The DPPH method,ABTS method and Rancimat method were adopted to evaluate the scavenging ability to free radicals and the antioxidant effect to camellia oil of different fractions extracted from myrica rubra branches,and the relationship between their total phenol content and antioxidant effect was analyzed.

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;

Antimicrobial effect of the ethanol extract from Myrica rubra fruit;

Study on Technique of Keeping Myrica rubra's Juice Fresh;

Isolation,culture and infection of Frankia strains from the root nodules of Myrica rubra;