代表性论文
1. Hu, Y. Y., Chen, Q., Wen, R. X., Wang, Y., Qin, L. G., & Kong, B. H. (2019). Quality characteristics and flavour profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus. LWT - Food Science and Technology, 114, 108392. (IF 6.056，中科院一区TOP期刊).
2. Hu, Y. Y., Zhang, L., Zhang, H., Wang, Y., Chen, Q., & Kong, B. H. (2020). Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride. LWT - Food Science and Technology, 124, 109061. (IF 6.056，中科院一区TOP期刊).
3. Hu, Y. Y., Zhang, L., Liu, Q., Wang, Y., Chen, Q., & Kong, B. H. (2020). The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China. Food Microbiology, 91, 103505. (IF 6.374，中科院一区TOP期刊，ESI高被引论文).
4. Hu, Y. Y., Wang, H., Kong, B. H., Wang, Y., & Chen, Q. (2021). The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation. LWT - Food Science and Technology, 138, 110689. (IF 6.056，中科院一区TOP期刊).
5. Hu, Y. Y., Li, Y. J., Kong, B. H., Liu, Q., & Chen, Q. (2021). Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria. Food Research International, 145, 110391. (IF 7.425，中科院一区TOP期刊).
6. Hu, Y. Y., Zhang, L., Wen, R. X., Chen, Q., & Kong, B. H. (2022). Role of lactic acid bacteria in flavour development in traditional Chinese fermented foods: A review. Critical Reviews in Food Science and Nutrition, 62, 2741-2755. (IF 11.176，中科院一区TOP期刊).
7. Hu, Y. Y., Zhang, L., Badar, I. H., Liu, Q., Liu, H. T., Chen, Q., & Kong, B. H. (2022). Insights into the flavour perception and enhancement of sodium-reduced fermented foods: a review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2022.2121909 (IF 11.176，中科院一区TOP期刊).
8. Hu, Y. Y., Li, Y. J., Li, X. A., Zhang, H. W., Chen, Q., & Kong, B. H. (2022). Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavour profiles. LWT - Food Science and Technology, 145, 112723. (IF 6.056，中科院一区TOP期刊).
9. Hu, Y. Y., Tian, Y., Zhu, J. M., Wen, R. X., Wang, Y., Chen, Q., & Kong, B. H. (2022). Technological characterization and flavour-producing potential of lactic acid bacteria strains isolated from traditional dry fermented sausages in Northeast China. Food Microbiology, 106, 104059. (IF 6.374，中科院一区TOP期刊).
10. Hu, Y. Y., Wang, J. W., Liu, Q., Wang, Y., Ren, J., Chen, Q., & Kong, B. H. (2022). Unraveling the difference in flavour characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria. Food Bioscience, 47, 101778. (IF 5.318，中科院二区).
11. Hu, Y. Y., Dong, Z. M., Wen, R. X., Kong, B. H., Yu, W. H., Wang, J. Z., & Chen, Q. (2023). Combination of ultrasound treatment and starter culture for improving the quality of beef jerky. Meat Science, 204, 109240. (IF 7.077，中科院一区TOP期刊).
12. Zhang, L.,1 Hu, Y. Y.,1 Badar, I. H., Xia, X. F., Kong, B. H., & Chen, Q. (2021). Prospects of artificial meat: Opportunities and challenges around consumer acceptance. Trends in Food Science & Technology, 116, 434-444. (IF 16.002，中科院一区TOP期刊).
13. 扈莹莹, 李其轩, 刘昊天, 孔保华, 陈倩. 纳米二氧化钛光催化技术抑菌机制及其在食品包装中的应用研究进展[J]. 食品科学, 2020, 41(03): 232-238. (EI收录).
14. 扈莹莹, 王妍, 于晶, 蒋培宇, 孔保华, 陈倩. 脂肪添加量对发酵香肠脂质和蛋白质氧化及挥发性化合物形成的影响[J]. 食品科学, 2019, 40(18): 8-14. (EI收录).
15. 扈莹莹, 温荣欣, 陈佳新, 孔保华, 陈倩. 低盐对发酵肉制品品质形成影响及减盐手段研究进展[J].食品工业科技, 2019, 40(16): 324-328+335. (中文核心).
专利
1. 一株发酵特性良好且具有产香功能的植物乳杆菌及其筛选方法，专利授权号：ZL202111339454.8
2. 一株发酵性能良好且具有产香功能的汉逊德巴利酵母菌及其筛选方法，专利授权号：ZL202110659527.5
