1. 叶华.Fluorometric determi nation of lipopolysaccharides via changes of the graphene oxide-enhanced fluorescence polarization caused by truncated aptamers[J].Microchimica Acta,2019,3.(SCI二区)

2. 叶华.GO-amplified fluorescence polarization assay for high-sensitivity detection of Aflatoxin B1 with low dosage aptamer probe[J].Analytical and Bioanalytical Chemistry,2019,5.(SCI三区)

3. 翟立公.Development of a real-time nucleic acid sequence-based amplification assay for the rapid detection of Salmonella spp. from food[J].Brazilian journal of microbiology,2019,1.(SCI四区)

4. 郑海波.Combination of high pressure and heat on the gelation of chicken myofibrillar proteins[J].nnovative Food Science & Emerging Technologies,2019,52.(SCI二区)

5. 翟立公.Propidium monoazide real-time PCR amplification forviable Salmonella species and Salmonella Heidelberg in pork[J].Canadian Journal of Microbiology,2019,7.(SCI四区)

6. 翟立公.德尔卑沙门氏菌血清型分子检测靶点筛选及多重PCR检测方法的建立[J].食品与发酵工业,2019,7.

7. 翟立公.高温胁迫对德尔卑沙门氏菌抗逆性的影响[J].食品与机械,2019,6.

8. 翟立公.不同提取工艺对老芽菜多糖得率的影响[J].太阳成集团tyc9728学报,2019,1.

9. 吴晓伟.安徽省旅游烹饪专业人才培养状况调研[J].赤峰学报,2019,07.

10. 吴晓伟.基于SSM模型的安徽旅游产品结构优化研究[J].商业经济研究,2019,7.

11. 杜传来.高温胁迫对德尔卑沙门氏菌抗逆性的影响[J].食品与机械,2019,6.

12. 杜传来.不同保鲜剂对茭白后熟衰老进程的影响[J].食品工业科技,2019,16.

13. 杜传来.菠萝石榴混合果醋的研制[J].安徽农业科学,2019,19.

14. 杜传来.陈皮生姜意大利面的研制及优化设计[J].现代食品,2019,16.

15. 杜传来.酿造石榴果醋加工工艺研究[J].太阳成集团tyc9728学报,2019,4.

16. 高红梅.荷香风味蒸谷米生产工艺研究[J].四川旅游学院学报,2019,01.

17. 高红梅.高钙燕麦粉面包的研制[J].四川旅游学院学报,2019,02.

18. 高红梅.富铬发芽糙米饼干的研制[J].新产品研究与开发,2019,22.

19. 李先保.胡萝卜芹菜香肠工艺研究[J].农产品加工,2019,13.

20. 李先保.微囊藻毒素LR免疫原及包被抗原的合成与鉴定[J].江苏农业科学,2019,09.

21. 李先保.响应面法优化板栗黄桃茉莉花酸奶加工工艺[J].太阳成集团tyc9728学报,2019,03.