主要科研论文（仅列英文SCI，*通讯作者)

Zhdanov, A.V., Li, L., Yang, P. P.,  Shkirdova, A. O., Tang, S. Z.,Yashunsky , D. Y., Ponomarev, G. V., Zamilatskov, I. A., &Papkovsky, D. B. (2022). Advanced multi-modal, multi-analyteoptochemical sensing platform for cell analysis.Sensors and Actuators B: Chemical, 335 (15), 131116. 

        https://doi.org/10.1016/j.snb.2021.131116

Dong, D. L., Lin, S. L., Sun, C. Z., Du, W. Q., Wu, X. X. Y., & Tang, S. Z. (2022). Inactivation of curcuminphotodynamic technology on Grimontiahollisae and Vibrio alginolyticus in Aquatic Food.Journal of Chinese Institute of Food Science and Technology, 22(2), 40-48.

Hui,X. D.,  Wu, G., Han,D., Gong, X.,  Stipkovits, L., Wu, X. Y., Tang, S. Z., Brennan, M. A., &Brennan, C. S. (2021). Bioactive compounds from blueberry and blackcurrant powder alter the physicochemical and hypoglycaemic properties of oat bran paste. LWT-Food Science and Technology, 143,111167 

 https://doi.org/10.1016/j.lwt.2021.111167

Sun, C. Z., Chen, J. Y., Li, H., Fang, L., Wu, S. W., Jayavanth, P., Tang, S. Z., Sanchez, G., &Wu, X. Y.(2021). One-step duplex RT-droplet digital PCR assay for the detection of norovirus GI and GII in lettuce and strawberry.Food Microbiology, 94,103653.

       https://doi.org/10.1016/j.fm.2020.103653

Hui,X. D.,  Wu, G.,  Han,D.,  Stipkovits, L., Wu, X. Y.,Tang, S. Z.,  Brennan, M. A., &Brennan, C. S. (2020). The effects of bioactive compounds from blueberry and blackcurrant powders on the inhibitory activities of oat bran pastes against α-amylase and α-glucosidase linked to type 2 diabetes. Food Research International, 138,109756.

        https://doi.org/10.1016/j.foodres.2020.109756

Dong, D. L., Deng, Y. M., Du, W. Q., Tang, S. Z.*, Lin, S. L., Wu, X. Y. Zhou, Q. Q. & Chen, Z. Q. (2022). Effect of curcumin mediated photodynamic technology on Salmonella typhimurium biofilm and its bactericidal mechanism and application in milk. Modern Concepts & Developments in Agronomy, 10(2), 986-993.

      DOI: 10.31031/MCDA.2022.10.000731

Dong, D. L., Lin, S. L., Sun, C. Z., Du, W. Q., Wu, X. Y., & Tang, S. Z.* (2022). Curcumin photodynamic inactivation of aquatic foodborne pathogenic bacteria Journal of Chinese Institute of Food Science and Technology, 22 (1), 1-11. DOI:11.4528.TS.20220106.1457.007.

Dong, D. L., Du, W. Q., Wu, X. Y., Lin, S. L., Riley, W. W., & Tang, S. Z.* (2021). Photodynamic inactivation effects on foodborne pathogens and its application in food products. Trends in Photochemistry & Photobiology, 20 (1), 1-15.

Du, W. Q., Dong, D. L., Tan, Y., Riley, W. W., Yang, G., Wu, X. Y., & Tang, S. Z.* (2021). Effects of Anisakis allergenic proteins on fish-borne food safety risks. Modern Concepts & Developments in Agronomy, 8(4), 833-842. DOI: 10.31031/MCDA.2021.08.000693.

Du, W. Q., Tan, Y., Dong, D. L., Wu, X. Y., & Tang, S. Z.* (2021). Effects of high temperature thermal treatment on the gene and protein of Anisakis in mackerel.. Journal of Food Science and Biotechnology, 40(12), 44-51. DOI: 10.3969/j.issn. 1673-1689.2021.12.006.

Du, W. Q., Yang, L. H., Dong, D. L., Tang, S. Z.* Lin, S. L., Wu, X. Y., Brenan, C. & Riley, W. W. (2021). Inactivation effects of photodynamic technology with toluidine blue O and laser illumination on Cronobacter sakazakii biofilm on a glass surface. Trends in Photochemistry & Photobiology, 20 (1), 57-71.

Liu, Q. Y., Yang, P. P., Du, W. Q., Dong, D. L., Yang, G., & Tang, S. Z.* (2021). Enrichment of deoxynivalenol and establishment of online early warning treatment system for drinking water. International Journal of Food Science and Technology, 56, 2612-2620. DOI:10.1111/ijfs.14937.

