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王向红

性别:  女

职务职称:  教授,博士生导师

所在部门:  食品营养与安全系

通讯地址:  保定市乐凯南大街2596号澳门新葡萄新京8883

邮政编码:  071000

联系电话:  0312-7528195,7520196

电子邮箱:  wangxianghong@hebau.edu.cn

姓名:王向红

职务职称:二级教授,博士生导师

性别:女

所在部门:食品营养与安全系

通讯地址:保定市乐凯南大街2596号澳门新葡萄新京8883

邮政编码:071000

联系电话:0312-7528195,7520196

电子邮箱:wangxianghong@hebau.edu.cn

一、主要学术及社会兼职:

澳门新葡萄新京8883第八届学术委员会副主任委员

中国食品科学技术学会第二届青年工作委员会委员

河北省蔬菜产业技术体系创新团队贮藏保鲜与加工岗位专家

国家特医食品注册审评专家,国家自然基金、国家重点研发计划、科技部领军人才、教育部学位中心评审专家

《Analytical and Bioanalytical Chemistry》、《Journal of Agricultural and Food Chemistry》、《Sensors & Actuators: B. Chemical》、《食品工业科技》等国内外学术期刊审稿人

二、学习工作经历

1991.9-1994.1澳门新葡萄新京8883 食品科学系学习

1994.2-1995.7北京大学 化学与分子工程学院学习 获学士学位

2000.9-2003.7澳门新葡萄新京8883 澳门新葡萄新京8883硕士研究生 获硕士学位

2004.9-2007.9天津科技大学 食品科学专业博士研究生 获博士学位

2011.6-2014.1 内蒙古蒙牛(集团)股份有限公司、东北农业大学 博士后

2017.7-2018.2 美国佛罗里达州立大学 食品科学与营养系 访问学者

1995.7—至今澳门新葡萄新京8883教师 讲师、副教授、教授、博导

三、主讲课程及主要研究方向

1、主讲《食品化学》、《食品营养、卫生与安全》、《食品安全快速检测》、《高级食品化学》、《食品风味化学》、《食品质量与安全检测新技术进展》等本专科和研究生课程;

2、主要研究方向为:食品营养与安全,功能性食品化学

四、主要研究成果、近年承担的科研项目及获奖情况:

1、主要成就

王向红,1973年出生,博士/教授,博士后,博士生导师,澳门新葡萄新京8883第八届学术委员会副主任委员。主讲《食品化学》、《食品安全快速检测技术》、《高级食品化学》、《食品风味化学》、《天然功能性产物研究进展》、《食品营养与安全研究进展》等澳门新葡萄新京8883各专业本科和研究生课程。主要研究方向为食品营养与安全、功能性食品化学。主持及主研国家自然基金面上项目、国家自然基金区域创新发展联合基金重点项目、科技部“乡村产业共性关键技术研发与集成应用“重点专项、国家“十三五”重点研发计划、“十二五”科技支撑计划、“十一五”科技支撑计划、“863”计划、国家公益性行业科研专项以及河北省科技支撑项目等20余项课题的研究工作,获得河北省科技进步二等奖1项,技术发明二等奖1项,山区创业二等奖1项,科技进步三等奖1项,市级一等奖3项,二等奖2项,申请国家发明专利20项,授权国际发明2项,国家发明专利8项,以第一作者/通讯作者在国内外学术期刊发表论文150余篇,其中SCI收录40篇,EI收录15篇,指导培养博士生9名,硕士生50名。

2、主持(或参加)科研项目

[1]国家自然基金区域创新发展联合基金重点支持项目—— 板栗营养组分及其在食品加工过程中的变化规律研究(2023.1-2026.12)

[2]2022科技部“乡村产业共性关键技术研发与集成应用“重点专项子课题—板栗加工品质提升关键技术研究与产品创制(2023.1-2027.12)

[3]国家自然基金面上项目“凡纳对虾保鲜与加工过程中内源性氨基脲生成途径的探究”(NO.31972182)(2020.1-2023.12)

[4]国家“十三五”重点研发项目“跨境食品潜在、新发有害物及其代谢物多元识别技术研究与数据库构建”(2016YFD0401101)(2016.7-2020.12),

