肖紅偉，男，博士，中國農業大學副教授，博士生、碩士生導師。
基本介紹
- 中文名：肖紅偉
- 民族：漢族
- 畢業院校：中國農業大學
- 學位/學歷：博士
- 專業方向：農業工程
- 任職院校：中國農業大學
人物經歷,教育經歷,工作經歷,學術兼職,研究方向,學術成果,發表著作,發表論文,發明專利,科研項目,獲得榮譽,
人物經歷
教育經歷
2001年9月-2005年7月，中國農業大學，工學院農業工程系，工學學士學位
2005年9月-2010年6月，中國農業大學，工學院農業工程系，工學博士學位，導師高振江教授，期間博士論文《西洋參氣體射流衝擊乾燥特性和色澤變化動力學》獲得中國農業大學2010年度十佳優秀博士論文（10，504）
2008年9月-12月 北京市研究生黨員骨幹培訓班，清華大學和井岡山
工作經歷
2014年1月-至今，中國農業大學，工學院農業工程系，副教授，博士生導師·
2010年7月-2013年12月，中國農業大學，工學院農業工程系，講師
2012年12月-2013年12月 愛爾蘭都柏林大學 訪問學者，合作導師孫大文院士
學術兼職
-Taylor & Francis 旗下雜誌Drying Technology(乾燥領域Top雜誌, 5-IF2.317) 副主編 (January 2018-);
-Elsevier旗下EI雜誌Information Processing in Agriculture, 編委（March 2016-）;
-Wiley & Hindawi旗下SCI雜誌Journal of Food Quality (IF0.968) Lead Guest Editor;
-Crimson Publishers旗下雜誌Cohesive Journal of Microbiology & Infectious Disease，副主編;
-國家自然基金函評專家；
Food Chemistry, Energy, Journal of Food Engineering, Food and Bioprocess Technology; LWT-Food Science and Technology; International Journal of Food Science and Technology; Journal of Food Science and Technology; Transactions of the ASABE; Biosystems Engineering等雜誌審稿人，年審稿量30-120篇。
研究方向
碩博連讀期間和參加工作以來一直從事農產品和食品加工技術與裝備的研究工作，尤其在農產品乾燥加工中的品質變化機理和降解動力學研究方面積累了豐富的研究經驗。
學術成果
發表著作
[1]. Xiao Hong-Wei, Wang Jun, Bai Jun-Wen, and Gao Zhen-Jiang (2016). Chapter 5: Novel high-humidity hot air impingement blanching (HHAIB) in agricultural products processing. In Amit K. Jaiswal edited Food Processing Technologies: Impact on Product Attributes (ISBN978-1-482-25744-0). CRC Press, Boca Raton, Fl., USA (pp.79-91).
[2]. Xiao Hong-Wei, Zhang Qian, Wang Jun, and Gao Zhen-Jiang (2016). Chapter 6: Hot air impingement heating of food products. In Amit K. Jaiswal edited Food Processing Technologies: Impact on Product Attributes (ISBN978-1-482-25744-0). CRC Press, Boca Raton, Fl., USA (pp.93-111).
[3]. Xiao Hong-Wei, Mujumdar Arun S. Chapter 12: Impingement drying: applications and future trends. In Drying Technologies for Foods: Fundamentals & Applications (ISBN978-938-14-5074-1) edited by Prabhat K. Nema, Barjiinder Pal Kaur, and Arun S. Mujumdar. Printed in December 2014 by New India Publishing Agency, New Delhi, India. (pp.279-299)
[4]. Xiao Hong-Wei, Gao Zhen-Jiang. Chapter 11: The application of Scanning Electron Microscope (SEM) to study the microstructure changes in the field of agricultural products drying. In The Scanning Electron Microscope (ISBN 978-953-51-0092-8) edited by Dr. Viacheslav Kazmiruk. Printed in February 2012 by INTECH Press, Rijeka, Croatia. (pp.213-226) 已被引用14次
[5]. Xie Long, Mujumdar Arun S. Xiao Hong-Wei*, Gao Zhen-Jiang. Chapter 4: Recent technologies and trends in medicinal herb drying. In Drying Technologies for Foods: Fundamentals & Applications (Part II) (ISBN978-938-55-1639-9) edited by Prabhat K. Nema, Barjiinder Pal Kaur, and Arun S. Mujumdar. Printed in 2016 by New India Publishing Agency, New Delhi, India. (pp.69-90).
[6]. Wang Jun, Mujumdar, A.S., Mu Weisong, Feng Jianying, Zhang Xiaoshuan, Zhang Qian, Fang Xiaoming, Gao Zhen-Jiang, Xiao Hong-Wei*. Chapter 7 Grape drying: current status and future trends. in Grape and Wine Biotechnology (ISBN 978-953-51-2693-5) edited by Antonio Morata and Iris Loira printed in October 2016 by INTECH Press, Rijeka, Croatia (pp145-165).
[7]. Wang Jun, Law Chung-Lim, Mujumdar, A.S., Xiao Hong-Wei*. Chapter 11: The degradation mechanism and kinetics of vitamin C in fruits and vegetables during thermal processing. In Drying Technologies for Foods: Fundamentals & Applications (Part III) edited by Prabhat K. Nema, Barjiinder Pal Kaur, and Arun S. Mujumdar. Printed in 2017 by New India Publishing Agency, New Delhi, India. pp227-253.
發表論文
近年發表SCI，EI論文100多篇，其中第一作者和通訊作者50多篇(包括3篇Nature)，第一作者和通訊作者論文影響因子累積超過200，被引用2100多次，H-index 為29，2篇論文入選Web of Science 高被引論文，單篇最高被引用120多次(是農業工程領域頂級期刊Biosystems Engineering2010年以來最被引論文)；參編外文專著6部7個章節；獲國家授權發明專利30多項，實用新型專利5項。
2019
1. Zhang Xiao-Lin, Zhong Chong-Shan, Mujumdar Arun S., Yang Xu-Hai, Deng Li-Zhen, Wang Jun, Xiao Hong-Wei* (2019). Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.). Journal of Food Engineering, 241, 51-57.
