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;

A New Bayberry Variety‘Wanqi Mimei’;

A New Bayberry Cultivar Zaoqi Mimei ;

Studies on the selection index of red bayberry for high quality liqueur making;