1.Min Zhang, et al. Extrusion process improves the functionality of soluble dietary fiber in oat bran. Journal of Cereal Science (2011), doi: 10.1016/j.jcs.2011.04.001
2.Min Zhang, et al. Physicochemical, thermal, and pasting properties of Chinese chestnut (Castanea mollissima Bl.) starches as affected by different drying methods. Starch-Starke, 2011,63,260-267（IDS number: 756GP）
3.Min Zhang, et al. Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods. LWT-Food Science and Technology, 2010, 43:181-185（IDS number: 510IY）
4.Min Zhang, et al. Effect of process on physicochemical properties of oat bran soluble dietary fiber. Journal of Food Science. 2009.74(8):c628-c636（IDS number: 504EA）
5.Min Zhang, et al. Over. Effects of maturity stages and drying methods on the retention of seleced nutrients and phytochemicals in bitter melon (Momordica charantia) leaf. Journal of Food Science, 2009, 74(6):c441-c448（IDS number: 479BS）
6.Min Zhang, et al. Effects of a glycoconjugate from Lycium barbarum on body composition in growing mice. Journal of the Science of Food and Agriculture. 2006,86(6):932-936 （IDS number: 040EV）
7.Min Zhang, et al. Effect of lycium barbarum polysacchride on human hepatoma QGY7703 cells: Inhibition of proliferation and induction of apoptosis. Life Sciences, 2005, 76(18): 2115-2124 （IDS number: 902BN）