2. Deng Li-Zhen, Pan Zhongli, Mujumdar A.S., Zhao Jin-Hong, Zheng Zhi-An, Gao Zhen-Jiang, Xiao Hong-Wei* (2019). High-Humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure. Food Control, 96, 104-111.
3. Yu Xian-Long, Ju Hao-Yu, Mujumdar Arun S., Zheng Zhi-An, Wang Jun, Deng Li-Zhen, Gao Zhen-Jiang, Xiao Hong-Wei.* Experimental and simulation studies of heat transfer in high-humidity hot air impingement blanching (HHAIB) of carrot. Food and Bioproducts Processing, 114, 196-204.
4. Liu Zi-Liang, Bai Jun-Wen, Yang Wen-Xia, Wang Jun, Deng Li-Zhen, Yu Xian-Long, Zheng Zhi-An, Gao Zhen-Jiang, Xiao Hong-Wei* (2019). Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets. Drying Technology, doi: 10.108007373937.2018.1494185
5.Wang Jun, Xiao Hong-Wei, Wang Jin, Ye Jing-Hua, Raghavan Vijava (2019). Ultrasound pretreatment to enhance drying kinetics of kiwifruit slices: pros and cons. Food Bioprocess and Technology, has been accepted.
2018
1. Deng Li-Zhen, Mujumdar A.S., Zhang Qian, Yang Xu-Hai, Wang Jun, Zheng Zhi-An, Gao Zhen-Jiang, Xiao Hong-Wei*(2018). Chemical and physical pretreatments of fruits and vegetables: effects on drying characteristics and quality attributes-a comprehensive review. Critical Reviews in Food Science and Nutrition, doi:10.108010408398.2017.1409192
2. Wang Jun, Mujumdar A.S., Deng Li-Zhen, Gao Zhen-Jiang, Xiao Hong-Wei*, G.S.V. Raghavan (2018). High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape. Carbohydrate Polymers, 194, 9-17.
3. Wang Jun, Yang Xu-Hai, Mujumdar A.S., Fang Xiao-Ming, Zhang Qian, Zheng Zhi-An, Gao Zhen-Jiang, Xiao Hong-Wei*(2018). Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage. Food Chemistry, 259, 65-72.
4. Deng Li-Zhen, Mujumdar A.S., Yang Xu-Hai, Wang Jun, Zhang Qian, Zheng Zhi-An, Gao Zhen-Jiang, Xiao Hong-Wei*(2018). High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification. Food Chemistry, 261, 292-300.
5. Wang Jun, Law Chung-Lim, Nema Prabhat K., Zhao Jin-Hong, Liu Zi-Liang, Deng Li-Zhen, Gao Zhen-Jiang, Xiao Hong-Wei* (2018). Pulsed vacuum drying enhances drying kinetics and quality of lemon slices. Journal of Food Engineering, 224, 129-138.
6. Ju Hao-Yu, Zhao Shi-Hao, Mujumdar A.S., Fang Xiao-Ming, Gao Zhen-Jiang, Zheng Zhi-An, Xiao Hong-Wei* (2018). Energy efficient improvements in hot air drying by controlling relative humidity based on Weibull and Bi-Di models. Food and Bioproducts Processing,111，20-29.
7. Xie Long, Zheng Zhi-An, Mujumdar Arun S., Fang Xiao-Ming, Wang Jun, Zhang Qian, Ma Qin, Xiao Hong-Wei*, Liu Yan-Hong, Gao Zhen-Jiang (2018). Pulsed vacuum drying (PVD) of wolfberry: drying kinetics and quality attributes. Drying Technology, doi: 10.108007373937.2017.1414055
8. Wang Jun, Bai Tian-Yu, Wang Dong, Fang Xiao-Ming, Xue Ling-Yang, Zheng Zhi-An, Gao Zhen-Jiang, Xiao Hong-Wei* (2018). Pulsed vacuum drying of Chinese ginger (Zingiber officinale Roscoe) slices: Effects on drying characteristics, rehydration ratio, water holding capacity, and microstructure. Drying Technology, Doi:10.108007373937.2017.1423325
9. Xiao Hong-Wei, Pan Zhongli, Martynenko Alex, Law Chung-Lim, Nema Prabhat K. (2018). Editorial: innovative and emerging drying technologies for enhancing food quality. Journal of Food Quality, Article ID 6943078,
10. Yang Xu-Hai, Deng Li-Zhen, Mujumdar Arun S., Xiao Hong-Wei, Zhang Qian, Kan Za (2018). Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying. Journal of Food Engineering, 231, 101-108.
11. Zhang Yu, Zhao Jin-Hong, Ding Yang, Xiao Hong-Wei, Sablani S.S., Nie Ying, Wu Shu-Juan, Tang Xuan-Ming (2018). Changes in the vitamin C content of mango with water state and ice crystals under statephase transitions during frozen storage. Journal of Food Engineering, 222, 49-53.
12. Zhang Min, Xiao Hong-Wei, Chen Huizhi (2018). Guest editorial: special issue for the 9th Asia-Pacific drying conference (ADC 2017). Drying Technology, doi: 10.108007373937.2018.1464342
13. Bai Jun-Wen, Xiao Hong-Wei, Ma Hai-Le, Zhou Cun-Shan. Artificial neural network modeling of drying kinetics and color changes of Ginkgo Biloba seeds during microwave drying process. Journal of Food Quality, 2018, Article ID 3278595, 8 pages.
14. Zhao Jin-Hong, Ding Yang, Yuan Yue-Jin, Xiao Hong-Wei, Zhou Chun-Li, Tan Ming-Lei, Tang Xuan-Ming (2018). Effect of osmotic dehydration on desorption isotherms and glass transition temperatures of mango. International Journal of Food Science and Technology, has been accepted.