[5]科技部“一带一路”创新人才交流外国专家项目”——果汁中脂环酸芽孢杆菌的智能控制研究(DL2021003001),(2021.1-2022.12)

[6]国家科技支撑项目:“营养速食预制米面产品及调味油生产关键技术研究与示范”(NO.2014BAD04B10)

[7]国家林业公益性行业科研专项“华北主要干果加工共性关键技术研究与新产品开发”(No.201304708)

[8] 国家海洋公益性行业科研专项“扇贝对虾加工关键技术与设备研发及扇贝养殖生态环境保障技术的应用与示范”(No.201205031)

[9]国家海洋公益性行业科研专项“贝类高值化利用技术中试研究与示范”(No.200805046)

[10]河北省重点研发计划“生姜茎叶副产物高值化利用关键技术研究与产业示范”(21327314D)

[11] 河北省科技厅“动物源食品中头孢类抗生素高通量快速免疫检测技术研究”(NO.17275502D)

[12]河北省二期蔬菜产业技术体系创新团队贮运保鲜与加工岗位专家(HBCT2018030208)(2018-2022)150万元

[13]河北省科技厅“食品中砜类抑菌剂及病原微生物快速检测技术研究”(NO.152776120D)

[14]河北省科技厅“河北省环渤海主要耐盐植物营养功能分析与开发利用”(NO.12277117D)

[15]国家质检总局“渤海湾地区环境激素类污染物生境迁移规律及其对水产品危害的防控研究”(NO.2011IK197)

[16]河北省科技厅“谷物食品中赭曲霉毒素A快速免疫检测技术的研究”(NO.07221017)

3、专利

[1]ZL02 1 30757.1 一种从枣中分离提取环核苷酸糖浆、膳食纤维和枣蜡的方法

[2] ZL 200910260209.0 甘氨酸螯合钙水相合成方法及高钙酱油的制备

[3] ZL200910260210.3 酸枣叶总黄酮浸膏及其制备方法

[4]ZL 201010237006.2 一种胶原螯合钙的制备方法

[5]2013021306220165一种补血草叶黄酮的提取制备方法

[6]2013021306220391一种富含虾青素的虾油及其酶辅助超临界萃取方法

[7]201310255965.0 一种富含亚麻酸的亚麻籽油及其新型低温冷榨工艺

[8] 201310296287.2 一种亚麻籽油及其超临界CO2萃取方法

[9]201610468520.4 B族维生素微胶囊及其制备方法

[10] 201610468523.8 一种维生素A微胶囊的制备方法

[11] 201610271264.X 一种扇贝抗氧化肽的制备方法

[12] ZL 201710002171.1 一种以海湾扇贝壳为钙源的赖氨酸螯合钙制备方法

[13]ZL201710225400.6 一种检测动物源性食品中头孢类抗生素的间接竞争ELISA试剂盒及其应用

[14]201810899427.8 一种新型荧光染料AccuBlue在核酸适配体检测中的应用

[15]ZL 201910784128.4 一种三文鱼的生姜精油保鲜溶液和三文鱼的保鲜方法

[16] ZL 201922385670.0 一种果蔬用无源温控全纸包装箱

[17]一种乳酸菌发酵羊角脆甜瓜汁及其制备方法(南非发明专利2021/08178)

[18] 202011479949.6 一种健康藕汁的制备方法

[19]一种海洋双壳贝中扑草净的消减方法(荷兰发明专利2029567)

