[1]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

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

[3]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

[4]Osteoblastic activity of ethanolic extract and volatile compounds from Er-Zhi-Wan, a famous traditional Chinese herbal formula. Wu, Yan-Bin,Wu, Jian-Guo,Lin, Xiong-Hao,Wu, Jin-Zhong,Yi, Jun,Chen, Ti-Qiang. 2012

[5]Comparative analysis of volatile compounds between jackfruit (Artocarpus heterophyllus L.) peel and its pulp. Peng, Shaodan,Peng, Shaodan,Lin, Lijing,Zhu, Bingqing,Yuan, Yuan,Jing, Wei,Li, Jihua,Ouyang, Lejun. 2013

[6]Significant improvements in the characterization of volatile compound profiles in squid using simultaneous distillation-extraction and GCxGC-TOFMS. Jin, Yafang,Deng, Yun,Yue, Jin,Zhao, Yanyun,Yu, Wenjuan,Zhao, Yanyun,Liu, Zhidong,Huang, Hongliang. 2015

[7]Soil microbial communities of three major Chinese truffles in southwest China. Li, Qiang,Wu, Haowei,Xiong, Chuan,Geng, Qi,Sun, Honghu,Sun, Qun,Li, Xiaolin,Sun, Honghu,Sun, Honghu.

[8]Purification and characterization of a ribonuclease with antiproliferative activity from the mystical wild mushroom Tuber indicum. Feng, ShanShan,Wang, HeXiang,Xiao, Chen,Feng, ShanShan,Wang, HeXiang,Gong, ZhiYuan,Ng, TziBun.

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

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

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

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

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

[14]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.

[15]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

[16]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.

[17]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

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

[19]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.

[20]Preparation of Substrate for Flavorant from Chicken Bone Residue with Hot-Pressure Process. Wang, Jin-Zhi,Dong, Xian-Bing,Yue, Jian-Ying,Zhang, Chun-Hui,Jia, Wei,Li, Xia.