1、Oxidative stabilization of mixed mayonnaises made with linseed oil andsaturated medium-chain triglyceride oil-飽和碳鏈甘油三酸油酯和亞麻籽油制備的混合蛋黃醬的氧化穩(wěn)定性研究-Food Chemistry,2014,152,378–385,-

2、Green tea extract as food antioxidant.Synergism and antagonismwith a-tocopherol in vegetable oils and their colloidal systems-綠茶提取物作為食品抗氧化劑：植物油及其膠體系統(tǒng)中的α-生育酚的協(xié)同和拮抗作用--Food Chemistry,2012,135,2195–2202-

3、Hydrogen gas mediates ascorbicacid accumulation and antioxidantsystem enhancement in soybeansprouts under UV-A irradiation-在UV-A輻照下氫氣介導(dǎo)豆芽抗壞血酸的積累和抗氧化系統(tǒng)的增強(qiáng)-Sci Rep.2017,27,7(1),16366-16376,

4、Antioxidative and prooxidative effects in food lipids and synergismwith a-tocopherol of a?aíseed extracts and grape rachis extracts-種子提取物和葡萄軸提取物對食物脂類的抗氧化和氧化作用以及與a-生育酚的協(xié)同作用-Food Chemistry,2016,213,440–449