Wenyan Wu

Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin.

Shiguo Chen, Xingqian Ye, Wenyang Tao, 2020, Food chemistry.

Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications

Shiguo Chen, Xingqian Ye, John Shi, 2018, Molecules.

Evaluation of colorimetric methods for quantification of citrus flavonoids to avoid misuse

Shiguo Chen, Xingqian Ye, Rui Huang, 2018 .

Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation

Ping Hu, Juan Li, Dandan Feng, 2022, Microorganisms.

Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose

Yulong Zhang, Lei Zhang, Wenyan Wu, 2023, LWT.

Developing deep learning based regression approaches for determination of chemical compositions in dry black goji berries (Lycium ruthenicum Murr.) using near-infrared hyperspectral imaging.

Chu Zhang, Yong He, Lei Zhou, 2020, Food chemistry.