Na Shu

The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

Zhuang Guo, Xinquan Yang, W. Cai, 2021, Frontiers in Microbiology.

Aroma‐impact compounds in Lysimachia foenum‐graecum extracts

Hong Shen, Na Shu, 2009 .

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis

Q. Hou, Zhuang Guo, Xinquan Yang, 2022, Journal of analytical methods in chemistry.

Quantitative determination of stilbene oligomers in Jin Que-gen collected from different regions by a HPLC method.

Chang-qi Hu, Na Shu, Hong Zhou, 2006, Chemical & pharmaceutical bulletin.

Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu

Q. Hou, Zhendong Zhang, Zhuang Guo, 2020, Food science & nutrition.

Identification of odour-active compounds in dried and roasted nori (Porphyra yezoensis) using a simplified gas chromatography–SNIF technique

Hong Shen, Na Shu, 2012 .

Simultaneous determination of the contents of three stilbene oligomers in Caragana sinica collected in different seasons using an improved HPLC method.

Chang-qi Hu, Na Shu, Hong Zhou, 2006, Biological & pharmaceutical bulletin.