1.Zhang M,Ding XL,Gu ZB.Pigmental improvement of green vegetables by controlling free radicals during heat dehydration.Drying Technology,1998,16(1-2):333~339
2.Zhang M,Li CL,Ding XL.Application of various drying methods in selenium-enriched vegetable dehydration.Drying Technology,2000,18(4-5):1139~1146
3.Zhang M,Huan Y,Tao Q.Studies on preservation of two cultivars of grapes at controlled temperature.LWT-Food Science and Technology,2001,34(8):502~506
4.Zhang M,Li CL,Ding XL,et al.Thermal denaturation of some dried vegetables.Drying Technology,2002,20(3):711~717
5.Zhang M,Li CL,Ding XL,et al.Optimization for preservation of selenium in sweet pepper under low-vacuum dehydration,Drying Technology,2003 21(3):569~579
6.Zhang M,Duan ZH,Huan YJ,et al.Preparation technology for semi-fluid high-energy food.Journal of Food Engineering,2003,59(2-3):327~330
7.Zhang M,De Baerdemaeker J,Schrevens E.Effects of different varieties and shelf storage conditions of chicory on deteriorative color changes using digital image processing and analysis.Food Research International,2003,36(7):669~676
8.Zhang M,Li CL,Cao P.Effects of processing conditions of green-leafy vegetable juice enriched with selenium on quality stability,Journal of Food Engineering,2004,62(4):393~398
9.Zhang M,Duan ZH,Zhang JF,et al.Effects of freezing conditions on quality of areca fruits.Journal of Food Engineering,2004,61(3):393~397
10.Xu YY,Zhang M,Mujumdar AS,et al.Studies on hot air and microwave vacuum drying of wild cabbage,Drying Technology,2004,22(9):2201~2209
11.Zhang M,Zhang CJ,Shrestha S.Study on the preparation technology of superfine ground powder of Agrocybe chaxingu Huang,Journal of Food Engineering,2005,67(3):333~337
12.Fan LP,Zhang M,Mujumdar AS.Vacuum frying of carrot chips.Drying Technology,2005,23(3):645~656
13.Duan ZH,Zhang M,Hu QG,et al.Characteristics of microwave drying of bighead carp,Drying Technology,2005,23(3):637~643
14.Zhang M,Sundar S,Effect of oxygen concentration on the shelf-life of fresh pork packed in a modified atmosphere.Packaging Technology and Science,2005,18(4):217~222
15.Zhang M,Li CL,Ding XL.Effects of heating conditions on the thermal denaturation of white mushroom suitable for dehydration.Drying Technology,2005,23(5):1119~1125
16.Zhang M,Xiao G N,et al.Effects of single and combined atmosphere packages on preservation of strawberries.International Journal of Food Engineering,2005,1(4)(article 7)
17.Zhang M,Duan Z H,et al.A study of the preservation of vegetable juices using quasi-nanoscale silver particles.International Journal of Food Engineering,2005,1(2)(article 4)
18.Fan LP,Zhang M,Qian T.Sorption isotherms of vaccum-fried carrot chips,Drying Technology,2005,23(7):1569~1579
19.Fan LP,Zhang M,Xiao GN.The optimization of vacuum frying to dehydrate carrot chips.International Journal of Food Science and Technology,2005,40(9):911~919
20.Xu YY,Zhang M,Tu DY.A two-stage convective air and vacuum freeze-drying technique for bamboo shoots.International Journal of Food Science and Technology,2005,40(6):589~595
21.Zhang M,Li CL,Xiao GN.Dehydrated sword beans:The squeezing process and accelerated rehydration characteristics.Drying Technology,2005,23(7):1581~1589
22.Zhang M,Chen DW.Effects of low temperature soaking on color and texture of green eggplants.Journal of Food Engineering,2006,74(1):54~59
23.Li WX,Zhang M,Yu HQ.Study on hypobaric storage of green asparagus.Journal of Food Engineering,2006,73(3):225~230
24.CAO H,Zhang M,MUJUMDAR A S,DU W and SUN J,Optimization of osmotic dehydration of kiwifruit.Drying Technology,2006,24(1),89-94
25.Zhang M,Tang J,Mujumdar AS,Wang S.Trends in microwave-related drying of fruits and vegetables.Trends in Food Science & Technology,Trends in Food Science & Technology,2006,17,524~534
26.LI W,Zhang M.Effect of Three-stage Hypobaric Storage on Cell Wall Components,Texture and Cell Structure of Green Asparagus.Journal of Food Engineering,2006,77(1):112~118
27.Mo H,Zhu Y,Zhang M.Selenium enrichment pattern in Tsai-tai,cabbage and asparagus.Agro Food Industry High-Tech,2006,17(2),39~42
28.J An,M Zhang,Q Lu,Z Zhang.Effect of a prestorage treatment with 6-benzylaminopurine and modified atmosphere packaging storage on the respiration and quality of green asparagus spears,Journal of Food Engineering,2006,77(4):951~957
29.Fan L,Zhang M,Mujumdar AS,Effect of various pretreatment on the quality of vacuum-fried carrot chips.Drying Technology,2006,24:1481~1486
30.Z Fang,M Zhang,G Tao,Y Sun,J Sun.Chemical Composition of Clarified Bayberry(Myrica rubra Sieb.et Zucc.)Juice Sediment.Journal of Agricultural And Food Chemistry,2006,54,7710~7716
31.Y Xu,M Zhang,Mujumdar AS,X Duan,J Sun. A two-stage vacuum freeze and convective air -drying technique for strawberries.Drying Technology,2006,24:1019~1023
32.Hu Q,Zhang M,Mujumdar AS,Du W,Sun J. Effects of Different Drying Methods on the Quality Changes of Granular Edamame.Drying Technology,2006,24:1025~1032
33.M ZHANG,G XIAO,V M.SALOKHE.Preservation of strawberries by modified atmosphere packages with other treatments.Packaging Technol Sci,2006,19(4):183~191