Mingming Zhang

Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2018, LWT.

Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis.

Zhengqi Wu, Chunwang Dong, Zhongwen Xie, 2019, Journal of food science.

Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.

Jia Li, Chunwang Dong, Jinjin Wang, 2020, Food research international.

Automated methods for the determination of 2- and 3-monochloropropanediol (MCPD) esters and glycidyl esters in milk powder products by gas chromatography-tandem mass spectrometry (GC-MS/MS) and risk assessment

Wenming Cao, Mingming Zhang, T. M. Olajide, 2022, Journal of Food Composition and Analysis.

Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry.

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2020, Food research international.

Contribution of addition theanine/sucrose on the formation of chestnut-like aroma of green tea

Haibo Yuan, Yongwen Jiang, J. Hua, 2020 .