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Journal of Agricultural and Food Chemistry|March 2, 2023
Multidimensional Gas Chromatography of Organosulfur Compounds in Coffee and Structure-Odor Analysis of 2-Methyltetrahydrothiophen-3-oneAileen Pua, Yunle Huang, Rui Min Vivian Goh, et al.Food Chemistry|April 24, 2022
Recent advances in analytical strategies for coffee volatile studies: Opportunities and challengesAileen Pua, Rui Min Vivian Goh, Yunle Huang, et al.Food Chemistry: X|June 20, 2025
A systematic approach to analyzing catechins and catechin derivatives in Ceylon black tea using liquid chromatography coupled with triple quadrupole mass spectrometryShanbo Zhang, Xinyao Long, Yiwen Xing, et al.Food Chemistry|October 4, 2021
Effect of three milling processes (cyclone-, bead- and stone-millings) on the quality of matcha: Physical properties, taste and aromaYunle Huang, Rui Min Vivian Goh, Aileen Pua, et al.Food Chemistry|August 24, 2019
Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometryAileen Pua, Hazel Lau, Shao Quan Liu, et al.Journal of Chromatography. A|October 23, 2020
Enhanced extraction using a combination of stir bar sorptive extraction and thin film-solid phase microextractionYunle Huang, Christina Shu Min Liew, Shalene Xue Lin Goh, et al.Plos One|August 21, 2020
Identification of key odorants in honeysuckle by headspace-solid phase microextraction and solvent-assisted flavour evaporation with gas chromatography-mass spectrometry and gas chromatograph-olfactometry in combination with chemometricsKeran Su, Xin Zhang, Shao Quan Liu, et al.Talanta|February 21, 2023
A high-throughput analysis of volatile compounds with various polarities using headspace stir bar sorptive extractionKeran Su, Christina Shu Min Liew, Yunle Huang, et al.Pageof 2