Juan Wang

发表

Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis.

Mingquan Huang, Yueming Li, Jihong Wu, 2021, Food chemistry.

Automatic and Intelligent Technologies of Solid-State Fermentation Process of Baijiu Production: Applications, Challenges, and Prospects

Mingquan Huang, Baoguo Sun, H. Ye, 2021, Foods.

Recent trends in aroma release and perception during food oral processing: A review.

Dandan Pu, Yuyu Zhang, Youqiang Xu, 2022, Critical reviews in food science and nutrition.

Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis.

Mingquan Huang, Hong Ye, Jihong Wu, 2021, Food chemistry.

Sensomics-assisted flavor decoding of coarse cereal Huangjiu.

Mingquan Huang, Yougui Yu, Jihong Wu, 2022, Food chemistry.

Studies on the key odorants in Maopu buckwheat finished Baijiu and the effect of tartary buckwheat extract on its flavor

W. Meng, Mingquan Huang, Jihong Wu, 2021, LWT.

Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography-olfactometry and sensory approaches.

Mingquan Huang, Xiaotao Sun, Hehe Li, 2021, Food chemistry.

Characterization of aroma‐active compounds in Jasminum sambac concrete by aroma extract dilution analysis and odour activity value

Mingquan Huang, Baoguo Sun, Yuping Liu, 2020 .

Succession patterns of aroma components during brewing process of broomcorn millet (Panicum miliaceum L.) Huangjiu.

Mingquan Huang, Xiaotao Sun, Hong Ye, 2022, Food research international.

Machine learning prediction of contents of oxygenated components in bio-oil using extreme gradient boosting method under different pyrolysis conditions

Juan Wang, Sheng Su, 2023, Bioresource Technology.

Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics.

Nan Meng, Mingquan Huang, F. Ren, 2023, Food research international.