果蔬非热加工理论研究；果蔬废弃物（柚皮、桃渣等）的利用与高值化；肉类熟食的安全性评价

（1）科研项目

国家自然科学青年基金 高场强超声波对草莓浆流变特性的酶促调控机制（31601480）主持

四川省教育厅重点项目 基于超高压技术的川菜熟食非热杀菌动力学及贮藏稳定性研究（17ZA0356）主持

农业部农产品质量安全重点实验室开放课题 基于纳米金的卤鸡中沙门氏菌污染可视化检测方法研究（2016-KF13）主持

四川省高校重点实验室开放课题 高场强超声波对草莓汁关键品质影响与分子机制（szjj2016-018）主持

（2）代表性学术论文

1. Xiufang Bi, Yongtao Wang, Xiaosong Hu, Xiaojun Liao. Decreased resistance of sublethally injured Escherichia coli O157:H7 to salt, mild heat, nisin and acids induced by high pressure carbon dioxide. International Journal of Food Microbiology, 2018, 269 :137-143. (SCI, IF 3.451)

2. Liyi Chen, Xiufang Bi*, Xiamin Cao, Lei Liu, Zhenming Che. Effects of high-power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink. Journal of the Science of Food & Agriculture, 2018, DOI: 10.1002/jsfa.9079. (SCI, IF 2.379)

3. Zuwen Wang, Xiufang Bi*, Rui Xiang, Liyi Chen, Xiaoping Feng, Min Zhou, Zhenming Che. Inactivation of Escherichia coli by ultrasound combined with nisin. Journal of Food Protection, 2018, 81 (6) :993-1000. (SCI, IF 1.510)

4. Xiufang Bi, Liyi Chen, Honghua Pan, Zhenming Che.Inactivation of naturally occurring microorganisms in carrot juice by ultrasound combined with nisin. Journal of Chinese Institute of Food Science and Technology, 2018,18(01):211-216.(EI)

5. Xiufang Bi, Yongtao Wang, Xiaosong Hu, Xiaojun Liao. iTRAQ-based proteomic analysis of sublethally injured Escherichia coli O157:H7 cells induced by high pressure carbon dioxide. Frontiers in Microbiology, 2017, 8:2544. (SCI, IF 4.019).

6. Xiufang Bi, Yacine Hemar, Murat Balaban, Xiaojun Liao. The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of avocado puree dilution. Ultrasonics Sonochemistry, 2015, 27: 567–575. (SCI, IF 4.556)

7. Xiufang Bi, Yongtao Wang, Feng Zhao, Zhijian Sun, Xiaosong Hu, Xiaojun Liao. Sublethal injury and recovery of Escherichia coli O157:H7 by high pressure carbon dioxide. Food Control, 2015, 50: 705-713. (SCI, IF 3.388)

8. Xiufang Bi, Yongtao Wang, Feng Zhao, Yan Zhang, Lei Rao, Xiaojun Liao, Xiaosong Hu, Zhijian Sun. Inactivation of Escherichia coli O157:H7 by high pressure carbon dioxide combined with nisin in physiological saline, phosphate buffered saline and carrot juice. Food Control, 2014, 41: 139-146. (SCI, IF 2.819)

9. Xiufang Bi, Fengxia Liu, Lei Rao, Jing Li, Bingjing Liu, Xiaojun Liao, Jihong Wu. Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field. Innovative Food Science and Emerging Technologies, 2013, 17: 85-92. (SCI, IF 2.248)

10. Xiufang Bi, Jihong Wu, Yan Zhang, Zenghui Xu, Xiaojun Liao. High pressure carbon dioxide treatment for fresh-cut carrot slices. Innovative Food Science and Emerging Technologies, 2011, 12: 298-304. (SCI, IF 3.03)

11. Linyan Zhou, Xiufang Bi, Zenghui Xu, Yingjie Yang, Xiaojun Liao. Effects of high pressure CO₂ processing on flavor, texture and color of foods. Critical Reviews in Food Science and Nutrition, 2015, 55: 750-768. (SCI, IF 5.492)

12. Lei Rao, Xiufang Bi, Feng Zhao, Jihong Wu, Xiaosong Hu, Xiaojun Liao. Effect of high-pressure CO₂ processing on bacterial spores. Critical Reviews in Food Science and Nutrition, 2016, 56: 1808-1825. (SCI, IF 5.492)

13. Feng Zhao, Xiufang Bi, Yanling Hao, Xiaojun Liao. Induction of viable but nonculturable Escherichia coli O157:H7 by high pressure CO₂ and its characteristics. PLOS ONE, 2013, 8(4): e62388. (SCI, IF 3.534)

14. Wenshu Huang, Xiufang Bi, Xiao Zhang, Xiaosong Hu, Xiaojun Liao. Comparative study of enzymes, phenolics, carotenoids, antioxidant capacity and color of apricot nectars treated by high hydrostatic pressure and high temperature short time. Innovative Food Science and Emerging Technologies, 2013, 18: 74-82. (SCI, IF 2.248)

15. Xiamin Cao, Xiufang Bi, Wenshu Huang, Jihong Wu, Xiaosong Hu, Xiaojun Liao. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innovative Food Science and Emerging Technologies, 2012, 16: 181-190. (SCI, IF 2.526)

主要承担食品科学与工程、食品质量与安全专业《食品科技英语》、《食品新资源开发》课程的教学工作，并指导本科生完成毕业论文（设计）。