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Food Chemistry|August 27, 2025
A green and effective determination of derivatized chiral amino acids in the six types of Chinese tea using supercritical fluid chromatography-triple quadrupole mass spectrometryShanbo Zhang, Kim-Huey Ee, Rui Min Vivian Goh, et al.
Plos One|April 18, 2022
Distinguishing citrus varieties based on genetic and compositional analysesRui Min Vivian Goh, Aileen Pua, Francois Luro, et al.
Food Chemistry|January 19, 2025
A two-dimensional liquid chromatography approach for simultaneous separation and quantification of structural and chiral amino acids in oolong teaShanbo Zhang, Kim Huey Ee, Rui Min Vivian Goh, et al.
Talanta|September 14, 2021
Combination of solid phase microextraction and low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry to meet the challenges of flavour analysisAileen Pua, Yunle Huang, Rui Min Vivian Goh, et al.
Food Chemistry: X|May 29, 2026
Using comprehensive two-dimensional liquid chromatography to unveil and mitigate the bidirectional quantification biases of non-volatile compounds in Chinese black tea processingShanbo Zhang, Kim-Huey Ee, Yunle Huang, et al.
Food Chemistry: X|February 2, 2026
Using molecular ion intensity from low energy electron ionisation to investigate structural isomers in CitrusLingyi Li, 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.
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: 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.
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