Quantitative structure-retention relationship (QSRR) studies of the retention time of 51components of natural hawthorn perfume were performed by molecular electronegativity-distancevector (MEDV).

Study on processing technology of cactus and haw compound beverage;

Study on haw-carrot juice drink and its stability;

Study on Compound Beverage with Mung Bean and Hawthorn;

Study on the Producing Technology of Black Soybean and Hawthorn Milk;

Determination of active component in fruits of hawthorn by high performance liquid chromatography;

Alcohol Extracting Technology for Fructus Crataegi in Jiangzhibao Capsules and Its Quality Control Method;

Optimizing the Purification Technics of the Effective Blood-fat Dropping Parts from Radix Puerariae and Fructus Crataegi by Orthogonal Test;

Study on the extraction of ursolic acid from fruit of Crataegus pinnatifida.;

Protective and Repairing Effect of Crataegus pinnatifida Compounds on oxLDL Induced Damages of HMEC;

The Study on Separating and Purifying the Total Falvones from Crataegus Pinnatifida Bge by Macroreticular Adsorbents;

Genetic Diversity of Crataegus pinnatifida Bge.as Evaluated by RAPD and ISSR Markers;

Cultivation Trials for Introduced Crataegus pinnatifida Bge in Gullied Area of Loess Plateau;