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1）邓泽元主编，阮征、王舒然、杨兴斌副主编。功能食品学（第一版）（ISBN978-7-03-052855-1），科学出版社，2017.8
2）邓泽元主编，王舒然、高俊全、刘承初、吴朝霞副主编。食品营养学(第四版)（ISBN978-7-109-21909-0），农业出版社出版（21世纪教材，十二五国家规划教材），2016.6
3）HongyanLi,ZeyuanDeng*,Structure,compositionandactivitiesofanthocyaninsinvegetablesandfruits.HandbookofAnthocyanins:FoodSources,ChemicalApplicationsandHealthBenefits.(Chapter11),Editor(s):LeahM.Warner.Nov.2014byNovaSciencePublishers,Inc，NewYork.ISBN978-1-63321-795-9.
4）HongyanLi,CasimirC.Akoh,JingLi,HuanRao,Ze-yuanDeng*.TransFattyAcid(Chapter8),FoodSafetyChemistry:ToxicantOccurrence,AnalysisandMitigation.Editor(s):Liangli(Lucy)Yu,ShuoWang,Bao-GuoSun.October15,2014byCRCPress.ISBN9781466597945
5）BingZhang,ZeyuanDeng,YaoTang,andRong Tsao.ToxinsinFoodsofPlant Origin(Chapter15).FoodSafetyChemistry:ToxicantOccurrence,AnalysisandMitigation.Editor(s):Liangli(Lucy)Yu,ShuoWang,Bao-GuoSun.October15,2014byCRCPress.ISBN9781466597945
6）HongyanLi,Ze-YuanDeng*.AnOverviewoftheTechniquesUsedtoEstimatetheAntioxidantActivityofGallicAcid(chapter4),HandbookonGallicAcid:NaturalOccurrences,AntioxidantPropertiesandHealthImplications,Editors:MichelleA.ThompsonandParkerB.Collins.NOVApublisher.2013,ISBN:978-1-62618-922-5
7）余良莉、王硕、孙宝国主编，食品安全化学（ISBN978-7-313-12166-0/x）,邓泽元、徐婷婷、饶欢、李红艳，编写第5章“食品中反式脂肪酸及其安全性”，p153-178。上海交通大学出版社，2014.10
8）赵谋明主编，邓泽元等参编。食品化学（ISBN978-7-109-16469-7）。中国农业出版社，2012.3（普通高等教育农业部“十二五”规划教材）
9）印遇龙主编，邓泽元等参编。仔猪营养学（ISBN978-7-109-14876-5）。中国农业出版社，2010.10
10）石阶平主编，邓泽元等参编。食品安全风险评估（ISBN978-7-5655-0004-6）。中国农业大学出版社，2010.7
11）邓泽元主编，王舒然、高俊全、刘承初副主编。食品营养学(第三版)（ISBN978-7-109-13151-4）农业出版社出版（21世纪教材，十二五国家规划教材），2009.1
12）印遇龙(主)编著，邓泽元等参编著。猪氨基酸营养与代谢（ISBN978-7-03-020039-6），科学出版社，2008.1
13）邓泽元，乐国伟主编.食品营养学（ISBN978-7-5641-0452-8/TS·22），东南大学出版社，2007.8
2013年以来发表的主要论文：
1)YangJY,PengB,WangM,ZouXG,YinYL,&DengZY*.CharacteristicsandemulsifyingpropertiesoftwoproteinfractionsderivedfromtheemulsionformedduringaqueousextractionofCamelliaoil.FoodHydrocolloids,2019,87:644-652
2)YangJY,LiJ,WangM,ZouXG,PengB,YinYL,&DengZY*.Anovelaqueousextractionforcamelliaoilbyemulsifiedoil-frozen/thawedmethod.EuropeanJournalofLipidScienceandTechnology,2019,1800431.https://doi.org/10.1002/ejlt.201800431.（封面文章）
3)XianguoZou,JiangningHu,MeiWang,YingxueDu,JuanLi,QiyingMai,ZeyuanDeng*.[1–9-NαC]-linusorbB2and[1–9-NαC]-linusorbB3isolatedfromflaxseedinduceG1cellcyclearrestonSGC-7901cellsbymodulatingtheAKT/JNKsignalingpathway.JournalofFunctionalFoods,2019,52,332-339.
