娄在祥

　　[1] Lou Z., Wang H., Lv W., Ma C., Wang Z., Chen S. Assessment of antibacterial activity of fractions from burdock leaf against food-related bacteria. Food Control,2010, 21: 1272-1278. (IF: 2.812)

　　[2]Lou Z., Wang H., Rao S., Sun J., Ma C., Li J., p-Coumaric acid kills bacteria through dual damage mechanisms, Food Control , 2012, 25: 550-554. (IF: 2.812)

　　[3] Zaixiang Lou, Xinyi Song, Ying Hong, Hongxin Wang, Yiming Lin. Separation and enrichment of burdock leaf components and their inhibition activity on biofilm formation of E. coli. Food Control, 2013, 32(1): 270-274(IF: 2.812)

　　[4] Zaixiang Lou, Hongxin Wang, Shangwei Chen, Zhouping Wang. Antioxidant activity and chemical composition of the fractions from burdock leaves. Journal of Food Science, 2010, 75(5): c413-419. (IF: 1.733)

　　[5] Lou Z, Wang H, Wang D, Zhang Y. Preparation of inulin and phenols-rich dietary fibre powder from burdock root. Carbohydrate Polymers, 2009, 78(4):666-71. (IF: 3.463)

　　[6] Lou Z., Wang H., Zhu S., Chen S., Zhang M., Wang Z., Ionic liquids based simultaneous ultrasonic and microwave assisted extraction of phenolic compounds from burdock leaves, Analytica Chimica Acta, 2012, 716: 28-33. (IF: 4.555)

　　[7]Lou Z., Wang H., Zhu S., Zhang M., Gao Y., Ma C., Wang Z. Improved extraction and identification by ultra performance liquid chromatography tandem mass spectrometry of phenolic compounds in burdock leaves. Journal of Chromatography A, 2010, 1217: 2441-2446. (IF: 4.531)