Author/Creator: Wang, Guangnan - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Wang, Guangnan

1. A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids. (16th April 2022)

Authors:: Wang, Guangnan; Song, Xuebo; Zhu, Lin; Li, Qing; Zheng, Fuping; Geng, Xiaojie; Li, Lianghao; Wu, Jihong; Li, Hehe; Sun, Baoguo
Journal:: Food chemistry
Issue:: Volume 374(2022)
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Record Type:: Journal Article
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2. Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics. (July 2021)

Authors:: Song, Xuebo; Wang, Guangnan; Zhu, Lin; Zheng, Fuping; Ji, Jian; Sun, Jinyuan; Li, Hehe; Huang, Mingquan; Zhao, Qiangzhong; Zhao, Mouming; Sun, Baoguo
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 146(2021)
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Record Type:: Journal Article
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3. Ionic conductive and stretchable interpenetrating hydrogels prepared with homogenously synthesized acrylamide-modified agar and polyacrylamide for strain sensing. (3rd January 2022)

Authors:: Ding, Fuyuan; Tang, Wei; Fu, Lin; Zhang, Roujia; Wang, Guangnan; Han, Zhiying; Wu, Ruike; Dong, Yifan; Zou, Xiaobo
Journal:: Polymer
Issue:: Volume 238(2022)
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Record Type:: Journal Article
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4. Structural characterization and antioxidant properties of a novel polysaccharide isolated from Jiuzao in vitro and in vivo. (December 2022)

Authors:: Li, Qing; Geng, Xiaojie; Zhu, Lin; Zheng, Fuping; Chen, Erbao; Wang, Guangnan; Li, Xing
Journal:: Food research international
Issue:: Volume 162(2022)Part A
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Record Type:: Journal Article
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