Study on detection of antibiotic residue in milk by Bacillus stearothermophillus;

Study on the dynamic variation rule of Sialic acid content in milk;

Determination of dioxin like polychlorinated biphenyl residues in milk using isotope dilution gas chromatographyion trap tandem mass spectrometry;

Study on physical and chemical properties of buffalo milk from different breeds and generations;

Progress on buffalo milk products;

Effect of the ratio of fat to dry material on texture of fresh Mozzarella cheese derived from buffalo milk;

Study on Chemical and Microbiological Compositions and Identification of Lactic Acid Bacteria from Home-made Kurut in Qinghai;

To develop a simple, accurate, sensitive method for determination of vitamin C in fermented milk by high performance liquid chromatography (HPLC), in the meanwhile, determined the vitamin C in traditionally fermented milk (kurut, traditionally fermented goat milk, koumiss)of Qinghai province.

Rheological property change of pure milk after the addition of dietary fiber suspension;

In order to obtain a fast and available process to control the quality of pure milk, electronic nose was used to determine the shelf life of pure milk.

In order to obtain the most suitable parameters, electronic nose was applied to identifying different storage period pure milk.