[1]Effect Of Water Content On Thermal Behaviors Of Common Buckwheat Flour And Starch. Zhou, Yu-Guang,Li, Dong,Chen, Xiao Dong,Mao, Zhi-Huai,Wang, Li-Jun,Li, Yebo,Yang, Bing-Nan,Bhandari, Bhesh,Chen, Xiao Dong.

[2]Physical changes and physiological characteristics of red and green peel during nectarine (cv. Hu018) maturation. Su, Mingshen,Chen, Kunsong,Zhang, Bo,Xu, Changjie,Sun, Chongde,Zhang, Jiukai,Li, Xian,Xi, Wanpeng,Su, Mingshen,Ye, Zhengwen,Wu, Aizhong,Guo, Juan. 2012

[3]Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying. Song, Jiangfeng,Wang, Xiaoping,Li, Dajing,Liu, Chunquan,Wang, Xiaoping. 2017

[4]Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storage. Lyu, Xiaoying,Peng, Xiaoli,Yang, Baowei,Wang, Xin,Baloch, Allah Bux,Xia, Xiaodong,Wang, Shaojin,Yang, Hua,Xiao, Yingping,Yang, Hua,Xiao, Yingping. 2018

[5]Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus). Wen, Xin,Peng, Yu,Ni, Yuan-Ying,Wen, Xin,Peng, Yu,Ni, Yuan-Ying,Wen, Xin,Peng, Yu,Ni, Yuan-Ying,Hu, Rui,Zhao, Jin-Hong.

[6]Effect of Preparation Methods on the Composition and Structure of Dietary Fiber from Bamboo Shoot. Huang Xiao-bing,Peng Shao-dan,Li Ji-hua,Lin Li-jing. 2015

[7]Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.). Wang, Jun,Qian, Jing-Ya,Liu, Yan-Hong,Gao, Zhen-Jiang,Xiao, Hong-Wei,Fang, Xiao-Ming,Mujumdar, A. S.,Zhang, Qian,Yang, Xu-Hai.

[8]Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions. Bonny, Dadji Stephane Serge,Li, Xin,Li, Zheng,Li, Meng,Du, Manting,Gao, Lingling,Zhang, Dequan.

[9]Pan bread and dry white Chinense qualities in Chinese winter wheats. He, ZH,Yang, J,Zhang, Y,Quail, KJ,Pena, RJ. 2004

[10]Effect of lipoxygenase activity and red seed coat on rice bran deterioration. Zhang, Ying,He, Chengfang,Yang, Jianbo,Xuan, Hong,Zhu, Xuegui,Wu, Yuejin.

[11]Expression of carotenogenic genes during the development and ripening of watermelon fruit. Kang, Baoshan,Zhao, Wen-en,Tian, Peng,Zhao, Wen-en,Hou, Yaobing.

[12]Effects of Bagging on Fruit Quality of 'Ruiguang 47' Nectarine. Zhang, Bin-bin,Ma, Rui-juan,Cai, Zhi-xiang,Yan, Juan,Guo, Ji-ying.

[13]Comparison of Phenolic Content and Antioxidant Capacity of Red and Yellow Onions. Cheng, Anwei,Chen, Xiangyan,Jin, Qiong,Wang, Wenliang,Shi, John,Liu, Yaobo,Shi, John. 2013

[14]Overexpression of a tomato flavanone 3-hydroxylase-like protein gene improves chilling tolerance in tobacco. Zhang, Song,Wang, Guo-Dong,Kong, Fan-Ying,Meng, Chen,Deng, Yong-Sheng.

[15]Ethanol extraction of flavonoids from Mungbean Skin after twin-screw extrusion process. Du, Bing,Jiao, Yanli,Huang, Zhiqiang,Mao, Liankai,Fan, Yuanyuan,Yang, Gongming,Wu, Haixiong,Jiang, Longbo. 2012

[16]Complex enzyme hydrolysis releases antioxidative phenolics from rice bran. Liu, Lei,Wen, Wei,Zhang, Ruifen,Wei, Zhencheng,Deng, Yuanyuan,Xiao, Juan,Zhang, Mingwei. 2017

[17]Identification of Conserved and Diverse Metabolic Shift of the Stylar, Intermediate and Peduncular Segments of Cucumber Fruit during Development. Hu, Chaoyang,Zhao, Huiyu,Wang, Wen,Xu, Mingfei,Yang, Guiling,Hu, Chaoyang,Shi, Jianxin,Nie, Xiangbo. 2018

[18]Study on Extraction Technology of Total Flavonoids from Alpinia officinarum Hance. Peng, Shaodan,Yuan, Yuan,Li, Jihua,Huang, Xiaobing. 2017

[19]Isolation and identification of flavonoids components from Pteris vittata L.. Lin, Li-jing,Huang, Xiao-bing,Lv, Zhen-cheng. 2016

[20]Isolation of flavonoids from mulberry (Morus alba L.) leaves with macroporous resins. Wang, Jun,Wu, Fu An,Zhao, Hui,Liu, Li,Wu, Qiu Sheng. 2008