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Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|February 8, 2023
A highly sensitive surface-enhanced Raman scattering sensor with MIL-100(Fe)/Au composites for detection of malachite green in fish pond waterMin Chen, Yiqun Huang, Junjian Miao, et al.
Comprehensive Reviews in Food Science and Food Safety|December 16, 2020
Trace analysis of organic compounds in foods with surface-enhanced Raman spectroscopy: Methodology, progress, and challengesYiqun Huang, Xiaohui Wang, Keqiang Lai, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 4, 2021
Comparison of physicochemical and umami characterization of aqueous and ethanolic Takifugu obscurus muscle extractsWenli Wang, Menghua Ning, Yuxia Fan, et al.
Food Chemistry|September 26, 2021
Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus)Ninglong Zhang, Hai Liu, Xirui Zhou, et al.
Zhonghua Er Bi Yan Hou Tou Jing Wai Ke Za Zhi = Chinese Journal of Otorhinolaryngology Head and Neck Surgery|June 18, 2015
[Factors for oral infections in patients with oral cancer undergoing radiotherapy]Dingfen Zeng, Xiaoxia Li, Ronghao Sun, et al.
Journal of the Science of Food and Agriculture|January 25, 2018
Rapid and sensitive surface-enhanced Raman spectroscopy (SERS) method combined with gold nanoparticles for determination of paraquat in apple juiceHairui Luo, Xiaohui Wang, Yiqun Huang, et al.
Journal of Agricultural and Food Chemistry|March 1, 2018
Gold Nanorods as Surface-Enhanced Raman Spectroscopy Substrates for Rapid and Sensitive Analysis of Allura Red and Sunset Yellow in BeveragesYiming Ou, Xiaohui Wang, Keqiang Lai, et al.
Food Chemistry|February 18, 2020
Quantitative analyses of the umami characteristics of disodium succinate in aqueous solutionJie Ma, Yanping Chen, Yiwen Zhu, et al.
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