1、Oxidative stabilization of mixed mayonnaises made with linseed oil andsaturated medium-chain triglyceride oil-饱和碳链甘油三酸油酯和亚麻籽油制备的混合蛋黄酱的氧化稳定性研究-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-绿茶提取物作为食品抗氧化剂：植物油及其胶体系统中的α-生育酚的协同和拮抗作用--Food Chemistry,2012,135,2195–2202-


3、Hydrogen gas mediates ascorbicacid accumulation and antioxidantsystem enhancement in soybeansprouts under UV-A irradiation-在UV-A辐照下氢气介导豆芽抗坏血酸的积累和抗氧化系统的增强-Sci Rep.2017,27,7(1),16366-16376,


4、Antioxidative and prooxidative effects in food lipids and synergismwith a-tocopherol of açaíseed extracts and grape rachis extracts-种子提取物和葡萄轴提取物对食物脂类的抗氧化和氧化作用以及与a-生育酚的协同作用-Food Chemistry,2016,213,440–449