1. Maorun Fu*, Qingli Qu, Xiaoying Yang, Xiaohui Zhang. Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut. LWT-Food Science and Technology, 2016.
2. Fu Maorun*, Qu Qingli, Dai Hongfei. Variation in antioxidant properties and metabolites during flower maturation of Flos Lonicerae Japonicae flowers. European Food Research Technology, 2015.
3. Zhao Shuang,Chen Qingmin, Fu Maorun*, Yang Xiaoying, Qu Qingli, Dai Hongfei. The inhibition of exogenous ethylene generated by solid ethylene releasing agents on sprouting of patato tubers in relation to carbohydrate metabolism. Quality Assurance and Safety of Crops & Foods, 2015.
4. Chen Qingmin, Fu Maorun*, Qu Qingli, Dai Hongfei, Zhao Shuang. Effect of blanching pre-treatment on antioxidant activities and involved compounds in fresh daylily (Hemerocallis fulva Linn.) flowers. Quality Assurance and Safety of Crops & Foods, 2014.