1. Xu Yaqin, GuoYingying, et al. Effects of ultrasound irradiation on the characterization and bioactivities of the polysaccharide from blackcurrant fruits. Ultrasonics Sonochemistry. 2018,49,206-214(SCI, 中科院,二區(qū),IF 6.012, Top 期刊)
2. Xu Yaqin, GuoYingying, et al. Seperation, characterization and inhibition on α-glucosidase, α-amylase and glycation of a polysaccharide from blackcurrant fruits. LWT - Food Science and Technology, 2018,93:16-23(SCI, 中科院,二區(qū),IF 3.129)
3. Xu Yaqin, Niu Xiaojie, et al. Characterization, antioxidant and hypoglycemic activities of degraded polysaccharides from blackcurrant (Ribes nigrum L.) fruits. Food Chemistry, 2018,243, 26-35(SCI, 中科院,二區(qū),IF 4.946, Top 期刊)
4. Xu Yaqin, GaoYangkang, et al. Sulfated modification of the polysaccharides from blackcurrant and their antioxidant and α-amylase inhibitory activities. International Journal of Biological Macromolecules, 2018,109, 1344-1354(SCI, 中科院,三區(qū),IF 3.909)
5. Xu Yaqin, Liu Gaijie, et al. Purification, characterization and antiglycation activity of a novel polysaccharide from black currant, Food Chemistry, 2016, 199: 694-701 (SCI, 中科院,二區(qū),IF 4.946, Top 期刊)
6. Xu Yaqin, Fei Cai, et al. Optimisation of pressurised water extraction of polysaccharides from blackcurrant and its antioxidant activity, Food Chemistry, 2016, 194, 650-658 (SCI, 高倍引論文,中科院,二區(qū),IF 4.946, Top 期刊)
7. Xu Yaqin, Zhang Ling, et al. Optimization of ultrasound-assisted compound enzymatic extractionand characterization of polysaccharides from blackcurran, Carbohydrate Polymers , 2015,117 : 895–902(SCI, 中科院,二區(qū),IF 5.158,Top 期刊)
8. Yang Yu , Xuhong Yuan, Xu Yaqin*, et al. Purification of Anthocyanins from Extracts of Red Raspberry Using Macroporous Resin , International Journal of Food Properties, 2015, 18: 1046-1058 (SCI,中科院,二區(qū),IF 1.845)