1. 农产品营养成分功能评价及调控技术

2. 农产品营养成分保持及利用技术

3. 农产品安全风险评估

1. 国家重点研发计划课题：中国和欧盟婴幼儿主要食品安全监控技术研究（2019YFE0103900），2020.07-2023.06

2. 江苏省亚夫科技服务项目：特色桃和梨品质提升服务体系建设与技术集成应用（KF(23）1223)，2023.6-2025.7

3. 江苏省农业科技自主创新资金项目：江苏特色农产品特征性营养成分识别及品质评价体系建立（CX(20)3002），2020.8-2022.7

4. 国家农产品质量安全风险评估专项：典型农产品品质指标体系构建与特征性指标筛选验证（GJFP2019043），2020.4-2020.12

5. 国家重点研发计划子课题：食品全产业链智能化风险追溯技术（2017YFC1601004），2018.1-2021.12

第一作者/通讯作者身份发表论文50篇，其中SCI收录18篇，EI收录4篇；获得专利授权14项，其中PCT专利1项，第一完成人获得发明专利授权4项；获得全国农牧渔业丰收奖二等奖1项（第二完成人）。

获奖：

1. 2019-2021年度全国农牧渔业丰收奖二等奖，中华人民共和国农业农村部，2022年12月，绿色优质农产品质量安全控制技术集成与基地系统化推广，第二完成人

专利：

1. 一种提高杀菌剂嘧霉胺降解率的方法，发明专利，专利号：ZL 202110883004.9， 发明人：梁颖，李亚辉，张志勇，金晓婷，高庆超

2. 一种肉桂提取物及其纳米制剂，发明专利，专利号：ZL201710245493.9， 发明人：梁颖，丁莹，李艺，张留圈，刘贤金

3. 一种提高土壤中有机氯农药六六六降解率的方法，专利号：ZL202110874968.7，发明人：梁颖，李亚辉，张志勇，范荣荣，高庆超

4. 一种花色苷功能食品添加剂及其制备方法，发明专利，专利号：ZL201810040116.6，发明人：梁颖，刘贤金，丁莹，李艺

5. Functional Nutritious Rice and Production Method Thereof. PCT专利，专利号：US11058134B2，发明人：刘贤金，梁颖，余向阳，李亚辉

6. 一种含金盏花油树脂复合微胶囊液态饮料的制作方法，发明专利，专利号：ZL202210542651.8，发明人：高庆超，梁颖，李亚辉，张志勇.

论文：

[1] Qingchao Gao, Yingxin Wang, Yahui Li, Jianbo Hou, Ying Liang*, Zhiyong Zhang*. Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing. Food Research International. 2024, 190: 114546. 

[2] Qingchao Gao, Yingxin Wang, Yahui Li, Weikang Yang, Wayne Jiang, Ying Liang*, Zhiyong Zhang*. Residue behaviors of six pesticides during apple juice production and storage. Food Research International. 2024, 177: 113894. 

[3] Menghua Lin, Yahui Li, Qingchao Gao, Lu Shi, Wanlin He, Wenyuan Li, Ying Liang*, Zhiyong Zhang*. Dynamic changes in physicochemical and transcriptional expression profiles of mulberry (Morus alba L.) fruit during ripening. Food Bioscience, 2024, 57: 103606. 

[4] Menghua Lin, Chenchen Sun, Qingchao Gao, Zhiyong Zhang, Ying Liang*, Shulin Wang*. Effect of five polyphenols on the stability of purple cabbage anthocyanins in simulated beverage systems containing L-ascorbic acid. Food Packaging and Shelf Life. 2023, 37: 101065. 

[5] Lu Shi, Jing Su, Myeong-Je Cho, Hao Song, Xiaoou Dong*, Ying Liang*, Zhiyong Zhang*. Promoter editing for the genetic improvement of crops. Journal of Experimental Botany, 2023, 5: 1-18. 

[6] Qingchao Gao, Rong Ma, Lu Shi, Shulin Wang, Ying Liang*, Zhiyong Zhang*. Anti-glycation and anti-inflammatory activities of anthocyanins from purple vegetables. Food & Function. 2023, 14, 2034-2044. 

[7] Qingchao Gao, Yi Li, Yahui Li, Ying Liang*, Zhiyong Zhang*. Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities. Journal of Food Measurement and Characterization. 2022, 16: 1659-1673. 

[8] Qingchao GAO, Yi LI, Yahui LI, Zhiyong ZHANG*, Ying LIANG*. Antioxidant and prooxidant activities of phenolic acids commonly existed in vegetables and their relationship with structures. Food Science and Technology. 2022, 42(6). 1-9.

[9] Qingchao Gao, Jiameng Hu, Lu Shi, Zhiyong Zhang*, Ying Liang*. Dynamics and residues of difenoconazole and chlorothalonil in leafy vegetables grown in open-field and greenhouse. Journal of Food Composition and Analysis. 2022, 110, 104544. 

[10] Jinmiao Duan, Qingchao Gao, Lu Shi, Yahui Li, Zhiyong Zhang*, Ying Liang*. Residue changes of five pesticides during the production and storage of rice flour, Food Additives and Contaminants Part A. 2022, 39(3)：542-550. 

[11] Ying Liang, Jinmiao Duan, Qingchao Gao & Zhiyong Zhang*. Degradation of pesticides in wheat flour during noodle production and storage, Food Additives & Contaminants: Part A, 2022, 39(7): 1239-1247. 

[12] Ying Liang, Jinmiao Duan, Qingchao Gao, Yahui Li & Zhiyong Zhang*. Effect of Chinese steamed bun and bread processing on pesticide residues in wheat flour. Food Production, Processing and Nutrition. 2022, 4, 12:1-8.