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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）