2017
1. Wang Jun, Fang Xiao-Ming, Mujumdar Arun S., Qian Jing-Ya, Zhang Qian, Yang Xu-Hai, Liu Yan-Hong, Gao Zhen-Jiang, Xiao Hong-Wei* (2017). Effect of high-humidity hot air impingement blanching (HHAIB) pretreatment on drying characteristic and quality attributes of red pepper (Capsicum annuum L.). Food Chemistry，220, 145-152.（IF4.5, Web of Science高被引論文）
2. Wang Jun, Yang Xu-Hai, Mujumdar Arun S., Wang Dong, Zhao Jin-Hong, Fang Xiao-Ming, Zhang Qian, Xie Long, Gao Zhen-Jiang, Xiao Hong-Wei* (2017). Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.). LWT-Food Science and Technology, 77, 337-347(5 year-IF 3.29，Web of Science 高被引論文)
3. Wang Jun, Mu Wei-Song, Fang Xiao-Ming, Mujumdar Arun S., Yang Xu-Hai, Xue Ling-Yang, Xie Long, Xiao Hong-Wei*, Gao Zhen-Jiang, Zhang Qian (2017). Pulsed vacuum drying of Thompson seedless grape: effects of berry ripeness on physicochemical properties and drying characteristics. Food and Bioproducts Processing,106, 117-126.
4. Xie Long, Mujumdar Arun S., Fang Xiao-Ming, Wang Jun, Dai Jian-Wu, Du Zhi-Long, Xiao Hong-Wei*, Liu Yanhong, Gao Zhen-Jiang* (2017). Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of Wolfberry: effects on drying kinetics and quality attributes. Food and Bioproducts Processing, 2017, 102: 320-331 (5 year-IF 3.51)
5. Xiao Hong-Wei, Pan Zhongli, Deng Li-Zhen, EI-Mashad Hamed M., Yang Xu-Hai, Mujumdar Arun S., Gao Zhen-Jiang, Zhang Qian (2017). Recent developments and trends in thermal blanching-a comprehensive review. Information Processing in Agriculture, 4(2), 101-127.
6. Xiao Hong-Wei, Mujumdar Arun S. (2017). Role of expert reviews in guiding future drying R&D. Drying Technology, 35(5), 525-526.
7. Xiao Hong-Wei, Zhang Min (2017). Blooming drying research in China. Drying Technology, 35(11), 1290.
8. Xiao Hong-Wei (2017). Handbook of drying of vegetables and vegetables product. Drying Technology, doi: 10.108007373937.2017.1370769
9. Xie Long, Mujumdar Arun S., Zhang Qian, Wang Jun, Liu Shuxiang, Deng Lizhen, Wang Dong, Xiao Hong-Wei*, Liu Yan-Hong, Gao Zhen-Jiang* (2017). Effects of pulsed vacuum drying on infrared radiation heating (PVD-FIR) and electronic panel contact heating (PVD-EPC) on drying kinetics, colour and volatile compounds of wolfberry. Drying Technology,35(11), 1312-1326.
10. Deng Li-Zhen, Yang Xu-Hai, Mujumdar Arun S., Zhao Jin-Hong, Wang Dong, Zhang Qian*, Wang Jun, Gao Zhen-Jiang, Xiao Hong-Wei* (2017). Red pepper (Capsicum annuum L.) drying: effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure. Drying Technology, doi: 10.108007373937.2017.1361439
11. 於賢龍，高振江，代建武，薛令陽，王棟，王軍，鄧利珍，謝永康，張曉琳，肖紅偉* （2017）. 苜蓿氣體射流衝擊聯合常溫通風乾燥裝備設計及試驗.農業工程學報，33（15），293-300.
Yu Xianlong, Gao Zhenjiang, Dai Jianwu, Xue Lingyang, Wang Dong, Wang Jun, Deng Lizhen, Xie Yongkang, Zhang Xiaolin, Xiao Hong-Wei* (2017). Design and experiment of air-impingement jet combined with normal temperature ventilation dryer for alfalfa. Transactions of the Chinese Society of Agricultural Engineering, 33(15), 293-300.
13. Xie Yucen, Gao Zhen-Jiang, Liu Yanhong, Xiao Hong-Wei (2017). Pulsed vacuum drying of rhizoma dioscoreae slices. LWT-Food Science and Technology, 80, 237-249.
14. Zhang Weipeng, Pan Zhongli, Xiao Hong-Wei, Zheng Zhi-An*, Chen Chang, Gao Zhen-Jiang, (2017). Pulsed vacuum drying (PVD) technology improves drying efficiency and quality of Poria cocos Cubes. Drying Technology, doi: 10.108007373937.2017.
15. Zhang Yu, Zhao Jin-Hong, Ding Yang, Nie Ying, Xiao Hong-Wei, Zhu Zhen, Tang Xuan-Ming (2017). Effects of statephase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage. International Journal of Food Science and Technology, 52(1), 239-246.
16. Zhao Jin-Hong, Xiao Hong-Wei, Ding Yang, Nie Ying, Zhu Zhen, Tang Xuan-Ming (2017). Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage. Journal of Food Science and Technology, 54(6), 1527-1537.
17. 王軍， 王棟，羅慶松，肖紅偉，張曉琳，方小明，高振江，韓勝明 （2017）. 不同貯藏條件對荷花粉脂質氧化與色澤降解動力學的影響.農業工程學報，33(Supp. 1), 367-373.
Wang Jun, Wang Dong, Luo Qing-Song, Xiao Hong-Wei, Zhang Xiao-Lin, Fang Xiao-Ming, Gao Zhen-Jiang, Han Sheng-Ming (2017). Lipid oxidation and color degradation kinetics under different storage conditions of pollen. Transactions of the Chinese Society of Agricultural Engineering, 33(Supp. 1), 367-373.
18. Xiao Hong-Wei, Pan Zhongli, Martynenko Alex, Law Chung-Lim, Nema Prabhat K. Call for papers: Special Issue on innovative and emerging drying technologies for enhancing food quality. Journal of Food Quality,
19. 白竣文，周存山，蔡健榮，肖紅偉，高振江，馬海樂 (2017). 南瓜片真空脈動乾燥特性及含水率預測.農業工程學報，33(17)，290-297.