[20] 202111516822.1 可特异性识别氟苯尼考及氟苯尼考胺的核酸适配体及其应用

[21] 202111418490.3 可特异性识别α-乳白蛋白的核酸适配体及其应用

[22] 202122464921.1 一种果蔬运输保鲜盒

[23] 202210996793.1 一种抗菌修复材料及其制备方法和应用

4、获奖

1)食品中典型小分子化学危害物多元识别检测关键技术研究与应用,2022河北省科技进步二等奖

2)枣环核苷酸和膳食纤维提取利用深加工技术,2007年河北省技术发明二等奖

3)渤海湾地区环境激素类污染物生境迁移规律及水产危害防控,2015年河北省科技进步三等奖

4)北方山区亚麻籽油高效提取关键技术研究, 2013年河北省山区创业二等奖

5)食品中化学危害因子的快速检测技术研究, 2012年河北农大自然科学一等奖

6)贝类副产物综合利用关键技术, 2013年澳门新葡萄新京8883科技进步一等奖

7)渤海地区双壳贝类副产物中的功能活性物质制备关键技术研究, 2013年保定市科技进步一等奖

  1. 代表性论文

以第一作者/通讯作者在国内外发表科研论文150余篇,其中SCI收录40篇(其中中科院一区二区22篇),中文EI收录15篇。

    1. Yanna Li, Yaxin Sang, Wenlong Yu, Fuyuan Zhang & Xianghong Wang*.Antibacterialactions ofAg Nanoparticlessynthesized fromCimicifuga dahurica (Turcz.) Maxim.and their application in constructing a hydrogel spray for healing skin wounds,Food Chemistry,418(2023)135981(Correspondingauthor)(SCI,中科院一区top, IF:7.514)

    2. Wenya Jiao, Yaxin Sang , Xianghong Wang*,Shuo Wang*.Metabonomics and the gut microbiome analysis of the effect of 6-shogaol on improving obesity,Food Chemistry, 404 (2023) 134734(Correspondingauthor)(SCI,中科院一区top, IF:7.514)

    3. Ruobing Liu, Fuyuan Zhang, Yaxin Sang , Iman Katouzian, Seid Mahdi Jafari,Xianghong Wang*etc. Screening, identification, and application of nucleic acid aptamers applied in food safety biosensing,Trends in Food Science & Technology123 (2022) 355–375(Correspondingauthor)(SCI,中科院一区top, IF:16.002)

    4. Xuemei Niu, Si Mi, Qiuxia Jin, Yaxin Sang,Xianghong Wang*Characterization and discrimination of two varieties of eggplants using multi-element and metabolomics profiles coupled with chemometrics analysis.Food Research International,2022.111976https://doi.org/10.1016/j.foodres.(Correspondingauthor)(SCI,中科院二区top,IF:7.425)

    5. Ruobing Liu, Fuyuan Zhang, Minghui Shi, Yaxin Sang,Xianghong Wang*In vitro selection and optimization of high-affifinity aptamer for milk allergenα-lactalbumin and its application in dual-mode detection.Frontiers in Nutrition,2022.1005230(Correspondingauthor) (SCI,中科院一区top, IF:6.59)

    6. Si Mi , Yuhang Wang , Xiangnan Zhang , Yaxin Sang ,Xianghong Wang *,Authentication of the geographical origin of sesame seeds based on proximate composition, multi-element and volatile fingerprinting combined with chemometrics.Food Chemistry, 397 (2022) 133779(Correspondingauthor)(SCI,中科院一区top, IF:7.514)

    7. Fuyuan Zhang , Yamei Li , Xiaomeng Li , Ruobing Liu , Yaxin Sang ,Xianghong Wang,*, Shuo Wang,* Nanozyme-enabled sensing strategies for determining the total antioxidant capacity of food samples.Food Chemistry384 (2022) 132412(Correspondingauthor)(SCI,中科院一区top, IF:7.514)

    8. Si Mi, Yuhang Wang, Xiangnan Zhang, Yaxin Sang andXianghong Wang *, Discrimination of Black and White Sesame Seeds Based on Targeted and Non-Targeted Platforms with Chemometrics: From Profiling towards Identification of Chemical Markers.Foods2022, 11, 2042. https://doi.org/10.3390/ foods11142042(Correspondingauthor)(SCI,中科院二区,IF: 5.561)

    9. Minghui Shi, Ruobing Liu, Fuyuan Zhang, Yaxin Sang,Xianghong Wang*. Screening of Single-stranded DNA Aptamer Specific for Florfenicol and Application in Detection of Food Safety.Biosensors,2022.(Correspondingauthor)(SCI,中科院二区,IF: 5.743)

