Study on the culture conditions of Flammulina velutipes producing flavor nucleotide by submerged culture;

Study on separation of flavor nucleotides by high perfor- mance capillary zone electrophoresis;

Research on application of nuclease to promote the flavor nucleotide yield of yeast extract;

Contents of flavor nucleotides such as cytidine monophosphate (CMP), uridine monophosphate (UMP), guanosine monophosphate (GMP), inosine monophosphate (IMP) and adenosine monophosphate (AMP) in Penaeus chinensis meat were determined by reverse-phase high performance liquid chromatography(RP-HPLC).

Research of sodium salt forming and free-acid nucleotides in the physical and chemical property in infant formula milk powder;

Optimization of ultrafiltration technology for purification of nucleotide;

Determination of Beer Yeast RNA Degradation Product 5'-Nucleotides by HPLC;

Separation of 5'-nucleotides from waste beer yeasts by capillary zone electrophoresis;