[1]Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME-GC-MS and E-nose. Pan, Siyi,Fan, Gang,Ren, Jingnan,Yao, Yingzheng,Dong, Ling,Zhu, Yu.

[2](+/-)-2-Hexanol from Pterocarpus indicus leaves as attractant for female Aleurodicus dispersus (Hemiptera: Aleyrodidae). Zheng, L. X.,Wu, W. J.,Fu, Y. G.. 2014

[3]Volatile compounds evolution of three table grapes with different flavour during and after maturation. Yang, Chunxiang,Li, Shaohua,Yang, Chunxiang,Wang, Yiju,Wu, Benhong,Fang, Jinbao.

[4]Detection of adulteration of sesame and peanut oils via volatiles by GC x GC-TOF/MS coupled with principal components analysis and cluster analysis. Zhao, Fangfang,Liu, Jingkun,Wang, Xiupin,Li, Peiwu,Zhang, Wen,Zhang, Qi,Wang, Xiupin,Li, Peiwu,Zhang, Qi,Wang, Xiupin,Li, Peiwu,Zhang, Qi,Wang, Xiupin,Li, Peiwu,Zhang, Qi,Li, Peiwu,Zhang, Wen,Zhang, Qi,Li, Peiwu,Zhang, Wen.

[5]Lipopeptides, a novel protein, and volatile compounds contribute to the antifungal activity of the biocontrol agent Bacillus atrophaeus CAB-1. Zhang, Xiaoyun,Li, Baoqing,Guo, Qinggang,Lu, Xiuyun,Li, Shezeng,Ma, Ping,Wang, Ye.

[6]Isolation and identification of a putative scent-related gene RhMYB1 from rose. Yan, Huijun,Zhang, Hao,Wang, Qigang,Jian, Hongying,Qiu, Xianqin,Wang, Jihua,Tang, Kaixue,Yan, Huijun,Zhang, Hao,Wang, Qigang,Jian, Hongying,Qiu, Xianqin,Wang, Jihua,Tang, Kaixue.

[7]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

[8]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

[9]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.

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

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

[12]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

[13]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

[14]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

[15]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

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

[17]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

[18]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.

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

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