Bin Du

Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce.

Junfeng Fan, Xiangning Chen, Menglin Li, 2017, Food chemistry.

Plant sprout foods: Biological activities, health benefits, and bioavailability.

Honglei Tian, Xiangning Chen, Jun Li, 2021, Journal of food biochemistry.

Effects of different monochromatic lights on umami and aroma of dried Suillus granulatus.

Zhenshan Hou, Rongrong Xia, Heran Xu, 2022, Food chemistry.

Modified-atmosphere packaging maintains the quality of postharvest whole lettuce (Lactuca sativa L. Grand Rapid) by mediating the dynamic equilibrium of the electron transport chain and protecting mitochondrial structure and function

Junfeng Fan, Xiangning Chen, Lingling Huang, 2019, Postharvest Biology and Technology.

Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes

Qing-jie Guan, Xiaoli Zhou, Yanli Wang, 2022, Foods.

Structural identification and in vitro antioxidant activities of anthocyanins in black chokeberry (Aronia melanocarpa Elliot)

Jun Li, Fengmei Zhu, Jiaxuan Li, 2021, eFood.

An insight into the glycosidically bound aroma compounds and biological activities in fruits and vegetables

Baojiang He, Zilong Ma, Fengmei Zhu, 2022, Journal of Food Bioactives.