Study on browning and color protecting of fast-dissolving instant Chinese chestnut powder;

Controlling and its mechanism on the browning and softening of the lotus sprout;

Studies on preventing method of brown-resistence in packaged pickled cabbage as chippings;

Study on reasons of Aloe brown;

Preliminary study on Physiological factors of brown in chestnut fruit:;

Study on the relations of browing and the taking-out time of the pickling stems of cabbage;

Research on Browing in Plant Tissue Culture;

The articles studied the main factors of browning of drink to resolving the browing phenomenon during the processes.

The brown stain of enzyme-acceleration has avoided by enzyme-passivation.

：This paper deeply studied formula for making seasoned bamboo shoot and its process techniques,and proposed new solution of some questions, such as brown stain,colourfading and tyrosine separation.

Preventing brown change when sweet brown sauce is processen,stored and sold;

The results showed:In honey canning,the kernet of walnut's brown was result of the tea polyphenols in the kernet of walnut,it is non-proteoly brown change.

The development solves the problem of the short time of preserve and brown change of the low sugar jam.