Zhang G, Chen S, Zhou W, Meng J, Deng K, Zhou H, Hu N, Suo Y.  2019.  Anthocyanin composition of fruit extracts from Lycium ruthenicum and their protective effect for gouty arthritis. Industrial Crops & Products. 129:414-423.

Chen S, Zhou H, Zhang G, Meng J, Deng K, Zhou W, Wang H, Wang Z, Hu N, Suo Y.  2019.  Anthocyanins from Lycium ruthenicum Murr. Ameliorated d-Galactose-Induced Memory Impairment, Oxidative Stress, and Neuroinflammation in Adult Rats. Journal of Agricultural and Food Chemistry. 67(11):3140-3149.

Zhang G, Chen S, Zhou W, Meng J, Deng K, Zhou H, Hu N, Suo Y.  2018.  Rapid qualitative and quantitative analyses of eighteen phenolic compounds from Lycium ruthenicum Murray by UPLC-Q-Orbitrap MS and their antioxidant activity. FOCH Food Chemistry. 269:150-156.

Chen S, Zeng Z, Hu N, Bai B, Wang H, Suo Y.  2018.  Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology. FOCH Food Chemistry. 242:1-8.

Zeng Z, Ji Z, Hu N, Chen S, Bai B, Wang H, Suo Y.  2017.  Synchronous determination with double-wavelength by RP-HPLC-UV and optimization of ultrasound-assisted extraction of phenolic acids from Caragana species using response surface methodology. PBA Journal of Pharmaceutical and Biomedical Analysis. 140:182-189.