1. 畜产品加工

2. 食品风味化学

1.国家自然科学基金（青年科学基金）项目，“中式肉制品炒制过程中油水界面气泡形成、炸裂过程模拟及其热质传递行为的微观解析”，项目编号：32202107，2023.1-2025.12，30万。

1、Shuang Bai, Liqin You, Chen Ji, Tonggang Zhang, Yongrui Wang, Duo Geng, Shuang Gao, Yongzhao Bi, Ruiming Luo*. Formationof volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi[J]. Food Research International, 2022, 159, 111545.

2、Shuang Bai, Yongrui Wang, Ruiming Luo*, Fei Shen, He Bai, Dan Ding. Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China[J]. LWT-Food Science and Technology, 2021, 139:110735.

3、Shuang Bai, Liqin You, Yongrui Wang, Ruiming Luo*. Effect of traditional stir-frying on the characteristics and quality of mutton sao zi[J]. Frontiers in Nutrition, 2022, 9, 925208.

4、Shuang Bai, Yongrui Wang, Ruiming Luo*, Dan Ding, He Bai, Fei Shen. Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysis[J]. Food Science & Nutrition, 2021, 9: 499-513.

5、Yadong Jin, Shuang Bai*, Liqin You, Tonggang Zhang. Technology characteristics and flavor changes of traditional green wheat product nian zhuan in northern China[J]. Frontiers in Nutrition, 2022, 9, 996337.

6、柏霜,王永瑞,罗瑞明*,沈菲,丁丹,柏鹤.牛肉臊子工业半成品炒制各阶段挥发性化合物分析[J].农业工程学报，2020,36(14):290-298.

7、柏霜,王永瑞,罗瑞明*.传统工业大锅与小锅炒制羊肉臊子挥发性风味物质差异分析[J]. 食品科学, 2021, 2(14):180-186.

8、柏霜,王永瑞,罗瑞明*,尤丽琴,丁丹,柏鹤,沈菲.不同高温烹饪方式加工过程中滩羊肉风味化合物的差异比较[J].食品科学,2021,42(24):166-174.

9、柏霜,尤丽琴,罗瑞明*,王永瑞,沈菲,丁丹,柏鹤.中式炒制滩羊肉香气活性物质分析[J].中国食品学报,2023,23(05):311-321

10、柏霜,杨文婷,牛佳,胡倩倩,张同刚,罗瑞明*.不同解冻方式对羊肉臊子品质特性的影响[J].中国调味品,2017,42(06):10-17.

1. 罗瑞明,李亚蕾,柏霜,张同刚,尤丽琴. 一种具有手工家庭小炒风味的羊肉臊子炒制机[P]. 宁夏回族自治区：CN108477465B，授权日期：2021-11-05. 2

2. 肉制品炒制过程中品质预测仿真软件 V1.0，软件著作权，登记号：2021SR0655227。

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