In order to record the historical process of technology propagation in honeysuckle production, the author investigates in detail technology propagation and application during the process of producing and selling honeysuckles in the Bunu-Yaos’community, and analyses the effect of technology change on culture change,.

Preparation of a Compound Healthy Beverage from Balsam Pear, Honeysuckle and Lophatherum Gracile Brongn;

Processing of gingko leaf and honeysuckle drink;

Study on Extracting Conditions for Flavonoids in the Honeysuckle and Its Leaves;

Comparative on Different Extraction Processes of Chlorogenic Acid in Flos Lonicerae;

Studies on Alcohol Precipitation Process of the Water Extract of Flos Lonicerae in Yinhuang Tablets;

Study on Isolation and Purification of Chlorogenic Acid in Flos Lonicerae;

Impact and Control of Lonicera japonica in America;

RP-HPLC Analysis of single,merging,and boiled together Lonicera japonica and Forsythia suspense;

Studies on Purification of the Chlorogenic Acid from Steamed Fruit of Lonicera japonica Thunb.by Membrane Technology;

Pilot on Supercritical CO_2 Extraction of Flavonoids from Lonicera japonica Thunb Leaves;

Study on Extracting Progress with Water for Chlorogenic Acid of Lonicera Japonica Thunb by Orthogonal Design;

Components of Flos lonicerae seed;