研究内容：

糙米制品营养品质及抗氧化活性研究

发表论文：

1.Zhongfu Cao, Hailun He, Tingting Yin, Cuiping Yi*, Jieyao Yuan*. Antioxidant activity of whole-grain flat rice noodles phenolic extract in vitro and in Caenorhabditis elegans. Journal of Cereal Science, 2022.(Submitted)

2. Cao Zhongfu,Liu Yang,Zhu Hong,Li Yisi,Xiao Qian,Yi Cuiping. Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles[J]. Foods,2021,10(5).

3.Cuiping Yi*, Lan Xie, Zhongfu Cao, Ke Quan, Hong Zhu & Jieyao Yuan*. (2022). Effects of rice bran fermented with Lactobacillus plantarum on palatability, volatile profiles, and antioxidant activity of brown rice noodles. International Journal of Food Science and Technology, 2022, 57, 5048–5056.

获得奖励：

1. 2016年“李锦记杯”学生创新大赛全国三等奖.

2. 2017年“李锦记杯”学生创新大赛全国三等奖.

3. 2018年全国大学生英语竞赛三等奖.