吴继红

　　近年来在国内外专业核心期刊发表论文70余篇，其中SCI收录的第一作者或通讯作者文章30余篇。编写《温带与亚热带果蔬汁制造》、《果蔬制品的安全生产与品质控制》、《粮食制品的安全生产与品质控制》、《食品分子检测技术》、《农产品深加工技术》、《功能性食品加工技术》等10部书籍。

　　代表著作：

　　1、《农产品加工技术》主编  农业科技出版社         2007

　　2、《净菜加工及流通技术》主编 中国农业技术出版社 2006

　　3、《功能性食品加工技术》副主编  轻工业出版社     2006

　　4、《食品分子检测技术》副主编  轻工业出版社     2007

　　代表论文：

　　Chemical compositional characterization of some apple cultivars. Food Chemistry. 2007, 103(1): 88-93(SCI,IF: 3.655)

　　Verification of aroma profiles of Jiashi muskmelon juice characterized by odor activity value and gas chromatography-Olfactometry/detection frequency analysis: Aroma reconstitution experiments and omission tests.  Journal of Agricultural and Food Chemistry, 60(40), 10426-10432, 2012  (SCI, IF: 2.823)

　　Identification of aroma-active compounds in Jiashi Muskmelon juice by GC-O-MS and OAV Calculation. Journal of Agricultural and Food Chemistry, 60(17), 4179-4185, 2012  (SCI, IF: 2.823)

　　evaluation of Chinese tea by the electronic nose and gas chromatography-mass spectrometry: Correlation with sensory properties and classification according to grade level. Food Research International, 2013. (SCI, IF: 3.15)

　　Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison. Carbohydrate Polymers, 88(2), 441-448, 2012 (SCI, IF: 3.628)

　　Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate. Journal of the Science of Food and Agriculture, 2012. (Accepeted; DOI: 10.1002/jsfa.5857) (SCI, IF: 1.436)

　　Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis. Food Research International, 2013. (On line SCI, IF:3.15)

　　Development of regression model to differentiate quality of black tea (Dianhong): correlate aroma properties with instrumental data using multiple linear regression analysis. International Journal of Food Science and Technology, 47(11), 2372-2379, 2012 (SCI, IF: 1.259)

　　Correlation between sensory attributes and chemical components of black and green tea. Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 28(S1), 375-380, 2012 (EI)

　　Model for identifying apple juice authenticity based on binary logistic regression. Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 27(6), 349-356, 2011 (EI)

　　Optimization on quick freezing technology of agaricus bisporus by high pressure carbon dioxide. Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 27(3), 375-380, 2011 (EI)