Bai Junwen, Zhou Cunshan, Cai Jianrong, Xiao Hong-Wei, Gao Zhenjiang, Ma Haile (2017). Vacuum pulse drying characteristics and moisture content prediction of pumpkin slices. Transactions of the Chinese Society of Agricultural Engineering, 33(17), 290-297.
20. 李小明，高振江，金紅偉，肖紅偉，王軍，張維維 (2017).擠奶機真空度對奶牛體細胞數和牛乳頭末端壁厚的影響.農業工程學報，33(9)，308-314.
Li Xiaoming, Gao Zhenjiang, Jin Hongwei, Xiao Hong-Wei, Wang Jun, Zhang Weiwei (2017). Effect of vacuum degree of milking machine on milk somatic cell counts (SCC) and test and wall thickness. Transactions of the Chinese Society of Agricultural Engineering, 33(9)，308-314.
2016
1. Ju Hao-Yu, EI-Mashad Hamed, Fang Xiao-Ming, Pan Zhongli, Xiao Hong-Wei*, Liu Yan-Hong, Gao Zhen-Jiang (2016). Drying characteristics and modeling of yam slices under different relative humidity conditions. Drying Technology,34 (3), 296-306. （IF 1.854,通訊作者）
2. Ju Hao-Yu, Law Chung-Lim, Fang Xiao-Ming, Xiao Hong-Wei*, Liu Yan-Hong, Gao Zhen-Jiang (2016). Drying kinetics and evolution of sample’s core temperature and moisture distribution of yam slices (Dioscorea alata L.) during convective hot air drying. Drying Technology, 34(11), 1297-1306.（IF 1.854, 通訊作者）
3. Ju Hao-Yu, Zhang Qian, Mujumdar Arun S., Fang Xiao-Ming, Xiao Hong-Wei*, Gao Zhen-Jiang (2016). Hot air drying kinetics of yam slices under step change in relative humidity. International Journal of Food Engineering, 12(8), 783-792.
4. Xiao Hong-Wei (2016). Guest Editorial: Role of peer review system in quality assurance of archival publications. Drying Technology, 34(16), 1901-1903.
5. Lin Ya-Wen, Liu Yan-Hong, Wang Lu, Xie Long, Xie Yu-Cen, Zhang Qian, Du Zhi-Long, Gao Zhen-Jiang, Xiao Hong-Wei*. Vitamin C degradation and polyphenol oxidase inactivation of lotus root under boiling water blanching and steam blanching. International Agricultural Engineering Journal, 25(4), 257-266.
6. 趙海燕，方小明，王軍，巨浩羽，張月敬，陳興付，張茜，劉嫣紅，高振江，肖紅偉*(2016). 乙醇浸漬對切片茄子乾燥特性和品質的影響. 農業工程學報，2016, 32（9），233-240.
Zhao Haiyan, Fang Xiaoming, Wang Jun, Ju Haoyu, Zhang Yuejing, Chen Xingfu, Zhang Qian, Liu Yanhong, Gao Zhenjiang, Xiao Hong-Wei* (2016). Effect of ethanol dipping pretreatment on drying characteristics and quality of eggplant slices. Transactions of the Chinese Society of Agricultural Engineering, 2016, 32(9), 233-340.
7. 錢婧雅，張茜，王軍，方小明，張衛鵬，高振江，劉嫣紅，肖紅偉*.三種乾燥技術對紅棗脆片乾燥特性和品質的影響.農業工程學報，2016, 32(17), 259-265.
Qian Jing-Ya, Zhang Qian, Fang Xiao-Ming, Zhang Wei-Peng, Gao Zhen-Jiang, Liu Yan-Hong, Xiao Hong-Wei. Effects of three drying technologies on drying characteristics and quality attributes of jujube crisps. Transactions of the Chinese Society of Agricultural Engineering, 2016, 32(17), 259-265.
8. Zhao Jin-Hong, Liu Fang, Pang Xue-Li, Xiao Hong-Wei, Wen Xin, Ni Yuan-Ying (2016). Effects of different osmo-dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica L.). International Journal of Food Science and Technology, 51(6), 1441-1448.
9. Zhao Jin-Hong, Ding Yang, Nie Ying, Xiao Hong-Wei, Zhang Yu, Zhu Zhen, Tang Xuan-Ming (2016). Glass transition and state diagram for freeze-dried Lentinus edodes mushroom. Thermochimica Acta, 637, 82-89. (SCI, IF 2.393)
10. 張衛鵬，肖紅偉，鄭志安，潘忠禮，薛令陽，張玉明，方小明，劉嫣紅，高振江. 基於碳纖維紅外板加熱的乾燥裝備設計與試驗. 農業工程學報，2016,32(17), 242-251.
Zhang Wei-Peng, Xiao Hong-Wei, Zheng Zhi-An, Pan Zhong-Li, Xue Ling-Yang, Zhang Yu-Ming, Fang Xiao-Ming, Liu Yan-Hong, Gao Zhen-Jiang. Design and experiment of vacuum pulsed drying equipment based on carbon fiber infrared heating plate. Transactions of the Chinese Society of Agricultural Engineering, 2016, 32(17), 242-251.
11. 巨浩羽，張茜，郭秀良，肖紅偉，方小明，劉嫣紅，趙海燕，高振江. 基於監測物料溫度的胡蘿蔔熱風乾燥相對濕度控制方式.農業工程學報，2016, 32（4），269-276.
Ju Haoyu, Zhang Qian, Guo Xiuliang, Xiao Hong-Wei, Fang Xiao-Ming, Liu Yanhong, Zhao Haiyan, Gao Zhenjiang (2016). Control method of relative humidity of carrot hot air drying based on detecting material’s temperature. Transactions of the Chinese Society of Agricultural Engineering, 2016, 32(4), 269-276.
