[1]Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods. Ma, Ning,Pei, Fei,Yu, Jie,Hu, Qiuhui,Ma, Ning,Hu, Qiuhui,Wang, Siyu,Ho, Chi-Tang,Su, Kaimei. 2018

[2]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

[3]Identification of Aroma Compounds in Watermelon Juice by SPME-GCMS. Tang Xiaowei,He Hongju,Zhao Xiaoyan,Liu Ye. 2012

[4]Combined effect of high pressure carbon dioxide and mild heat treatment on overall quality parameters of watermelon juice. Liu, Ye,Song, Huanlu,Hu, Xiaosong,Zhao, Xiaoyan. 2012

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

[6]Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice. Zhang, Chao,Li, Wu,Xu, Yong,Ma, Yue,Zhao, Xiaoyan,Trierweiler, Bernhard,Butz, Peter,Ruefer, Corinna E..

[7]Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment. Liu, Ye,Hu, Xiao Song,Zhao, Xiao Yan,Zhang, Chao. 2013

[8]Discrimination of black onion flavor using the electronic nose. Wang, Dan,Liu, Panpan,Ma, Yue,Wang, Yubin,Zhao, Xiaoyan,Wang, Dan,Liu, Panpan,Ma, Yue,Wang, Yubin,Zhao, Xiaoyan,Liu, Panpan. 2016

[9]Effect of Packaging on Quality and Flavor of Fresh-Cut Perilla. Zhang, Chao,Li, Yunfei,Wang, Yubin,Ma, Yue,Zhao, Xiaoyan. 2015

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

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

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

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

[14]Effect of Drying Temperature on Sensory and Flavor of Mint. Zhao, Xiaoyan. 2015

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

[16]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.

[17]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

[18]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

[19]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.

[20]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