4)刘小亚,李静,温志刚,黄小毛,戎俊,刘小如,邓泽元.庐山和井冈山不同海拔高度野生油茶籽油及化学成分的比较.中国食品学报,http://kns.cnki.net/kcms/detail/11.4528.TS.20190730.1402.002.html(EI)
5)邓龙，刘雄飞，刘贤标，李静，范亚苇，丁庆波，邓泽元.GC-MS-O结合电子鼻对橄榄油挥发性成分的分析与鉴别.中国食品学报,2019,19(5):276-286(EI)
6)JingLi,Ruo-linZhou,ZhiqingRen,Ya-weiFan,Sheng-benHu,ChengfeiZhuo,Ze-yuanDeng*,ImprovementofproteinqualityanddegradationofallergeninsoybeanmealfermentedbyNeurosporacrassa,LWT-FoodScienceandTechnology,2019,101:220-228,doi:10.1016/j.lwt.2018.10.089.
7)YongSun,QianruHui,RanChen,HongyanLi*,HanPeng,FangChen,ZeyuanDeng*.ApoptosisinhumanhepatomaHepG2cellsinducedbythephenolicsofTetrastigmahemsleyanumleavesandtheirantitumoreffectsinH22tumor-bearingmice.JournalofFunctionalFoods,2018,40(1):349-364
8)ChenXuan,ZhengMiao,LiuJia，DengZe-yuan,ZhangBing,LiHongyan.Selectionanduseofindigenousmixedstarterculturesformustardleavesfermentationandtheimprovementofcuocaicharacteristics.FoodAgric.,2018,98:1773-1786.
9)LiJing,HuSheng-Ben,HeYue-Ming,Cheng-FeiZhuo,Ruo-LinZhou,FangChen,Hong-yanLi,andZe-YuanDeng*.9c11tCLAmodulates11t18:1and9t18:1inducedinflammationsdifferentlyinhumanumbilicalveinendothelialcells.SciRep,2018,8:1535.
10)ZouXian-Guo,HuangYu-Hua,LiHong-Yan,ZeyuanDeng*.EffectsofChineseDietaryPatternofFatContent,n-6/n-3PolyunsaturatedFattyAcidRatio,andCholesterolContentonLipidProfileinRats.BiomedResInt,2018,2018:4398086.
11)JNHu,JRShen,CYXiong,XMZhu,ZYDeng*.InvestigationofLipidMetabolismbyaNewStructuredLipidwithMedium-andLong-ChainTriacylglycerolsfromCinnamomumcamphoraSeedOilinHealthyC57BL/6JMice.JournalofAgricultural&FoodChemistry,2018,66(8),1990–1998
12)14)DengL,ZouQ,LiuB,YeW,ZhuoC,ChenL,DengZY,FanYW,LiJ*.FattyacidpositionaldistributionincolostrumandmaturemilkofwomenlivinginInnerMongolia,NorthJiangsuandGuangxiofChina.FoodFunct,2018,9:4234-4245.
13)SunnieChen,RupengXie,JingLi,YanweiFan,XiaoruLiu,BingZhang,ZeyuanDeng*..Alterationonphenolicacidsandtheappearanceoflotus(NelumbonuciferaGaertn)seedsdealtwithantistalingagentsduringstorage.InternationalJournalofFoodProperties,2018,21(1):1481-1494.
