[1]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

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

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

[4]Study on molecular weight of Natural Rubber with different initial moisture contents dried by microwave. Zhang, Fuquan,Wang, Yongzhou,Chen, Mei,Huang, Maofang. 2014

[5]Study on Crosslink Density of Natural Rubber with different initial moisture contents dried by Microwave. Zhang, Fuquan,Wang, Yongzhou,Chen, Mei,Huang, Maofang,Zeng, Rizhong. 2014

[6]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

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

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

[9]Effect of drying 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. 2011

[10]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.

[11]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

[12]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.

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

[14]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

[15]Effect of drying temperature on qualities of mint. Lu, Jiangchangmei,Wang, Xuemin,Lu, Jiangchangmei,Zhang, Chao,Ma, Yue,Zhao, Xiaoyan,Lu, Jiangchangmei,Zhang, Chao,Ma, Yue,Zhao, Xiaoyan,Lu, Jiangchangmei,Zhang, Chao,Ma, Yue,Zhao, Xiaoyan,Lu, Jiangchangmei,Zhang, Chao,Ma, Yue,Zhao, Xiaoyan. 2015

[16]Comparison of Physicochemical Properties and Immunomodulatory Activity of Polysaccharides from Fresh and Dried Litchi Pulp. Huang, Fei,Su, Dongxiao,Huang, Fei,Zhang, Ruifen,Tang, Xiaojun,Zhang, Mingwei,Su, Dongxiao,Deng, Yuanyuan,Wei, Zhencheng,Yi, Yang.

[17]Improvement of Processing Technology Research and Utilization of Sweetpotato and its Derived Foods in China and Rwanda. Xie, J.,Zhu, Y.,Xie, K.. 2015

[18]Progress in soil moisture estimation from remote sensing data for agricultural drought monitoring. Yan, Feng,Qin, Zhihao,Yan, Feng,Qin, Zhihao,Li, Maosong,Li, Wenjuan. 2006

[19]Process optimization for microwave-assisted direct liquefaction of Sargassum polycystum C.Agardh using response surface methodology. Guo, Jingxue,Zhuang, Yingbin,Liu, Junhai,Chen, Limei,Li, Demao,Ye, Naihao. 2012

[20]Comparison of saccharification process by acid and microwave-assisted acid pretreated swine manure. Li, Jing,Yang, Yong,Chen, Hong,Jiang, Fan,Ling, Juan,Liu, Maochang,Yan, Feilai,Xu, Jingjing,Li, Jing,Yang, Yong,Chen, Hong. 2009