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Inorganic Chemistry|March 12, 2020
Improving the Stability and Visualizing the Structural Transformation of the Stimuli-Responsive Metal-Organic Frameworks (MOFs)Xiangjing Gao, Fayuan Ge, Hegen Zheng
Inorganic Chemistry|June 11, 2019
Three Anionic Indium-Organic Frameworks for Highly Efficient and Selective Dye Adsorption, Lanthanide Adsorption, and Luminescence RegulationXiangjing Gao, Guohao Sun, Fayuan Ge, et al.
Frontiers in Public Health|November 17, 2022
Exposure characteristics and risk assessment of air particles in a Chinese hotel kitchenZanrong Zhou, Xiangjing Gao, Yiyao Cao, et al.
Inorganic Chemistry|June 25, 2021
A Water-Stable Tb-MOF As a Rapid, Accurate, and Highly Sensitive Ratiometric Luminescent Sensor for the Discriminative Sensing of Antibiotics and D2O in H2OMingyuan Lei, Fayuan Ge, Xiangjing Gao, et al.
Journal of Occupational Health|August 3, 2018
Emergency response to occupational brucellosis in a pharmaceutical manufacturing enterpriseWeiming Yuan, Meibian Zhang, Hua Zou, et al.
China CDC Weekly|October 1, 2021
The Role of the Kurtosis Metric in Evaluating the Risk of Occupational Hearing Loss Associated with Complex Noise - Zhejiang Province, China, 2010-2019Meibian Zhang, Xiangjing Gao, Wei Qiu, et al.
Frontiers in Psychology|May 2, 2022
Assessment of Occupational Hearing Loss Associated With Non-Gaussian Noise Using the Kurtosis-Adjusted Cumulative Noise Exposure Metric: A Cross-Sectional SurveyZhihao Shi, Xin Wang, Xiangjing Gao, et al.
Environmental Science. Processes & Impacts|February 7, 2015
Workplace exposure to airborne alumina nanoparticles associated with separation and packaging processes in a pilot factoryMingluan Xing, Hua Zou, Xiangjing Gao, et al.
Toxicology and Industrial Health|June 17, 2020
Characteristics of iron status, oxidation response, and DNA methylation profile in response to occupational iron oxide nanoparticles exposureMin Yu, Xingfan Zhou, Li Ju, et al.
Scientific Reports|August 3, 2021
Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurantXiangjing Gao, Meibian Zhang, Hua Zou, et al.
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