14)JingfangLi,YongQin,XiuliangYu,ZengxingXiong,LiufengZheng,YongSun,JinrongShen,NanshengGuo,LinTao,ZeyuanDeng,XiaoruLiu*.InvitrosimulateddigestionandinvivometabolismofchlorogenicaciddimerfromGynuraprocumbens(Lour.)Merr.:Enhancedantioxidantactivityanddifferentmetabolitesofbloodandurine.Journaloffoodbiochemistry,DOI:10.1111/jfbc.12654.
15)HanPeng,YongSun,ZeyuanDeng,BingZhang,YanQin,HongyanLi*.ThechemicalconstituentsandantioxidantactivitiesofdifferentsolventextractsfromthePedunclesofHoveniadulcis.InternationalJournalofFoodProperties,InternationalJournalofFoodProperties,2018,21(1):2135-2155.
16)XianguoZou,JiangningHu,JingLi,JianyuanYang,YingxueDu,YanfangYu,ZeyuanDeng*.Cellularuptakeof[1–9-NαC]-linusorbB2and[1–9-NαC]-linusorbB3isolatedfromflaxseed,andtheirantitumoractivitiesinhumangastricSGC-7901cells.JournalofFunctionalFoods,2018,48,692-703.
17)XianguoZou,JiangningHu,Xuemei,Zhu,YufuWang,ZeyuanDeng*.Methioninesulfone-containingorbitides,goodindicatorstoevaluateoxidationprocessofflaxseedoil.FoodChemistry,2018,250,204-212.
18)XianguoZou,Xiaolu,Chen,JiangningHu,YufuWang,DemingGong,Xuemei,Zhu,ZeyuanDeng*.Comparisonsofproximatecompositions,fattyacidsprofileandmicronutrientsbetweenfiberandoilflaxseeds(LinumusitatissimumL.).JournalofFoodCompositionandAnalysis,2017,62,168-176.
19)XianguoZou,YuhuaHuang,HongyanLi,Tong,chengXu,YaweiFan,JingLi,ZeyuanDeng*.EffectsofChinesedietarypatternoffatcontent,n-6/n-3polyunsaturatedfattyacidratio,andcholesterolcontentonlipidprofileinrats.BioMedResearchInternational,https://doi.org/10.1155/2018/4398086.
20)RuolinZhou,ZhiqingRen,JunYe,YaweiFan,XiaoruLiu,JianyuanYang,Ze-YuanDeng,JingLi*.FermentedsoybeandregsbyNeurosporacrassa:atraditionalprebioticfood,AppliedBiochemistryandBiotechnology,2018.
21)QianDun,LeiYao,ZeyuanDeng*,HongyanLi,JingLi,YaweiFan,BingZhang*.EffectsofHotandCold-pressedProcessesonVolatileCompoundsofPeanutOilandCorrespondingAnalysisofCharacteristicFlavorComponents.LWT-FoodScienceandTechnology,acceptedin2018.11.
22)YaoPan,ZeyuanDeng,ShilianZheng,XuanChen,BingZhang,HongyanLi*.Dailydietaryantioxidantinteractionsareduetonotonlythequantitybutalsotheratiosofhydrophilicandlipophilicphytochemicals.JournalofAgricultureandFoodChemistry,2018,66(34):9107-9120.（封面文章）
23)YaoPan,HongyanLi*,ShilianZheng,BingZhang,ZeyuanDeng*.Implicationonthesignificanceofthedietarycompatibility:Basedontheantioxidantandanti-inflammatoryinteractionswithdifferentratiosofhydrophilicandlipophilicantioxidantsamongfourdailyagriculturalcrops.JournalofAgricultureandFoodChemistry,2018,66(28):7461-7474.
24)YanfangYu,HongyanLi,BingZhang,JunwenWang,XupingShi,JinzhiHuang,JianyuanYang,YanfeiZhang,ZeyuanDeng*.Nutritionalandfunctionalcomponentsofmulberryleavesfromdifferentvarieties:Evaluationoftheirpotentialasfoodmaterials.InternationalJournalofFoodProperties,2018,21(1):1495-1507.
