Mingguang 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.

Switchable GC/GC × GC–olfactometry–mass spectrometry system for the analysis of aroma components of infant formula milk-based on cow and goat milk

Yuan Zhang, Huanlu Song, Long Tang, 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 Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma.

Ping Yang, Mingguang Yu, Huanlu Song, 2021, Journal of agricultural and food chemistry.

Study of aroma generation pattern during boiling of hot pot seasoning

A. Raza, Mingguang Yu, Ting Li, 2022, Journal of Food Composition and Analysis.