12.方小明，張曉琳，王軍，張茜，肖紅偉，劉嫣紅，巨浩羽，梁珊，高振江. 荷花粉真空脈動乾燥特性和乾燥品質. 農業工程學報，2016, 32（10），287-295.
Fang Xiaoming, Zhang Xiaolin, Wang Jun, Zhang Qian, Xiao Hongwei, Liu Yanhong, Ju Haoyu, Liang Shan, Gao Zhenjiang. Vacuum pulsed drying characteristics and quality of lotus pollen. Transactions of the Chinese Society of Agricultural Engineering, 2016, 32(10), 287-295.
13. 方小明，田文禮，張曉琳，彭文君，肖紅偉，高凌宇，高振江.荷花粉多糖顯著減輕氟尿嘧啶所致小鼠腸道黏膜屏障損傷.食品科學，2016, 37(15), 209-214.
Fang Xiaoming, Tian Wenli, Zhang Xiaolin, Peng Wenjun, Xiao Hong-Wei, Gao Lingyu, Wang Canhong, Gao Zhen-Jiang (2016). Lotus bee pollen polysaccharides significantly relieve intestinal mucosal barrier damage in mice caused by Fluorouracil. Journal of Food Science, 37(15), 209-214 (in Chinese with English abstract).
14. Li Xiaoming, Jin Hong-Wei, Xiao Hong-Wei, Xue Lingyang, Wang Guoliang, Gao Zhen-Jiang* (2016). Effect of milking machine working vacuum on opera-tional parameters of electromagetic pulsator. 2016 ASABE Annual Internal Meeting, with doi:10.13031aim.20162423348 (EI)
15. 鄧利珍，劉可，冷飛凡，肖紅偉，淳炯，楊文俠.川芎提取液對臍橙的防腐保鮮效果.農業工程學報，2016, 32（7），296-302.
Deng Lizhen, Liu Ke, Leng Feifan, Xiao Hongwei, Chun Jiong, Yang Wenxia. Effect of Ligusticum chuanxiong hort extract for antisepsis and preservatio of navel organge. Transactions of the Chinese Society of Agricultural Engineering, 2016, 32(7), 296-302.
2015年
1. Xiao Hong-Wei, Mujumdar A.S., Che Liming (2015). Pollution: uncouple from economy boom. Nature, 517, 145.(SCI, IF 41.5, 被倫敦政治經濟學院、中科院、清華大學、北京科技大學等單位的研究學者引用)
2. Xiao Hong-Wei, Gao Zhen-Jiang, Mujumdar A.S. (2015). Mining shell waste will not be easy. Nature, 525, 321. (SCI, IF 41.5)
3. Xiao Hong-Wei (2015). Guest Editorial: Some mitigation strategies for climate change. Drying Technology, 33(14), 1679-1680 (SCI, IF1.77).特邀編輯，並發表社論
4. Xiao Hong-Wei, Bai Jun-Wen, Xie Long, Sun Da-Wen, Gao Zhen-Jiang. (2015). Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered. Food and Bioproducts Processing, 94(2), 581-591.（SCI, 5-IF2.82, has been cited 22 times）
5.Xiao Hong-Wei, Liu Xiangdong, Gao Zhen-Jiang (2015). Professor Chong-Wen Cao (1928-2014). Drying Technology, 33, 258-259 (SCI, IF 1.77)
6. Dai Jian-Wu, Rao Jun-Quan, Wang Dong, Xie Long, Xiao Hong-Wei*, Liu Yan-Hong, Gao Zhen-Jiang (2015). Process-based drying temperature and humidity integration control enhances drying kinetics of apricot halves. Drying Technology, 33(3), 365-376. （SCI, IF 1.77, 通訊作者,has been cited 26 times）
7. Ju Hao-Yu, Law Chung-Lim, Fang Xiao-Ming, Xiao Hong-Wei*, Liu Yan-Hong, Gao Zhen-Jiang (2015).Drying kinetics and evolution of sample’s core temperature and moisture distribution of yam slices (Dioscorea alata L.) during convective hot air drying. Drying Technology, with doi: （SCI, IF 1.77, 通訊作者）
8. Wang Dong, Dai Jian-Wu, Ju Hao-Yu, Xie Long, Xiao Hong-Wei*, Liu Yan-Hong, Gao Zhen-Jiang (2015). Drying kinetics of American ginseng slices in thin-layer air impingement dryer. International Journal of Food Engineering,11(5), 701-711.（SCI, IF 0.51, 通訊作者）
9. Zhao Jin-Hong, Liu Fang, Wen Xin, Xiao Hong-Wei, Ni Yuan-Ying (2015). State diagram for freeze-dried mango: freezing curve, glass transition line and maximal-freeze-concentration condition. Journal of Food Engineering, 157, 49-56.（SCI, IF3.21, has been cited 14 times）
10.張衛鵬，高振江，肖紅偉，鄭志安，巨浩羽，謝龍. 基於Weibull函式不同乾燥方式下的茯苓乾燥特性. 農業工程學報，2015，31(5)：317－324.(EI, has been cited 2)
11. 張衛鵬，肖紅偉，高振江，鄭志安，巨浩羽，張平，方小明.中短波紅外聯合氣體射流乾燥提高茯苓品質.農業工程學報，2015,31（10），269-276. (EI, has been cited 17)
12. 巨浩羽，肖紅偉，方小明，劉嫣紅，張衛鵬，程鵬，高振江. 果蔬真空-蒸汽脈動漂燙機的設計與試驗.農業工程學報，2015, 31(12), 230-238.(EI)
13. 代建武，肖紅偉，謝龍，王棟，李曉明，高振江.傾卸料盤式氣體射流衝擊乾燥機設計，農業機械學報，2015, 46(7), 238-244.(EI)
14. 巨浩羽，肖紅偉，鄭霞，郭秀良，劉嫣紅，張衛鵬，袁婧，高振江. 乾燥介質相對濕度對胡蘿蔔片熱風乾燥特性的影響[J]. 農業工程學報，2015，31(16), 296-304.(EI)
15. 張衛鵬，肖紅偉，高振江，鄭志安，巨浩羽，梁珊，鄭霞. 碳纖維紅外板輻射特性及其農產品物料乾燥試驗. 農業工程學報， 2015, 31（19），285-293. (EI)
16. 鄭霞,萬江靜,高振江,肖紅偉，潘忠禮，馬海樂，唐明祥，姚雪東.紅外乾燥技術在果蔬加工中的研究現狀與展望[J].江蘇農業科學,2015,43(10), 1-6.
