近年來共發(fā)表本領(lǐng)域內(nèi)SCI論文14篇，專著1部，他引合計(jì)達(dá)六百余次，是Food Chemistry; Meat Science；Journal of the Science of Food and Agriculture；Molecules及 Journal of Agriculture and Food Chemistry等專業(yè)內(nèi)權(quán)威期刊的特約審稿人。

　　科研項(xiàng)目學(xué)術(shù)論文

 

　　1.Liu, P., Kallio, H., Lü, D., Zhou, C., Ou, S., and Yang, B. Acids, sugars, and sugar alcohols in Chinese hawthorn (Crataegus spp.) fruits. Journal of Agricultural and Food Chemistry, 2010, 58, 1012–1019. ( Impact factor: 2.912, citation: 22)

 

　　2.Liu, P., Yang, B., and Kallio, H. Characterization of phenolic compounds in Chinese hawthorn (Crataegus pinnatifida Bge. var. major) fruit by high-performance liquid chromatography-electrospray ionization mass spectrometry. Food Chemistry, 2010, 121, 1188–1197. (Impact factor: 3.391, citation: 54)

 

　　3.Liu, P., Kallio, H., Lü, D., Zhou, C., and Yang B. Quantitative analysis of phenolic compounds in Chinese hawthorn (Crataegus spp.) fruits by high performance liquid chromatography-electrospray ionization mass spectrometry. Food Chemistry, 2011, 127, 1370–1377. (Impact factor: 3.391, citation: 28)

 

　　4.Liu, P., Kallio, H., and Yang, B. Phenolic compounds in hawthorn (Crataegus grayana) fruits and leaves and changes during fruit ripening. Journal of Agricultural and Food Chemistry, 2011, 59, 11141–11149. ( Impact factor: 2.912, citation: 17)

 

　　5.Yang, B., Kortesniemi, M., Liu, P. and Salminen, J-P. Analysis of hydrolyzable tannins and other phenolic compounds in emblic leafflower (Phyllanthus emblica L.) fruits by high performance liquid chromatography-electrospray ionization mass spectrometry. Agricultural and Food Chemistry, 2012, 60, 8672–8683. ( Impact factor: 2.912, citation: 13)

 

　　6.Liu, P., Kallio, H., and Yang, B.  Flavonol glycosides and other phenolic compounds in buds and leaves of different varieties of black currant (Ribes nigrum L.) and changes during growing season. Food Chemistry, 2014,160, 180-189. (Impact factor: 3.391, citation: 9)

 

　　7.Kallio, H., Yang,W., Liu, P., and Yang, B. Proanthocyanidins in wild sea buckthorn (Hippopha?  rhamnoides) berries analyzed by reversed-phase, normal-phase, and hydrophilic interaction liquid chromatography with UV and MS detection.Journal of Agricultural and Food Chemistry,2014,62, 7721-7729. ( Impact factor: 2.912, citation: 2)

 

　　8.Liu, P., Lindstedt, A., Markkinen, N., Sinkkonen, J., Suomela, J-P., and Yang, B. Characterization of metabolite profiles of leaves of bilberry (Vaccinium myrtillus L.) and lingonberry (Vaccinium vitis-idaea L.).Journal of Agricultural and Food Chemistry,2014,62, 12015-12026. ( Impact factor: 2.912, citation: 1)

 

　　9.Wang, Y., Ou, S., Liu, P., Xue, F., and Tang, S. Comparison of two different processes to synthesize biodiesel by waste cooking oil. Journal of Molecular Catalysis A: Chemical, 2006, 252, 107-112. ( Impact factor: 3.615, citation: 293)

 

　　10. Wang, Y., Ou, S., Liu, P., and Zhang, Z. Preparation of biodiesel from waste cooking oil via two-step catalyzed process. Energy Conversion and Management, 2007, 48, 184-188. ( Impact factor: 4.380, citation: 407)

 

　　11. Liu, P., Ou, S., Wang, Y. and Wen, Y. Preparation of Biodiesel from Waste Cooking Oil via Two-step Catalyzed Process. China Oil and Fat (Chinese), 2006, 31, 59-61.

 

　　12. Laaksonen, O., M?kil?,  L., Sandell, M.,  Salminen , J-P.,Liu, P.,  Kallio, H., and Yang, B. Chemical-sensory characteristics and consumer responses of blackcurrant juices produced by different industrial processes. Food and Bioprocess Technology, 2014, 7, 2877-2888. ( Impact factor: 2.691, citation: 2)

 

　　13. Yang, W., Alanne, A., Liu, P., Kallio, H., and Yang, B. Flavonol glycosides in currant leaves and variation with growth season, growth location and leaf position.Journal of Agricultural and Food Chemistry,2015, 63, 9269–9276. (Impact factor: 2.912, citation: 0)

 

　　14. Liu, P., Ou, S., and Bao, H. Research and application of ferulic acid esterases. Food Research and Development (Chinese), 2006, 127, 169-171.

 

　　15. Yang, B., and Liu, P. Composition and health effects of phenolic compounds in hawthorn (Crataegus spp.) of different origins. Journal of the Science of Food and Agriculture, 2012, 92, 1578-1590. ( Impact factor: 1.714, citation: 15)

 

　　16. Yang, B., and Liu, P. Composition and biological activities of hydrolyzable tannins of fruits of Phyllanthus emblica.Journal of Agricultural and Food Chemistry,2014, 62, 529-541. ( Impact factor: 2.912, citation: 4)