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Determination and formation of Ethyl Carbamate in Chinese spirits

Food control, 2015-10, Vol.56, p.169-176

2015

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Methylotrophic methanogenesis governs the biogenic coal bed methane formation in Eastern Ordos Basin, China

Applied microbiology and biotechnology, 2012-12, Vol.96 (6), p.1587-1597

2012

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Application of gas chromatography-stable isotope mass spectrometry to determine the oxygen isotope ratio of water in concentrated fruit juice

Journal of agriculture and food research, 2024-03, Vol.15, p.100940, Article 100940

2024

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Correlation between bacterial community succession and propionic acid during gray sufu fermentation

Food chemistry, 2021-08, Vol.353, p.129447-129447, Article 129447

2021

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A rapid method for the determination of stable hydrogen isotope ratios of acetic acid in vinegar

Rapid communications in mass spectrometry, 2024-04, Vol.38 (8), p.e9718-n/a

2024

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Chinese consumer's attitudes, perceptions and behavioural responses towards food fraud

Food control, 2019-01, Vol.95, p.339-351

2019

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Microbial Community Analyses Associated with Nine Varieties of Wine Grape Carposphere Based on High-Throughput Sequencing

Microorganisms (Basel), 2019-12, Vol.7 (12), p.668

2019

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Ethyl carbamate in alcoholic beverages from China: Levels, dietary intake, and risk assessment

Food control, 2017-02, Vol.72, p.283-288

2017

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Corrigendum to “Correlation between bacterial community succession and propionic acid during gray sufu fermentation” [Food Chem. 353 (2021) 129447]

Food chemistry, 2021-10, Vol.359, p.129919-129919, Article 129919

2021

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A new method to analysis synthetic acetic acid to vinegar: Hydrogen isotope ratio at the methyl site of acetic acid in vinegar by GC-IRMS

Food chemistry, 2024-09, Vol.451, p.139443-139443, Article 139443

2024

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Elemental profile and oxygen isotope ratio (δ18O) for verifying the geographical origin of Chinese wines

Journal of food and drug analysis, 2018-07, Vol.26 (3), p.1033-1044

2018

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A survey of ethyl carbamate in beer from Chinese market

Food control, 2017-09, Vol.79, p.254-257

2017

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Qingxiangxing Baijiu sensory quality grade classification by 1H NMR and GC combined with multivariate statistical analysis

Food control, 2024-08, Vol.162, p.110419, Article 110419

2024

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Application of electronic nose in Chinese spirits quality control and flavour assessment

Food control, 2012-08, Vol.26 (2), p.564-570

2012

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Correction to: Measurement of the 15N/14N ratio of phenylalanine in fermentation matrix by isotope ratio mass spectrometry

Biotechnology letters, 2018-07, Vol.40 (7), p.1157-1157

2018

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Rapid Method for the Determination of the Stable Oxygen Isotope Ratio of Water in Alcoholic Beverages

Journal of agricultural and food chemistry, 2015-10, Vol.63 (42), p.9357-9362

2015

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Measurement of the 15N/14N ratio of phenylalanine in fermentation matrix by isotope ratio mass spectrometry

Biotechnology letters, 2017-12, Vol.39 (12), p.1853-1857

2017

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Relations among epiphytic microbial communities from soil, leaves and grapes of the grapevine

All life (Online), 2017-01, Vol.10 (1), p.73-83

2017

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Stable isotope ratio analysis of carbon to distinguish sialic acid from freshly stewed bird's nest products

Analytical methods, 2022-11, Vol.14 (43), p.4386-4392

2022

Volltextzugriff (PDF)

Survey of mineral oil hydrocarbons in infant formula from the Chinese market

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2020-06, Vol.37 (6), p.1040-1048

2020

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Vintage analysis of Chinese Baijiu by GC and 1H NMR combined with multivariable analysis

Food chemistry, 2021-10, Vol.360, p.129937-129937, Article 129937

2021

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Mineralogical and elemental data for soil discriminating and geolocation tracing

Science & justice, 2022-01, Vol.62 (1), p.76-85

2022

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Classification of Chinese wine varieties using 1H NMR spectroscopy combined with multivariate statistical analysis

Food control, 2018-06, Vol.88, p.113-122

2018

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Correction to: Measurement of the 15 N/ 14 N ratio of phenylalanine in fermentation matrix by isotope ratio mass spectrometry

Biotechnology letters, 2018-07, Vol.40 (7), p.1157

2018

Volltextzugriff (PDF)

Measurement of the 15 N/ 14 N ratio of phenylalanine in fermentation matrix by isotope ratio mass spectrometry

Biotechnology letters, 2017-12, Vol.39 (12), p.1853

2017

Volltextzugriff (PDF)

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Determination and formation of Ethyl Carbamate in Chinese spirits

Methylotrophic methanogenesis governs the biogenic coal bed methane formation in Eastern Ordos Basin, China

Application of gas chromatography-stable isotope mass spectrometry to determine the oxygen isotope ratio of water in concentrated fruit juice

Correlation between bacterial community succession and propionic acid during gray sufu fermentation

A rapid method for the determination of stable hydrogen isotope ratios of acetic acid in vinegar

Chinese consumer's attitudes, perceptions and behavioural responses towards food fraud

Microbial Community Analyses Associated with Nine Varieties of Wine Grape Carposphere Based on High-Throughput Sequencing

Ethyl carbamate in alcoholic beverages from China: Levels, dietary intake, and risk assessment

Corrigendum to “Correlation between bacterial community succession and propionic acid during gray sufu fermentation” [Food Chem. 353 (2021) 129447]

A new method to analysis synthetic acetic acid to vinegar: Hydrogen isotope ratio at the methyl site of acetic acid in vinegar by GC-IRMS

Elemental profile and oxygen isotope ratio (δ18O) for verifying the geographical origin of Chinese wines

A survey of ethyl carbamate in beer from Chinese market

Qingxiangxing Baijiu sensory quality grade classification by 1H NMR and GC combined with multivariate statistical analysis

Application of electronic nose in Chinese spirits quality control and flavour assessment

Correction to: Measurement of the 15N/14N ratio of phenylalanine in fermentation matrix by isotope ratio mass spectrometry

Rapid Method for the Determination of the Stable Oxygen Isotope Ratio of Water in Alcoholic Beverages

Measurement of the 15N/14N ratio of phenylalanine in fermentation matrix by isotope ratio mass spectrometry

Relations among epiphytic microbial communities from soil, leaves and grapes of the grapevine

Stable isotope ratio analysis of carbon to distinguish sialic acid from freshly stewed bird's nest products

Survey of mineral oil hydrocarbons in infant formula from the Chinese market

Vintage analysis of Chinese Baijiu by GC and 1H NMR combined with multivariable analysis

Mineralogical and elemental data for soil discriminating and geolocation tracing

Classification of Chinese wine varieties using 1H NMR spectroscopy combined with multivariate statistical analysis

Correction to: Measurement of the 15 N/ 14 N ratio of phenylalanine in fermentation matrix by isotope ratio mass spectrometry

Measurement of the 15 N/ 14 N ratio of phenylalanine in fermentation matrix by isotope ratio mass spectrometry

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