1、Oxidative stabilization of mixed mayonnaises made with linseed oil andsaturated medium-chain triglyceride oil-飽和碳鏈甘油三酸油酯和亞麻籽油制備的混合蛋黃醬的氧化穩定性研究-Food Chemistry,2014,152,378–385,-

2、Green tea extract as food antioxidant.Synergism and antagonismwith a-tocopherol in vegetable oils and their colloidal systems-綠茶提取物作為食品抗氧化劑：植物油及其膠體系統中的α-生育酚的協同和拮抗作用--Food Chemistry,2012,135,2195–2202-

3、Hydrogen gas mediates ascorbicacid accumulation and antioxidantsystem enhancement in soybeansprouts under UV-A irradiation-在UV-A輻照下氫氣介導豆芽抗壞血酸的積累和抗氧化系統的增強-Sci Rep.2017,27,7(1),16366-16376,

4、Antioxidative and prooxidative effects in food lipids and synergismwith a-tocopherol of a?aíseed extracts and grape rachis extracts-種子提取物和葡萄軸提取物對食物脂類的抗氧化和氧化作用以及與a-生育酚的協同作用-Food Chemistry,2016,213,440–449