Shuqi Wang

The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution

Baoguo Sun, Haitao Chen, Wenqian Wang, 2022, Foods.

One-step selective dehydrogenation of cyclic hemiacetal sugars toward to their chiral lactones

Yi Tang, Yahong Zhang, Y. Hui, 2022, Chinese Chemical Letters.

Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS).

Baoguo Sun, Haitao Chen, Shuqi Wang, 2020, Food chemistry.

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Baoguo Sun, Haitao Chen, Ning Zhang, 2021, Molecules.

Matrix-Assisted 1H DOSY Applied to Flavonoid Analysis in Scutellaria baicalensis

Chung-Sung Yang, Zhi-Fan Wang, Yongqiang Lin, 2022, Separations.

Study on volatile aroma compounds in donkey broths of different stewing time

Baoguo Sun, Haitao Chen, Haoyue Liu, 2022, Flavour and Fragrance Journal.

The pharmaceutical applications of total flavonoids extract from Isatis tinctoria L. leaves

Yang Song, Chunlian Tian, Mingchun Liu, 2022, Pharmacological Research - Modern Chinese Medicine.

Optimization of extraction process of Dioscorea nipponica Makino saponins and their UPLC-QTOF-MS profiling, antioxidant, antibacterial and anti- inflammatory activities

Yang Song, Chunlian Tian, Mingchun Liu, 2023, Arabian Journal of Chemistry.

Characterization of the key aroma compounds in pork broth by sensory-directed flavor analysis.

Haitao Chen, Jie Sun, Ning Zhang, 2021, Journal of food science.