[1]Effect of storage treatments on anthocyanin, fumonisin B-1, aflatoxin B-1 content of anthocyanin extract from purple corn (Zea may L.) in north China. Zhang, Chao,Ma, Yue,Zhao, Xiaoyan,Wang, Fen. 2012

[2]Changes in Content and Component of Purple Corn (Zea Mays L.) Anthocyanin during the Extraction and Preparation. Wang, D.. 2015

[3]Inhibition of ALV-A-induced apoptosis in DF-1 cells via inactivation of nuclear transcription factor kappa S by anthocyanins from purple corn (Zea mays L.). Wang, Dan,Lei, Yongdong,Ma, Yue,Zhang, Li,Zhao, Xiaoyan,Lei, Yongdong.

[4]Composition, antimicrobial activity, and antiproliferative capacity of anthocyanin extracts of purple corn (Zea mays L.) from China. Zhao, Xiaoyan,Zhang, Chao,Ma, Yue,Guigas, Claudia,Corrales, Margarita,Tauscher, Bernhard,Hu, Xiaosong.

[5]Composition and Thermal Stability of Anthocyanins from Chinese Purple Corn (Zea mays L.). Zhao, Xiaoyan,Zhang, Chao,Ma, Yue,Corrales, Margarita,Tauscher, Bernhard,Zhao, Xiaoyan,Hu, Xiaosong.

[6]Degradation of fumonisin B-1 by cinnamon essential oil. Xing, Fuguo,Hua, Huijuan,Selvaraj, Jonathan Nimal,Yuan, Yuan,Zhao, Yueju,Zhou, Lu,Liu, Yang. 2014

[7]Inhibition of fengycins on the production of fumonisin B-1 from Fusarium verticillioides. Hu, L. B.,Zhang, T.,Zhou, W.,Shi, Z. Q.,Hu, L. B.,Yang, Z. M.,Zhang, T.,Hu, L. B.. 2009

[8]An ultrasensitive gray-imaging-based quantitative immunochromatographic detection method for fumonisin B-1 in agricultural products. Tang, Xiaoqian,Li, Peiwu,Zhang, Zhaowei,Zhang, Qi,Guo, Jingnan,Zhang, Wen,Tang, Xiaoqian,Li, Peiwu,Zhang, Zhaowei,Zhang, Qi,Zhang, Wen,Tang, Xiaoqian,Li, Peiwu,Zhang, Zhaowei,Zhang, Qi,Zhang, Wen,Tang, Xiaoqian,Li, Peiwu,Zhang, Qi,Zhang, Wen,Tang, Xiaoqian,Li, Peiwu,Zhang, Qi,Zhang, Wen.

[9]Effect of Anthocyanins from Purple Corn (Zea mays L.) on DF-1 Cells. Huang, Ziteng,Zhao, Xiaoyan,Huang, Ziteng,Wang, Dan,Ma, Yue,Zhang, Chao,Wang, Yubin,Zhao, Xiaoyan,Huang, Ziteng,Wang, Dan,Ma, Yue,Zhang, Chao,Wang, Yubin,Zhao, Xiaoyan. 2016

[10]Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks. Cui Li,Niu Li-ying,Li Da-jing,Liu Chun-quan,Liu Chun-ju,Song Jiang-feng,Liu Ying-ping. 2018

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

[12]Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation. Chen, Qinqin,Bi, Jinfeng,Wu, Xinye,Yi, Jianyong,Zhou, Linyan,Zhou, Yuhan.

[13]Effects of Different Drying Method on Quality of Ulva Prolifera. Su, Dan. 2015

[14]Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices. Wang, Rongrong,Zhang, Jing,Li, Gaoyang,Zhang, Juhua,Shan, Yang,Wang, Rongrong,Ou, Shiyi. 2017

[15]Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process. Zhou, Linyan,Cao, Zhenzhen,Bi, Jinfeng,Yi, Jianyong,Chen, Qinqin,Wu, Xinye,Zhou, Mo.

[16]Effects of different drying methods on the microstructure and thermal oxidative aging resistance of natural rubber. Mei, Chen,Yong-Zhou, Wang,Guang, Lu,Xiao-Ping, Wang. 2012

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

[18]Study on Curing Kinetics of Natural Rubber dried by Microwave. Chen, Mei,Zhang, Fuquan,Wang, Yongzhou,Huang, Maofang. 2013

[19]Study on Aging Resistance Properties of Natural Rubber dried by Microwave. Wang Yongzhou,Zhang Fuquan,Huang Maofang,Chen Mei,Gui Hongxing,Wang Yongzhou,Zeng Rizhong. 2013

[20]Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits. Ding, Shenghua,Zhao, Dandan,Wang, Zhengfu,Wu, Jihong,Hu, Xiaosong,Wang, Rongrong,Ding, Shenghua,Zhao, Dandan,Wang, Zhengfu,Wu, Jihong,Hu, Xiaosong,Ding, Shenghua. 2016