2014年
1. Xiao, Hong-Wei (2014). Chinese universities: beware cronyism. Nature, 515, 492. (IF42.351，被香港大學等的學者引用)
2. Xiao Hong-Wei, Bai Jun-Wen, Sun Da-Wen, Gao Zhen-Jiang (2014).The application of superheated steam impingement blanching (SSIB) in agricultural products processing-a review.Journal of Food Engineering, 132, 39-47. （IF3.21，has been cited 27 times）
3. Xiao Hong-Wei, Law Chung-Lim, Sun Da-Wen, Gao Zhen-Jiang (2014).Color change kinetics of American ginseng (Panax quinquefolium) slices during air impingement drying. Drying Technology, 32(4), 418-427. （IF1.77，has been cited 36 times）
4. Zhao Jin-Hong, Hu Rui, Xiao Hong-Wei, Yang Yang, Liu Fang, Gan Zhi-Lin, Ni Yuan-Ying. (2014). Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples. International Journal of Food Science & Technology, 49(4), 960-968. （IF1.4，has been cited 9 times）
5. 鄭霞，肖紅偉，王麗紅，張茜，白竣文，謝龍，巨浩羽，高振江. (2014). 紅外聯合氣體射流衝擊方法縮短哈密瓜的乾燥時間.農業工程學報，30(1), 262-269. (EI，被引23次)
6.王棟，林海，肖紅偉，劉嫣紅，巨浩羽，代建武，高振江(2014).氣體射流衝擊乾燥含水率線上監控系統設計.農業工程學報,30(19), 316-324. （EI，被引8次）
2013年
1. Bai Jun-Wen, Sun Da-Wen, Xiao Hong-Wei, Mujumdar A.S., Gao Zhen-Jiang. (2013). Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes. Innovative Food Science and Emerging Technologies, 20, 230-237. （通訊作者）（SCI, 5years IF 3.67 has been cited 52）
2. Wang X.T., Gao Z.J., Xiao H.W., Bai J. (2013). Enhanced mass transfer of osmotic dehydration and changes in microstructure of pickled salted egg under pulsed pressure. Journal of Food Engineering, 117, 141-150（SCI, IF3.21，被引14次）
3. Bai J.W., Gao Z.J., Xiao H.W., Wang X.T, Zhang Q. (2013). Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching. International Journal of Food Science and Technology, 48, 1135-1141.（SCI，has been cited 30）
4.代建武, 肖紅偉, 白竣文，張茜, 謝龍, 高振江(2013). 氣體射流衝擊乾燥機氣流分配室流場模擬與結構最佳化. 農業工程學報，29（3），69-76.（EI, has been cited 12）
5. 白竣文，王吉亮，肖紅偉，巨浩羽, 劉嫣紅，高振江(2013).基於Weibull分布函式的葡萄乾燥過程模擬及套用.農業工程學報，29（16），278-285.（EI, has been cited 15）
6. 巨浩羽，肖紅偉，白竣文，謝龍，婁正，高振江 (2013).蘋果片的中短波紅外乾燥特性和色澤變化研究.農業機械學報，44（增刊2）, 186-191（EI, has been cited 15）
7. 謝龍，童軍茂，高振江，肖紅偉，代建武，王堅(2013). 高溫高濕氣體射流衝擊漂燙對紅棗品質的影響.食品工業，6，144-148
2012年
1. Hong-Wei Xiao, Xue-Dong Yao, Hai Lin, Wen-Xia Yang, Jian-Sheng Meng and Zhen Jiang Gao (2012). Effect of SSB (superheated steam blanching) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices. Journal of Food Process Engineering, 35, 370-390.（SCI, has been cited 32）
2. 張茜，肖紅偉，楊旭海，白竣文，婁正，高振江.預處理對線辣椒氣體射流衝擊乾燥特性和色澤的影響. 農業工程學報，2012, 28（1），276-281. （EI, has been cited 18）
2011年
1. 張茜，肖紅偉，代建武，楊旭海，白竣文，婁正，高振江.哈密瓜片氣體射流衝擊乾燥特性和乾燥模型.農業工程學報，2011,27（增刊1），382-388. （EI, has been cited 23）
2. 李繼成，高振江，肖紅偉，蒙賀偉，坎雜.基於單片機的奶牛精確飼餵裝備設計與試驗.農業機械學報，2011，42（1）, 101-105.(EI, has been cited 14)
3. 王麗紅，高振江，肖紅偉，林海，姚雪東.聖女果的氣體射流衝擊乾燥動力學.江蘇大學學報，2011，32（5），540-544. （EI, has been cited 9）
4. 王麗紅，高振江，林海，肖紅偉，張茜.脈動式氣體射流衝擊乾燥機. 農業機械學報，2011, 42(10), 141-144. （EI）
5. 姚雪東，高振江，林海，肖紅偉，王麗紅，張茜，蒙賀偉.披鹼草種子的氣流衝擊式轉筒乾燥試驗. 農業工程學報，2011, 27（8），132-137. （EI）
2010年
1. Hong-Wei Xiao, Chang-Le Pang, Li-Hong Wang, Jun-Wen Bai, Wen-Xia Yang, Zhen-Jiang Gao (2010) Drying kinetics and quality of Monukka Seedless grapes dried in an air-impingement jet dryer. Biosystems Engineering, 105(2), 233-240（SCI, IF 1.96 CAU top journal, 被引用86次）
2. Hong-Wei Xiao, Zhen-jiang Gao, Hai Lin, Wen-xia Yang. Air impingement drying characteristics and quality of carrot cubes．Journal of Food Process Engineering, 2010, 33, 899-918. （SCI，被引用50次）
