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部分代表性论文如下：
1.Jie Zhou, Xing Xin*, Wei Li, Haohan Ding, Shuai Yu, Xiaohui Cui, (2024). Flavor analysis and region prediction of Chinese dishes based on food pairing. Information Processing & Management (https://doi.org/10.1016/j.ipm.2024.103684)
2.Xin, X., Essien, S., Dell, K., Baroutian, S. (2022). Effects of spray-drying and freeze-drying on bioactive and volatile compounds of smoke powder food flavouring. Food and Bioprocess Technology (https://doi.org/10.1007/s11947-022-02779-3)
3.Xin, X., Dell, K., Udugama, I. A., Young, B. R., & Baroutian, S. (2021). Economic performance of small-scale fast pyrolysis process of coproducing liquid smoke food flavouring and biofuels. ACS Sustainable Chemistry & Engineering. (https://doi.org/10.1021/acssuschemeng.0c08530)
4.Xin, X., Bissett, A., Wang, J., Gan, A., Dell, K., & Baroutian, S. (2021). Production of Liquid Smoke using Fluidised-Bed Fast Pyrolysis and its Application to Green Lipped Mussel Meat. Food Control. (https://doi.org/10.1016/j.foodcont.2021.107874)
5.Xin, X., Pang, S., de Miguel Mercader, F., & Torr, K. M. (2019). The effect of biomass pre-treatment on catalytic pyrolysis products of pine wood by Py-GC/MS and principal component analysis. Journal of Analytical and Applied Pyrolysis. (https://doi.org/10.1016/j.jaap.2018.12.018)
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