Study on optimal water extraction process of Ganoderma super powder by orthogonal test;

Recent advances in liquid submerged fermentation for Ganoderma mushroom;

Processing Technique of cactus and Ganoderma Lucidum healthy wine;

Development of Lactobacillus fermented beverage from soybean and sesame;

Nonlinear viscous-elastic-plastic model and creep simulation of sesame and peanut;

GC Determination of Sesame Fatty Acids;

Study on submerged fermentation of Coriolus versicolor polysaccharopeptide;

Production of Coriolus versicolor Polysaccharopeptide by Submerged Fermentation;

Optimization of the medium of submerged fermentation to producing polysaccharide-peptide by Coriolus versicolor;

Effects of pH and Inorganic Salt on Liquid Fermentation of Antrodia camphorata;

Analysis of Chemical Composition of Dry Matter of Culture Broth of Antrodia camphorata in Submerged Culture;

Quantitative analysis of triterpenoids from Antrodia camphorata in submerged culture;

Chemical Constituents of the Spores of Ganoderma lucidum;

Isolation,purification and structural analysis of GL-PP-3A,an active polysaccharide peptide from Ganoderma lucidum;

Primary Identification of Triterpene Compounds in Chizhi (Ganoderma lucidum) by HPLC-APCI-MS;