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lJingxuan Ke, Yuan Qu, Shanshan Li, Guanghui Shen, Anjun Chen, Qingying Luo, Xingyan Liu, Hejun Wu, Meiliang Li, Biao Pu, Meng Ye, Zhiqing Zhang*. Application of HPLC fingerprint based on acid amide components in Chinese prickly ash ( Zanthoxylum ). Industrial Crops and Products,2018,119:267-276£¬Doi:10.1016/j.indcrop.2018.04.018 SCI 1ÇøTOPIF3.849

lJiahui Liu, Junzhe Wan, Yu Zhang, Xiaoyan Hou, Guanghui Shen ,Shanshan Li, Qingying Luo, Qinye Li, Man Zhou, Xinyan Liu, Chenggang Wen£¬Xiang Zhu2*, Zhiqing Zhang1**. The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatumDC.) in Southwest China. Food Chemistry-X,2023 (18) £º100721DOI£º10.1016/j.fochx.2023.100721 SCI 1Çø TOP IF6.443

lJiahui Liu#, Yanling Wang#, Xiaoyan Hou, Qiang Cui, Hejun Wu, Guanghui Shen, Qingying Luo, Shanshan Li, Xinyan Liu, Meiliang Li, Man Zhou, Xiang Zhu, Anjun Chen, Zhiqing Zhang,*.Shelf life quality influence of beef sauce encapsulated by degradable starch-based antibacterial composite film withZanthoxylum armatumDC. essential oil. LWT-Food Science and Technology,2023 DOI£º10.1016/j.lwt.2023.114930 SCI 1Çø TOP IF6.065

lJianlong Li£¬Xiaoyan Hou£¬Lingyan Jiang£¬Dong Xia£¬Anjun Chen£¬Shanshan Li£¬Qingye Li£¬Xuequan Gu£¬Xiaoyan Mo£¬Zhiqing Zhang*. Optimization and characterization of Sichuan pepper (Zanthoxylum bungeanum Maxim) resin microcapsule encapsulated with ¦Â-cyclodextrin LWT-Food Science and Technology 2022.161£º114120 DOI£º10.1016/j.lwt.2022.114120SCI 1Çø TOP IF6.056

lJingjing Luo, Xiaoyan Hou, Shanshan Li, Qingying Luo, Hejun Wu, Guanghui Shena, Xuequan Gu, Xiaoyan Mo, Zhiqing Zhang,* Degradation and transformation mechanisms of numbing substances: Hydroxyl-¦Á-sanshool & hydroxyl-¦Â-sanshool fromZanthoxylum bungeanumexposed to acid environment. Food Chemistry-X£¬2022,14:100342 doi.org/10.1016/j.fochx.2022.100342 SCI 1Çø TOP IF5.182

lYanling Wang, Jingjing Luo, Xiaoyan Hou, Hejun Wu, Qingye Li, Shanshan Li, Qingying Luo, Meiliang Li, Xinyan Liu, Guanghui Shen, Anjun Cheng, Zhiqing Zhang. Physicochemical, antibacterial, and biodegradability properties of green Sichuan pepper (Zanthoxylum armatumDC.) essential oil incorporated starch films LWT-Food Science and Technology 2022.161£º113392 DOI£º10.1016/j.lwt.2022.113392 SCI 1Çø TOP IF4.952

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