3. 肖紅偉，張世湘，白竣文，方小明，張澤俊，高振江.杏子的氣體射流衝擊乾燥特性.農業工程學報，2010, 26(7), 318-323. （EI，被引用49次）
4. 肖紅偉，林海，高振江，張林泉，龐昌樂，王海蓬.板栗雷射劃口機的設計[J].農業機械學報，2010, 41（11）：138-141. （EI）
5. 婁正，高振江，肖紅偉，王曉拓，李偉，孫新超.板栗氣體射流衝擊乾燥特性和工藝最佳化.農業工程學報，2010,26（11），368-373. （EI）
2009年
1. Hong-Wei Xiao, Hai Lin, Xue-Dong Yao, Zhi-Long Du, Zheng Lou, Zhen-Jiang Gao. Effects of different pretreatments on drying kinetics and quality of sweet potato bars undergoing air impingement drying. International Journal of Food Engineering, 2009, 5(5), Article 5. （SCI, has been cited 32）
2. 姚雪東，肖紅偉，高振江，田松濤，杜榮.氣流衝擊式轉筒乾燥機設計與試驗.農業機械學報，2009, 40(10), 67-70. （EI，被引用23次）
3. 楊文俠，高振江，譚紅梅，楊洋，陳曾，肖紅偉.氣體射流衝擊乾燥無核紫葡萄及品質分析. 農業工程學報，2009, 25（4），237-242. （EI，被引用22次）
2008年
1. Zhen-Jiang Gao, Hai Lin, Hong-Wei Xiao. Air-impingement De-shelling of Chestnuts(C.mollisima):Process Parameter Optimization. International Journal of Food Engineering, 2008, 4(2), Article 14. (SCI, has been cited 15)
2.肖紅偉，高振江.乾燥對玉米飼用和加工品質影響的研究進展. 農業工程學報，2008, 24(7), 290-294. （EI, has been cited 9）
會議論文
1. Hong-Wei Xiao, Zhi-Long Du, Zheng Lou, Li-Hong Wang, Jun-Wen Bai, Zhen-Jiang Gao. The design of non-contact automatic shell cutting machine of chestnut and the investigation of its effect by means of chestnut shelling experiment. The 11Th International Congress on Engineering and Food, May 22-26, 2011, Athens, Greece.
2. Wang X.T., Gao Z.J., Xiao, H.W., Wang Y.W. Optimization of pulsed vacuum osmotic dehydration of strawberry. The 7th Asia-Pacific Drying Conference, September 18-20, 2011, Tianjin, China.
3. Lou Z., Xiao H.W., Tian X., Gao, Z.J. Air impingement drying model of Chestnut. 2012 ASABE Annual Internal Meeting, July 29- August 1, 2012, Dallas, USA.（EI）
4. Bai Jun-Wen, Xiao Hong-Wei, Lou Zheng, Gao Zhen-Jiang. Mathematical modeling and polysaccharide content of Ganoderma lucidum by hot air impingement drying. 2013 ASABE Annual Internal Meeting, July 21-July 24, 2013, Kansas City, Missouri, USA. with doi:10.13031aim.20131619320. （EI）
5. Lou Z., Xiao H.W., Gao, Z.J. Air impingement drying characteristics and model of Chinese jujube. 2013 ASABE Annual Internal Meeting, July 21-July 24, 2013, Kansas City, Missouri, USA. With doi: 10.13031aim.20131591346 （EI）
發明專利
申請國家發明專利30項，已獲得授權23項；獲得實用新型專利授權6項
1. 肖紅偉，高振江，白竣文，張茜，婁正.一種西洋參的快速乾燥加工方法.專利號: ZL201110433601.8
2. 高振江，肖紅偉, 曹志向，吳定偉，等. 滾筒式真空脈動變溫度乾燥方法和設備. 專利號：ZL200810104061.7
3. 高振江，肖紅偉. 氣體射流衝擊海參乾燥方法與裝置 專利號：ZL200710176389.5
4. 高振江，肖紅偉，林海，楊文俠，等.一種綠色葡萄乾和脯的加工方法. 專利號：ZL200910235425.X
5. 高振江，肖紅偉. 海參膨化脆片的生產方法. 專利號：ZL200710178067.4
6. 高振江，肖紅偉. 氣體射流衝擊膨化豬皮生產方法. 專利號：ZL200710176390.8
7. 高振江，肖紅偉，劉斌，楊文俠. 一種無營養流失非油炸紅薯薯條的加工方法. 專利號：ZL200810116897.9
8. 高振江，肖紅偉，姚雪東，林海，隋美麗.一種烤鴨晾坯裝置.專利號：ZL200910093117.8
9. 高振江，肖紅偉，王海蓬，龐昌樂.一種板栗和錐栗劃口加工的方法及其設備.專利號ZL200810106500.8
10. 高振江，肖紅偉，婁正，杜志龍，姚雪東，林海. 一種紅棗的乾燥加工方法.專利號：ZL200910236471.1
11. 高振江，肖紅偉一種玉米的乾燥方法. 專利號：ZL200910237609.X
12. 高振江，姚雪東，肖紅偉. 氣體射流衝擊式轉筒乾燥、烘焙一體機.專利號：ZL 200810116101.X
13. 高振江，白竣文，肖紅偉，林海，王曉拓，王雅維.一種臘八蒜的加工方法. 專利號：ZL201010152254.7
14. 高振江，白竣文，肖紅偉，王曉拓，婁正.一種杏脯的加工方法.專利號：ZL201010264571.8
15. 高振江，王曉拓，肖紅偉，王雅維. 一種多味鹹蛋的醃製方法. 專利號：ZL201010169736.3
16. 高振江;王雅維;肖紅偉;王曉拓;婁正;白竣文.一種雞蛋皮蛋的加工方法.專利號ZL201110128210.5
17. 高振江，婁正, 肖紅偉，張茜，王曉拓，白竣文. 一種真空裝置用旋轉接頭. 專利號：ZL201010546310.5
18. 高振江，婁正，林海，肖紅偉. 一種免洗紅棗的加工方法. 專利號：ZL201110028214.6.
