The extraction and separation of chemical constituents from the bark of Myrica rubra, the structure modification of diarylheptanoids, the active test of the compound named rubanol, studying the content of myricanol in the bark of M.

The extraction conditions of myricanol in Myrica esculenta bark were studied and its content was determined by HPLC.

Study on the brewing technology of monascus waxberry wine;

Studies on the Isolation, Structure Elucidation and Bioactivity of Anthocyanins from Waxberry and Mulberry;

Study on technique of fermentation of the fruit jam during producing Chinese bayberry wine;

The Study of the Chinese Bayberry Climatic Potential Productivity in ZheJiang;

Studies of Chinese bayberry fruits on some physiological characters during the storage;

Progress in the deep processing of red bayberry;