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Food Chemistry
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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 spectrometry
Shanbo Zhang, Kim-Huey Ee, Rui Min Vivian Goh, et al.
Plos One
|
April 18, 2022
Distinguishing citrus varieties based on genetic and compositional analyses
Rui 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 tea
Shanbo 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 analysis
Aileen 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 processing
Shanbo 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 <i>Citrus</i>
Lingyi Li, Yunle Huang, Rui Min Vivian Goh, 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-one
Aileen 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 challenges
Aileen 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 spectrometry
Shanbo 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 aroma
Yunle Huang, Rui Min Vivian Goh, Aileen Pua, et al.
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of 3
Search research articles
Search
Showing results (11-20 of 25) with videos related to
Sort By:
Page
of 3
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 spectrometry
Shanbo Zhang, Kim-Huey Ee, Rui Min Vivian Goh, et al.
Plos One
|
April 18, 2022
Distinguishing citrus varieties based on genetic and compositional analyses
Rui 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 tea
Shanbo 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 analysis
Aileen 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 processing
Shanbo 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 <i>Citrus</i>
Lingyi Li, Yunle Huang, Rui Min Vivian Goh, 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-one
Aileen 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 challenges
Aileen 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 spectrometry
Shanbo 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 aroma
Yunle Huang, Rui Min Vivian Goh, Aileen Pua, et al.
Page
of 3