19. 高振江，李輝，肖紅偉，郭策.一種禽蛋醃漬裝置. 專利號：ZL201210103706.1
20. 高振江，謝龍，肖紅偉，林海，白竣文. 一種紅棗的加工方法，專利號：ZL201210179197.0
21. 高振江, 李壽波, 巨浩羽, 肖紅偉, 陳添明, 代建武.一種單列輸出式的板栗連續輸送裝置.專利號：ZL2012100289347
22. 高振江，婁正，李壽波，肖紅偉.一種雷射管光源傳輸及聚焦裝置.專利號：ZL201110028320
23. 祁錚, 陳方平, 杜尚豐, 肖紅偉.一種布儒斯特角的測量裝置及方法. 專利號：ZL2012101753894.
24.肖紅偉, 張順, 廣晨漢, 蔣金沙, 姜秋慧, 金振宇, 李壽波, 高振江.一種板栗或錐栗的脫殼方法. 專利申請號：2012101743642
25. 肖紅偉, 巨浩羽, 王棟, 張茜, 白竣文, 高振江.一種非油炸蘋果脆片及其加工方法. 專利申請號：201210148559X
26. 高振江，陳添明，肖紅偉，李壽波，郭躍虎.一種過熱蒸汽射流衝擊漂燙裝置. 申請號：201110349098.8
27. 高振江, 白竣文, 肖紅偉, 馬琴, 巨浩羽.一種葡萄乾的快速乾燥加工方法. 專利申請號：2012101669292
28. 高振江, 代建武, 王棟, 肖紅偉, 陳添明, 李壽波.傾斜料盤式氣體射流衝擊乾燥機.專利申請號：2012100574295
29. 高振江, 代建武, 林海, 肖紅偉, 王棟.一種基於濕度控制的風機內置烘房. 專利申請號：2012104424846.
30. 高振江，郭躍虎，蒙賀偉，林海，肖紅偉，陳添明.一種自走式奶牛飼餵機. 專利申請號：201110442498.
實用新型專利
1. 肖紅偉，游謝華，王振華，張順，將金沙，廣晨漢，高振江.一種可調間距的揉搓式板栗脫殼裝置.專利號：ZL201420100640.5，證書號：第3747514號，授權日期：2014年8月13日
2. 肖紅偉，將金沙，廣晨漢，姜秋慧，張順，金振宇，巨浩羽，高振江. 一種板栗和錐栗圓周劃口機.專利號：ZL201220694322.7，證書號：第3205749號，授權日期：2013年10月9日
3. 高振江，陳添明，肖紅偉，李壽波，郭躍虎.一種真空脈動乾燥機自潔乾燥滾筒. 專利號:ZL 201020688172.X
4. 祁錚,陳方平，杜尚豐，肖紅偉.一種布儒斯特角的測量裝置.專利號：ZL201220252522.7
5. 劉尚民, 陳方平, 楊衛中, 祁錚, 杜尚豐, 肖紅偉.光電炫彩琴.專利號：ZL2012206024129
科研項目
1.國家自然科學基金，31772026，葡萄高溫高濕氣體射流衝擊漂燙促乾和護色機理及最佳化調控研究，61萬元，2018/01-2021/12,在研，主持；
2.國家自然科學基金，31201436，西洋參乾燥中的品質變化機理和最佳化調控，2013/01-2015/12，21萬元，已結題，主持；
3.國家自然科學基金，31760471，微觀組織結構變化對辣椒乾燥和貯藏過程中類胡蘿蔔素穩定性的影響機理和最佳化調控，2018/01-2021/12,38萬元，在研，與石河子大學共同申請，農大方主持人，主持；
4.國家自然科學基金青年基金，31501548，乾燥過程中蜂花粉色澤劣變的機制研究及最佳化調控，2016/01-2018/12，25萬元，在研，與中國農業科學院蜜蜂研究所共同申請，農大方主持人；
5.教育部中央高校基本科研業務費，2012QJ117，真空脈動乾燥對飼用玉米中蛋白質變性的影響機理，2012/04-2012/12，8萬元，已結題，主持；
6.教育部中央高校基本科研業務費，2011JS018，西洋參生曬參乾燥過程中色澤劣變和人參皂苷降解的動力學模型，2011/04-2012/12，7萬元，已結題，主持
7. 國家重點研發計畫課題：基於智慧型化品質調控的果蔬精準乾燥技術與裝備研發，2017YFD0400905，2017/07-2020/12, 386萬元，在研，主要參加人；
8. 國家“十二五”農村領域國家科技計畫子課題，真空脈動乾燥工藝技術及設備研發， 2015BAD19B010201，2015/04-2018/3，150萬元，在研，第一參加人；
9. 農業部農產品加工技術試驗示範項目，16162130106232007，高含糖漿果綠色保質乾燥技術推廣與示範，2016/01-2016/12， 30萬元，已結題，第一參加人；
10.國家農業科技成果轉化基金項目, 2014GB2G410112,真空脈動乾燥技術加工酥脆紅棗中試與示範，2014/8-2016.8,60萬元，已結題，第一參加人；
11.北京市科技計畫項目，Z101105053710002，果脯工業化加工關鍵技術套用及產品開發，2010/11-2012/03，300萬元，已結題，參加；
12.科技部科技支疆項目，2008ZJ28，葡萄機械制乾裝備研究，2008/01-2010/12，130萬元、已結題，參加；
13.國家高技術研究發展計畫（863計畫）子課題，2007AA100406-04，過熱蒸汽乾燥技術與裝備，2007/01-2010/12，18萬元，已結題，參加。
獲得榮譽
以第一或通訊作者參編外文專著6部7個章節；獲國家授權發明專利30多項。以第二完成人獲省部級科學技術獎勵一等獎一項；中國農業大學2010年十佳優秀博士學位論文獲得者。
