Yuan Wang, Dan Li, Ni Cheng, Hui Gao, Xiaofeng Xue, Wei Cao*, Liping Sun*. Antioxidant and hepatoprotective activity of vitex honey against paracetamol in duced liver damage in rats, Food & Function, 2015, DOI:10.1039/C5FO00345H. (SCI二區, IF=2.907).
Hui Gao, Lina Kang, Qing Liu, Ni Cheng, Bini Wang, Wei Cao. Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress, J Food Sci Technol , 2015, 52(6):3394-3401.(SCI四區, IF=2.1).
Qi Jia, Shifeng Yu, Ni Cheng, Liming Wu, Jiajia Jia; Xiaofeng Xue, Wei Cao*. Stability of nitrofuran residues during honey processing and nitrofuran removal by macroporous adsorption resins, Food Chemistry, 2014, 162:110-116. (SCI二區, IF=3.259).
Ni Cheng, Bing Du, Yuan Wang, Hui Gao, Wei Cao*, Jianbin Zheng*, Fan Feng. Antioxidant properties of jujube honey and its protective effects on chronic alcohol-induced liver damage in mice, Food & Function, 2014, 5:900-908. (SCI二區, IF=2.907).
Jinmei Wang, Xiaojing Du, Ni Cheng, Xiaofeng Xue, Lanzhen Chen, Jing Zhao, Jianbin Zheng, Wei Cao. Identification of acacia honey adulteration with rape honey using Liquid chromatography–electrochemical detection and chemometrics, Food Analytical Methods, 2014, 7(10): 2003-2012 (SCI二區, IF=1.802).
Ni Cheng, Yuan Wang, Hui Gao, Jialing Yuan, Fan Feng, Wei Cao, Jianbin Zheng. Protective effect of extract of Crataegus pinnatifida pollen DNA damage response to oxidative stress, Food and Chemical Toxicology, 2013, 59: 709-714. (SCI二區, IF=2.61).
Juan Zhou, Zhirong Suo, Pinpin Zhao, Ni Cheng, Hui Gao, Jing Zhao, Wei Cao. Jujube honey from China: Physicochemical characteristics and mineral contents, Journal of Food Science, 2013, 78(3): C387-394. (封面論文, SCI三區, IF=1.791)
Ni Cheng, Naiyan Ren, Hui Gao, Xingsheng Lei, Jianbin Zheng, Wei Cao. Antioxidant and hepatoprotective effects of Schisandra chinensis pollen extract on CCl4-Induced acute liver damage in mice, Food and Chemical Toxicology, 2013, 55: 234-240. (SCI二區, IF=2.61)
Du Xiaojing, Yan Wu, Han Zhou, Ni Cheng, Yan Liang, Jianbin Zheng, Wei Cao. Development of a HPLC–ECD method for the simultaneous determination of three synthetic estrogens in milk, Analytical Methods, 2013, 5: 2822-2826. (SCI三區, IF=1.547)
Li-Guo Gao, Hua Wang, Xiao-Li Song, Wei Cao*. Research on the chelation between luteolin and Cr(III) ion through infraredspectroscopy, UV-visspectrum and theoreticalcalculations, Journal molecular Structure, 2013, 1034(27): 386-391(SCI四區, IF=1.634)
Jianjun Deng, Haixia Yang, Wei Cao, Daidi Fan, Ni Cheng, Bini Wang, Hui Gao. Extraction optimization of proteins from kiwi fruit (Actinidia chinensis Planch.) seeds by response surface methodology. International Journal of Food Science & Technology, 2013, (Published online, DOI:10.1080/10942912.2013.772197). (SCI四區)
Jianjun Deng, Haixia Yang, Daidi Fan, Wei Cao, Yan'e Luo. Antibacterial activities of polyphenolic extract from kiwi fruit (Actinidia chinensis Planch.) seeds. Journal of Pure and Applied Microbiology,2013, 7: 491-496. (SCI四區)
Jianjun Deng, Haixia Yang, Zhe Xu, Daidi Fan, Wei Cao. Influence of different storage times and temperatures on the jujube (Ziziphus jujuba Mill.) cloudy juice stability.Journal of Pure and Applied Microbiology, 2013, 7, 27-32. (SCI四區)
Ni Cheng, Hui Gao, Jianjun Deng, Bini Wang, Ruihan Xu, Wei Cao*. Removal of chloramphenicol by macroporous adsorption resinsin Honey-a novel approach on reutilization of antibiotics contaminated honey, Journal of Food Science, 2012, 77(9): 169-172. (SCI三區, IF=1.658)
Juan Zhou, Peng Li, Ni Cheng, Hui Gao, Bini Wang, Yahui Wei, Wei Cao*. Protective effects of buckwheat honey on DNA damage induced by hydroxyl radicals, Food and Chemical Toxicology, 2012, 50: 2766-2773. (SCI二區, IF=2.61)（它引21次）
Ruihan Xu, Ni Cheng, Wei Huang, Hui Gao, Jianjun Deng, Wei Cao*. Effects of the processing steps on parathion levels during honey production and parathion removal by macroporous adsorption resins, Food Control, 2012, 23, 234-237. (SCI二區, IF=2.819).
