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Geographical origin traceability of Cabernet Sauvignon wines based on Infrared fingerprint technology combined with chemometrics

Scientific reports, 2019-06, Vol.9 (1), p.8256-8256, Article 8256

2019

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Analysis of protein structure changes and quality regulation of surimi during gelation based on infrared spectroscopy and microscopic imaging

Scientific reports, 2018-04, Vol.8 (1), p.5566-8, Article 5566

2018

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Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system

Journal of food biochemistry, 2022-06, Vol.46 (6), p.e13766-n/a

2022

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Pharmacokinetic comparisons of two different combinations of Shaoyao-Gancao Decoction in rats: Competing mechanisms between paeoniflorin and glycyrrhetinic acid

Journal of ethnopharmacology, 2013-09, Vol.149 (2), p.443-452

2013

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Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

Fisheries science, 2015-05, Vol.81 (3), p.559-568

2015

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Mechanism Based Quality Control (MBQC) of Herbal Products: A Case Study YIV-906 (PHY906)

Frontiers in pharmacology, 2018-11, Vol.9, p.1324-1324

2018

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Rapid determination and chemical change tracking of benzoyl peroxide in wheat flour by multi-step IR macro-fingerprinting

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2016-02, Vol.154, p.123-129

2016

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An in‐situ method to track the quality change of frozen surimi as a whole: Multi‐molecular infrared spectroscopy in combination with LF‐NMR

Journal of food processing and preservation, 2021-12, Vol.45 (12), p.n/a

2021

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Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing

Food chemistry, 2021-05, Vol.343, p.128409-128409, Article 128409

2021

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Identification of Dalbergia cochinchinensis (CITES Appendix II) from other three Dalbergia species using FT-IR and 2D correlation IR spectroscopy

Wood science and technology, 2016-07, Vol.50 (4), p.693-704

2016

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Direct qualitative and quantitative determination methodology for massive screening of DON in wheat flour based on multi-molecular infrared spectroscopy (MM-IR) with 2T-2DCOS

Talanta (Oxford), 2021-11, Vol.234, p.122653-122653, Article 122653

2021

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Effect of frozen storage temperature on lipid stability of hepatopancreas of Eriocheir sinensis

Food science & technology, 2022-01, Vol.154, p.112513, Article 112513

2022

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Innovative Approaches and Advances for Hair Follicle Regeneration

ACS biomaterials science & engineering, 2023-05, Vol.9 (5), p.2251-2276

2023

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Rapid Quality Discrimination and Amino Nitrogen Quantitative Evaluation of Soy Sauces by Tri-Step IR and E-nose

Food analytical methods, 2018-11, Vol.11 (11), p.3201-3210

2018

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Applications of solid-phase microextraction in food analysis

TrAC, Trends in analytical chemistry (Regular ed.), 2016-06, Vol.80, p.12-29

2016

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Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion

Food chemistry, 2022-03, Vol.372, p.131259-131259, Article 131259

2022

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Direct Identification and Quantitation of Protein Peptide Powders Based on Multi-Molecular Infrared Spectroscopy and Multivariate Data Fusion

Journal of agricultural and food chemistry, 2023-07, Vol.71 (28), p.10819-10829

2023

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Micro-nano particle formation and transformation mechanisms of broth in meat braised processing

Food chemistry, 2021-04, Vol.342, p.128383, Article 128383

2021

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Mechanisms of acidic electrolyzed water killing bacteria

Food control, 2023-05, Vol.147, p.109609, Article 109609

2023

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A novel method for rapid quantitative evaluating formaldehyde in squid based on electronic nose

Food science & technology, 2019-03, Vol.101, p.382-388

2019

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Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2019-05, Vol.215, p.1-8

2019

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Simultaneous detection of mixed foodborne pathogens by multi-molecular infrared spectroscopy identification system

Food control, 2022-06, Vol.136, p.108861, Article 108861

2022

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Direct identification and quantitation of fluorescent whitening agent in wheat flour based on multi-molecular infrared (MM-IR) spectroscopy and stereomicroscopy

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2021-04, Vol.250, p.119353, Article 119353

2021

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Enhanced chemical and spatial recognition of fish bones in surimi by Tri-step infrared spectroscopy and infrared microspectroscopic imaging

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2018-12, Vol.205, p.186-192

2018

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Rapid discrimination of three marine fish surimi by Tri-step infrared spectroscopy combined with Principle Component Regression

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2015-10, Vol.149, p.516-522

2015

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Geographical origin traceability of Cabernet Sauvignon wines based on Infrared fingerprint technology combined with chemometrics

Analysis of protein structure changes and quality regulation of surimi during gelation based on infrared spectroscopy and microscopic imaging

Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system

Pharmacokinetic comparisons of two different combinations of Shaoyao-Gancao Decoction in rats: Competing mechanisms between paeoniflorin and glycyrrhetinic acid

Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

Mechanism Based Quality Control (MBQC) of Herbal Products: A Case Study YIV-906 (PHY906)

Rapid determination and chemical change tracking of benzoyl peroxide in wheat flour by multi-step IR macro-fingerprinting

An in‐situ method to track the quality change of frozen surimi as a whole: Multi‐molecular infrared spectroscopy in combination with LF‐NMR

Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing

Identification of Dalbergia cochinchinensis (CITES Appendix II) from other three Dalbergia species using FT-IR and 2D correlation IR spectroscopy

Direct qualitative and quantitative determination methodology for massive screening of DON in wheat flour based on multi-molecular infrared spectroscopy (MM-IR) with 2T-2DCOS

Effect of frozen storage temperature on lipid stability of hepatopancreas of Eriocheir sinensis

Innovative Approaches and Advances for Hair Follicle Regeneration

Rapid Quality Discrimination and Amino Nitrogen Quantitative Evaluation of Soy Sauces by Tri-Step IR and E-nose

Applications of solid-phase microextraction in food analysis

Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion

Direct Identification and Quantitation of Protein Peptide Powders Based on Multi-Molecular Infrared Spectroscopy and Multivariate Data Fusion

Micro-nano particle formation and transformation mechanisms of broth in meat braised processing

Mechanisms of acidic electrolyzed water killing bacteria

A novel method for rapid quantitative evaluating formaldehyde in squid based on electronic nose

Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging

Simultaneous detection of mixed foodborne pathogens by multi-molecular infrared spectroscopy identification system

Direct identification and quantitation of fluorescent whitening agent in wheat flour based on multi-molecular infrared (MM-IR) spectroscopy and stereomicroscopy

Enhanced chemical and spatial recognition of fish bones in surimi by Tri-step infrared spectroscopy and infrared microspectroscopic imaging

Rapid discrimination of three marine fish surimi by Tri-step infrared spectroscopy combined with Principle Component Regression

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