Chen Tang

Screening of Terpene Lactones and Flavonoid Glycosides in gingko biloba Capsule by UPLC- Orbitrap High Resolution MS, with Emphasis on Isomer Differentiation

Hai‐Feng Zhou, Weiquan Tang, Jin Zeng, 2014 .

Identification of the Composition of Isomeric Canthaxanthin Sample by NMR, HPLC, and Mass Spectrometry

Wenchai Zhu, Haoqi Gao, Dan Qiu, 2014, Food Analytical Methods.

Rapid visualized characterization of phenolic taste compounds in tea extract by high-performance thin-layer chromatography coupled to desorption electrospray ionization mass spectrometry.

Ping Yang, Zhanxin Zhang, Tianyang Guo, 2021, Food chemistry.

Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea

Tianyang Guo, Huanlu Song, Xinyu Yang, 2023, Molecules.

Structural identification of sour compounds in wine and tea by ambient ionization mass spectrometry according to characteristic product ion and neutral loss.

Q. Ma, Tianyang Guo, Yiyang Dong, 2021, Food chemistry.