25)JialingCao,XiuliangYu,ZeyuanDeng,YaoPan,BingZhang,RongTsao,andHongyanLi.ChemicalCompositions,Antiobesity,andAntioxidantEffectsofProanthocyanidinsfromLotusSeedEpicarpandLotusSeedPot.JournalofAgriculturalandFoodChemistry.201866(51),13492-13502.（封面文章）
26)FangChen,ZipeiZhang,ZeyuanDeng,RuojieZhang,GuangqinFan,DaMa,DavidJulianMcClements*.Controlled-releaseofantacidsfrombiopolymermicrogelsundersimulatedgastricconditions:Impactofbeaddimensions,poresize,andalginate/pectinratio.FoodResearchInternational,2018,106:745–751.
27)袁媛，余修亮，陈宇欢，张兵，邓泽元.桃金娘花青素和黄酮的提取方法比较及其抗氧化能力研究[J].中国食品学报（EI）,2018,18(09):150-157.
28)XianguoZou,XiaoluChen,JiangNingHu*,YuFuWang,DeMingGong,XuemeiZhu,ZeyuanDeng*.Comparisonsofproximatecompositions,fattyacidsprofileandmicronutrientsbetweenfiberandoilflaxseeds(LinumusitatissimumL.)JournalofFoodCompositionandAnalysis,2017,62,:168-176
29)JingLi,HuanRao,QiuBin,YaweiFan,HongYanLi,Ze-yuanDeng*.Linolelaidicacidinducesapoptosis,cellcyclearrestandinflammationstrongerthanelaidicacidinhumanumbilicalveinendothelialcellsthroughlipidrafts.EuropeanJournaloflipidscienceandtechnology.2017,119(7):1-10.
30)HuahongYu,XiangmeiLi,ZhongshangLiang,BinQiu,SiguangLi,TingLuo,JingLi,HongyanLi,andZeyuanDeng*.PotentialPathwaysInvolvedinElaidicAcidInducedAtherosclerosisinHumanUmbilicalVeinEndothelialCells.JournalofChemistry,2017，8932876.
31)HongyanLi,YaoPan,KaiyunLuo,TingLuo,YaweiFan,andZeyuanDeng*.EffectsofDifferentSimpleTriglyceridesonCellFattyAcidCompositions,ProliferationRelatedProtein,andGeneExpressionsInducedbyOxidized-LDLinHUVSMCs.JournalofFoodScience2017,82(2):529-535
32)YaoPan,BenxinLiu,ZeyuanDeng,YaweiFan,JingLi,HongyanLi*.LipidRaftsPromotetransFattyAcidInducedInflammationinHumanUmbilicalVeinEndothelialCells.Lipids,2017,52(1):27-35
33)YanQin,YongSun,JiaqiaoLi,RupengXie,ZeyuanDeng,HongbingChen,HongyanLi*.CharacterizationandAntioxidantActivitiesofProcyanidinsfromLotusSeedpod,MangosteenPericarp,andCamelliaFlower.InternationalJournalofFoodProperties.2017,20(7):1621-1632.
