[1]Proteolysis and cathepsin activities in the processing of dry-cured duck. Wang, D. Y.,Xu, X. L.,Zhou, G. H.,Wang, P.,Wang, D. Y.,Zhang, M. H.,Bian, H.,Dong, H.,Xu, W. M.,Zhu, Y. Z.,Liu, F.,Geng, Z. M.. 2014

[2]Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products. Wang, D. Y.,Zhu, Y. Z.,Xu, W. M.. 2009

[3]Changes of phospholipase A(2) and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation. Wang, Daoying,Xu, Xinglian,Zhou, Guanghong,Wang, Daoying,Zhang, Muhan,Bian, Huan,Xu, Weimin,Zhu, Yongzhi,Liu, Fang,Geng, Zhiming. 2014

[4]Determination of difenoconazole residue in tomato during home canning by UPLC-MS/MS. Dong, Fengshou,Xu, Jun,Liu, Xingang,Li, Jing,Li, Yuanbo,Chen, Xiu,Zheng, Yongquan,Zhang, Changpeng,Shan, Weili. 2012

[5]Comparison of the volatile compounds of crude and processed Atractylodis rhizome analyzed by GC-MS. Zhou, Jie,Guo, Lan-ping,Huang, Lu-qi,Zhou, Jie,Fang, Lei,Wang, Xiao,Zhang, Ji. 2012

[6]Relationship between kernel size and shape and lipase activity of naked oat before and after pearling treatment. Wei, Yimin,Hu, XinZhong,Wei, Yimin,Zhao, Jing,Ren, Changzhong,Ren, Changzhong.

[7]Effects of processing on phytochemical profiles and biological activities for production of sorghum tea. Wu, Li,Huang, Zhaohui,Qin, Peiyou,Ren, Guixing,Huang, Zhaohui.

[8]Processing and chemical constituents of Pu-erh tea: A review. Lv, Hai-peng,Liang, Yue-rong,Zhang, Ying-jun,Lv, Hai-peng,Lin, Zhi.

[9]Effect of household canning on the distribution and reduction of thiophanate-methyl and its metabolite carbendazim residues in tomato. Dong, Fengshou,Liu, Xingang,Xu, Jun,Li, Yuanbo,Han, Yongtao,Zhu, Yulong,Cheng, Youpu,Chen, Zenglong,Tao, Yan,Zheng, Yongquan,Liu, Na,Cheng, Youpu. 2014

[10]Degradation of amisulbrom and its metabolite IT-4 in cucumber under field conditions and processing. Xue, Jiaying,Pan, Dandan,Li, Meng,Wu, Xiangwei,Hua, Rimao,Wang, Xiuguo. 2018

[11]Changes in nutritional constituents, anthocyanins, and volatile compounds during the processing of black rice tea. Wu, Li,Zhai, Meijing,Yao, Yang,Ren, Guixing,Zhai, Meijing,Dong, Chuan,Shuang, Shaomin,Wu, Li. 2013

[12]The behavior of chlorpyrifos and its metabolite 3,5,6-trichloro-2-pyridinol in tomatoes during home canning. Dong, Fengshou,Xu, Jun,Liu, Xingang,Li, Yuanbo,Liang, Xuyang,Zheng, Yongquan,Han, Yongtao,Li, Wenming,Kong, Zhiqiang. 2013

[13]The fate and enantioselective behavior of zoxamide during wine-making process. Dong, Fengshou,Xu, Jun,Liu, Xingang,Wu, Xiaohu,Zheng, Yongquan,Liu, Na,Cheng, Youpu,Chen, Zenglong. 2018

[14]Fates of deoxynivalenol and deoxynivalenol-3-glucoside during bread and noodle processing. Zhang, Huijie,Wang, Bujun,Zhang, Huijie,Wang, Bujun.

[15]Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta. Wang, Li,Duan, Wei,Qian, Haifeng,Zhang, Hui,Qi, Xiguang,Zhou, Sumei.

[16]Current Situation and Potential of Wild Actinidia arguta Resources in Northeastern China. Liu, Y. H.,Liu, C. J..

[17]Fate of deoxynivalenol and deoxynivalenol-3-glucoside during wheat milling and Chinese steamed bread processing. Zhang, Huijie,Wang, Bujun,Zhang, Huijie,Wang, Bujun. 2014

[18]Degradation of acephate and its metabolite methamidophos in rice during processing and storage. Dong, Fengshou,Xu, Jun,Liu, Xingang,Li, Jing,Li, Yuanbo,Tian, Yingying,Guo, Liqun,Zheng, Yongquan,Shan, Weili. 2012

[19]The fate of spirotetramat and its metabolite spirotetramat-enol in apple samples during apple cider processing. Han, Yongtao,Xu, Jun,Dong, Fengshou,Liu, Xingang,Li, Yuanbo,Zhu, Yulong,Liu, Na,Zheng, Yongquan,Han, Yongtao,Li, Wenming,Kong, Zhiqiang. 2013

[20]Development and Prospects of the Walnut Industry in China. Tian, J.,Wu, Y.,Wang, Y.,Han, F.. 2010