    10. Ruobing Liu, Fuyuan Zhang, Yaxin Sang, Minxuan Liu,Minghui Shi,Xianghong Wang*.Selection and Characterization of DNA Aptamers for Constructing Aptamer-AuNPs Colorimetric Method for Detection of AFM1.Foods,2022. 11(12).(Correspondingauthor)(SCI,中科院二区,IF: 5.561)

    11. Fucheng Wang , Si Mi, Bimal Chitrakar, Jinsong Li and Xianghong Wang *.Effect of cold shock pretreatment combined with perforation-mediated passive modified atmosphere packaging on storage quality of cucumbers. Foods. 2022.11(9):1267. https://doi.org/10.3390/foods11091267(SCI,中科院二区, IF:4.350)

    12. Yu Chen, Fuyuan Zhang, Ruobing Liu, Minxuan Liu, Yaxin Sang, Shuo Wang andXianghong Wang*.A Novel Colorimetric Nano Aptasensor for Ultrasensitive Detection of Aflatoxin B1 Based on the Exonuclease III-Assisted Signal Amplification Approach. Foods 2021, 10(11), 2568(Correspondingauthor)(SCI,中科院一区, IF:4.350)

    13. Wenya Jiao, Si Mi, Yaxin Sang, Qiuxia Jin, Bimal Chitrakar,Xianghong Wang*. Integrated network pharmacology and cellular assay for the investigation of an anti-obesity effect of 6-shogaol. Food Chemistry, 374(2022)131755(Correspondingauthor)(SCI,中科院一区top, IF:7.514)

    14. Si Mi, Xiangnan Zhang, Yuhang Wang, Yuedong Ma, Yaxin Sang,Xianghong Wang*, Effect of different fertilizers on the physicochemical properties, chemical element and volatile composition of cucumbers, Food Chemistry. 367(2022)130667(Correspondingauthor)(SCI,中科院一区top, IF:7.514)

    15. Si Mi, Xiangnan Zhang , Yuhang Wang ,Xianghong Wang*. Effect of different genotypes on the fruit volatile profiles, flavonoid composition and antioxidant activities of chilli peppers, Food Chemistry, 374(2022)131751(Correspondingauthor)(SCI,中科院一区, IF:7.514)

    16. Si Mi , Xiangnan Zhang , Yuhang Wang , Fulong Yan , Yaxin Sang , Heyou Gong ,Xianghong Wang*. Geographical discrimination and authentication of Chinese garlic based on multi-element, volatile and metabolomics profiling combined with chemometrics, Food Control. 130(2021)108328(Correspondingauthor)(SCI,中科院二区, IF:5.548)

    17. Fuyuan Zhang, MinxuanLiu, RuobingLiu, JianLi, YaxinSang, Yiwei Tang,XianghongWang, Shuo Wang∗, A broad-spectrum sensing strategy for the tetracycline family of antibiotics based on an ovalbumin-stabilized gold nanocluster and its application in a pump-free microfluidic sensing platform.Biosensors and Bioelectronics,171(2021)112701,(Correspondingauthor)(SCI,中科院一区top, IF: 10.257)

    18. 章丽,高洁,刘松雁,桑亚新*,王向红*.超高效液相色谱-四极杆/静电场轨道阱高分辨质谱鉴定嗜热链球菌发酵乳中脂质构成,食品科学,2021,42(4):197-205(EI)

    19. Li Zhang, Si Mi, Ruo-bing Liu, Ya-xin Sang&Xianghong Wang*.Evaluation of Volatile Compounds during the Fermentation Process of Yogurts byStreptococcus thermophilusBased on Odor Activity Value and Heat Map Analysis.International Journal of Analytical Chemistry.2020, doi.org/10.1155/2020/3242854.(Correspondingauthor)(SCI,中科院四区,IF:1.678)

    20. Li Zhang , Si Mi, Ruobing Liu, Yaxin Sang&Xianghong Wang *.Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques.Molecules2020, 25, 1129; doi:10.3390/molecules25051129(Correspondingauthor)(SCI,中科院三区,IF:3.267)