34)YongSun,RongTsao,FangChen,HongyanLi*,JiawenWang,HanPeng,KeZhang，ZeyuanDeng*.Thephytochemicalcomposition,metabolites,bioavailabilityandinvivoantioxidantactivityofTetrastigmahemsleyanumleavesinrats.JournalofFunctionalFoods.2017,30(3):179-193
35)YongSun,RongTsao,FangChen,HongyanLi*,HanPeng,LiJiang,YuhuanChenandZeyuanDeng*.ThephenolicprofilesofRadixTetrastigmaaftersolidphaseextraction(SPE)andtheirantitumoreffectsandantioxidantactivitiesinH22tumor-bearingmice.Food&Function,2017,8(11):4014-4027(封面文章)
36)FangChen,Guang-QinFan,ZipeiZhang,RuojieZhang,Ze-YuanDeng*,DavidJulianMcClements*.Encapsulationofomega-3fattyacidsinnanoemulsionsandmicrogels:Impactofdeliverysystemtypeandproteinadditionongastrointestinalfate.FoodResearchInternational2017,100(Pt1):387-395
37)FangChen,YongSun,Shi-LianZheng,YanQin,DavidJulianMcClements,Jiang-NingHu*,Ze-YuanDeng*.AntitumorandimmunomodulatoryeffectsofginsenosideRh2anditsoctylesterderivativeinH22tumor-bearingmice.JournalofFunctionalFoods.2017,32:382–390
38)HanPeng,WentingLi,HongyanLi,ZeyuanDeng*,BingZhang*.Extractableandnon-extractableboundphenoliccompositionsandtheirantioxidantpropertiesinseedcoatandcotyledonofblacksoybean(Glycinemax(L.)merr).JournalofFunctionalFoods,2017,32:296–312
39)BingZhang,ZeyuanDeng*,YaoTang,PeterX.Chen,RonghuaLiu,D.DanRamdath,QiangLiu,MartaHernandez,RongTsao*.Bioaccessibility,invitroantioxidantandanti-inflammatoryactivitiesofphenolicsincookedgreenlentil(Lensculinaris).JournalofFunctionalFoods,2017,32:248–255
40)FangChen,LiLiang,ZipeiZhang,ZeyuanDeng*,EricAndrewDecker,DavidJulianMcClements*.Inhibitionoflipidoxidationinnanoemulsionsandfilledmicrogelsfortifiedwithomega-3fattyacidsusingcaseinasanaturalantioxidant.FoodHydrocolloids.2017,63:240-248.
41)JunCao,ChuanLi,RongLiu,Xiao-RuLiu,YaweiFan,Ze-YuanDeng*.Combinedapplicationoffluorescencespectroscopyandchemometricsanalysisinoxidativedeteriorationofedibleoils.FoodAnalyticalMethods,2017,10(3):649-658.
42)Peng,Han,WentingLi,HongyanLi,ZeyuanDeng,andBingZhang*."Extractableandnon-extractableboundphenoliccompositionsandtheirantioxidantpropertiesinseedcoatandcotyledonofblacksoybean(Glycinemax(L.)merr)."JournalofFunctionalFoods2017,32:296-312.
43)YaoPan,BenxinLiu,ZeyuanDeng,YaweiFan,JingLi,HongyanLi*.LipidRaftsPromotetransFattyAcid‑InducedInflammationinHumanUmbilicalVeinEndothelialCells.Lipids,2017,52:27-35.
44)HongyanLi,YaoPan,KaiyunLuo,TingLuo,YaweiFan,andZeyuanDeng*.Effectsofdifferentsimpletriglyceridesoncellfattyacidcompositions,proliferation-relatedprotein,andgeneexpressionsinducedbyoxidized-LDLinHUVSMCs.JournalofFoodScience2017,82(2):529-535
45)彭斌，卓成飞，李静，胡蒋宁，邓泽元*。混合油脂肪酸组成数学方程式在食用油模拟掺混检测中的验证。中国油脂，2017，42(05):60-64
46)李静，杨建远，杨凤玲，何悦铭，邓泽元。粗壮脉纹孢菌固态发酵产类胡萝卜素的条件优化及其抗氧化活性。中国食品学报，2017，17（5）：55-63
47)FangChen,Shi-LianZheng,Jiang-NingHu*,YongSun,Yue-MingHe,HanPeng,BingZhang,DavidJulianMcClements,andZe-YuanDeng*.OctylEsterofGinsenosideRh2InducesApoptosisandG1CellCycleArrestinHumanHepG2CellsbyActivatingtheExtrinsicApoptoticPathwayandModulatingtheAkt/p38MAPKSignalingPathway[J].J.Agric.FoodChem.2016,64(40):7520–7529
48)HuJN,ZouXG,HeY,ChenF,DengZY*.EsterificationofquercetinincreasesitstransportacrosshumanCaco-2cells.JFoodSci.2016,81(7):1825-1832.
