Yuan Liu

发表

Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine.

Xichang Wang, Danfeng Wang, Tai-ang Liu, 2012, Meat science.

Rapid recognition of marine fish surimi by one-step discriminant analysis based on near-infrared diffuse reflectance spectroscopy

Xichang Wang, Chang-Hua Xu, Suqin Sun, 2017 .

Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging.

Wei Wei, Ningping Tao, Xichang Wang, 2019, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Enhanced chemical and spatial recognition of fish bones in surimi by Tri-step infrared spectroscopy and infrared microspectroscopic imaging.

Wei Wei, Ying Lu, Chang-Hua Xu, 2018, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Rapid Discrimination of Different Grades of White Croaker Surimi by Tri-Step Infrared Spectroscopy Combined with Soft Independent Modeling of Class Analogy (SIMCA)

Xichang Wang, Chang-Hua Xu, Yong Zhao, 2016, Food Analytical Methods.

Development of a monoclonal antibody-based competitive enzyme linked-immunosorbent assay (c-ELISA) for quantification of silver carp parvalbumin

Xichang Wang, M. Cao, Guangming Liu, 2013 .

Micro-nano particle formation and transformation mechanisms of broth in meat braised processing.

Ningping Tao, Xichang Wang, Ying Lu, 2020, Food chemistry.

Effect of Citrus wilsonii Tanaka extract combined with alginate-calcium coating on quality maintenance of white shrimps (Litopenaeus vannamei Boone)

Ying Li, Yuan Liu, Yan-jun Hu, 2016 .

Applications of solid-phase microextraction in food analysis

Xichang Wang, Chang-Hua Xu, Yuxia Fan, 2016 .

Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

C. Chen, Haiyan Yu, H. Tian, 2018 .

Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system.

Ningping Tao, Xichang Wang, Ying Lu, 2021, Journal of food biochemistry.

Optimization of Crab Flavoring Extraction by Means of Enzyme Processing Aids from Chinese Mitten Crab (Eriocheir sinensis) By-Products Using Response Surface Methodology (RSM)

Yuan Liu, Xi chang Wang, Jue Wang, 2013 .

Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS.

Guang-hong Zhou, Xinglian Xu, Xichang Wang, 2012, Food chemistry.

Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage

J. Xie, Xichang Wang, Ran Zhou, 2011 .

Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp

Ningping Tao, Yuan Liu, Wenzheng Shi, 2011 .

Comparison of nutritional composition of farmed pufferfish muscles among Fugu obscurus, Fugu flavidus and Fugu rubripes

Ningping Tao, Yuan Liu, Xiaoling Gong, 2012 .

Rapid identification of pearl powder from Hyriopsis cumingii by Tri-step infrared spectroscopy combined with computer vision technology.

Wei Wei, Xichang Wang, Chang-Hua Xu, 2018, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Rapid analysis and quantification of fluorescent brighteners in wheat flour by Tri-step infrared spectroscopy and computer vision technology

Xichang Wang, Chang-Hua Xu, Suqin Sun, 2015 .

Texture and Quality Assessment of Ready-to-eat Farmed Obscure Puffer Fish (Takifugu obscurus) Fillet by Evaluating Bacterial and Myofibrillar Degradation and Biochemical Changes during Refrigerated Storage

Ran Zhou, Yuan Liu, Yuanrong Zheng, 2020 .

The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing

Yangying Sun, D. Pan, Ying Wang, 2017, Food Science and Biotechnology.

Geographical origin traceability of Cabernet Sauvignon wines based on Infrared fingerprint technology combined with chemometrics

Yuan Liu, Yang-xue Wang, Xia Liu, 2019, Scientific Reports.

Rapid discrimination of Chinese dry-cured hams based on Tri-step infrared spectroscopy and computer vision technology.

F. Zheng, Chang-Hua Xu, Yuan Liu, 2019, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Accelerated chemotaxonomic discrimination of marine fish surimi based on Tri-step FT-IR spectroscopy and electronic sensory

Xichang Wang, Wei Wei, Xichang Wang, 2017 .

Rapid discrimination of three marine fish surimi by Tri-step infrared spectroscopy combined with Principle Component Regression.

Xichang Wang, Chang-Hua Xu, Suqin Sun, 2015, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Rapid detection of fish major allergen parvalbumin using superparamagnetic nanoparticle-based lateral flow immunoassay

Xichang Wang, Xichang Wang, Ying Lu, 2012 .

Rapid Detection of Shellfish Major Allergen Tropomyosin Using Superparamagnetic Nanoparticle-Based Lateral Flow Immunoassay

Ying Lu, Yuan Liu, Xi chang Wang, 2011 .

A rapid analytical and quantitative evaluation of formaldehyde in squid based on Tri-step IR and partial least squares (PLS).

Xichang Wang, Chang-Hua Xu, M. Zou, 2017, Food chemistry.

Rapid determination and chemical change tracking of benzoyl peroxide in wheat flour by multi-step IR macro-fingerprinting.

Xi-Chang Wang, Xichang Wang, Chang-Hua Xu, 2016, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Analysis of protein structure changes and quality regulation of surimi during gelation based on infrared spectroscopy and microscopic imaging

Wei Wei, Suqin Sun, Yuan Liu, 2018, Scientific Reports.

Extraction of yellowfin tuna (Thunnus albacares) orbital oil by supercritical carbon dioxide.

Ningping Tao, Yuan Liu, M. Zhou, 2010 .

Geographical origin traceability of Cabernet Sauvignon wines based on Infrared fingerprint technology combined with chemometrics

Yuan Liu, Yang-xue Wang, Xia Liu, 2019, Scientific Reports.