    21. Si Mi, Wenlong Yu, Jian Li, Minxuan Liu, Yaxin Sang,Xianghong Wang*. Characterization and discrimination of chilli peppers based on multielement and non-targeted metabolomics analysis.LWT - Food Science and Technology.131 (2020) 109742(Correspondingauthor)(SCI,中科院二区,IF: 4.006)

    22. Wenlong Yu, Yiwei Tang, Yaxin Sang, Weihua Liu, Shuo Wang,Xianghong Wang*. Preparation of a carboxylated single-walled carbon-nanotube-chitosan functional layer and its application to a molecularly imprinted electrochemical sensor to quantify semicarbazide.Food Chemistry,2020, 333, 127524(Correspondingauthor)(SCI,中科院一区,IF:6.306)

    23. Yaya Tian, Minxuan Liu , Yaxin Sang , Chunyu Kang ,Xianghong Wang*. Degradation of prometryn in Ruditapes philippinarum using ozonation:Influencing factors, degradation mechanism, pathway and toxicityassessment.Chemosphere,https://doi.org/10.1016/j.chemosphere.2020.126018.(Correspondingauthor)(SCI,中科院二区top,IF:5.778)

    24. Weihua Liu,Jing Wang,Wenlong Yu&Xianghong Wang*.Study on a Biomimetic Enzyme-Linked Immunosorbent Assayfor Rapid Detection of Flumequine in Animal Foods,Food Analytical Methods, 2020.13(2):403-411DOI 10.1007/s12161-019-01660-y(Correspondingauthor) (SCI,中科院二区,IF:2.667)

    25. Wenlong Yu, Weihua Liu, Yaxin Sang,Xianghong Wang*. Analysis of Endogenous Semicarbazide during the Whole Growth Cycle of Litopenaeus vannamei and Its Possible Biosynthetic Pathway.Journal of Agricultural and Food Chemistry,2019, 67(29): 8235-8242.(Correspondingauthor)(SCI,中科院一区top,IF:4.192)

    26. Minxuan Liu, Yaxin Sang, Jing Zhang, Jian Li, Wenlong Yu, Fuyuan Zhang &Xianghong Wang*. Development of a Broad‑Specific Competitive ELISAfor First‑Generation Cephalosporin Antibiotics in Animal‑DerivedFoods Samples.Bulletin of Environmental Contamination and Toxicology, 2020.5https://doi.org/10.1007/s00128-020-02885-y(Correspondingauthor)(SCI,IF:1.514)

    27. Wenlong Yu, Minxuan Liu, Ruobing Liu, Yaxin Sang, Shuo Wang &Xianghong Wang*. Development of biomimetic enzyme-linked immunosorbent assay based on molecular imprinting technique for semicarbazide detection,Foodand Agricultural Immunology, 2019.31(1):17-32 (Correspondingauthor)(SCI,中科院二区,IF:2.398)

    28. Wenlong Yu, Yaxin Sang, Tianying Wang, Weihua Liu andXianghong Wang*. Electrochemical immunosensor based on Carboxylated single-walled carbon nanotube-chitosan functional layer for the detection of cephalexin,Food Science & Nutrition, 2020.8(2):1001-1011.online DOI:10.1002/fsn3.1382(Correspondingauthor)(SCI,IF:1.747)

    29. 李坚,张富源,刘敏轩,刘若冰,王向红*.基于金纳米颗粒信号放大ELISA检测食品中恩诺沙星,食品科学,2021.42(24)311-317(EI)

    30. 唐茹萌,焦文雅,桑亚新,李晓萌,庞晓宇,刘卫华,王向红*.裙带菜多糖体外和体内降血脂活性,食品科学,2021.43(1)142-148(EI)

    31. 刘卫华,杨茜,刘敏轩,于文龙,王向红*.动物性食品中氟苯尼考检测的电化学免疫传感器构建,食品科学2020, 41(20):307-313(EI)

    32. 刘若冰,郝怡环,杨茜,焦文雅,王向红*.基于核酸适配体的Accublue荧光法检测动物食品中的恩诺沙星,食品科学,2020,41(24)310-315(EI)