Xi Li, Wei Cao, Ying Shen, Ning Li, Xiao-Ni-Dong, Kai-Bin Zheng, Yong-Xian Cheng. Antioxidant compounds from Tosa Laevigata Fruits,Food Chemistry, 2012, 130（3）:575-580. (SCI二區, IF=3.259).
Hui Gao, Ni Cheng, Juan Zhou, BiNi Wang, JianJun Deng, Wei Cao. Antioxidant activities and phenolic compounds of date plum persimmon (Diospyros lotus L.) fruits, J Food Sci Technol, 2011, 47(1): 1-7. (SCI)
Chen W, Zhu Q, Xia Q, Cao W, Zhao S and Liu J. Scavenging of reactive oxygen species and protection of DNA by fresh and naturally-fermented coconut sap,Journal of Food Biochemistry, 2011, 35(5): 1381-1388. (SCI三區).
Wei Cao, Hai-Feng Liu, Ni Chen, Hui Gao, Bi-Ni Wang, Jin-Bin Zheng. LC with electrochemical detection for analysis of caffeic acid and caffeic acid phenyl ester in propolis, Chromatographia, 2011, 73(3-4): 411-414 (SCI).
Bi-Ni Wang, Hai Feng Liu, Jian Bin Zheng, Ming Tao Fan, and Wei Cao.Distribution of phenolic acids in different tissues of jujube and their antioxidant activity, Journal of Agricultural and Food Chemistry, 2011, 59(4): 1288-1292 (SCI一區, IF=3.01)
Qing Zhu, Wei Cao, Hui Gao, et al. Effects of the processing steps on chlorpyrifos levels during honey production, Food Control, 2010, 21(11):1497-1499 (SCI二區, IF=2.819).
Hui Gao, Wei Cao, Yan Liang, et al. Liquid chromatographic determination of phenol and thymol in honey using electrochemical detection, Chromatographia, 2010, 72(3-4):361-363 (SCI).
Bi-ni Wang, Wei Cao, Hui Gao, Ming-tao Fan, Jian-bin Zheng. Simultaneous determination of six phenolic compounds in Jujube by LC-ECD, Chromatographia, 2010, 71(7-8): 703-7 (SCI).
Yan Liang, Wei Cao, Wei-jun Chen, et al. Simultaneous determination of four phenolic components in citrus honey by high performance liquid chromatography using electrochemical detection, Food Chemistry, 2009, 114, 1537-1541 (SCI二區, IF=3.259).
Wei-jun Chen,Wei Cao, Shao-fang Sun, Yan Liang, et al. Antioxidant property of quercetin–Cr(III) complex: The role of Cr(III) ion, Journal of Molecular Structure, 2009, 918(1-3), 194-197. (SCI).
Wei Cao, Wei-jun Chen, Zhi-rong Suo, Ya-ping Yao. Protective effects of ethanolic extracts of buckwheat groats on DNA damage caused by hydroxyl radicals, Food Research International,2008, 9: 924-929 (SCI二區, IF=3.05).（它引25次）
Shao-fang Sun, Wei-jun Chen, Wei Cao, Feng-yan Zhang, et al. Research on the chelation between quercetin and Cr(III) ion by Density Functional Theory (DFT) method, Journal of Molecular Structure: THEOCHEM, 2008,860:40-44 (SCI).
Ping Guo, Wei-jun Chen, Ji-rong Song, Wei Cao, et al. A DFT study of the interaction between butein anion and metal cations (M=Mg, Cr, Fe, and Cu): Taking an insight into its chelating property, Journal of Molecular Structure: THEOCHEM, 2008, 849:33-36 (SCI).
Xiao-Li Liu, Hong-Fang Zhang, Guang-Jun Qiao, Wei Cao, Jian-Bin Zheng. Determination of Apigenin by LC with Electrochemical Detection, Chromatographia, 2008, 68, 147-150(SCI).
Wei Cao, Wei-jun Chen, Shao-fang Sun, et al. Investigating the antioxidant mechanism of violacein by density functional theory method,Journal of Molecular Structure: THEOCHEM, 2007, 817, 1-4 (SCI).
Wei-jun Chen, Ping Guo. Jirong Song, Wei Cao. The ortho hydroxy-amino group: Another choice for synthesizing novel antioxidants,Bioorganic & medicinal chemistry letters, 2006, 16(13), 3582-3585 (SCI).
Wei-jun Chen, Ping Guo. Jirong Song, Wei Cao. Exploring a possible way to synthesize novel better antioxidants based on vitamin E: A DFT study, Bioorganic & medicinal chemistry letters, 2006, 16(22), 5874-5877 (SCI).
Changqi Zhao, Wei Cao, Akito Nagatsu, and Yukio Ogihara. Three New Glycosides from Sinopodophyllum emodi (WALL.) YING, Chem. Pharm. Bull. 2001, 49(11) 1474-1476 (SCI).
曹煒教授