[1]Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure. Mu, Taihua.

[2]Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products. Zhao, Guanghe,Zhang, Ruifen,Zhang, Mingwei,Zhao, Guanghe,Zhang, Ruifen.

[3]Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans. Tan, Lehe.

[4]Composition and Antioxidant Capacity of Flour and Hull Extracts from Different Tartary Buckwheat Cultivars. Gong, Xiao,Qi, Ningli,Liu, Yijun,Lin, Lijing,Huang, Maofang. 2014

[5]Effect of benzo-thiadiazole-7-carbothioic acid S-methyl ester (BTH) treatment on the resistant substance in postharvest mango fruits of different varieties. Pan, Yong-Gui,Liu, Xin-Hua,Pan, Yong-Gui. 2011

[6]Phenolic compounds participating in mulberry juice sediment formation during storage. Zou, Bo,Xu, Yu-juan,Wu, Ji-jun,Yu, Yuan-shan,Xiao, Geng-sheng. 2017

[7]CHANGES OF ANTI-GLUCOSIDASE CONTENT AND SOME OTHER CHARACTERISTICS IN MULBERRY JUICE DURING FERMENTATION WITH LEUCONOSTOC MESENTEROIDES. Zheng, X.,Yu, Y.,Xiao, G.,Xu, Y.,Wu, J.,Tang, D.,Cheng, Y.,Zhang, Y.,Zheng, X..

[8]Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice. Yu, Yuanshan,Wu, Jijun,Xu, Yujuan,Xiao, Gengsheng,Zou, Bo.

[9]Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice. Yu, Yuanshan,Xu, Yujuan,Wu, Jijun,Xiao, Gengsheng,Fu, Mangqin,Zhang, Yousheng.

[10]Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates. Zheng, Xin,Yu, Yuanshan,Xiao, Gengsheng,Xu, Yujuan,Wu, Jijun,Tang, Daobang,Zhang, Yousheng,Zheng, Xin. 2014

[11]Effect of high hydrostatic pressure on overall quality parameters of watermelon juice. Liu, Y.,Zhao, X. Y.,Hu, X. S.. 2013

[12]The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion. Khan, Nasir Mehmood,Mu, Tai-Hua,Zhang, Miao,Arogundade, Lawrence A..

[13]Structural Rearrangement of Ethanol-Denatured Soy Proteins by High Hydrostatic Pressure Treatment. Wang, Jin-Mei,Yang, Xiao-Quan,Yin, Shou-Wei,Zhang, Ye,Tang, Chuan-He,Li, Bian-Sheng,Guo, Jian,Yuan, De-Bao.

[14]Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein. Khan, Nasir Mehmood,Mu, Tai-Hua,Sun, Hong-Nan,Zhang, Miao,Chen, Jing-Wang,Khan, Nasir Mehmood. 2015

[15]Effects of inorganic salts on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized sweet potato starch. Yu, Shu-Xi,Mu, Tai-Hua,Zhang, Miao,Zhao, Zhong-Kai,Yu, Shu-Xi,Mu, Tai-Hua,Zhang, Miao,Zhao, Zhong-Kai.

[16]Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system. Khan, Nasir Mehmood,Mu, Tai-Hua,Arogundade, Lawrence A.,Zhang, Maio,Sun, Hong-Nan,Khan, Nasir Mehmood,Ali, Farman,Khan, Zia Ullah,Ahmad, Shujaat.

[17]High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities. Elahi, Rizwan,Mu, Tai-Hua.

[18]Identification and characterization of antioxidant peptides from sweet potato protein hydrolysates by Alcalase under high hydrostatic pressure. Mu, Tai-Hua.

[19]Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein. Khan, Nasir Mehmood,Mu, Tai-Hua,Zhang, Miao,Chen, Jing-Wang. 2013

[20]In vitro digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure. Liu, Hang,Fan, Huanhuan,Wang, Min,Li, Yunlong,Li, Hongmei,Liu, Hang,Guo, Xudan.