M. Yu

Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field

Mingguang Yu, Huanlu Song, Xiaosheng Guan, 2022, Journal of Food Composition and Analysis.

Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis

Huanlu Song, Yuan Tang, Baosong Wang, 2023, Journal of Food Composition and Analysis.

Characterization of key aroma-active compounds in Bobaizhi (Angelica dahurica) before and after boiling by sensomics approach

A. Raza, Mingguang Yu, Ting Li, 2021, Journal of Food Composition and Analysis.

Fractionation and identification of salty peptides from yeast extract

Mingguang Yu, Ting Li, Huanlu Song, 2020, Journal of Food Science and Technology.

Characterization of odor properties of human milk: Effect of inter-individual nutrient differences on key odor-active compounds and odor attributes.

Huanlu Song, Kaifeng Li, Yuan Tang, 2023, Food chemistry.

Comparison of aroma properties of infant formulas: Differences in key aroma compounds and their possible origins in processing.

H. Sun, W. Zhang, H.L. Song, 2023, Journal of dairy science.