Mingguang Yu

Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire <i>Rougui</i> Wuyi Rock Tea (<i>Camellia sinensis</i>) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma

Ping Yang, Mingguang Yu, Huanlu Song et al. · Journal of Agricultural and Food Chemistry · 2021 · 119 citations

Agriculture, Enology, Food Science +17

Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field

Mingguang Yu, Ping Yang, Huanlu Song et al. · Journal of Food Composition and Analysis · 2022 · 89 citations

Agriculture, Chemistry, Food Science +17

Fractionation and identification of salty peptides from yeast extract

Yingying Zheng, Long Tang, Mingguang Yu et al. · Journal of Food Science and Technology · 2020 · 65 citations · Full text

Pharmacy, Biochemistry, Mass Spectrometric Analysis +11

Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning

Mingguang Yu, Ting Li, Suyan Wan et al. · Food Chemistry · 2022 · 46 citations

Agriculture, Food Science, Food Chemistry +16

Characterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC × GC–O–MS, AEDA, and OAV

Mingguang Yu, Ting Li, Huanlu Song · Journal of Food Composition and Analysis · 2021 · 45 citations

Agriculture, Food Science, Food Analysis +12