    33. Lu Yu, Minxuan Liu, Tianying Wang &Xianghong Wang*,Development and application ofalateral flow colloidal gold immunoassay strip for the rapidquantificationof ciprofloxacinin animal muscle,Analytical Methods. 2019,11:3244-3251(Corresponding author)(SCI,中科院三区,IF: 2.596)

    34. Wenlong Yu,Weihua Liu,Wenrui Tian,Xiuting Li&Xianghong Wang*Semicarbazide universality study and its speculated formationPathway,Journal of food safety.2019, 1(39).DOI: 10.1111/jfs.12591:(Corresponding author)(SCI, IF: 1.665)

    35. 于文龙,郝楠,吴凯晋,桑亚新,宋春丽,王向红*. HS-SPME-GC-MS/O联用分析不同加工工艺亚麻籽油特征香气成分.食品科学, 2019, 40(18), 266-272. (EI)

    36. 于文龙,刘卫华,章丽,师仁丽,王向红*. B族维生素微胶囊的制备及其缓释动力学研究,中国食品学报, 2019.19(12):122-131. (EI)

    37. Na Liang, Yaxin Sang, Weihua Liu, Wenlong Yu&Xianghong Wang*.Anti-inflammatory effects of gingerol on Lipopolysaccharide-stimulated RAW 264.7 cells by inhibitingNF-ĸB signalling pathway.Inflammation. 2018.41(3), 835-845.(Corresponding author)(SCI,中科院三区,IF: 2.939)

    38. 梁娜,桑亚新,周研,刘卫华,李田叶,王向红*.HPLC-ESI-Q-TOF-MS/MS法分析干姜中的姜辣素类化合物,食品工业科技.2018,39(9):251-256

    39. Jing Wang, Yaxin Sang, Weihua Liu, Na Liang &Xianghong Wang*. Development of biomimetic enzyme-linked immunosorbent assay based on molecular imprinting technique for the detection of enrofloxacin in animal food. Analytical Methods.2017,9, 6682-6688. (Corresponding author)(SCI,中科院三区,IF:2.073)

    40. Jing Wang, Yaxin Sang, Xiao-Jiao Zheng, Fang-Fang Sha &Xiang-Hong Wang*.Synthesisof molecularly imprinted polymers for selectivesolid-phaseextraction oftetracyclinefromanimal food.Food Industry Hi-Tech.2017,28(4):66-70 (Correspondingauthor)(SCI,IF:0.299)

    41. Chen-shan Shi,Ya-Xin Sang,Gui-Qing Sun,Tian-Ye Li, Zheng-Si GongandXiang-Hong Wang*.Characterization and bioactivities of a novel polysaccharideobtainedfromGracilaria lemaneiformis. Annals of the Brazilian Academy of Sciences.2017,89(1): 175-189(Correspondingauthor)(SCI, IF:0.851)

    42. 师仁丽,翟龙飞,于文龙,梁娜,龚正斯,王向红*;利用DAD-HPLC和LC-MS法检测金丝小枣中黄酮类化合物.食品科学,2016,37(16):123-127.(EI)

    43. 张雪娇,王向红,桑亚新.响应面法优化酶辅助超临界萃取中国对虾废弃物中油脂.中国食品学报, 2016,04:167-173.(EI)

    44. 史晨杉,孙桂清,武瑞霞,龚正斯,王向红*,龙须菜非琼胶多糖初级结构及细胞免疫调节活性的研究,现代食品科技,2016,32(7):12-17

    45. 王苏,郑小娇,张晶,李田叶,王向红*,对苯基苯酚分子印迹聚合物的制备及其吸附性能研究,中国食品学报,2015,15(7):192-197(EI)

    46. 王向红,吉爽爽,生庆海等,柱前衍生高效液相色谱法检测8种枣水溶性多糖的单糖组成,中国食品学报,2014,14(9):257-262(EI)

    47. Wenrui Tian, Yaxin Sang,XiangHong Wang*.Semicarbazide - from state-of-the-art analytical methods and exposure to toxicity: a review.Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment2014,31(11):1850-1860(SCI,中科院三区,IF:2.341)

    48. 李星,曹彦忠,张进杰,崔宗岩,王向红*.凝胶渗透色谱-气相串联质谱同时测定海产品中34种多氯联苯和76种农药,中国食品学报, 2014, 14(5):169-179(EI)