Sun, C. Z., Chen, J. Y., Li, H., Fang, L., Wu, S. W., Jayavanth, P., Tang, S. Z., Gloria Sanchez, G., & Wu, X. Y. (2021). One-step duplex RT-droplet digital PCR assay for the detection of norovirus GI and GII in lettuce and strawberry. Food Microbiology, 94(103653), 1-7. DOI: 10.1016/j.fm.2020.103653.

Zhang, X. T., Wu, Q., Tang, S. Z.,* Riley, W. W., Chen, Z. Q. (2020). Biofilm formation and methylene blue-mediated photodynamic inactivation of Vibrio parahaemolyticus in the sea food industry. Nutrition & Food Science International Journal, 10(3), 1-9. DOI: 10.19080/NFSIJ.2020.10.555787.

Li, L., Wu, S. Z., Yang, P. P., Liu, Q. Y., & Tang S. Z.* (2019). Rapid detection and toxicity assessment of ochratoxin A by Photobacterium leiognathi in drinking water. International Journal of Food Science and Technology. 55(3), 1359-1367. DOI:10.1111/ijfs.14411

Yang, L. H., Deng, Y. M.,Zhang, X. T., & Tang S. Z.* (2018). Analysis of 129 global cases of Cronobacter sakazakii infection during 1961-2017. Asia-Pacific Journal of Food Safety and Securtity, 4(2), 32-44.

Wu,S. Z.,Zhang,X. H.,Yang,P. P.,Li, L., & Tang, S. Z*(2018). Rapid detection and toxicity assessment of citreoviridin usingluminescent Vibrio qinghaiensis sp.-Q67 in drinking water. International Journal of Food Science and Technology, 53(9), 2141-2149. doi:10.1111/ijfs.13801.

Tang, S. Z.* & Wu, X. Y.(2016). Food safety challenges in China. Asia-Pacific Journal of Food Safety and Security.2(3),1-2.

Chen, L., Zhang, X. H., Hao, T. Y., Liang, R. J., Man, S. B., Huang, G. Z., & Tang, S. Z.*.(2016). Research progress on antioxidant activity of natural products. European Journal of BioMedical Research, 2(1), 36-40.

Deng, X.,Tang, S. Z.*, Wu, Q., Tian, J., Riley, W. W., & Chen Z. Q.(2015). Inactivation of Vibrio parahaemolyticus by antimicrobial photodynamic technology using methylene blue. Journal of Science of Food and Agriculture, 96(5):1601-1608.

Li, H. A.,Tang, S. Z.*, Deng, X., Wu, Q., Ma, Y., Wu, X. Y., & Zhen, Z. Q.(2015). Photodynamicinactivation of Listeria monocytogenes biofilms and its toxin protein (listeriolysin O) by methylene blue. Asia-Pacific Journal of Food Safety and Security, 1(1),3-19.

Chen, Y.,Wang, G., Ma, Z. L., Li, Y., Wang, X. Y., Cheng, X.,Chuai, M. L., Tang, S. Z.,Lee, K. K.,& Yang, X. S.(2014). Adverse effects of high glucose levels on somite and limb development in avian embryos. Food and Chemical Toxicology, 71,1-9.

Wang, E. P., Ma, X., Tang, S. Z., Yan, R. A., Wang, Y., Riley, W. W.,& Reaney, M. J. T.(2014). Synthesis and oxidative stability of trimethylolpropane fatty acid triester as a biolubricant base oil from waste cooking oil. Biomass and Bioenergy, 66,371-378.

Fan, F. H., Ma, Q., Ge, J., Peng, Q. Y., Riley, W. W., & Tang, S. Z.*.(2013). Prediction of texture characteristics from extrusion food surface images using a computer vision system and artificial neural networks. Journal of Food Engineering, 118(4),426-433.

Bi, S. L., Tang, S. Z., Wu, X. Y.,& Chen, S. Y.(2013). Quantitative detection of Proteus species by real-time polymerase chain reaction using SYBR Green I. Annals of Microbiology, 63(3), 1205-1208.

Lin, S. L., Hu, J. M., Tang, S. S., Wu, X. Y., Chen,Z. Q., & Tang, S. Z.*.(2012). Photodynamic inactivation of methylene blue and tungsten-halogen lamp light against foodpathogen Listeria monocytogenes. Photochemistry and Photobiology, 88(3),985-991.

Wang, Y., Ma, S., Wang, L. L.,Tang, S. Z., Riley, W. W., & Reaney, M. J. T..(2012). Solid superacid catalyzed glycerol esterification of free fatty acids in waste cooking oil for biodiesel production. European Journal of Lipid Science and Technology, 114(3),315-324.

