The phenolic acids used were vanillic acid, vanillin and P-hydroxy benzoic acids for studying the effects of phenolic acids on the growth and activities of protective enzymes of muskmelon.

Chemiluminescent detection of p-hydroxybenzoic acid in apple juice;

Preparation of p-hydroxybenzoic acid from salicylic acid by rearrangement;

Allelopathic inhibition of p-hydroxybenzoic acid on Microcystis aeruginosa Kueitz with no toxicological effects on Cyprinus carpio Linnaeus;

Application of single drop microextraction in the determination of phthalate esters and parabens in drugs by gas chromatography-mass spectrometry;

di-ethyl phthalate(DEP),di-propyl phthalate(DPP),di-isobutyl phthalate(DIBP),di-butyl phthalate(DBP),benzyl butyl phthalate(BBP),di-cyclohexyl phthalate(DCHP),di-(2-ethylhexyl) phthalate(DEHP),di-octyl phthalate(DOP) and 4 parabens,i.

The paper introduces the preservative action of parabens to surfactants injected with standard ATCC and “wild” pseudomonas aeruginosa that is obtained by chemical detecting method (spectroscopic analysis) to analyze the masses changing of preservative.

Determination of p-hydroxybenzoate Antiseptics in Foods by Capillary Gas Chromatography;

Ultrasound extraction coupled on to high performance liquid chromatography was applied to determine 4 kinds of p-hydroxybenzoate antiseptics in food.

Progress in research on chromatography methods of paraben preservative in foods and drugs;