Area of research
Biotechnology · Plant Science
Research interest
Research interests include Listeria monocytogenes in Food Safety, Postharvest Quality and Shelf Life Management, Microbial Inactivation Methods, and Advanced oxidation water treatment.
The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review
Mitochondria‐Associated Membranes: A Key Point of Neurodegenerative Diseases
Antimicrobial activity and mechanism of food-medicine homology in food preservation: A review
The interplay between lipid droplets and Parkinson's disease
Cordycepin promotes autophagic degradation of α-synuclein via CacyBP/SIP activation for ameliorating olfactory dysfunction against Parkinson's disease
The Effects of Hot Air and Microwave Drying on the Structural and Physicochemical Properties of Soluble Dietary Fiber from Sugar Beet Pulp
Development of a Mixed-Strain Fermentation Process for Sour Pomegranate: An Analysis of Metabolites and Flavor Compounds
Application of ultrasound-assisted atomized plasma-activated water to improve the quality properties of grapes
Ultrasonic-assisted coating and UV irradiation as hurdle technology to augment anti-browning and disinfection efficacy on fresh-cut apples
Health Benefits, Supply Chain Challenges and Opportunities of Minor Tropical Fruits: A Review
Development and assessment of the health-related quality of life scale for children with hearing loss in China
The Effects of UV-LED Technology on the Quality of Ready-to-Eat Pomegranates: Epigenetic Indicators and Metabolomic Analysis
Efficacy comparison of plasma activated water and O3-H2O2-NHO3 solution in processing minimally processed produce
Efficient capture of CO2 from flue gas and biogas by moisture-stable adenine-based ultramicroporous metal-organic framework
Combined Ascorbic Acid and Mild Heat Treatment to Improve the Quality of Fresh-Cut Carrots
A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis
The Use of Ultraviolet Irradiation to Improve the Efficacy of Acids That Are Generally Recognized as Safe for Disinfecting Fresh Produce in the Ready-to-Eat Stage
Preservation of minimally processed carrots using the combination of ultrasound and mild heat ascorbic acid
Ultrasound as a Physical Elicitor to Improve Texture in Blueberry Fruit: Physiological Indicator and Transcriptomic Analysis
Using ultrasonic washing combined with UV-LEDs as a novel chemical-free method to disinfect fresh ready-to-eat produce
An antibiotic-destructase-activated Fenton-like catalyst for synergistic removal of tetracycline residues from aquatic environment
Comparison of plasma-activated water and free chlorine in disinfecting Escherichia coli O157:H7- and Salmonella Typhimurium-inoculated blueberry, cherry tomato, fresh-cut lettuce, and baby spinach
Pulsed-control plasma-activated water: An emerging technology to assist ultrasound for fresh-cut produce washing
Electron microscopic imaging and NanoSIMS investigation on physiological responses of Aspergillus niger under Pb(II) and Cd(II) stress
Processing of Fresh-Cut Potato Using Plasma-Activated Water Prepared by Decreasing Discharge Frequency
Ozone treatment promotes physicochemical properties and antioxidant capacity of fresh-cut red pitaya based on phenolic metabolism
Changes in colistin resistance and mcr-1 abundance in Escherichia coli of animal and human origins following the ban of colistin-positive additives in China: an epidemiological comparative study
Multiplex SERS-based lateral flow immunosensor for the detection of major mycotoxins in maize utilizing dual Raman labels and triple test lines