    49. 张玲,李岩,田文睿,王向红*.河北环渤海地区补血草不同部位黄酮类化合物的研究,中国食品学报, 2014, 14(4):57-63(EI)

    50. 李彩,桑亚新,王向红*.回归正交旋转法优化制备扇贝裙边抗氧化肽.中国食品学报, 2014, 14(4): 72-77(EI)

    51. 李星,曹彦忠,张进杰,崔宗岩,王向红*. ASE-SPE/GC-MS/MS同时测定海洋沉积物中71种农药残留.分析测试学报, 2013, 32(10): 1180-1186

    52. Jing Ye,Xianghong Wang*,Yaxin Sang.Assessment of the determination of Azodicarbonamide and its decomposition product semicarbazide: Investigation of variation in flour and flour products,Journal of Agricultural and Food Chemistry,2011, 59 (17), 9313–9318.(SCI,中科院一区,IF:2.815)

    53. LiWang, Yaxin Sang andXianghong Wang*.Enzyme-LinkedImmunosorbentAssayforOkadaicacid:Investigationofanalyticalconditionsandsamplematrixonassayperformance,Journal of AOAC International,2011,94 (5): 1531-1539.(SCI,IF: 1.216)

    54. Qiujia Fan,Xianghong Wang*, Qunbiao Zhou et al. Synthesis of artificial antigens of diethylstilbestrol and preparation of its antibody,Front. Agric. China,2010,4(2):188-194

    55. Qunbiao Zhou, Yaxin Sang, Li Wang andXianghong Wang*.Determination of polychlorinated biphenyls by GC/MS with ultrasonic extraction from shellfish,Front. Agric. China,2010,4(2):489-493

    56. 王向红,吉爽爽,桑亚新等。金丝小枣低聚糖的制备及其对双歧杆菌体外促生长的研究[J].中国食品学报,2012, 12(9):28-33

    57. 王丽,桑亚新,周群标,王向红*.大田软海绵酸人工抗原的合成及其多克隆抗体的制备[J].水产学报,2011,35(7):1001-1007.

    58. 周群标,桑亚新,王向红*,动物性食品中盐酸克伦特罗ELISA检测方法的建立及应用,中国食品学报,2011,11(6):158-162

    59. Xiang-Hong Wang& Shuo Wang.Sensors and Biosensors for the Determination of Small MoleculeBiological Toxins,Sensors,2008, 8, 6045-6054(SCI, IF: 1.573 )

    60. Xiang-Hong Wang, Tao Liu, Na Xu, Yan Zhang and Shuo Wang Enzyme-Linked Immunosorbent Assay and Colloidal Gold Immunoassay for Ochratoxin A: Investigation of analytical conditions and sample matrix on assay performance,Analytical and Bioanalytical Chemistry,2007(389):903-911(SCI,IF:2.591)

    61. Shuo Wang &Xiang-Hong Wang.Analytical methods for the determination of zeranol residues in animalproducts,Food Additives and Contaminants, 2007, 24(6): 573–582(SCI,IF:1.780)

    62. 王向红,段振娟,宋诗莹,王硕,甲胺磷人工抗原的合成及光谱表征,光谱与光谱学分析,2007,27(5):881-885(SCI,IF:0.666)

    63. 王向红,刘涛,王忠斌,王硕,高效液相色谱法同时测定谷物中的赭曲霉毒素和玉米赤霉烯酮,中国食品学报,2008, 8(5): 148-152

    64. 王向红,崔同,刘孟军,王硕,高效液相色谱法测定枣果中的环核苷酸,中国食品学报,2005,5(3):108-112

    65. 桑亚新,贾英民,王向红,转谷氨酰胺酶及其在食品工业中的研究进展,中国食品学报,2004,3:92~95

    66. 王向红,崔同,刘孟军等,HPLC法测定不同品种枣及酸枣中的齐墩果酸和熊果酸,食品科学,2002,23(6):137-138

    67. 王向红,崔同,刘孟军等,不同品种枣的营养成分分析,营养学报,2002,24(2):206-208