49)FangChen,BingZhang,YongSun,Zeng-XingXiong,HanPeng,Ze-YuanDeng,Jiang-NingHu*.TheoctylesterofginsenosideRh2induceslysosomalmembranepermeabilizationviaBaxtranslocation[J].Nutrients.2016,8(5):244.
50)FangChen,Ze-YuanDeng,BingZhang,Zeng-XingXiong,Jiang-NingHu*.EsterificationofginsenosideRh2enhanceditscellularuptakeandantitumoractivityinhumanHepG2cells[J].J.Agric.FoodChem.2016.64,253-261.
51)PingyiLiu,JingLi,ZeyuanDeng*.Bio-transformationofagri-foodwastesbynewlyisolatedNeurosporacrassaandLactobacillusPlantarumforeggproduction.PoultryScience,2016,95(3):1-10.
52)YunMa,BingZhang*,HongyanLi,YuluLi,JiangningHu,JingLi,HongmingWang,ZeyuanDeng.ChemicalandMolecularDynamicsAnalysisofCrystallizationPropertiesofHoney.InternationalJournalofFoodProperties,2016,DOI:10.1080/10942912.2016.1178282.
53)HongyanLi,YaoPan,KaiyunLuo,TingLuo,YanweiFan,ZeyuanDeng*.Effectsofdifferentsimpleglyceridesoncellfattyacidcompositions,proliferation-relatedproteinandgeneexpressionsinducedbyoxidized-LDLinHUVSMCs.JournalofFoodScience,2017,Accepted.
54)YaoPan,BenxinLiu,ZeyuanDeng,YaweiFan,HongyanLi*.Lipidraftspromotehumanumbilicalveinendothelialcellsinflammationinducedbytransfattyacid.Lipids,2016,DOI:10.1007/s11745-016-4213-2.
55)YanQin,YongSun,YanQin,JiaqiaoLi,RupengXie,ZeyuanDeng,HongbingChen,HongyanLi*.Characterizationandantioxidantactivitiesofprocyanidinsfromlotusseedpod,mangosteenpericarpandcamelliaflower.InternationalJournalofFoodProperties,2016,DOI:10.1080/10942912.2016.1215997.
56)XiaLi,YunlongZhang,YuanYuan,YongSun,YanQin,ZeyuanDeng,HongbingChen,HongyanLi*.Protectiveeffectsofselenium,vitaminEandpurplecarrotanthocyaninsonD-galactose-inducedoxidativedamageinblood,liver,heartandkidneyrats.BiologicalTraceElementResearch,2016,173(2):433-442.
57)ZipeiZhan#,FangChen#,RuojieZhang,ZeyuanDeng,andDavidJulianMcClements*.Encapsulationofpancreaticlipaseinhydrogelbeadswithself-regulatinginternalpHmicroenvironments:Retentionoflipaseactivityafterexposuretogastricconditions[J].J.Agric.FoodChem.2016,64(51):9616–9623
58)JingLi,HuanRao,QiuBin,Ya-weiFan,Hong-YanLi,Ze-YuanDeng.Linolelaidicacidinducesapoptosis,cellcyclearrestandinflammationstrongerthanelaidicacidinhumanumbilicalveinendothelialcellsthroughlipidrafts.EuropeanJournaloflipidscienceandtechnology,2017,119(7):1-10.
59)彭斌，李红艳，邓泽元*．食品中花青素在热加工中的降解及其机制研究，食品安全质量检测学报，2016,10:3851-3858.
60)杨建远,陈芳,宋沥文,胡蓉,邓泽元*.油茶籽油提取技术研究进展[J].食品与机械,2016,2,32(2):183-187.
61)杨建远,邓泽元*.水酶法提取植物油脂技术研究进展[J].食品安全质量检测学报,2016,7(1):225-230.
