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Huan Jing Ke Xue= Huanjing Kexue|January 15, 2011
[Concentration and risk assessment of DEHP in vegetables around plastic industrial area]Jia-Wen Wang, Qi-Zhen Du, Ying-Qi SongMagnetic Resonance in Chemistry : MRC|May 1, 2013
Complete NMR assignment of retinal and its related compoundsKui-Wu Wang, Shi-Wei Wang, Qi-Zhen DuJournal of Food Science and Technology|November 1, 2017
Improving the quality of fermented black tea juice with oolong tea infusionYong-Quan Xu, Jian-Xin Chen, Qi-Zhen Du, et al.Journal of Asian Natural Products Research|March 17, 2011
A new rearranged abietane diterpenoid from Clerodendrum kaichianum HsuMing-Feng Xu, Lian-Qing Shen, Kui-Wu Wang, et al.Protein Expression and Purification|December 17, 2014
Cloning, expression and purification of penicillin-binding protein 3 from Pseudomonas aeruginosa CMCC 10104Yan Dong An, Qi Zhen Du, Li Yan Tong, et al.Food Chemistry|April 9, 2013
The impact of Ca2+ combination with organic acids on green tea infusionsYong-Quan Xu, Xiao-Yu Zhong, Jun-Feng Yin, et al.Food Chemistry|April 16, 2018
Quantitative analyses of the bitterness and astringency of catechins from green teaYong-Quan Xu, Ying-Na Zhang, Jian-Xin Chen, et al.Food Chemistry|December 4, 2013
Sediments in concentrated green tea during low-temperature storageYong-Quan Xu, Gen-Sheng Chen, Qi-Zhen Du, et al.Food Chemistry|August 26, 2015
Improving the sweet aftertaste of green tea infusion with tannaseYing-Na Zhang, Jun-Feng Yin, Jian-Xin Chen, et al.Food Chemistry|December 3, 2014
The major factors influencing the formation of sediments in reconstituted green tea infusionYong-Quan Xu, Xiong-Fei Hu, Ping Tang, et al.Pageof 2