].International Journal of Biological Macromolecules(IF:8.2), 2024, 281: 136181.
23. Ma F, Li Y,Liu G, et al. Effects of umami substances as taste enhancers on salt reduction in meat products: A review[J].Food Research International(IF:8.1), 2024, 185: 114248.
24. Zhang Y, Ma Z,Liu G, et al. Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects[J].Critical Reviews in Food Science and Nutrition(IF:7.3), 2024: 1-26.
25. Zhang Y, Liu G. Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton[J].Food Chemistry: X(IF:6.5), 2024, 24: 101926.
26.Ma P,Liu G, et al. New insights into NO bonding in Tan sheep myoglobin for meat pigmentation: Spectroscopic and density functional theory investigations[J].Journal of Molecular Structure(IF:3.8), 2024, 1309: 138227.
2023年度
27.Zhang Y,Liu G, Xie Q, et al. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications[J].Comprehensive Reviews in Food Science and Food Safety(IF:15.786), 2023.
28. Zhang Y,Liu G, Xie Q, et al. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods[J].Comprehensive Reviews in Food Science and Food Safety(IF:15.786), 2023, 22(1): 107-134.
29. Zhang Y, Liu G,Liu G, et al. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications[J].Comprehensive Reviews in Food Science and Food Safety(IF:14.8), 2023, 22(4): 3444-3477.
30. Zhang Y, Liu G,Liu G, et al. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods[J].Comprehensive Reviews in Food Science and Food Safety(IF:14.8), 2023, 22(1): 107-134.
31. Xie Q,Liu G, Zhang Y, et al. Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging[J].International Journal of Biological Macromolecules(IF:8.2), 2023, 252: 126532.
32. Jia L,Liu G, He J. Postharvest Biology and Technology Acidic electrolyzed water treatment delays the senescence of ‘Lingwu long’ jujube fruit during cold storage by regulating energy and respiratory metabolism[J].Postharvest Biology and Technology(IF:7.0), 2023.
33. Wan G, Fan S,Liu G, et al. Fusion of spectra and texture data of hyperspectral imaging for prediction of myoglobin content in nitrite-cured mutton[J].Food Control(IF:6.652), 2023, 144: 109332.
34. Jia L, Li Y,Liu G, et al. UV-C delays senescence in ‘Lingwu long’jujube fruit by regulating ROS and phenylpropanoid metabolism[J].Plant Physiology and Biochemistry(IF:5.437), 2023, 194: 383-393.
35. Wu D,Liu G, Jing Y, et al. Hyperspectral imaging combined with deep learning for discrimination of Lingwu long jujube in terms of the time after bruising[J].Microchemical Journal(IF:4.8), 2023, 194: 109238.
2022年度
36. Xie Q,Liu G, Zhang Y, et al. Active edible films with plant extracts: A updated review of their types, preparations, reinforcing properties, and applications in muscle foods packaging and preservation[J].Critical Reviews in Food Science and Nutrition(IF:11.208,ESI高被引及ESI热点文章),2022: 1-23.
37. Xie Q,Liu G, Zhang Y. Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging[J].Critical Reviews in Food Science and Nutrition(IF:11.208), 2022: 1-38.
38. Yuan R,Liu G, Guo M, et al. Detection of early bruises in jujubes based on reflectance, absorbance and Kubelka-Munk spectral data[J].Postharvest Biology and Technology(IF:6.751), 2022, 185: 111810.
39. Yin J, Guo M,Liu G, et al. Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling[J].Food Engineering Reviews(IF:6.738), 2022, 14(2): 307-327.
40. Zhang J, Ma Y,Liu G, et al. Rapid evaluation of texture parameters of Tan mutton using hyperspectral imaging with optimization algorithms[J].Food Control(IF:6.652,ESI高被引文章), 2022, 135: 108815.
41. Zhang J,Liu G, Li Y, et al. Rapid identification of lamb freshness grades using visible and near-infrared spectroscopy (Vis-NIR)[J].Journal of Food Composition and Analysis(IF:4.52), 2022, 111: 104590.
2021年及以前
42. Cheng L,Liu G, He J, et al. Development of a novel quantitative function between spectral value and metmyoglobin content in Tan mutton[J].Food Chemistry(IF:9.231), 2021, 342: 128351.
43. Yuan R,Liu G, He J, et al. Classification of Lingwu long jujube internal bruise over time based on visible near-infrared hyperspectral imaging combined with partial least squares-discriminant analysis[J].Computers and Electronics in Agriculture(IF:6.757), 2021, 182: 106043.
44. Zhang X, Yi W,Liu G, et al. Colour and chlorophyll level modelling in vacuum-precooled green beans during storage[J].Journal of Food Engineering(IF:6.203), 2021, 301: 110523.
45. Fan N, Ma X,Liu G, et al. Rapid determination of TBARS content by hyperspectral imaging for evaluating lipid oxidation in mutton[J].Journal of Food Composition and Analysis(IF:3.612), 2021, 103: 104110.
46. Cheng L,Liu G, He J, et al. Non-destructive assessment of the myoglobin content of Tan sheep using hyperspectral imaging[J].Meat science(IF:7.077), 2020, 167: 107988.
47. Wan G,Liu G, He J, et al. Feature wavelength selection and model development for rapid determination of myoglobin content in nitrite-cured mutton using hyperspectral imaging[J].Journal of Food Engineering(IF:6.203), 2020, 287: 110090.
48.Liu G, Zhang Z, Yang B, et al. Resveratrol attenuates oxidative damage and ameliorates cognitive impairment in the brain of senescence-accelerated mice[J].Life sciences(IF:5.037), 2012, 91(17-18): 872-877.