Li Wang

Characterization of the volatile flavor profiles of Zhenjiang aromatic vinegar combining a novel nanocomposite colorimetric sensor array with HS-SPME-GC/MS.

Xingyi Huang, Yi Ren, Yu Wang, 2022, Food research international.

Qualitative and quantitative assessment of flavor quality of Chinese soybean paste using multiple sensor technologies combined with chemometrics and a data fusion strategy.

Xingyi Huang, Xianhui Chang, Yi Ren, 2022, Food chemistry.

Applications of surface functionalized Fe3O4 NPs-based detection methods in food safety.

Shanshan Yu, Li Wang, Yi Ren, 2020, Food chemistry.

Coupling electronic nose with GC–MS improves flavor recognition and grade differentiation of Zhenjiang aromatic vinegar

Xingyi Huang, J. Aheto, Xianhui Chang, 2021, Journal of Food Process Engineering.

Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics.

Xingyi Huang, Yi Ren, Yu Wang, 2021, Food chemistry.

Novel colorimetric sensor array for Chinese rice wine evaluation based on color reactions of flavor compounds

Xingyi Huang, J. Aheto, Yi Ren, 2021, Journal of Food Process Engineering.

Fast monitoring the dynamic change of total acids during apple vinegar fermentation process using a colorimetric IDA sensor array.

Xingyi Huang, Yi Ren, Yu Wang, 2022, Food chemistry.

A FRET aptasensor for sensitive detection of aflatoxin B1 based on a novel donor-acceptor pair between ZnS quantum dots and Ag nanocubes.

Xingyi Huang, Yi Ren, Yu Wang, 2020, Analytical methods : advancing methods and applications.