62)JunCao,HongyanLi,XinXia,Xian-GuoZou,JingLi,Xue-MeiZhu&Ze-YuanDeng*.EffectofFattyAcidandTocopherolonOxidativeStabilityofVegetableOilswithLimitedAir.InternationalJournalofFoodProperties,2015,18（4）:808-820.
63)Ting-tingXu,JingLi,Ya-WeiFan,Tian-wenZheng&Ze-YuanDeng*.ComparisonofOxidativeStabilityamongEdibleOilsunderContinuousFryingConditions.InternationalJournalofFoodProperties,2015,18(7):1478-1490.
64)BingZhang,ZeyuanDeng*,Ramdath,D.Dan,YaoTang,PeterX.Chen,RonghuaLiu,QiongLiu,RongTsao.Phenolicprofilesof20Canadianlentilcultivarsandtheircontributiontoantioxidantactivityandinhibitoryeffectsonα-glucosidaseandpancreaticlipase.Foodchemistry,2015,172,862-872.（ESI）
65)YongSun,YanQin,HongyanLi*,HanPeng,HongbingChen,Hai-rongXie,Ze-yuanDeng*.Rapidcharacterizationofantioxidant/anticancerconstituentsinradixTetrastigma,afunctionalherbalmixture,beforeandaftermetabolismbyUPLC-ESI-QTOF-MS.JournalofFunctionalFood,2015,18:300-318.
66)HongyanLi,ZeyuanDeng*,RonghuaLiu,HonghuiZhu,JamieDraves,MassimoMarcone,YongSun,RongTsao*.Characterizationofphenolics,betaninsandantioxidantactivitiesoftheseed,leaf,sprout,flowerandstalkofthreeAmaranthusspecies.JournalofFoodCompositionandAnalysis,2015,37:75-81.
67)HaiweiJiang,HongyanLi*,Cheng-weiYu,JiangningHu,RongLiu,Ze-yuanDeng*.Theevaluationofantioxidantinteractionsamongfourcommonvegetablesusingisobolographicanalysis.JournalofFoodScience,2015,80:1162-1169.
68)ZhaoYao,YunlongZhang,HongyanLi*,Ze-yuanDeng*,XiaopingZhang.SynergisticeffectofSe-MethylselenocysteineandvitaminEinamelioratingtheacutealcoholinducedoxidativedamageinrat.JournalofTraceElementsinMedicineandBiology,2015,29:182-187.
69)FangChen,Ze-YuanDeng,Zeng-XingXiong,BingZhang,Jian-YuanYang,Jiang-NingHu*.AROS-mediatedlysosomal-mitochondrialpathwayisinducedbyginsenosideRh2inhepatomaHepG2cells[J].Food&function.2015,6,3828-3837.
70)张玮，杨建远，范亚苇*，邓泽元。粗壮脉纹孢菌降解豆皮粗纤维产可发酵糖培养基优化及单糖分析。食品科学，2015，36（23）：209-214.
71)杨建远,李静,范亚苇,张炳火,邓泽元*.粗壮脉纹孢菌原生质体的制备、再生及转化条件的研究[J].食品科学,2015,36(17):169~172.
72)程文娟，谢海荣，秦永，刘蓉，邓泽元*。膜分离与大孔树脂联用技术纯化茶皂素。食品与机械，2015,31（4）:172-177
73)何悦铭，王杉，揭琴丰，邱伟华，黄晓婉，邓泽元*。手性色谱法测定L-乳酸锌。食品科学，2015,36（14）：107-110
74)黄晓婉，王杉，揭琴丰，邱伟华，何悦铭，邓泽元*。手性色谱法测定L-硒-甲基硒代半胱氨酸含量的研究。现代食品科技，2015，31（9）：309-313
75)余诚玮，胡蒋宁，邓泽元*。不同食物在油炸过程中吸油量的研究。食品工业科技，2015，36（21）:49-59
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