[1]Effect of extraction methods on the chemical components and taste quality of green tea extract. Xu, Yong-Quan,Ji, Wei-Bin,Chen, Jian-Xin,Wang, Fang,Yin, Jun-Feng,Yu, Peigen. 2018

[2]Effect of saccharides on sediment formation in green tea concentrate. Xu, Yong-Quan,Zou, Chun,Yin, Jun-Feng,Hu, Xiong-Fei,Shi, John,Du, Qi-Zhen,Teng, Bo-Tao.

[3]Improving the quality of fermented black tea juice with oolong tea infusion. Xu, Yong-Quan,Chen, Jian-Xin,Yin, Jun-Feng,Du, Qi-Zhen.

[4]Cream Formation And Main Chemical Components Of Green Tea Infusions Processed From Different Parts Of New Shoots. Yin, Jun-Feng,Xu, Yong-Quan,Yuan, Hai-Bo,Luo, Long-Xin,Qian, Xiao-Jun.

[5]Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots. Liu, Pan-Pan,Gao, Ying,Yin, Jun-Feng,Liu, Pan-Pan,Shi, John,Wang, Qiu-Shuang. 2018

[6]Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas. Xu, Yong-Quan,Zou, Chun,Gao, Ying,Chen, Jian-Xin,Wang, Fang,Chen, Gen-Sheng,Yin, Jun-Feng.

[7]Irreversible Sediment Formation in Green Tea Infusions. Xu, Yong-Quan,Chen, Gen-Sheng,Yuan, Hai-Bo,Feng, Chun-Hong,Yin, Jun-Feng,Wang, Qiu-Shuang. 2012

[8]Effects of Chemical Components on the Amount of Green Tea Cream. Xu Yong-quan,Yin Jun-feng,Chen Su-qin,Shen Dan-yu. 2011

[9]Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes. Chen, Meichun,Zhu, Yujing,Liu, Bo,Chen, Zheng,Zheng, Jiangmin,Guan, Mindan,Shi, Huai,Wang, Yanna,Yang, Wenwen.

[10]Chemical Basis of the Fungicidal Activity of Tobacco Extracts against Valsa mali. Duan, Suzhen,Du, Yongmei,Hou, Xiaodong,Yan, Ning,Dong, Weijie,Mao, Xinxin,Zhang, Zhongfeng,Duan, Suzhen,Dong, Weijie,Mao, Xinxin.

[11]Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt. Wu, Sha,Li, Dong,Yang, Bao-ling,Mao, Zhi-huai,Li, Shu-jun,Bhandari, Bhesh,Chen, Xiao Dong. 2009

[12]Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Liu, JJ,He, ZH,Zhao, ZD,Pena, RJ,Rajaram, S. 2003

[13]The Characteristics Of Gelatin Extracted From Sturgeon (acipenser Baeri) Skin Using Various Pretreatments. Hao, Shuxian,Li, Laihao,Yang, Xianqing,Cen, Jianwei,Shi, Hong,Bo, Qi,He, Junyan.

[14]Viscous and fermentable nonstarch polysaccharides affect intestinal nutrient and energy flow and hindgut fermentation in growing pigs. Chen, L.,Gao, L. X.,Huang, Q. H.,Zhong, R. Q.,Zhang, L. L.,Tang, X. F.,Zhang, H. F.. 2017

[15]Synthesis and characterization of surfactant PEG macromonomers with fluorocarbon end-capped groups and its copolymers. Liu, SP,Du, LB,Zhuang, DQ,Zhang, YX,Chen, JY,Jiang, M,Wu, SG,Swift, G. 2001

[16]Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce. Park, Jin-Gyu,Song, Beom-Seok,Kim, Jae-Hun,Han, In-Jun,Lee, Ju-Woon,Park, Jin-Gyu,Yoon, Yohan,Chung, Hyung-Wook,Kim, Eun-Jeong,Gao, Meixu. 2012

[17]A novel xylanase, XynA4-2, from thermoacidophilic Alicyclobacillus sp A4 with potential applications in the brewing industry. Wang, Jianshe,Bai, Yingguo,Shi, Pengjun,Luo, Huiying,Huang, Huoqing,Yao, Bin,Wang, Jianshe,Yin, Jun. 2011

[18]An acidic pectin lyase from Aspergillus niger with favourable efficiency in fruit juice clarification. Xu, S. X.,Qin, X.,Wu, K.,Qin, X.,Liu, B.,Zhang, D. Q.,Zhang, W.,Zhang, Y. H..

[19]Genetic mapping of commercially significant starch characteristics in wheat crosses. Batey, IL,Hayden, MJ,Cai, S,Sharp, PJ,Cornish, GB,Morell, MK,Appels, R. 2001

[20]Optimization of poly(vinyl chloride) concentration in aqueous solution and properties of dried film. Jarnthong, Methakarn,Liao, Lusheng,Zhang, Fuquan,Wang, Yueqiong,Li, Puwang,Peng, Zheng. 2017