1. R. Cao*, X. Liu, Y. Liu, X. Zhai, T. Cao, A.Wang, J. Qiu. Applications of nuclear magnetic resonance spectroscopy to the evaluation of complex food constituents. Food Chemistry , 2020, https://doi.org/10.1016/j.foodchem.2020.128258.
2. R. Cao, A. Nonaka, F. Komura, T. Matsui. Application of diffusion ordered-1H-nuclear magnetic resonance spectroscopy to quantify sucrose in beverages. Food Chemistry, 2015, 171, 8–12.
3. X. Zhang, W. Shi, H. He, R. Cao*, T. Hou. Hypolipidemic effects and mechanisms of Val-Phe-Val-Arg-Asn in C57BL/6J mice and 3T3-L1 cell models. Journal of Functional Foods , 2020, 73, 104100.
4. R. Cao, Y. Zhao, Z. Zhou, X. Zhao. Enhancement of the water solubility and antioxidant activity of hesperidin by chitooligosaccharide. Journal of the Science of Food and Agriculture . 2018, 98, 2422-2427.
5. R. Cao, Y. Kobayashi, A. Nonaka, Y. Miyata, K. Tanaka, T. Tanaka, T. Matsui. NMR spectroscopic and quantum mechanical analyses of enhanced solubilization of hesperidin by theasinensin A. Pharmaceutical Research, 2015, 32, 2301-2309.
6. R. Cao, C. Ren, Z. Li. The effects of different inactivation treatments on the storage properties and sensory quality of naked oat. Food and Bioprocess Technology, 2012, 5, 1853–1859.
7. R. Cao, Q. Ma, Y. Fu, Z. Zhou, X. Zhao. Preparation, evaluation and characterization of Rutin-Chitooligosaccharide complex. Plant Foods for Human Nutrition , 2019, 74, 3, 328-333.
Ruge Cao. The application of diffusion ordered-1H-nuclear magnetic resonance spectroscopy to evaluate the food quality. The 32nd Summer Seminar of Kyushu Branch of the Japan Society for Analytical Chemistry. Kitakyushu, Japan. 2014.
著作及教材编写
《食品工艺学实验技术》（第二版），化学工业出版社，2016，参编.
申请专利
1. 利用壳寡糖改善橙皮苷水溶性和抗氧化性的方法. 201710665958.6
2. 芦丁壳寡糖复合物的制备方法及其应用. 201811222615.3.
3. 百里香酚-壳寡糖复合物及其制备方法和应用. 202010156575.8
获奖
1. 省部级，天津市“131”创新型人才培养工程第三层次，2016.
2. 国外，Kyushu Analytical Chemistry Award for Young Researchers (Japan)，2014.
