Xinyu Wang

Feasibility study on qualitative and quantitative analysis in tea by near infrared spectroscopy with multivariate calibration.

Quansheng Chen, Jiewen Zhao, Haidong Zhang, 2006, Analytica chimica acta.

Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration.

Jiewen Zhao, Quansheng Chen, Zhiming Guo, 2010 .

Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea

Quansheng Chen, Qin Ouyang, Jizhong Wu, 2018, Journal of Food Science and Technology.

Extruded low density polyethylene-curcumin film: A hydrophobic ammonia sensor for intelligent food packaging

M. Holmes, Jiyong Shi, Xiaobo Zou, 2020 .

Color 3D printing of pulped yam utilizing a natural pH sensitive pigment

M. Holmes, Jiyong Shi, Xiaobo Zou, 2021 .

Effect of nanophase on the nucleation of intragranular ferrite in microalloyed steel

Xinyu Wang, Xincheng Li, Xiaotian Feng, 2010 .