1. 国家重点研发计划课题“榛子产业关键技术研发与新产品创制”（2022YFD1600404）

2. 陕西省重点研发计划项目“西部典型黄土高原丘陵风沙区榛子科技示范园建设”（2024NC-LSTD-112）

代表性文章：

1. Zhen Yang, Xinyan Song, Shidong Zhang, Hongfei Zhao, Chuan Zhou, Qinghua Ma, Lisong Liang*, Bolin Zhang**. Comparative analysis of flavor profiles in Chinese hybrid hazelnut (Corylus heterophylla × Corylus avellana) under different roasting conditions using HS-SPME-GC-MS and UPLC-MS/MS. Food Chemistry, 493 (2025) 145779

2. Chenshan Shi, Junhua Han, Lisong Liang*, Bolin Zhang*. Interfacial behavior and antioxidant effect of esterified peptide FSEY (a hazelnut-derived tetrapeptide) in oil-in-water emulsions. LWT - Food Science and Technology, 197 (2024) 115880.

3. Gao Yan, Cui Nana, Liu Jing, Ma Qinghua, Zhao Tiantian, Yang Zhen, Zhao Hongfei, Zhang Bolin*, Liang Lisong*. Application of metabolomics to explore the automatic oxidation process of hazelnut oil. Food Research International, 2022, 162: 111888.

4. Nana Cui, Tiantian Zhao, Zhentai Han, Zhen Yang, Guixi Wang, Qinghua Ma*, Lisong Liang*. Characterisation of oil oxidation, fatty acid, carotenoid, squalene and tocopherol components of hazelnut oils obtained from three varieties undergoing oxidation. International Journal of Food Science and Technology, 2022, 57, 3456-3466.

5. Chenshan Shi, Miaomiao Liu, Hongfei Zhao, Zhaolin Lv, Lisong Liang*, Bolin Zhang*. A novel insight into screening for antioxidant peptides from hazelnut protein: based on the properties of amino acid residues. Antioxidants, 2022, 11(1), 127. https://doi.org/10.3390/antiox11010127.

6. Cui Nana, Wang Guixi, Ma Qinghua, Zhao Tiantian, Han Zhentai, Yang Zhen, Liang Lisong*. Evolution of lipid characteristics and minor compounds in hazelnut oil based on partial least squares regression during accelerated oxidation process. LWT-Food Science and Technology, 2021, 150, 112025.

7. Shi Chenshan, Liu Miaomiao, Ma Qinghua, Zhao Tiantian, Liang Lisong*, Zhang Bolin*. Impact of tetrapeptide-FSEY on oxidative and physical stability of hazelnut oil-in-water emulsion. Foods, 2021, 10, 1400.

8. Jiang Jianzhao, Liang Lisong*, Ma Qinghua, Zhao Tiantian. Kernel nutrient composition and antioxidant ability of Corylus spp. in China. Frontiers in Plant Science, 2021, 12:690966.

9. Nana Cui, Guixi Wang, Qinghua Ma, Tiantian Zhao, Ruhua Li, Lisong Liang*. Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process. LWT-Food Science and Technology, 2020, 129:109552.

10. 史晨杉, 高双, 郭晨燕, 韩俊华, 蒋剑春*, 梁丽松*. 榛坚果的油脂含量、脂肪酸组成及榛仁中生物活性成分研究进展. 林产化学与工业，2023 (5):133-144.

11. 崔娜娜，王贵禧，李如华，马庆华，赵天田，梁丽松*. 基于电子自旋共振和拉曼光谱技术的榛子油氧化特性探析与评价. 林业科学, 2020, 56(4): 89-98.

获奖：

1. 特色浆果采收与贮藏加工关键技术，2019-11，梁希林业科学技术奖科技进步奖，二等奖，排名第二 

2. 蓝莓、石榴良种选育及产业化关键技术研究与应用，2017-04， 梁希林业科学技术奖，二等奖，排名第三 

3. 四种主要经济林产品贮藏保鲜及加工技术，2007-07，梁希林业科学技术奖，二等奖，排名第三

专利：

1. 梁丽松，等. 一种带苞鲜榛子的贮藏保鲜方法（ZL 2022 1 1200347.1）

2. 梁丽松，等. 一种鲜榛仁的贮藏保鲜方法（ZL 2022 1 1200349.0）

3. 梁丽松，等. 一种带壳鲜榛坚果的贮藏保鲜方法（ZL 2022 1 1200361.1）

标准：

梁丽松，等. 榛坚果贮藏技术规程（LY/T 2702-2016）