- 朱扬,刘永峰,魏燕超,申倩,王一凡,牛肉及其中式加工品中猪肉成分的定性、定量检测方法研究:中国农业科学,2018.11.16,51(22):4352-4363
- 申倩,刘永峰,沙马沙浩,密封条件下冰温贮藏猪里脊肉的质构及理化特性变化:食品与发酵工业,2018.11.6,45(7):130-134
- 钟华珍,刘永峰,甘斐,胡玉花,高温加工方式对肉品质的影响.:食品与机械,2018.11.3,33(11):190-194
- 钟华珍,刘永峰,申倩,甘斐,红、白肉中主要营养素受高温加工的影响:食品与发酵工业,2018.10.1,44(10):0
- 赵晶,刘永峰,张婷,王星宇,张兰,库婷,Siew Young Quek,Qualitative and quantitative assessment of DNA quality of frozen beef storage:Food Chemistry,2018.9.15,260(1):160-165
- 魏燕超,刘永峰,曹建昕,刘满顺,陕西特色牛、羊肉食用品质及蛋白稳定性研究:食品与机械,2018.9.1,34(9):24-29
- 赵晶,刘永峰,张婷,超长冻藏时间对牛肉品质的影响:食品与发酵工业,2018.8.25,44(11):201-211
- 廖晶,刘永峰,库婷,赵晶,Assessment of milk quality based on bovine BAF60c gene mutation:Journal of Agricultural Science,2018.8.15,156(4):570-574
- 廖晶,刘永峰,Purification procedures meaningfully influence DNA quantification in milk:LWT - Food Science and Technology,2018.8.1,94(1):8-12
- 廖晶,刘永峰,高峻岭,库婷,Assessment of milk quality during storage based on DNA extracted from milk:CyTA-Jouranl of Food,2018.8.1,16(1):786-792
