The article discussed the suitable producing technique of Shuangku nutritious noodle with bitter buckwheat flour,wheat flour,balsam pear juice and improving agent of flour quality.

This paper studied the preparation, addition of the balsam pear juice and the manufacturing technology and qualityrequirement of balsam beer and discussed the crucial factors that would affect the product quality.

Studies on bitter gourd juice by ultra-filtration technique and its rheological properties;

A domestic UF-middle hollow fiber membrane devicewas used inexperiments for the improvement in the ultra-filtration rateof bitter gourd juice.

Processing technology of balsam pear and Platycodon grandiflorum healthy compound beverage;

Study and produce on the balsam pear nutrition health care vermicelli;

Study on ultramicro smashing balsam pear dietary fiber;

Study on influence of processing technologies on saponins content of bitter melon juice;

GC determination of bitter melon seeds fatty acids;

Physiological mechanism in bitter melon infected with powdery mildew fungus;

Preparation of compound healthy beverage of with bitter gourd;

Study on the processing technology of refrigerant bitter gourd beverage;

Study on extracting chlorophyll from filtered waste of bitter gourd;