近五年主持科研项目：
1. “十三五”国家重点研发计划任务《山野菜保鲜与即食产品研发与示范》，2016~2021年
2. 黑龙江省蔬菜现代产业技术协同创新推广体系岗位专家课题，2017~至今
3. 企业横向课题：蕨菜主要成分分析及蕨菜即食产品工艺，2020-2023
4. 企业横向课题：紫苏系列产品相关技术的研究与开发，2017-2020
近五年以第一作者及通讯作者发表论文：
1. Green fabrication of citrus pectin-Ag@AgCl/g-C3N4 nanocomposites with enhanced photocatalytic activity for the degradation of new coccine. Food Chemistry, 2022, 387: 132928.
2. Combined effects of 1-methylcyclopropene and tea polyphenols coating treatment on the postharvest senescence and reactive oxygen species metabolism of bracken (Pteridium aquilinum var. latiusculum). Postharvest Biology and Technology, 2022, 185: 111813.
3. Comparison of the nutritional and phytochemical composition and antioxidant activities of Aralia elata (Miq.) Seem fruits in Northeast China. Arabian Journal of Chemistry, 2021,14:103448.
4. Synergistic Antioxidant Effects of Araloside A and L-Ascorbic Acid on H2O2-Induced HEK293 Cells: Regulation of Cellular Antioxidant Status. Oxidative Medicine and Cellular Longevity, 2021:9996040.
5. Preparation and Characterization of Pullulan/Casboxymethyl Cellulose/Nano-TiO2 Composite Films for Strawberry Preservation. Food Biophysics, 2021,16:460-473.
6. 不同发酵工艺对蓝靛果酒功能性及香气成分影响. 食品科学, 2022, 43(10): 189-198.
7. 不同保护剂对蓝靛果冻干粉理化和花色苷缓释特性的影响. 食品科学, 2022, 43(12): 122-129.
8. 1-甲基环丙烯熏蒸结合茶多酚涂膜处理对蕨菜保鲜效果的影响. 食品科学, 2021,42(19): 218-225.
9. Lactobacillus plantarumL15 Alleviates Colitis by Inhibiting LPS-Mediated NF-κB Activation and Ameliorates DSS-Induced Gut Microbiota Dysbiosis. Immunology, 2020,11:575173.
10. Comparison of different extraction techniques and optimization of the microwave-assisted extraction of saponins from Aralia elata (Miq.) Seem fruits and rachises. Chemical Papers, 2020,74(9): 3077-3087.
11. Antibacterial activity of Osmunda japonica (Thunb) polysaccharides and its effect on tomato quality maintenance during storage. International Journal of Food Science and Technology, 2020, 01: 1-12.
12. Effect of polysaccharide derived from Osmunda japonica Thunb‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes. Journal of food processing and preservation, 2019, 43（09）: e14239.
13. Simultaneous optimization of the acidified water extraction for total anthocyanin content, total phenolic content, and antioxidant activity of blue honeysuckle berries (Lonicera caerulea L.) using response surface methodology. Food Science & Nutrition, 2019,00:1-9.
14. Association analysis of four storage protein components using microsatellite markers in a japonica rice collection. Chilean Journal of Agricultural Research, 2019，79（1）：3-16.
15. 老山芹全株及其不同部位酚类物质含量及抗氧化能力分析. 食品科学, 2019，（40）7：54-59.
16. 响应面优化微波辅助提取蓝靛果花色苷工艺及其抗氧化活性. 食品工业科技, 2019，40（02）195-200、214.
17. 薇菜天然复配保鲜剂配方的优化及其对薇菜贮藏期生理指标的影响. 食品工业科技, 2019，40（04）280-285.
18. 微波辅助提取老山芹黄酮、组分分析及抗氧化活性研究. 食品科技, 2018，43（10）257-265.
19. CMC和川陈皮素复合涂膜对青椒保鲜效果的影响. 食品科技, 2018，43（9）65-70.
20. 响应面法优化老山芹护绿工艺. 食品工业科技, 2018，17：152-158、166.
