[1]Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts. Dong, Xian-bing,Li, Xia,Zhang, Chun-hui,Wang, Jin-zhi,Sun, Hong-mei,Jia, Wei,Li, Yin,Tang, Chun-hong,Chen, Lin-li.

[2]Effects of Hot-Pressure Extraction Time on Composition and Gelatin Properties of Chicken Bone Extracts. Yue, Jian-ying,Wang, Jin-zhi,Zhang, Chun-hui,Jia, Wei,Li, Xia,Sun, Zhen.

[3]Effect of Detergents on Quality and Flavor of Fresh-Cut Mint. Zhang, Chao. 2015

[4]Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening. Xi, Wanpeng,Zheng, Huiwen,Zhang, Qiuyun,Xi, Wanpeng,Li, Wenhui. 2016

[5]Effect of detergents on quality and flavor of fresh-cut perilla. Zhang, Chao. 2015

[6]Effect of drying temperature on sensory and flavor of perilla. Zhang, Chao. 2015

[7]Effect of packaging on quality and flavor of fresh-cut mint. Zhang, Chao. 2015

[8]Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing. Shi Xiaodi,Li Jingyan,Guo Shuntang,Wang Shuming,Zhang Lei,Qiu Lijuan,Han Tianfu,Wang Qianyu,Chang Sam Kow-Ching.

[9]Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold-Pressed Rapeseed Oil by GC-MS-PCA and Electronic Nose Discrimination. Zhou, Qi,Yang, Mei,Huang, Fenghong,Zheng, Chang,Deng, Qianchun,Zhou, Qi,Yang, Mei,Huang, Fenghong,Zheng, Chang,Deng, Qianchun. 2013

[10]Effects of Potassium Application on Flavor Compounds of Cherry Tomato Fruits. Wang, Yu-Tao,Liu, Rong-Le,Huang, Shao-Wen,Wang, Yu-Tao,Liu, Rong-Le,Jin, Ji-Yun. 2009

[11]The impact of processing on the profile of volatile compounds in sesame oil. Dong Xu-Yan,Li Ping-Ping,Wei Fang,Jiang Mu-lan,Zhao Ying-Zhong,Li Guang-Ming,Chen Hong,Dong Xu-Yan,Zhao Yuan-Di.

[12]Resolution of racemic gamma-lactone flavors on Chiralpak AD by packed column supercritical fluid chromatography. Xie, Jianchun,Han, Huilan,Sun, Baoguo,Cheng, Jie,Yanik, Gary W.. 2011

[13]Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods. Ma, Ning,Pei, Fei,Yu, Jie,Hu, Qiuhui,Ma, Ning,Hu, Qiuhui,Wang, Siyu,Ho, Chi-Tang,Su, Kaimei. 2018

[14]Effect of drying temperature on sensory and flavor of thyme. Zhang, Chao. 2015

[15]Effect of ultra-high temperature processing on quality of watermelon juice. Zhang, C.. 2015

[16]Volatile chemical and carotenoid profiles in watermelons [Citrullus vulgaris (Thunb.) Schrad (Cucurbitaceae)] with different flesh colors. Liu, Cuihua,Zhang, Hongyan,Liu, Xi,Liu, Yue,Deng, Xiuxin,Xu, Juan,Dai, Zhaoyi,Chen, Feng. 2012

[17]Effects of high CO2 in-package treatment on flavor, quality and antioxidant activity of button mushroom (Agaricus bisporus) during postharvest storage. Lin, Qiong,Lu, Yuanyuan,Zhang, Jie,Liu, Wei,Wang, Zhidong,Guan, Wenqiang.

[18]Manipulating volatile emission in tobacco leaves by expressing Aspergillus niger beta-glucosidase in different subcellular compartments. Wei, S,Marton, I,Dekel, M,Shalitin, D,Lewinsohn, E,Bravdo, BA,Shoseyov, O.

[19]Discrimination of black onion flavor using the electronic nose. Wang, Dan,Liu, Panpan,Ma, Yue,Wang, Yubin,Zhao, Xiaoyan,Wang, Dan,Liu, Panpan,Ma, Yue,Wang, Yubin,Zhao, Xiaoyan,Liu, Panpan. 2016

[20]Effect of Drying Temperature on Sensory and Flavor of Mint. Zhao, Xiaoyan. 2015