如题所述
近5年，在《Journal of Food Science》《Journal of Enology and Viticulture》等外文和国内核心期刊发表论文28余篇，其中SCI收录8篇；参编著作2部。代表性学术论著 ：
1、Zhao, Y., Y. Xu, J. Li, et al. Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry. Journal of food science，2009， 74( 2):C90-C99. SCI收录.
2、Zhao, Y., Y. Xu, J. Li, et al. Characterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution Analysis. Journal of Enology and Viticulture，2009, 60(3): 269-276. SCI收录.
3、Sun, S.Y., W.G. Jiang, Y.P. Zhao,et al.Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China) [J]. Flavour and Fragrance Journal, 2010, 25 (4): 206-213. SCI收录.
4、Zhao Yuping, Wang Lei, Li Jiming, et al. Comparison of Volatile Compounds in Two Brandies using HS-SPME coupled with GC-O, GC-MS and Sensory Evaluation. S.A. Journal of Enology & Vitivulture ,2011, 32 (1), 9-20. SCI收录.
5、Sun, S.Y., W.G. Jiang, Y.P. Zhao,et al.Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines [J]. Food Chemistry, 2011 (127): 547-555. SCI收录.
6、Yu Ping Zhao, JiMing Li, Bao Chun Zhang, et al. A comparison of the influence of eight commercial yeast strains on the chemical and sensory profiles of freshly distilled Chinese brandy [J]. journal of institute brewing, 2012, 118: 315-324. SCI收录.
7、Sun, S.Y., W.G. Jiang, Y.P. Zhao,et al. Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS-SPME-GC-MS and HPLC [J]. International Journal of Food Science & Technology, 2012, 47 (1): 100–106. SCI收录.
8、Zhao Yuping, Zheng XingPing, Song Pu, et al. Characterization of volatiles in the six most well-known distilled spirits[J]. Journal of the American society of brewing chemists, 2013, 71 (3): 161-169. SCI收录.
9、 第七章废水的生物处理. 微生物工程技术原理[M]. 北京: 化学工业出版社. 2007, 7
10、 第十章植物饮料.饮料工艺学[M]. 北京: 科学技术出版社.2014,01, ISBN:978-7-03-039389-0
