Zhimin Zhang

A near infrared fluorescent probe based on ICT for monitoring mitophagy in living cells.

Mengqin Liu, Zheng-ji Yi, Biao Gu, 2019, The Analyst.

Investigation on Key Odorants in Braised Chicken Thigh Meat and their Changes during Storage

Shiqi Xu, Zhimin Zhang, Miao Liang, 2022, Journal of Food Composition and Analysis.

Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches

Baoguo Sun, Haitao Chen, Yuping Liu, 2021, Foods.

Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach

Yajian Wu, Zhimin Zhang, Rui Wang, 2024, Food chemistry: X.

Investigation on the changes of odor-active compounds of Amomum tsao-ko during natural drying

Wei Guan, Yajian Wu, Zhimin Zhang, 2023, Journal of Food Composition and Analysis.