Area of research
Health, Toxicology and Mutagenesis · Analytical Chemistry
Research interest
Research interests include Chemistry, Food science, Shelf life, Pentachlorophenol, Chewiness, and Salting.
Curcumin-mediated photodynamic treatment efficiently inhibits Bacillus cereus and extends the shelf-life of flat rice noodles
The Bioaccessibility and Bioavailability of Pentachlorophenol in Five Animal-Derived Foods Measured by Simulated Gastrointestinal Digestion
Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives
Non-targeted analysis and risk assessment of intentionally and non-intentionally added substances migrating from the emerging biodegradable food contact material poly(butylene adipate-co-terephthalate)/modified starch blend film
Food fraud vulnerability assessment in the edible vegetable oil supply chain: A perspective of Chinese enterprises
Occurrence and dietary exposure assessment of pentachlorophenol in livestock, poultry, and aquatic foods marketed in Guangdong Province, China: Based on food monitoring data from 2015 to 2018
Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments
The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting