以邹亮教授和吴定涛特聘研究员分别为第一作者的论文《Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)》（《CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION》，中科院分区一区），《Physicochemical properties and biological functions of soluble dietary fibers isolated from common and Tartary buckwheat sprouts》（《LWT-FOOD SCIENCE AND TECHNOLOGY 》，中科院分区一区）均入选ESI高被引论文，充分彰显了实验室在食品科学领域的学术实力