(1) 1-Methycyclopropene extends the shelf life of ‘Shatangju’ mandarin (Citrus reticulate Blanco) fruit with attached leaves,Postharvest Biology and Technology,2012,通讯作者
(2) Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity,Food Chemistry,2012,通讯作者
(3) 1-Methylcyclopropene reduces chilling injury of harvested okra (Hibiscus esculentus L.) fruit,Scientia Horticulturae,2012,通讯作者
(4) Physiological and biochemical response of harvested plum fruit to oxalic acid during ripening or shelf life,Food Research International,2011,通讯作者
(5) Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage,Food Research International,2011,通讯作者
(6) Role of hydroxyl radical in modification of cell wall polysaccharides and aril breakdown during senescence of harvested longan fruit,Food Chemistry,2011,第1作者
(7) Antifungal activities of polyhexamethylene biguanide and polyhexamethylene guanide against citrus sour rot pathogen Geotrichum citri-aurantii in vitro and in vivo,Postharvest Biology and Technology,2011,通讯作者
(8) Iron-sulfur proteins are the major source of protein-bound dinitrosyl iron complexes formed in Escherichia coli cells under nitric oxide stress,Free Radical Biology and Medicine,2011,第1作者
(9) Combined effects of pectic enzymes on the degradation of pectin polysaccharides of banana fruit,Pakistan Journal of Botany,2011,通讯作者
(10) Effect of nitric oxide on the sensitivity of banana fruit slice to ethylene,Journal of Horticulture Science and Biotechnology,2010,通讯作者
(11) Physiology and quality response of harvested banana fruit to cold shock,Postharvest Biology and Technology,2010,通讯作者
(12) Oxygen is required for the L-cysteine-mediated decomposition of the protein-bound dinitrosyl iron complexes,Free Radical Biology and Medicine,2010,第2作者
(13) Redox Control of the DNA Damage-inducible protein DinG helicase activity via its iron-sulfur cluster,Journal of Biological Chemistry,2009,第2作者
(14) Effect of low and high oxygen controlled atmosphere on enzymatic browning of litchi fruit,Journal of Food Biochemistry,2009,第1作者
(15) Reactivity of nitric oxide with the [4Fe-4S] cluster of dihydroxyacid dehydratase from Escherichia coli.,Biochemical Journal,2009,第1作者
(16) Effect of Nitric Oxide on Ethylene Synthesis and Softening of Banana Fruit Slice during Ripening,Journal of Agricultural and Food Chemistry,2009,通讯作者
(17) Effect of oxygen concentration on the biochemical and chemical changes of stored longan fruit,Journal of Food Quality,2009,通讯作者
(18) Effects of hydroxyl radical on the scission of cell wall polysaccharides in vitro of banana fruit at various ripening stages,Acta Physiologiae Plantarum,2008,通讯作者
(19) Inhibition of pure oxygen on pericarp browning of harvested litchi fruit in association with energy level,Acta Horticulturae,2008,通讯作者
(20) Effect of nitric oxide on disorder development and quality maintenance of plum fruit during storage at low temperature,Acta Horticulturae,2008,通讯作者
(21) Inhibitory effect of anthocyanin extract from seed coat of black bean on pericarp browning and lipid peroxidation of litchi fruit during postharvest storage,Journal of Food Biochemistry,2008,第1作者
(22) Modification of pectin polysaccharides during ripening of postharvest banana fruit,Food Chemistry,2008,第1作者
(23) Effects of reactive oxygen species on cellular wall disassembly of banana fruit during ripening,Food Chemistry,2008,通讯作者
(24) Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning,Food Chemistry,2007,第1作者
(25) Influence of the nitric oxide donor, sodium nitroprusside on lipid peroxidation and antio-xidant activity in pericarp tissue of longan fruit, Journal of Horticulture Science and Biotechnology,2007,第1作者
(26) Evaluation of antioxidant property of phenolics of litchi fruit in relation to pericarp browning prevention,Molecules,2007,第1作者
(27) Postharvest biology and handling of banana fruit - Review. ,Fresh Produce,2007,第1作者
(28) Effect of nitric oxide on pericarp browning of harvested longan fruit in relation to phenol metabolisms,Food Chemistry,2007,第1作者
(29) The polyphenol characteristics and antioxidant activity of Oolong tea infusion under different drewing condition. ,International Journal of Molecular Science,2007,通讯作者
(30) Role of pure oxygen treatment in browning of litchi fruit after harvest. ,Plant Science,2004,第1作者
(31) Effects of pure oxygen on enzymatic browning and quality of postharvest litchi fruit. ,Journal of Horticulture Science and Biotechnology,2004,第1作者