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　　近日，食品科学与工程领域顶级期刊Critical Reviews in Food Science and Nutrition出版了最新一期第59卷第5期。本期收录的7篇论文，全部由华南理工大学孙大文院士作为通讯作者▂发表。其中，以华南理工大学作为第一作者单位发表的论文有5篇。Critical Reviews in Food Science and Nutrition在Web of Science的133种食品科学与工程期刊中排名第4位，2017年影响因子为6.202。

　　本期々发表的7篇论文涵盖主题广泛，介绍了当前相关技术的重要观点和最新◥研究进展，体现出孙大文院士所从事的研究在国际食品领域的影响力。文章的发表可为国际同行在相关▓领域的研究提供权威性的参考资料。

　　据统计，自2011年底孙大文院士进入华南理工大学◥工作以来，在Web of Science网站上可以检索到的文章中，共有179篇是孙大文院士以华南理工大学食品科学与工程学院作为作者单位︼发表的论文，其中有热点论文2篇、高被引论文23篇、JCR一区论文147篇、影响因子∮大于6的54篇。（图文/现代食品工程研究院）

附：Critical Reviews in Food Science and Nutrition2019年第59卷第5期论文√清单

1. K. Zhang, C. A. Perussello, V. Milosavljevi?, P. J. Cullen, Da-Wen Sun* and B. K. Tiwari, Diagnostics of plasma reactive species and induced chemistry of plasma treated foods, Critical Reviews in Food Science and Nutrition, 59[5] (2019) 812-825.

2. Y.-X. Han, J.-H. Cheng and Da-Wen Sun*, Activities and conformation changes of food enzymes induced by cold plasma: A review, Critical Reviews in Food Science and Nutrition, 59 [5] (2019) 794-811. （华南理工大学）

3. H. He, Da-Wen Sun*, H. Pu, L. Chen and L. Lin, Applications of Raman spectroscopic techniques for quality and safety evaluation of milk: A review of recent developments, Critical Reviews in Food Science and Nutrition, 59 [5] (2019) 770-793. （华南理工大学）

4. A. Hussain, H. Pu and Da-Wen Sun*, Measurements of lycopene contents in fruit: A review of recent developments in conventional and novel techniques, Critical Reviews in Food Science and Nutrition, 59 [5] (2019) 758-769. （华南理工大学）

5. X. Zhan, Z. Zhu and Da-Wen Sun*, Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review, Critical Reviews in Food Science and Nutrition, 59 [5] (2019) 743-757. （华南理工大学）

6. Y. -M. Zhao, M. de Alba, Da-Wen Sun* and B. Tiwari, Principles and recent applications of novel non-thermal processing technologies for the fish industry—a review, Critical Reviews in Food Science and Nutrition, 59 [5] (2019) 728-742.

7. Z. Zhu, Y. Li, Da-Wen Sun* and H.-W. Wang, Developments of mathematical models for simulating vacuum cooling processes for food products – a review, Critical Reviews in Food Science and Nutrition, 59 [5] (2019) 715-727. （华南理工大学）