Area of research
Food Science · Plant Science
Research interest
Research interests include Chemistry, Aspergillus flavus, Food science, Nanotechnology, Agriculture, and Environmental science.
Agricultural Non-Point Source Pollution: Comprehensive Analysis of Sources and Assessment Methods
Antifungal and anti-aflatoxigenic mechanisms of dielectric barrier discharge cold plasma on Aspergillus flavus spores
Nitrate Nitrogen Quantification via Ultraviolet Absorbance: A Case Study in Agricultural and Horticultural Regions in Central China
Safety assessment of cold plasma technology in food: From molecular modification to toxicological analysis
Effect of plasma-activated lactic acid on microbiota composition and quality of puffer fish (Takifugu obscurus) fillets during chilled storage
Combined high voltage atmospheric cold plasma and ultraviolet-cold plasma inhibited Aspergillus flavus growth and improved physicochemical properties of protein in peanuts
Assessment of non-thermal plasma for decontamination against Aspergillus flavus and aflatoxin B1 in maize
Mechanism of action of plasma-activated water on biomacromolecules in Salmonella Enteritidis: Biological effect, computer simulation, and transcriptomics-based analysis
Dielectric barrier discharge cold plasma alleviated the immunoreactivity of egg white proteins with improved digestibility and functional properties
Innovative green technology: Pulse cycle vacuum drying with carbon crystal heating poised to supplant conventional vacuum drying methods
Inactivation mechanism of cold plasma combined with 222 nm ultraviolet for spike protein and its application in disinfecting of SARS-CoV-2
Non-thermal plasma inhibited the growth and aflatoxins production of Aspergillus flavus, degraded aflatoxin B1 and its potential mechanisms
Performance assessment of an evacuated tube solar-electric hybrid dryer for lotus seeds drying: Moisture removal behavior, GHG emission and thermodynamic analysis
Plasma-activated water: Perspective of the theoretical model, safety assessment and application in animal-derived products
Effects of vacuum-steam pulsed blanching (VSPB) and storage on β-carotene, color, total phenolics, antioxidant capacity and volatile profiles of dried carrots