1. 国家自然科学基金委员会, 面上项目, 内源性硫醇强化浓香菜籽油焙烤风味的分子机制，2024.1-207.12, 50万元

2. 湖北省杰出青年基金项目，多物理场调控浓香菜籽油中吡嗪类关键风味物质的形成机制, 2022.7-2025.7, 30万元

3. 国家自然科学基金委员会, 面上项目, 关键含硫化合物对菜籽油风味的影响及其形成机理研究（31871838）, 2019.1-2022.12, 59万元

4. 国家自然科学基金委员会, 青年项目, 菜籽微波过程中挥发性硫苷降解产物的形成途径研究（31581528）, 2016.1-2018.12, 20万元

1.Yang Yue a,b, Chao Wang a, Yashu Chen b, Mingming Zheng b, Yi Zhang b, Qianchun Deng b,*,Qi Zhou b,*Aroma characteristics of flaxseed milk via GC–MS-O and odor activity valuecalculation: Imparts and selection of different flaxseed varieties,Food Chemistry 432 (2024) 137095,通讯作者

2.Qi Zhou *, Chang Zheng , Fang Wei , Yini Yang.Flavor precursors identification and thermal degradation mechanisms ofglucoerucin in fragrant rapeseed oil. Food Chemistry 435 (2024) 137484第一作者

3. Yini Yang, Pei Yu, Jinyuan Sun, YiminJia, Chuyun Wan, Qi Zhou⁎, Fenghong Huang, Investigation of volatile thiolcontributions to rapeseed oil by odor active measurement and perceptualinteractions, Food Chemistry, 373 (2022): 131607. 通讯作者

4. Pei Yu, Yini Yang, Jinyuan Sun, Xiao Jia, Chang Zheng, QiZhou*, Fenghong Huang*. Identification of volatile sulfur-containing compoundsand the precursor of dimethyl sulfide in cold-pressed rapeseed oil by GC-SCDand UPLC-MS/MS, Food Chemistry, 36(2022):130741. 通讯作者

5. Xiao Jia, Lifeng Wang, Chang Zheng, Yini Yang, Xiangyu Wang,Ju Hui,  Qi Zhou*. Key Odorant Differences in Fragrant Brassica napus andBrassica juncea Oils Revealed by Gas Chromatography−Olfactometry, Odor ActivityValues, and Aroma Recombination. Journal of Agricultural and Food Chemistry,2020, 68(50):14950-14960. 通讯作者

6. Qi Zhou, Xiao Jia, Ying-Zheng Yao, Bei Wang, Chang-Qing Wei*,Min Zhang*, Fenghong Huang. Characterization of the Aroma-Active Compoundsin Commercial Fragrant Rapeseed Oils via Monolithic Material SorptiveExtraction, Journal of Agricultural and Food Chemistry.2019, 67, 41, 11454-11463. 第一作者

7. YiniYang, BinhongYuan, PeiYua,Yimin Jia, Qi Zhou*, Jinyuan Sun*, Flavor characteristics ofpeanut butter pretreated by radio frequency heating, explosion puffing,microwave, and oven heating, Food Chemistry, 394, 2022, 133487. 通讯作者

8. Xiao Jia, Qianchun Deng, Yini Yang, Xia Xiang, Xinping Zhou,Chuanbo Tan, Qi Zhou*. Unraveling of the Aroma-Active Compounds in VirginCamellia Oil (Camellia oleifera Abel) Using Gas Chromatography–MassSpectrometry-Olfactometry, Aroma Recombination, and Omission Studies, Journalof Agricultural and Food Chemistry, 2021, 69, 32, 9043-9055. 通讯作者

9. Yini Yang, Binhong Yuan, Pei Yu, Yimin Jia, Qi Zhou*, JinyuanSun. Flavor characteristics of peanut butter pretreated by radio frequencyheating, explosion puffing, microwave, and oven heating, Food Chemistry,2022,394: 133487.394 (2022) 133487. 通讯作者

10. Yingzheng Yao, Changsheng Liu, Wei Xiong, Qiang Liang, PuXuan, Xiaodan Zeng, Shiqin, Qi Zhou*, Huang Fenghong*, Silicon dioxide as anefficient adsorbent in the degumming of rapeseed oil, Journal of CleanerProduction, 2020, 268:122344. (IF=11.02) 通讯作者