1.Spectral alteration and degradation of Cyanidin-3-glucoside exposed to pulsed electric field. Journal of Agricultural and Food Chemistry. 2010, 58 （6）：3524–3531.
2.A Comparative Study of Inactivation of Peach Polyphenol Oxidase and Carrot Polyphenol Oxidase Induced by High Pressure Carbon Dioxide. International Journal of Food Science and Technology. 2010, 45 （11）：2297-23053.Stability and colour characteristics of PEF-treated cyanidin-3-glucoside during storage. Food Chemistry. 2008, 106（2）： 669-676.
4.Isolation, identification, and color characterization of Cyanidin-3-glucoside and Cyanidin-3-sophoroside from red raspberry. European Food Research and Technology. 2008, 226（3）： 395-403.
5.The contribution of high pressure carbon dioxide in the inactivation kinetics and structural alteration of myrosinase. International Journal of Food Science and Technology. 2011, 46 （8）： 1545-1553.
6.Aggregation and Homogenization, Surface Charge and Structural Change, and Inactivation of Mushroom Tyrosinase in an Aqueous System by Subcritical/Supercritical Carbon Dioxide. Langmuir. 2011, 27 （3）： 909-916.
7.Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry. Journal of the Science of Food and Agriculture. 2011, 91 （5）： 877-885.
8.Comparison of the inactivation kinetics of pectin methylesterases from carrot and peach by high-pressure carbon dioxide. Food Chemistry. 2009, 115（2）： 449-455.
9.Alterations of molecular properties of lipoxygenase induced by dense phase carbon dioxide. Innovative Food Science and Emerging Technologies. 2009, 10（1）： 47-53.
10.Inactivation of Staphylococcus Aureus exposed to dense phase carbon dioxide in a batch system. Journal of Food Process Engineering. 2009, 32（1）： 17-34.
11.Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide. International Journal of Food Microbiology. 2008, 126（1-2）： 93-97.
12.Inactivation of apple pectin methylesterase induced by dense phase carbon dioxide. Journal of Agricultural and Food Chemistry. 2008, 56（13）： 5394-5400.
