APPLICATION OF HACCP IN PRODUCING PUFF FOOD OF MIGUO WITH LAVER;

Determination of Eight Trace Element in Laver by Microwave Digestion-Flame Atomic Absorption Spectrometry;

Study on the determination of copper in the laver by flame atomic absorption spectrometry;

Study and Making on Packing Laver Pickle of Low Salt;

Determination of Microelements in Porphyra by AAS;

Industrial application of porphyra in China;

Study on the Process of Porphyra Compound Healthy Tea Beverage;

Protein removing method and condition optimization in the polysaccharide extraction from Porphyra yezoensis;

Preparation and optimal hydrolysis conditions of oligosaccharide from laver (Porphyra yezoensis) were determined with hydrochloric acid in orthogonal experiments.

Porphyra yezoensis hydrous pyrolysis in closed system at different maturity stages were carried out,and their hydrogenation generation characteristics were compared with those of plankton and single cell alga.

Low light stress is a main restrict factor of fruit vegetable plant growth and development under protected field.

For the first time we studied on the postharvest physiology and preserving-freshness in leafy and fruit vegetable usually used in warship under simulated condition of cold storage of warship and explored fresh vegetable ensuring during warship taking a long voyage by combining preserving-freshness with support.