The polyphenols in the walnut husk,hull and kernel were simply introduced,and the produce to make walnut wine by the walnut fruit was also introduced.

Based on the findings, the technology for walnut polypeptide wine was probed.

Study on processing technology of walnut peanut emulsion beverage;

The Study on the Fatty Acid Compositions in walnut by GC/MS;

Analysis of influence of factors on hulling rate and damage rate during hulling walnuts;

Diversification of the Phenols Contents in Walnuts Fruits;

Using walnuts as the main raw material, the auther developed a kin d o f lactic acid beverage with rich nutrition, equilibrium in nutrients and reta in ing the flavor of walnuts.

Nurse Seed Grafting Methods of Juglans regia;

Molecular Cloning and Sequence Analysis of A Phenylalanine Ammonia-lyase Gene from Juglans regia;

Study on Variety Resources and Cutivation Techniques of Juglans Regia in Tianshui;

Initial Report on Study of Impact Factor of Early-fruit Bearing Production for Juglans regia L.;

Studies on Endophytic Fungi from Juglans regia L. Ⅰ Isolation and Metabolites Activities of Endophytic Fungi;