研究领域
主要有园艺产品的采后保鲜技术及生理研究、食品蛋白质酶解改性等
近期论文
Xinhong Dong，Mouming Zhao, Bao Yang, Xiaoquan Yang, John Shi, Yueming Jiang, Effect of high pressure homogenization on functional propertiy of peanut protein，Journal of Food Process Ａnd Engineering, 2011, 34: 2191-2204
Xinhong Dong, Mouming Zhao, John Shi, Bao Yang, Jing Li, Donghui Luo, Guoxiang Jiang, Yueming Jiang, Effects of combined high-pressure homogenization Ａnd enzymatic treatment on extraction yield, hydrolysis Ａnd function properties of peanut proteins. Innovative Food Science Ａnd Emerging Technologies,2011, 12: 478-483
K. Nagendra Prasad, Bao Yang, Xinhong Dong,Guoxiang Jiang, Haiyan Zhang, Haihui Xie, Yueming Jiang, Flavonoid contents Ａnd antioxidant activities from Cinnamomum species, Innovative Food Science Ａnd Emerging Technologies, 2009,10 : 627-632.
Jing Li, Haihui Xie, Bao Yang, Xinhong Dong, Linyan Feng, Feng Chen, Yueming Jiang. A comparative determination of Ochratoxin A in longan (Dimocarpus longan Lour.) fruit pulp by high-performance liquid chromatography - fluorescence detection Ａnd electron spray ionization - mass spectrometry.Molecules, 2010, 15, 680–688.
Shaoyü Yang, Jian Sun, Linyan Feng, En Yang, Yulong Chen, Xinhong Dong,Xinguo SuＡnd Yueming Jiang, Lipofuscin-Like Substance Involved in Pericarp Browning of PostharvestLitchi Fruit During Storage. The Open Food Science Journal, 2011, 5: 42-45
Li, Jing, Jiang, Guoxiang, Yang, Bao, Dong, Xinhong, Feng, Linyan, Lin, Sen, Chen, Feng, Ashraf, Muhammad, Jiang, Yueming. A luminescent bacterium assay of fusaric acid produced by Fusarium proliferatum from banana, Analytical Ａnd Bioanalytical Chemistry, 402, 3, 1347-1354, 2012.
董新红. 不同保鲜剂对香石竹切花保鲜效应. 北方园艺, 2005,6: 72-73.
董新红. 莴笋多酚氧化酶的主要特性及其酶促褐变的控制.桂林工学院学报, 2006, 1: 98-100.
吕玲玲, 徐雪荣, 孙德权, 罗萍, 董新红. 菠萝种质的离体保存研究. 北植物学报, 2007, 4: 0934-0838.
孙健,彭宏祥,董新红,朱恩俊,任娇艳, 甘薯中β-胡萝卜素HPLC测定方法分析.食品科技, 2009, 4（1）：236-238
董新红, 赵谋明, 蒋跃明. 超高压技术在蛋白质食品加工中的应用. 食品工业科技, 2012, 33(2): 451-454
董新红, 赵谋明, 蒋跃明. 花生蛋白改性的研究进展, 中国粮油学报, 2011, 6(12):109-117
董新红，赵谋明，蒋跃明，阮贵华，李海云，响应面设计法优化化生分离蛋白酶解条件的研究，食品工业科技，2013,34（3）：155-158.