Mingguang Yu

发表

Characterization of key aroma-active compounds in four commercial oyster sauce by GC/GC × GC–O–MS, AEDA, and OAV

Mingguang Yu, Ting Li, Huanlu Song, 2021, Journal of Food Composition and Analysis.

Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma.

Ping Yang, Mingguang Yu, Huanlu Song, 2021, Journal of agricultural and food chemistry.

Characterization of key aroma-active compounds in Bobaizhi (Angelica dahurica) before and after boiling by sensomics approach

A. Raza, Mingguang Yu, Ting Li, 2021, Journal of Food Composition and Analysis.

Sensory-guided identification of bitter compounds in Hangbaizhi (Angelica Dahurica).

A. Raza, Mingguang Yu, Ting Li, 2020, Food research international.

Study of aroma generation pattern during boiling of hot pot seasoning

A. Raza, Mingguang Yu, Ting Li, 2022, Journal of Food Composition and Analysis.

Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract

Xinru Xu, Mingguang Yu, Huanlu Song, 2021 .

Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field

Mingguang Yu, Huanlu Song, Xiaosheng Guan, 2022, Journal of Food Composition and Analysis.

Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling

Mingguang Yu, Huanlu Song, Yu Zhang, 2021, Molecules.

Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning

Mingguang Yu, Ting Li, Huanlu Song, 2022, Food Chemistry.

Flavor Wheel Construction and Sensory Profile Description of Human Milk

Mingguang Yu, Huanlu Song, Yalin Zhou, 2022, Nutrients.

Fractionation and identification of salty peptides from yeast extract

Mingguang Yu, Ting Li, Huanlu Song, 2020, Journal of Food Science and Technology.