Wang, Y., Zhao, M. M., Song, K. K., Wang, L. L., Tang, S. Z.,& Riley, W. W. (2010). Partial hydrolysis of soybean oil by phospholipase A(1) (Lecitase Ultra), Food Chemistry, 121(4), 1066-1072.

Teng,J. W., Tang, S. Z., & Ou, S. Y. (2009).Determination of perfluorooctanesulfonate and perfluorooctanoate in water samples by SPE-HPLC/electrospray ion trap mass spectrometry. Microchemical Journal, 93(1),55-59.

Li, L., Yang, Z. Y., Yang, X. Q., Zhang, G. H., Tang, S. Z., & Chen, F. （2008）. Debittering effect of actinomucor elegans peptidases on soybean protein hydrolysates. Journal of Industrial Microbiology & Biotechnology, 35(1),41-47.

Wang, Y., Ou, S. Y., Liu, P. Z., Xue, F.,& Tang, S. Z.(2006). Comparison of two different processes to synthesize biodiesel by waste cooking oil. Journal of Molecular Catalysis A-Chemical, 252(1-2), 107-112.

Huang, X. S., Ou, S. Y., & Tang, S. Z. (2006). N-Methyl-N-cis-styrylcinnamamide monohydrate, a compound of clausenaminade from clausena lansium (Lour.) skeels. ACTA Crystallographica Section E- Structure Reports Online, 62, O1987-O1988.

Tang, S. Z.,* Ou, S. Y., Huang, X. S., Li, W., Kerry, J. P., & Buckley, D. J. (2006). Effects of added tea catechins on colour stability and lipid oxidation in minced beefpatties held under aerobic and modified atmospheric packaging conditions. Journal of Food Engineering, 77(2), 248-253.

Ou, S. Y., Wang, Y.,Tang, S. Z., Huang, C. H., & Jackson, M. G. （2005）. Role of ferulic acid in preparing edible fillms from soy protein isolate. Journal of Food Engineering, 70(2),205-210.

Xie, Y. F.,Tan, Y., & Tang, S. Z.* (2004). Epidemiologyof 377 patients with chemical burns in Guangdong province. Burn, 30(6), 569-572.

Tang, S. Z., Kerry, J. P., Sheehan, D.,& Buckley, D. J.(2002). Antioxidative mechanisms of tea catechins in chickenmeat systems. Food Chemistry, 76(1), 45-51.

Tang, S. Z., Kerry, J. P., Sheehan, D., Buckley, D. J.,& Morrissey, P. A. (2001). Antioxidative effect ofadded tea catechins on susceptibility to oxidative stability in cooked redmeat, poultry and fish patties. Food Research International, 34(8),651-657.

Tang, S. Z., Kerry, J. P., Sheehan, D., & Buckley, D. J. (2001). Antioxidant activity of added tea catechins on lipidoxidation of raw minced red meat, poultry and fish muscle. International Journal of Food Science and Technology, 36(6), 685-692.

Tang, S. Z., Kerry, J. P., Sheehan, D., & Buckley, D. J. (2001). A comparative study of teacatechins and a-tocopherol as antioxidants in cooked beef and chickenmeat. European Food Research and Technology, 213(4),286-289.

Tang, S. Z., Kerry, J. P., Sheehan, D., Buckley, D. J.,& Morrissey, P. A. (2001). Antioxidative effect of dietary tea catechins on lipidoxidation of long-term frozen stored chicken meat. Meat Science, 57(3), 331-336.

Tang, S. Z., Kerry, J. P., Sheehan, D., Buckley, D. J.,& Morrissey, P. A.(2000).Dietary tea catechins andiron-induced lipid oxidation in chicken meat, liver and heart. Meat Science, 56(3),285-290.

Tang, S. Z. (2001). Possible mechanisms for antioxidant activity of added tea catechins in chicken muscle systems. 47th International Congress of Meat Science and Technology, 26-31 August, Kraków, Poland.

Tang, S. Z. (2001). Mechanistic study of tea catechins in chicken muscle systems. 31st Annual Food science and Technology Research Conference, 6-7 September, University College Cork, Ireland.

Tang, S. Z. (2001). Factors affecting the production of dry-cured ham. 31st Annual Food science and Technology Research Conference, 6-7 September, University College Cork, Ireland.

Tang, S. Z. (2000). Antioxidant activity of added tea catechins on oxidative stability of raw and cooked red meat, poultry and fish patties. 30th Annual Food Science & Technology Research Conference, 19-20 September, University College Cork, Ireland.